马蹄皮提取物对油条制作过程中丙烯酰胺生成抑制研究

The effect of water chestnut peel extracts on the inhibition of acrylamide generated in deep-fried dough sticks

油条是人们最喜爱的早餐食品之一,但油条在油炸过程中会产生丙烯酰胺有害物质。试验以自制油条为研究对象,通过添加不同浓度的马蹄皮总提取物及其过大孔树脂纯化后的乙醇洗脱液,探讨其对油条制作过程中丙烯酰胺生成的抑制作用。试验结果表明,添加适当的马蹄皮提取物对油条制作过程中产生的丙烯酰胺有一定的抑制作用。其中,浓度为0.1 mg/mL的25%乙醇洗脱液对丙烯酰胺的抑制效果最好,抑制率为28.77%。研究一方面可为减少油条制作过程中产生的丙烯酰胺提供新的方法;另一方面为马蹄加工产生的马蹄皮废弃物的二次利用提供一个安全、科学的应用途径。

Deep-fried dough sticks is one of Chinese people favorite foods for breakfast.However,harmful acrylamide can be generated during deep frying process.To solve this problem,extracts of water chestnut peel which purified by macroporous resin and diluted in different concentration of ethanol were added during the process.The results showed it had a certain inhibitory on acrylamide.The best inhibitory effect was at the concentration of 0.1 mg/mL.The inhibition rate was 28.77%.The study provides a new method for reducing acrylamide formation in deep-fried dough sticks processing.Moreover,it shows a new way of using wastes in water chestnut production.