De Wilde Tineke, De Meulenaer Bruno, Mestdagh Frédéric, Govaert Yasmine, Ooghe Wilfried, Fraselle Stéphanie, Demeulemeester Kürt, Van Peteghem Carlos, Calus André, Degroodt Jean-Marie, Verhé Roland
Research Unit of Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
J Agric Food Chem. 2006 Mar 22;54(6):2199-205. doi: 10.1021/jf0525030.
A number of parameters linked to the selection of potato tubers were evaluated with regard to their potential to influence acrylamide formation in French fries. The formation of acrylamide, which is a potential human carcinogen, can be minimized for a big extent by the selection of an appropriate tuber. This study focused on the following selection criteria: variety as influenced by storage time and soil type, underwater weight, and tuber size. A total of 16 varieties were compared, concerning their potential for acrylamide formation. From that survey, certain varieties, such as Tebina and Quincy, could be appointed as unsuitable for frying. The differences in the potential of acrylamide formation between the varieties could mainly be explained by the reducing sugar content of the potato (R2 = 0.82, n = 96). The investigated type of soil and storage time at 8 degrees C appeared to have a minor influence on the acrylamide formation during frying. On the other hand, the tuber size of the potato did contribute in a significant manner to the acrylamide formation. Smaller tubers were more susceptible to acrylamide formation and should be avoided in the frying process. The last selection parameter, the underwater weight, appeared to be of minor importance in the acrylamide formation. On the basis of these simple selection criteria, it is possible to make a first screening of potatoes to reduce the acrylamide formation during frying.
研究了一些与马铃薯块茎选择相关的参数，以评估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，通过选择合适的块茎，可在很大程度上减少其形成。本研究着重于以下选择标准：受储存时间和土壤类型影响的品种、水下重量和块茎大小。共比较了16个品种形成丙烯酰胺的可能性。从该调查中可知，某些品种，如特比纳和昆西，被认定不适合油炸。品种间丙烯酰胺形成潜力的差异主要可由马铃薯的还原糖含量来解释（R2 = 0.82，n = 96）。所研究的土壤类型和8摄氏度下的储存时间对油炸过程中丙烯酰胺的形成影响较小。另一方面，马铃薯的块茎大小对丙烯酰胺的形成有显著影响。较小的块茎更容易形成丙烯酰胺，在油炸过程中应避免使用。最后一个选择参数，水下重量，在丙烯酰胺形成方面似乎不太重要。基于这些简单的选择标准，可以对马铃薯进行初步筛选，以减少油炸过程中丙烯酰胺的形成。
