De Wilde Tineke, De Meulenaer Bruno, Mestdagh Frédéric, Govaert Yasmine, Vandeburie Stephan, Ooghe Wilfried, Fraselle Stéphanie, Demeulemeester Kürt, Van Peteghem Carlos, Calus André, Degroodt Jean-Marie, Verhé Roland
Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
J Agric Food Chem. 2005 Aug 10;53(16):6550-7. doi: 10.1021/jf050650s.
A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment.
研究评估了一些与马铃薯储存相关的参数，看它们对炸薯条中丙烯酰胺形成的潜在影响。丙烯酰胺是一种潜在的人类致癌物，据报道，在马铃薯油炸过程中，天冬酰胺和还原糖之间的反应会形成丙烯酰胺。本研究使用了比利时、荷兰以及法国北部用于生产炸薯条和薯片的三种马铃薯品种（宾杰、拉莫斯和萨图尔纳）。主要用于薯片生产的萨图尔纳在油炸过程中似乎最不易形成丙烯酰胺。特别是与在8摄氏度储存相比，在低温（4摄氏度）下储存似乎会因低温储存导致还原糖大幅增加而增强丙烯酰胺的形成。由于这种生理反应具有可逆性，将冷藏马铃薯在15摄氏度下重新处理3周后，还原糖有可能显著减少。丙烯酰胺浓度的所有变化主要可以用马铃薯的还原糖含量来解释（R2 = 0.84，n = 160）。这意味着，通过确保马铃薯块茎的还原糖含量较低，丙烯酰胺形成的风险将大大降低。最后，使用发芽抑制剂不会影响马铃薯的成分，因此丙烯酰胺的形成对这种处理不敏感。
