油炸过程中复水薯片丙烯酰胺和5-羟甲基糠醛的形成
Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying.
作者信息
Miao YuTian, Zhang HuanJie, Zhang LuLu, Wu SiJia, Sun YiJia, Shan Yu, Yuan Yuan
机构信息
College of Quartermaster Technology, Jilin University, Changchun, China 130062.
出版信息
J Food Sci Technol. 2014 Dec;51(12):4005-11. doi: 10.1007/s13197-013-0951-9. Epub 2013 Feb 15.
Abstract
In our present paper, the effect of water activity and processing conditions in reconstituted potato chips was considered as a model to investigate the changes of acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The results suggested that the formation of AA and HMF was highly correlated with frying temperature and time. Water activity could also influence the formation of AA and HMF. Meanwhile, the formation of HMF has significant correlation with the formation of AA in reconstituted potato chips. A typical exponential growth curve was observed by plotting AA levels vs HMF content which were all determined under different heating condition: [Formula: see text]. The model could be used as a tool for estimating the formation of AA when the content of HMF was known.
摘要
在我们目前的论文中，将复水薯片的水分活度和加工条件的影响作为一个模型来研究丙烯酰胺（AA）和5-羟甲基糠醛（HMF）的变化。结果表明，AA和HMF的形成与油炸温度和时间高度相关。水分活度也会影响AA和HMF的形成。同时，在复水薯片中，HMF的形成与AA的形成具有显著相关性。通过绘制在不同加热条件下测定的AA水平与HMF含量的关系图，观察到一条典型的指数增长曲线：[公式：见正文]。当已知HMF含量时，该模型可作为估算AA形成的工具。
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