马铃薯加工产品丙烯酰胺控制的研究进展

Progress of controlling acrylamide in product of processing potato

马铃薯块茎含有丰富的天冬酰胺和还原糖等美拉德反应底物,其加工产品最容易形成致癌物——丙烯酰胺。因此,降低丙烯酰胺含量是马铃薯加工产品如薯片、薯条等工业面临的主要问题。为科学指导马铃薯加工产品尤其是休闲食品的安全生产,本文系统梳理了丙烯酰胺形成途径、马铃薯加工产品中丙烯酰胺的控制路径及方法,并基于文献统计学方法评价了不同控制条件对丙烯酰胺形成的控制效果。结果表明,控制底物浓度,热烫,使用CaCl2、NaCl、Cys,控制熟制条件等可以有效控制马铃薯产品的丙烯酰胺含量。

Acrylamide exists in starch-rich foods processed with high-temperature and is carcinogenic.There are many ways to produce acrylamide,and the Maillard reaction is the most important way to produce acrylamide.The multiple ways to produce acrylamide bring great troubles to the control of acrylamide in the product as well.Potato tubers are rich in substrates of Maillard reaction including asparagine and reducing sugars,which are the easiest food to form acrylamide.Reducing the content of acrylamide has always the major problem faced by the industry of processing potato.In order to guide the safe production of processing potato scientifically,especially snack foods,the acrylamide formation pathways,control paths and methods of acrylamide in processing potato were sorted out systematically,and the effects of different control conditions on the acrylamide formation were evaluated based on the statistical methods of literature.The results showed that controlling the substrate concentration,blanching,using CaCl2,NaCl,Cys,and controlling the cooking conditions can effectively control the acrylamide content of potato products.