丙烯酰胺抑制剂筛选及其在油炸过程中对甘薯片品质的影响  

Acrylamide Inhibitors Screening and Effect of the Optimal Inhibitor on Quality of Sweet Potato Crisps during Frying

作　　者：潘牧 李俊[1] 王辉[1] 陈朝军[1] 唐健波[1] 陈超 刘辉[1,3] PAN Mu;LI Jun;WANG Hui;CHEN Zhaojun;TANG Jianbo;CHEN Chao;LIU Hui(Biological Technology Institute of Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Guizhou Xinqidian Ecological Agricultural Science and Technology Development Co.,LTD.,Guiyang 550025,China;Guizhou Key Laboratory of Agriculture Biotechnology,Guiyang 550006,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵州贵阳550006 [2]贵州新起点生态农业科技开发有限公司,贵州贵阳550025 [3]贵州省农业生物技术重点实验室,贵州贵阳550006

出　　处：《食品科技》2021年第4期233-237,共5页Food Science and Technology

基　　金：贵州省科技计划项目(黔科合成果[2020]1Y023号,黔科合成果[2019]4243号);贵阳市科技计划项目(筑科合同[2019]1-4号);贵州省农业科学院创新专项(黔农科院科技创新项目[2017]07号);贵州省薯类产业技术创新人才基地项目(黔人领发(2016)22)。

摘　　要：以丙烯酰胺含量为指标,从多种多酚类物质中筛选可抑制低脂甘薯片油炸过程中丙烯酰胺生成的成分,并研究其对甘薯片质构特性、理化特性的影响。结果表明,抗坏血酸、茶多酚、柠檬酸、槲皮素和芦丁对油炸过程中甘薯片丙烯酰胺的生成具有显著抑制作用,随着处理浓度的升高,丙烯酰胺生成抑制率越高,其中以槲皮素的抑制效果最好。而咖啡酸可促进丙烯酰胺的生成,且随处理浓度的升高,丙烯酰胺生成率增加。进一步研究表明,槲皮素可显著提升油炸过程中低脂甘薯片质构特性,并可降低油炸过程中甘薯片水分含量和含油率。初步分析,槲皮素在油炸过程中对油脂品质的保护作用是其能够提高甘薯片品质的重要原因。The optimal acrylamide inhibitor in sweet potato crisps during frying was screened from kinds of polyphenols basing on change of acrylamide content.And the quality of sweet potato chips were evaluated using sensory quality,texture,physical and chemical characteristics.The results showed that ascorbic acid,tea polyphenols,citric acid,quercetin,and rutin could significantly inhibit the production of acrylamide in sweet potato crisps during frying.With the increase of treatment concentration,the inhibition rate of acrylamide formation was higher.However,caffeic acid could significantly promote the formation of acrylamide,and rate of acrylamide formation increased with the rising treatment concentration.Further analysis indicated that quercetin could inhibit the decrease hardness of sweet potato crisps,and significantly inhibited the water content and oil ratio in sweet potato crisps during frying process.It is assumed that the protective effect of quercetin on the quality of oil during frying was an vital factor for improving the quality of sweet potato crisps.

关 键 词：甘薯片 多酚类物质 丙烯酰胺 油炸 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]