| 添加紫甘蓝粉、花椰菜粉、麦胚粉对曲奇中丙烯酰胺生成的影响 |
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| 引用本文： | 李梦黎,付晓文,朱雨辰,王鹏璞,安勃勃,陈芳.添加紫甘蓝粉、花椰菜粉、麦胚粉对曲奇中丙烯酰胺生成的影响[J].食品安全质量检测技术,2014,5(8):2590-2594. |
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| 作者姓名： | 李梦黎 付晓文 朱雨辰 王鹏璞 安勃勃 陈芳 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,中国农业大学食品科学与营养工程学院,中国农业大学食品科学与营养工程学院,中国农业大学食品科学与营养工程学院,中国农业大学食品科学与营养工程学院,中国农业大学食品科学与营养工程学院 |
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| 基金项目： | 国家973计划课题(2012CB720805)、北京市大学生创新创业训练计划项目(2013bj23) |
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| 摘 要： | 目的 探究添加紫甘蓝粉、花椰菜粉、麦胚粉对曲奇中丙烯酰胺生成的影响,为优化焙烤食品配方、控制丙烯酰胺生成提供基础。方法 参考AACC方法,分别以一定比例的植物粉替代等量面粉制作曲奇,以未添加植物粉曲奇为对照，采用HPLC-MS/MS法测定曲奇中丙烯酰胺的含量。结果 三种植物粉对丙烯酰胺生成的影响不同。在添加量为1%~10%时,添加紫甘蓝粉、花椰菜粉的曲奇中丙烯酰胺含量随添加量增加而增大。添加量为10%时,丙烯酰胺含量分别为对照的26.25、68.52倍,而添加麦胚粉曲奇则影响不显著。结论 添加紫甘蓝粉、花椰菜粉和麦胚粉对曲奇中丙烯酰胺的生成有不同影响。
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| 关 键 词： | 丙烯酰胺 曲奇 植物粉 |
| 收稿时间： | 6/3/2014 12:00:00 AM |
| 修稿时间： | 2014/7/30 0:00:00 |
Effect of the powder of purple cabbage, broccoli and wheat germ on acrylamide formation in cookies |
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| LI Meng-Li,FU Xiao-Wen,ZHU Yu-Chen,WANG Peng-Pu,AN Bo-Bo and CHEN Fang.Effect of the powder of purple cabbage, broccoli and wheat germ on acrylamide formation in cookies[J].Food Safety and Quality Detection Technology,2014,5(8):2590-2594. |
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| Authors: | LI Meng-Li FU Xiao-Wen ZHU Yu-Chen WANG Peng-Pu AN Bo-Bo and CHEN Fang |
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| Affiliation: | College of Food Science Nutritional Engineering,National Engineering Research Centre for Fruits and Vegetables Processing,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,China Agricultural University,College of Food Science Nutritional Engineering,National Engineering Research Centre for Fruits and Vegetables Processing,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,China Agricultural University,College of Food Science Nutritional Engineering,National Engineering Research Centre for Fruits and Vegetables Processing,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,China Agricultural University,College of Food Science Nutritional Engineering,National Engineering Research Centre for Fruits and Vegetables Processing,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,China Agricultural University,College of Food Science Nutritional Engineering,National Engineering Research Centre for Fruits and Vegetables Processing,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,China Agricultural University,College of Food Science Nutritional Engineering,National Engineering Research Centre for Fruits and Vegetables Processing,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,China Agricultural University |
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| Abstract: | Objective The effect of addition of purple cabbage powder, broccoli powder, wheat germ powder on the acrylamide content in cookies was investigated. This would provide the basic for the optimization of formula and control of acrylamide formation in baked foods. Methods According to the modified AACC method, the cookies were prepared with a given proportion of plant powder, which was added to replace the flour, and the cookies without addition were used as contrast. Acrylamide content in cookies was determined by HPLC-MS/MS. Results The three kinds of plant powder had the different influence on the formation of acrylamide in cookies. Within a range of addition proportion from 1% to 10%, the generation of acrylamide increased with the addition proportion of powder in cookies with purple cabbage and broccoli powder. When the 10% of purple cabbage and broccoli powder was added in ingredients, the acrylamide content in the cookies were respectively 26.25 and 68.52 times higher than control. But the addition of wheat germ powder had not significant influence on acrylamide. Conclusion Addition of the three kinds of plant powder have different influence on the formation of acrylamide in cookies. |
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| Keywords: | acrylamide cookies plant powder |
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