鲜切薯片油炸过程中丙烯酰胺形成的贡献率

Contribution of the frying condition of potato slices to the formation of acrylamide

研究了不同的油炸温度（140、160、180℃）和油炸时间（1~5min）下,水分含量、过氧化值、茴香胺值和丙酮醛含量对鲜切薯片中丙烯酰胺（AA）形成的影响。研究发现：油炸温度和时间显著影响AA的形成,其含量随着温度和时间的增加而逐渐增大;过氧化值和丙酮醛值显著影响AA的形成（p〈0.01）。AA含量也受到茴香胺值和水分含量的影响,但影响不如前两者显著。通过统计分析,利用水分含量、过氧化值、茴香胺值和丙酮醛值的变化规律得到油炸薯片中AA形成的预测模型,该预测模型可作为预测薯片油炸过程中AA含量的有效工具,实现工厂对AA的在线监测。

This paper investigates the influences of Moisture Content （MC）, Peroxide Value （PV）, P --Anisidine Value （PAV）, Methylglyoxal （MG）, frying temperatures （140, 160, and 180 ℃） and frying time （1-5min） on the formation of Acrylamide （AA） in frying potato slices. The results show that both frying time and temperature affect the formation of AA, the content of AA increases gradually with frying time and temperature. PVG and MG significantly influence the formation of AA （p〈0.01）. PAV and MC also influence the formation of AA, but their influence is not as strong as PVG and MG. A prediction model is established which can be used as a tool to predict the formation of AA in the process of frying potato slices.