不同马铃薯品种对鲜切油炸薯片中丙烯酰胺的影响

Effect of Different Verities of Potatoes on Acrylamide in Fresh-cut Fried Chips

研究11个不同马铃薯品种,在相同的油炸条件下进行鲜切油炸薯片实验,采用液相-质谱联用检测其不同品种鲜切油炸薯片的丙烯酰胺含量,结合品种的还原糖含量,对丙烯酰胺含量进行分析。方法:热烫60s,表面干燥,180℃油炸100s,脱油,样品预处理,待测。结果:在相同油炸实验的基础上,检测出丙烯酰胺含量较低的是D519、陇薯3号、中薯7号、LK99等;丙烯酰胺含量较高的是中薯8号、夏波蒂、中薯3号等,并且丙烯酰胺含量与品种的还原糖含量走向基本相似。

In this study,fresh-cut fried chips processed from 11 different potato varieties under the same conditions were assayed for their acrylamide contents by liquid chromatography-mass spectrometryxmyan（LC-MS/MS）.Meanwhile,12 kinds of processed chips were used to analyze the relationship between acrylamide content and reducing sugar content.The processing technology for fried chips consisted of 60 s thermal blanching for surface drying,100 s oil frying at 180 ℃ and deoiling.The results showed that lower acrylamide contents were detected in fresh-cut fried chips processed from potatoes D519,Longshu No.3,Zhongshu No.7 and LK99.The fried chips containing a relatively larger amount of acrylamide were Zhongshu No.8,Shepody and Zhongshu No.3.Moreover,acrylamide content and acrylamide content were found to have basically similar tendencies among 11 varieties of potatoes.These findings can provide some evidence for the selection of potato varieties suitable for deep processing.