油炸工艺对薯条中丙烯酰胺和5-羟甲基糠醛形成的影响  

Effect of Frying Conditions on Acrylamide and 5-Hydroxymethylfurfural Formation in French Fries

作　　者：黄优生[1,2] 陆静楠 李明宇 李昌 申明月[1] 谢明勇[1] HUANG Yousheng;LU Jingnan;LI Mingyu;LI Chang;SHEN Mingyue;XIE Mingyong(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;Development Research Institute of Testing and Certification Technology,Jiangxi General Institute of Testing and Certification,Nanchang 330029,China)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047 [2]江西省检验检测认证总院检测认证技术发展研究院,江西南昌330029

出　　处：《食品科学》2023年第15期49-56,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2017YFC1600405);国家自然科学基金地区科学基金项目(32060580);江西省高端领军人才培育项目(20204BCJ24006);中央引导地方科技发展资金项目(20221ZDD02001);江西省检验检测认证总院科研项目(ZYK202211)。

摘　　要：本研究基于Pearson相关性分析和主成分分析(principal component analysis,PCA)研究薯条油炸过程中丙烯酰胺(acrylamide,AA)和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)的形成和伴生关系,及其与中间产物α-二羰基化合物含量的相关性,并探讨薯条的感官品质、色值、水分含量和吸油量与AA和5-HMF形成的相关性。结果表明:随着油炸时间的延长和温度的升高,薯条中的AA、5-HMF和中间产物α-二羰基化合物含量均增加,水分含量逐渐减少,吸油量逐渐增加,亮度(L^(*)值)、黄色(b^(*)值)趋于降低,红色(a^(*)值)趋于增加。在不同时间和温度影响下,AA和5-HMF含量呈极显著正相关,两者与α-二羰基化合物含量、吸油量呈极显著正相关,而与水分含量、L^(*)值和b^(*)值呈极显著或显著负相关,AA含量与a^(*)值呈显著正相关。PCA模型与温度-时间变化曲线所得的结果一致。结论:170℃油炸5 min既可保证薯条感官品质最佳,又有利于减少危害物的生成。In this study,the relationship between the formation of acrylamide(AA)and that of 5-hydroxymethylfurfural(5-HMF),as well as the correlation with the content ofα-dicarbonyl compounds as intermediate products in French fries were studied using Pearson correlation analysis and principal component analysis(PCA),and the correlation between the formation of AA and 5-HMF and the sensory score,color,water content and oil absorption of French fries was also discussed.The results showed that with an increase in frying time or temperature,the contents of AA,5-HMF andα-dicarbonyl compounds in French fries increased significantly,water content decreased,and oil absorption increased gradually.In addition,lightness(L^(*)value)and yellowness(b^(*)value)tended to decrease,while redness(a^(*)value)tended to increase.There was a significantly positive correlation between AA and 5-HMF contents under the different conditions tested.Moreover,AA and 5-HMF contents showed a significantly positive correlation with the content ofα-dicarbonyl compounds and oil absorption,but a significantly negative correlation with water content,L^(*)value and b^(*)value.AA content was positively correlated with a^(*)value.It was found that the results of the PCA model were consistent with the linear curves of the contents of AA,5-HMF andα-dicarbonyl compounds versus frying temperature and time.Frying for 5 min at 170℃not only ensured the best sensory quality of French fries,but also helped to reduce the formation of hazardous substances.

关 键 词：丙烯酰胺 5-羟甲基糠醛 薯条 α-二羰基化合物 感官评价 相关性分析 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]