| 几种添加剂对油炸薯片中丙烯酰胺产生的抑制作用 |
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| 引用本文： | 欧仕益,张玉萍,黄才欢,李绪杰,梁灿明,欧云付. 几种添加剂对油炸薯片中丙烯酰胺产生的抑制作用[J]. 食品科学, 2006, 27(5): 137-140 |
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| 作者姓名： | 欧仕益 张玉萍 黄才欢 李绪杰 梁灿明 欧云付 |
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| 作者单位： | 暨南大学食品科学与工程系 |
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| 基金项目： | 广东省科技攻关项目;广东省博士启动基金;广东省粤港招标项目 |
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| 摘 要： | 采用葡萄糖-天冬酰胺模拟反应体系研究了阿魏酸、儿茶素、CaCl2、NaHSO3、VC、L-半胱氨酸等物质对丙烯酰胺产生的抑制作用,筛选出了抑制效果良好的三种添加剂NaHSO3、CaCl2和半胱氨酸。分别用0.1%、0.3%和0.5%的NaHSO3、CaCl2和半胱氨酸在油炸前浸泡土豆片,发现它们都能显著减少油炸土豆片中丙烯酰胺的产生;当半胱氨酸和CaCl2浓度分别为0.3%和0.5%时,油炸薯片中检测不到丙烯酰胺。
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| 关 键 词： | 丙烯酰胺 添加剂 抑制 |
| 文章编号： | 1002-6630（2006）05-0137-04 |
| 收稿时间： | 2005-07-28 |
| 修稿时间： | 2005-07-28 |
Inhibition of Acrylamide Formation in Fried Potato Crisps by Some Food Additives |
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| OU Shi-yi,ZHANG Yu-ping,HUANG Cai-huan,LI Xu-jie,LIANG Can-ming,OU Yun-fu. Inhibition of Acrylamide Formation in Fried Potato Crisps by Some Food Additives[J]. Food Science, 2006, 27(5): 137-140 |
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| Authors: | OU Shi-yi ZHANG Yu-ping HUANG Cai-huan LI Xu-jie LIANG Can-ming OU Yun-fu |
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| Affiliation: | Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China |
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| Abstract: | A glucose-asparagines reaction model system was used to test the effect of ferulic acid, catechin, CaCl2, NaHSO3, vitamin C and L-cysteine on inhibition of acrylamide formation and it was found that NaHSO3, CaCl2 and L-cysteine significantlyinhibited acrylamide production. Soaking the fresh potato chips by using different concentrations of the three agents greatly inhibits the acrylamide formation in fried potato crisps by frying at 150℃ for 10min and there is no detection of acrylamide when the concentration of cysteine and CaCl2 reached 0.3% and 0.5% respectively. |
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| Keywords: | acrylamide food additives inhibition |
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