不同品种油炸马铃薯片中丙烯酰胺的研究  

Effect on content of acrylamide with different varieties in fried potato chips

作　　者：李钦[1] 王辰龙[1] 程江华[2] 何成芳[2] 闫晓明[2] 

机构地区：[1]安徽农业大学茶与食品学院,合肥230036 [2]安徽省农科院农产品加工研究所,合肥230031

出　　处：《食品科技》2013年第3期75-78,共4页Food Science and Technology

基　　金：安徽省长三角联合科技攻关项目(1101c0603061);安徽科技特派员试点县项目(10050303060)

摘　　要：通过分析20个品种马铃薯的还原糖含量以及薯片中丙烯酰胺的含量,研究马铃薯品种对薯片中丙烯酰胺的影响。采用DNS法测定还原糖含量,检测结果在0.06%～1.01%之间;采用HPLC-MS/MS测定薯片中丙烯酰胺的含量,丙烯酰胺含量在93～1501μg/L之间。结果表明马铃薯品种对还原糖含量以及丙烯酰胺含量都有较大影响,还原糖含量与薯片色泽呈正相关性,还原糖含量与丙烯酰胺的含量呈正相关性。Acrylamide in fried potato chips was studied with 20 varieties of potato. The content of reducing sugar was measured by DNS method and the results varied from 0.06% to 1.01%. The content acrylamide was measured by liquid chromatography-mass spectrometryxmyan （LC-MS/MS）, varying from 93 lag/L to 1501 pg/L. The results showed that potato varieties had a greater impact on reducing sugar content and acrylarnide content. Reducing sugar content was positively correlated with potato chips color, meanwhile, was positively correlated with acrylamide content.

关 键 词：马铃薯 品种 还原糖 丙烯酰胺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]