原花青素对食品中丙烯酰胺的抑制作用研究  

Effect of the procyanidins on acrylamide inhibition in food

作　　者：陈媛媛[1] 丁城[1] 关亚飞 吴茜[1] 

机构地区：[1]湖北工业大学生物工程与食品学院,武汉430068 [2]武汉市华测检测技术有限公司,武汉430068

出　　处：《食品科技》2017年第8期257-261,共5页Food Science and Technology

摘　　要：研究莲房原花青素(LSPC)对食品体系中丙烯酰胺的抑制作用。实验分别探讨了浸渍时间和浸渍浓度对丙烯酰胺抑制作用的影响,最终结合感官评定得出:在薯条和油条的浸渍时间分别为90 s和60 s,最佳添加剂量为0.5%(w/w)和0.1%(w/w)时,抑制率分别达到57.59%和67.38%,此时感官评定表明它们与对照组无显著性差异。This study investigated the LSPC （lotus seedpod procyanidins） as the additive for acrylamide inhibition in food system experiment. The effect of immersion time and impregnation concentration was explored on acrylamide inhibition. The final result obtained through combined sensory evaluation. When French fries and fritters about 90 s and 60 s, the best additive amount was 0.5% （w/w） and 0.1% （w/w）, the inhibition rate reached 57.59% and 67.38%, respectively. At this point the sensory evaluation showed no significant difference with their control group.

关 键 词：丙烯酰胺 莲房原花青素 抑制率 油炸食品 

分 类 号：R284.2[医药卫生—中药学]