Ohara-Takada Akiko, Matsuura-Endo Chie, Chuda Yoshihiro, Ono Hiroshi, Yada Hiroshi, Yoshida Mitsuru, Kobayashi Akira, Tsuda Shogo, Takigawa Shigenobu, Noda Takahiro, Yamauchi Hiroaki, Mori Motoyuki
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Memuro, Hokkaido 082-0071, Japan.
Biosci Biotechnol Biochem. 2005 Jul;69(7):1232-8. doi: 10.1271/bbb.69.1232.
Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were investigated. The acrylamide content in chips began to increase after 3 days of storage at 2 degrees C in response to the increase of glucose and fructose contents in the tubers. There was strong correlation between the reducing sugar content and acrylamide level, R(2)=0.873 for fructose and R(2)=0.836 for glucose. The sucrose content had less correlation with the acrylamide content because of its decrease after 4 weeks of storage at 2 degrees C, while the reducing sugar in potato tubers and the acrylamide in chips continued to increase. The contents of the four amino acids, i.e., asparatic acid, asparagine, glutamic acid and glutamine, showed no significant correlation with the acrylamide level. These results suggest that the content of reducing sugars in potato tubers determined the degree of acrylamide formation in chips. The chip color, as evaluated by L* (lightness), was correlated well with the acrylamide content.
研究了马铃薯块茎在短期储存期间糖和氨基酸含量的变化以及对油炸后薯片丙烯酰胺水平的影响。在2℃储存3天后，由于块茎中葡萄糖和果糖含量的增加，薯片中的丙烯酰胺含量开始增加。还原糖含量与丙烯酰胺水平之间存在很强的相关性，果糖的R² = 0.873，葡萄糖的R² = 0.836。由于在2℃储存4周后蔗糖含量下降，其与丙烯酰胺含量的相关性较小，而马铃薯块茎中的还原糖和薯片中的丙烯酰胺继续增加。四种氨基酸，即天冬氨酸、天冬酰胺、谷氨酸和谷氨酰胺的含量与丙烯酰胺水平没有显著相关性。这些结果表明，马铃薯块茎中还原糖的含量决定了薯片中丙烯酰胺的形成程度。通过L*（明度）评估的薯片颜色与丙烯酰胺含量密切相关。
