9种果汁对油炸薯条中丙烯酰胺的抑制作用  

Inhibitory Effect of Juice of Nine Different Fruit Plant Species on Acrylamide Formation in Fried Potato Strips

作　　者：何方奕[1] 刁全平[1] 孙巧寅[1] 回瑞华[1] 

机构地区：[1]鞍山师范学院化学系,辽宁鞍山114005

出　　处：《食品科学》2010年第18期175-177,共3页Food Science

基　　金：辽宁省鞍山市科委资助课题(08SF27)

摘　　要：采用不同种类、不同质量分数的果汁对油炸薯条进行前处理,探索抑制油炸薯条中致癌物丙烯酰胺的方法。用新鲜水果汁泡制薯条后进行高温油炸,采用固相萃取法对样品液进行纯化。通过高效液相色谱法进行定性定量分析,色谱柱采用C18柱(15cm×4.6mm,5μm),流动相为甲醇-水(体积比5:95),检测波长197.1nm。样品含量在0.02～0.1mg/L(r=0.9998)范围内线性关系良好,回收率为90.2%～94.7%,精密度实验相对标准偏差为0.8%～2.0%。In an effort to find a novel way for inhibiting acrylamide formation during frying,juices of nine different fruit plant species of different concentrations were used to soak potato strips before frying.For the quantitative and qualitative analysis of acrylamide in fried potato strips,a HPLC system equipped with a C18 column（15 cm × 4.6 mm,5μm） using a methanol/water mixture（5：95,V/V） as the mobile phase and with a diode array detector set at 197.1 nm wavelength was used.Before injection onto the HPLC system,the extract from fried potato strips was cleaned up by solid-phase extraction.The developed standard curve of acrylamide displayed a good linear relationship over the concentration range from 0.02 to 0.1 mg/L（r = 0.9998）.The recoveries for acrylamide spiked at three levels were between 90.2% and 94.7%.In 6 replicate precision experiments,a relative standard deviation range from 0.8% to 2.0% was obtained.

关 键 词：丙烯酰胺 油炸薯条 果汁 抑制 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]