Dept. of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
J Food Sci. 2014 Jan;79(1):T115-21. doi: 10.1111/1750-3841.12250. Epub 2013 Dec 17.
The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected.
本研究旨在评估甘薯（Ipomoea batatas L. Lam）片中丙烯酰胺形成的前体，并确定不同类型植物油（VOs），即棕榈仁油、椰子油、菜籽油和豆油，对丙烯酰胺形成的影响。分析了甘薯片中的还原糖和氨基酸，并测量了甘薯片中的丙烯酰胺浓度。在不饱和程度较低的油中炸制的甘薯片中丙烯酰胺浓度较低（1443μg/kg），而在不饱和程度较高的油中炸制的甘薯片中丙烯酰胺浓度较高（2019μg/kg）。研究发现，甘薯根中含有丙烯酰胺前体，即 4.17mg/g 葡萄糖和 5.05mg/g 果糖，以及 1.63mg/g 游离天门冬酰胺。VO 的类型和炸制条件显著影响丙烯酰胺的形成。本研究清楚地表明，在丙烯酰胺形成过程中，脂质的贡献不容忽视。
