一种用于筛选丙烯酰胺抑制剂的模型的建立  

Establishment of a model to select acrylamide inhibitor

作　　者：黄滟波[1] 魏东[2] 

机构地区：[1]华南理工大学制浆造纸工程国家重点实验室,广东广州510640 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第23期148-151,157,共5页Science and Technology of Food Industry

摘　　要：本文建立了模拟丙烯酰胺形成的化学模型和食品模型,分别研究了150℃和170℃条件下2～10min范围内不同加热时间对上述模型中丙烯酰胺产生量及产物颜色的影响。确定的化学模型条件为:0.050g天冬酰胺、0.060g葡萄糖及3mL去离子水,于不锈钢密封管中170℃油浴加热5min;食品模型条件为:约2mm厚薯片,在蒸馏水或抑制剂溶液中浸泡3min后,于170℃油炸5min。Chemical model and food model systems which could simulate the produce process of acrylamide were established in this paper.The effects of different heating time between 2-10min and temperature in 150℃ and 170% on acrylamide production and the color change of model outcomes were investigated.As a result, taking 0.050g Asn,0.060g Glu and 3mL deionized water into stainless steel tube heating in 170℃ oil bath for 5min as chemical model system,taking potato crisps of about 2mm thickness blanched in distill water for 3min and fried in 170℃ soy oil as food model system.

关 键 词：丙烯酰胺 化学模型 抑制剂 

分 类 号：TS201.2[轻工技术与工程—食品科学]