Dept. of Food Engineering, Univ. of Mersin, Ciftlikkoy, Mersin, Turkey.
J Food Sci. 2010 Jan-Feb;75(1):E25-9. doi: 10.1111/j.1750-3841.2009.01389.x.
The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.
本研究旨在探讨烹饪方法（烘烤与油炸相比）对薯片丙烯酰胺含量的影响。采用厚度为 1.4 毫米的土豆片分别在 170、180 和 190°C 下进行烘烤和油炸实验。对生土豆进行还原糖和天冬酰胺分析。在实验过程中监测土豆片的表面和内部温度，以更好地解释结果。采用 LC-MS 方法对炸薯条和烤薯条中的丙烯酰胺含量进行分析。结果表明，油炸薯片的丙烯酰胺含量随油炸温度升高而增加（170°C 时为 19.6ng/g，180°C 时为 39ng/g，190°C 时为 95ng/g）。然而，在烘烤过程中，在 170°C 下制备的薯片丙烯酰胺含量最高（170°C 时为 47.8ng/g，180°C 时为 19.3ng/g，190°C 时为 29.7ng/g）。结果表明，在 170°C 下烘烤产生的丙烯酰胺量比在相同温度下油炸增加了一倍以上，而在 180 和 190°C 下，烘烤制备的薯片的丙烯酰胺含量低于其油炸对应物。
