Plant Biology and Crop Science Department and ‡Computational and Systems Biology Department, Rothamsted Research , Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
J Agric Food Chem. 2013 Jul 10;61(27):6734-42. doi: 10.1021/jf401570x. Epub 2013 Jun 27.
Nitrogen (N) fertilizer is used routinely in potato (Solanum tuberosum) cultivation to maximize yield. However, it also affects sugar and free amino acid concentrations in potato tubers, and this has potential implications for food quality and safety because free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results in the formation of color, aroma, and flavor compounds, but also some undesirable contaminants, including acrylamide, which forms when the amino acid that participates in the final stages of the reaction is asparagine. Another mineral, sulfur (S), also has profound effects on tuber composition. In this study, 13 varieties of potato were grown in a field trial in 2010 and treated with different combinations of N and S. Potatoes were analyzed immediately after harvest to show the effect of N and S fertilization on concentrations of free asparagine, other free amino acids, sugars, and acrylamide-forming potential. The study showed that N application can affect acrylamide-forming potential in potatoes but that the effect is type- (French fry, chipping, and boiling) and variety-dependent, with most varieties showing an increase in acrylamide formation in response to increased N but two showing a decrease. S application reduced glucose concentrations and mitigated the effect of high N application on the acrylamide-forming potential of some of the French fry-type potatoes.
在马铃薯（Solanum tuberosum）种植中，通常会使用氮肥来实现产量最大化。然而，它也会影响马铃薯块茎中的糖和游离氨基酸浓度，这可能会对食品质量和安全产生影响，因为游离氨基酸和还原糖在高温烹饪和加工过程中参与美拉德反应。这会形成颜色、香气和风味化合物，但也会形成一些不良的污染物，包括丙烯酰胺，当参与反应最后阶段的氨基酸是天冬酰胺时，就会形成丙烯酰胺。另一种矿物质硫（S）也对块茎的成分有深远的影响。在这项研究中，2010 年在田间试验中种植了 13 个马铃薯品种，并对其进行了不同 N 和 S 组合的处理。马铃薯在收获后立即进行分析，以显示 N 和 S 施肥对游离天冬酰胺、其他游离氨基酸、糖和丙烯酰胺形成潜力浓度的影响。研究表明，N 的施用会影响马铃薯中的丙烯酰胺形成潜力，但这种影响取决于品种（薯条、切片和煮土豆），大多数品种对增加 N 的反应会增加丙烯酰胺的形成，但有两个品种则会减少。S 的施用会降低葡萄糖浓度，并减轻高 N 施用对一些薯条型马铃薯丙烯酰胺形成潜力的影响。
