果糖/天冬酰胺模拟体系中丙烯酰胺产生机理的研究  

Study on the formation mechanism of acrylamide in the fructose / asparagine simulation system

作　　者：张永菊[1] 戴炳业[2] 左洁[1] 顾姣[1] 徐志祥[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]科技部中国农村技术开发中心,北京100045

出　　处：《粮油食品科技》2014年第6期62-66,共5页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金(31071543);泰安市科技计划项目(20123064);国家大学生创新训练项目(201310434024)

摘　　要：系统研究了果糖/天冬酰胺模拟体系中丙烯酰胺形成规律。在单因素实验的基础上,选取加热温度、加热时间、天冬酰胺添加量、果糖加入量4个因素,进行响应面优化分析。结果表明:果糖的添加量、加热温度和天冬酰胺的添加量对丙烯酰胺的产生影响显著。丙烯酰胺最大产生量的条件为:加热温度200℃,加热时间6.0 min,果糖添加量1.2 mmol,天冬酰胺添加量1.2 mmol。丙烯酰胺的生成量为1640.0 nmol。The formation rule of acrylamide in fructose /asparagine system was studied.4 factors,heating temperature and time,asparagine and fructose addition levels were selected based on single factor test. The technological conditions were optimized and analyzed by response surface.The results showed that fructose content,heating temperature and asparagine content had significant influence on the formation of acrylamide.When 1.2 mmol fructose and 1.2 mmol asparagine were heated at 200 ℃ for 6.0 min,the maximum content of acrylamide was 1 640.0 nmol.

关 键 词：果糖 天冬酰胺 丙烯酰胺 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程] R155.5[轻工技术与工程—食品科学与工程]