Segtnan Vegard H, Kita Agnieszka, Mielnik Maria, Jørgensen Kjetil, Knutsen Svein Halvor
Department of Food Storage and Technology, Faculty of Food Sciences, Agricultural University of Wroclaw, Wroclaw, Poland.
Mol Nutr Food Res. 2006 Sep;50(9):811-7. doi: 10.1002/mnfr.200500260.
In order to study the formation of acrylamide in potato crisps during processing, an experimental design was set up. The design variables were drying time (6 levels), frying temperature (2 levels) and frying time (8 levels). The design contained 36 samples, which were analysed for acrylamide contents using LC high-resolution mass spectroscopy (LC-HRMS), and fat contents using the Soxhlet apparatus. Prior to analysis, all potato crisp samples were ground and analysed on an NIRSystems 6500 near-infrared (NIR) spectrometer. The acrylamide contents were modelled by: (i) design variables using multiple linear regression, (ii) NIR spectra using partial least squares regression (PLSR) and (iii) design variables and NIR spectra in combination using a novel technique combining least squares regression on the former, and PLSR on the latter. The results showed that the NIR spectra alone or in combination with the design variables gave better prediction models for acrylamide than the design variables alone. This implies that the spectra contain chemical information that is not purely a result of the processing variables that were investigated in this experiment. NIR spectroscopy is proposed as a possible tool for screening and identification of potato crisps with a high acrylamide content.
为了研究薯片加工过程中丙烯酰胺的形成，设计了一个实验。设计变量包括干燥时间（6个水平）、油炸温度（2个水平）和油炸时间（8个水平）。该设计包含36个样本，使用液相色谱高分辨率质谱仪（LC-HRMS）分析丙烯酰胺含量，使用索氏提取器分析脂肪含量。在分析之前，将所有薯片样本研磨，并在NIRSystems 6500近红外（NIR）光谱仪上进行分析。丙烯酰胺含量通过以下方式建模：（i）使用多元线性回归的设计变量，（ii）使用偏最小二乘回归（PLSR）的近红外光谱，以及（iii）使用一种新技术将前两者结合，即对前者使用最小二乘回归，对后者使用PLSR。结果表明，单独的近红外光谱或与设计变量结合使用时，对丙烯酰胺的预测模型比仅使用设计变量时更好。这意味着光谱包含的化学信息并非仅仅是本实验中所研究的加工变量的结果。近红外光谱法被提议作为一种筛选和鉴定高丙烯酰胺含量薯片的可能工具。
