摘要
该试验以新疆馕饼为研究对象,利用高效液相色谱法(HPLC),研究各种添加物与不同添加量对馕中丙烯酰胺生成量的影响。结果得出:馕中丙烯酰胺的生成量伴着添加熟芝麻粉和脱脂核桃粉量的增加先降低后提高;大豆分离蛋白、奶粉和大豆全粉可以显著地控制丙烯酰胺的含量(P<0.05),其含量随着这些添加物含量的增加出现显著的降低趋势;检测市场上销售不同的馕饼,结果发现这些馕中的丙烯酰胺含量存在差异,与实验室自制的馕相比,含量较高。
This paper took Xinjiang Naan cake as the research object, and the effect of different additives and ratios on the amount of acrylamide produced in Naan was determined by high performance liquid chromatography(HPLC). The results showed that the amount of acrylamide in Naan firstly decreased with the increase of cooked sesame powder and defatted walnut powder and then increased. The addition content of soybean protein isolate, milk powder and soybean flour in Naan could significantly control the acrylamide content(P<0.05), which could decrease with the increase of the addition amount.It was found that the acrylamide content among the different Naan sold on the market was different, which was the higher than Naan made in the laboratory.
作者
任祥瑞
毛红艳
赵晓燕
于明
张晓伟
刘红开
REN Xiangrui;MAO Hongyan;ZHAO Xiaoyan;YU Ming;ZHANG Xiaowei;LIU Hongkai(Food Science and Nutrition,University of Jinan,Jinan 250022;Research Institute of Grain Crops,Xingjian Academy of Agricultural Sciences,Urumqi 830091;Science and Technology Development Service Company of Grain Production Institute of Xinjiang Academy of Agricultural Sciences,Urumqi 830091)
出处
《食品工业》
CAS
2022年第7期73-77,共5页
The Food Industry
基金
自治区科技支疆计划(2021E02009)
国家科技支撑计划(2015BAD29B04)。