油炸马铃薯片中丙烯酰胺抑制研究  

INHIBITION OF ACRYLAMIDE FORMATION IN FRIED POTATO CRISPS

作　　者：章银良[1] 杨慧[1] 李学红[1] 王新[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《河南工业大学学报（自然科学版）》2011年第3期41-44,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：郑州轻工业学院博士基金项目(2007BSJJ007)

摘　　要：在固定油炸温度和时间的条件下,利用不同抑制剂浸泡处理来抑制油炸马铃薯片中丙烯酰胺的生成.结果表明:柠檬酸、碳酸氢钠、氯化镁在一定程度上对丙烯酰胺的形成有抑制作用;在试验范围内,质量分数为1%的柠檬酸抑制效果较好,抑制率达43%,而碳酸氢钠、氯化镁抑制效果不明显.The formation of acrylamide in fried potato crisps was inhibited by soaking potato in different inhibitors under the conditions of a constant frying temperature and frying duration.The results showed that citric acid,sodium hydrogen carbonate and magnesium chloride could inhibit acrylamide formation to a certain degree,1% citric acid had a better inhibitory rate of 43%,while sodium hydrogen carbonate and magnesium chloride had no obvious inhibition effects.

关 键 词：丙烯酰胺 油炸马铃薯片 抑制剂 柠檬酸 碳酸氢钠 氯化镁 

分 类 号：TS201.2[轻工技术与工程—食品科学]