减少薯片中丙烯酰胺含量的方法探究

目的 探究减少薯片中丙烯酰胺含量的方法。方法 土豆片经不同的前处理(不作处理、热烫处理、脱脂鹰嘴豆粉溶液浸泡、热烫处理-脱脂鹰嘴豆粉溶液浸泡)后于180℃油炸3min,再用高效液相色谱法测定丙烯酰胺含量。结果 热烫处理-脱脂鹰嘴豆粉溶液浸泡组的薯片中丙烯酰胺的含量最低。按α=0.05水准,热烫处理组、脱脂鹰嘴豆粉溶液浸泡组分别与热烫处理-脱脂鹰嘴豆粉溶液浸泡组相比较(P<0.05),丙烯酰胺含量差别具有统计学意义,故可认为热烫处理和脱脂鹰嘴豆粉溶液浸泡两方法单独处理与联合处理之后薯片中的丙烯酰胺含量之间有显著性差异。结论 相较于单独作用,热烫处理-脱脂鹰嘴豆粉溶液浸泡处理能更好地抑制薯片中丙烯酰胺的生成。

Methods of reducing acrylamide content in potato chips

Objective To explore ways to reduce acrylamide content in fried potato chips.Methods Potato chips were fried at 180℃ for 3 min after different pretreatments(no pretreatment,blanching,defatted chickpea flours solution soaking,blanching-defatted chickpea flours solution soaking),then the content of acrylamide was determined by HPLC.Results The level of acrylamide in fried potato chips of blanching-defatted chickpea flours soaking group was the lowest.According to the level of α=0.05,the content of acrylamide in blanching-defatted chickpea flours soaking group was significantly lower than blanching group and defatted chickpea flours soaking group(P<0.05),which showed that there was a significant difference in the acrylamide content in fried potato chips between the single action and joint action.Conclusion Compared with the single action,the blanching-defatted chickpea flours solution soaking treatment can better inhibit the formation of acrylamide in fried potato chips.