空气煎炸对薯条丙烯酰胺及其中间产物形成的影响  

Effect of air frying conditions on formation of acrylamide and its intermediates in French fries

作　　者：李晶[1,2] 张豪 鲍涛 赵念思 夏书芹 侯娅琪[1] 张敏 LI Jing;ZHANG Hao;BAO Tao;ZHAO Niansi;XIA Shuqin;HOU Yaqi;ZHANG Min(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co.Ltd.,Foshan 528311,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]佛山市顺德区美的电热电器制造有限公司,广东佛山528311

出　　处：《食品与发酵工业》2025年第6期264-271,共8页Food and Fermentation Industries

摘　　要：空气煎炸可以实现薯条无油煎炸的烹饪效果,但目前尚未明晰空气煎炸过程中高温热风烹饪参数对丙烯酰胺等潜在危害因子生成的影响。该文研究了空气煎炸温度和时间对薯条中丙烯酰胺形成的影响,借助液-质联用对关键中间产物5-羟甲基糠醛和α-二羰基化合物的积累进行追踪,并考察了水分含量的变化规律,探索了空气煎炸过程中丙烯酰胺形成的机制。结果表明,丙烯酰胺的含量随空气煎炸温度的提高而增加,且随着加热时间的延长呈先升后降的趋势;丙烯酰胺的生成与5-羟甲基糠醛和水分含量呈极显著相关,相关系数分别为0.846(P<0.01)和-0.891(P<0.01),而5-羟甲基糠醛的生成也与3-脱氧葡糖醛酮的含量呈显著正相关(r=0.631,P<0.05)。因此可以通过抑制5-羟甲基糠醛等中间产物的生成以及减少烹饪的水分损失等,来抑制空气煎炸薯条中丙烯酰胺的生成。The air frying can achieve the cooking effect of oil-free frying of French fries.However,the impact of high-temperature heating parameters on the formation of potential hazardous compounds,such as acrylamide,during the hot air frying process remains unclear.This article studied the effects of air frying temperature and time on the formation of acrylamide in French fries.The accumulation of key intermediate products,5-hydroxymethylfurfural,andα-dicarbonyl compounds,was tracked by liquid chromatography-mass spectrometry,and the variation of moisture content was investigated,so as to elucidate the mechanism of acrylamide formation during air frying.Results indicated that the content of acrylamide increased with the increase of air frying temperature,and exhibited an initial upward trend followed by a subsequent decline as the heating duration was extended.The formation of acrylamide was significantly correlated with the accumulation of 5-hydroxymethylfurfural and moisture content,with correlation coefficients of 0.846(P<0.01)and-0.891(P<0.01),respectively.The generation of 5-hydroxymethylfurfural was also significantly positively correlated with the content of 3-deoxyglucosone(r=0.631,P<0.05).Therefore,the formation of acrylamide in air-fried French fries could be suppressed by inhibiting the generation of intermediate products such as 5-hydroxymethylfurfural and reducing the moisture loss during cooking.

关 键 词：空气煎炸 丙烯酰胺 5-羟甲基糠醛 α-二羰基化合物 水分含量 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]