油炸马铃薯片中丙烯酰胺形成的协同阻断研究

Coordination reduction effects on acrylamide formation of potato chips

目的研究油炸温度、油炸时间对马铃薯片中丙烯酰胺生成的影响,进而探讨半胱氨酸（Cys）和热烫处理对丙烯酰胺生成的协同阻断作用。方法将试样马铃薯片分别在不同浓度的Cys（0~5 g/L）溶液中,进行热烫（25~85℃）前处理,在不同温度（140~220℃）以及油炸时间（0~35 min）条件下,油炸处理,利用衍生化气相色谱-质谱联用（GC-MS）法测定样品中的丙烯酰胺含量。结果无预处理下,油炸马铃薯片中丙烯酰胺的生成量,随油炸时间或油炸温度的增加,呈先升高后降低的变化趋势,油炸温度为180℃的条件下,油炸3 min时,达到最大值5.16 mg/kg;油炸时间为5 min的条件下,油炸温度为200℃时,达到最大值4.85 mg/kg。热烫前处理对丙烯酰胺生成具有显著抑制效果,抑制率随热烫温度的升高而增大,室温条件下Cys溶液浸泡对丙烯酰胺生成具有抑制效果,抑制率随Cys浓度增加未见明显变化,然而温度升高后,出现协同阻断效应,Cys浓度为5 g/L和热烫温度为85℃的条件下,丙烯酰胺抑制率达100%。结论 Cys和热烫处理对抑制丙烯酰胺的生成存在协同阻断效应,协同作用下的抑制率与两者单独作用相比显著增加。

Objective To study the effects of frying temperature and frying time on the acrylamide formation during frying of potato chips, and the effects of cysteine （Cys） and blanching treatment on reducing the formation of acrylamide. Methods Potato chips were blanched in the solutions of Cys （0-5 g/L） at different temperatures （25-85℃）, respectively, and then fried at different temperatures from 140℃ to 220℃ for 0-35 min. The content of acrylamide was determined by gas chromatography-mass spectrometry （GC-MS） method. Results Without pretreatment, the content of acrylamide in fried potato chips was increased firstly and then decreased with the increasing frying time or frying temperature. At 180℃, the maximum content of acrylamide （5.16 mg/kg） was reached when fried for 3 min. When fried for 5 rain, the maximum content of acrylamide （4.85 mg/kg） was reached when fried at 200℃. Blanching pretreatment had an obvious effect on reducing the formation of acrylacmide, and the inhibition rate was increased with the increasing of blanching temperature. At room temperature, Cys soaking had an obvious effect on reducing the formation of acrylamide, and the inhibition rate had no significant change with the increasing of Cys concentration. However, the synergistic effect was observed after temperature rise, the inhibition rate was 100% when soaking in the solution of 5 g/L Cys and blanching at 85℃. Conclusion Cys soaking and blanching pretreatment had a coordination effect on reducing the formation of acrylamide during frying of potato chips, the synergy inhibition rate was greater than the sum of inhibitions pretreated by Cys soaking and by blanching.