不同加工条件下薯条中香气活性物质及丙烯酰胺含量的测定

Determination of aroma-active compounds and acrylamide in French fries processed by different processing methods

对5种加工方式处理的薯条中香气活性物质及丙烯酰胺含量进行了测定。采取高效液相色谱一质谱法检测薯条中的丙烯酰胺含量，所测样品中丙烯酰胺含量范围是353．7-1351．2μg／kg。并用固相微萃取法和气相-嗅闻-质谱对薯条的香气活性化合物进行定性与定量分析，共检出21种香气活性物质。比较了不同加工工艺下薯条的丙烯酰胺含量与其香气活性物质之间的关系，为评价薯条的安全性及改善其加工工艺提供一定依据。

Aroma-active compounds and acrylamide in French fries which were processed by 5 different methods were detected in this study. Acrylamide in French fries were detected by high-performance liquid chromatography coupled to quadrupole tandem mass spectrometry （HPLC-MS/MS）, and the contents of acrylamide ranged from 353.7 IJg/kg to 1351.2 IJg/kg. The aroma-active compounds of French fries were extracted by solid phase micro-extract （SPME） and qualitatively and quantitatively analyzed by GC- O-MS. A total of 21 aroma-active compounds were identified. The relationship between the contents of acrylamide and aroma-active compounds in French fries processed by different methods was discussed, and provided some evidence to evaluate the safety of French fries and improve their processing technology.