| 几种添加剂对热加工食品中丙烯酰胺产生的影响 |
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| 引用本文： | 林奇龄,欧仕益,黄才欢,欧云付. 几种添加剂对热加工食品中丙烯酰胺产生的影响[J]. 食品科技, 2005, 0(3): 53-55 |
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| 作者姓名： | 林奇龄 欧仕益 黄才欢 欧云付 |
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| 作者单位： | 1. 暨南大学食品科学与工程系,广州,510632
2. 暨南大学实验技术中心,广州,510632 |
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| 基金项目： | 广东省科技攻关课题(2003C299410)，广东省自然科学基金课题(031899) |
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| 摘 要： | 以天冬酰胺、葡萄糖在高温下反应建立丙烯酰胺产生的模拟体系,探讨Vc、阿魏酸、TBHQ、NaHSO3和CaCl2对丙烯酰胺产生的抑制作用。结果表明,CaCl2效果最佳,添加量为2.1%时,抑制率达93.4%;其次为NaHSO3,添加量为2.1%时,抑制率为80%。
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| 关 键 词： | 丙烯酰胺 抑制剂 抑制率 |
| 文章编号： | 1005-9989(2005)03-0053-03 |
| 修稿时间： | 2004-10-10 |
Effects of production of acrylamide heated foodstuffs with several additives |
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| LIN Qi-ling,OU Shi-yi,HUANG Cai-huan,OU Yun-fu. Effects of production of acrylamide heated foodstuffs with several additives[J]. Food Science and Technology, 2005, 0(3): 53-55 |
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| Authors: | LIN Qi-ling OU Shi-yi HUANG Cai-huan OU Yun-fu |
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| Affiliation: | LIN Qi-ling1,OU Shi-yi1,HUANG Cai-huan1,OU Yun-fu2 |
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| Abstract: | Vc, ferulic acid, TBHQ, NaHSO3 and CaCl2 were used to test their inhibition effect on production of acrylamide in asparagines-glucose reaction system at high temperature. The results showed that CaCl2 significantly inhibited acrylamide production, the inhibition rate was 93.4% when 2.1% CaCl2 was added; followed by NaHSO3, the inhibition rate was 80% at the same addition of NaHSO3. |
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| Keywords: | acrylamide inhibitor inhibition rate |
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