Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; Food Safety and Food Integrity, Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
Food Chem. 2018 Apr 15;245:1-6. doi: 10.1016/j.foodchem.2017.10.070. Epub 2017 Oct 12.
This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems. Eighteen amino acids were used in order to determine which one was more effective on acrylamide production. Significantly the highest amount of acrylamide was produced from asparagine (5987.5µg/kg) and the lowest from phenylalanine (9.25µg/kg). A constant amount of asparagine and glutamine in palm olein and soy bean oils was heated up in modelling system at different temperatures (160, 180 and 200°C) and times (1.5, 3, 4.5, 6, 7.5min). The highest amount of acrylamide was found at 200°C for 7.5min (9317 and 8511µg/kg) and lowest at 160°C for 1.5min (156 and 254µg/kg) in both frying oils and both amino acids. Direct correlations have been found between time (R=0.884), temperature (R=0.951) and amount of acrylamide formation, both at p<0.05.
这项工作通过模拟系统研究了在高温和不同时间条件下，氨基酸在煎炸油中形成丙烯酰胺的潜在机制。使用了十八种氨基酸，以确定哪种氨基酸对丙烯酰胺的生成更有效。结果表明，天冬酰胺（5987.5µg/kg）产生的丙烯酰胺最多，而苯丙氨酸（9.25µg/kg）产生的丙烯酰胺最少。在模拟体系中，棕榈油和大豆油中恒定数量的天冬酰胺和谷氨酰胺在不同温度（160、180 和 200°C）和时间（1.5、3、4.5、6、7.5 分钟）下加热。在两种煎炸油和两种氨基酸中，丙烯酰胺含量最高的条件均为 200°C 加热 7.5 分钟（9317 和 8511µg/kg），最低的条件均为 160°C 加热 1.5 分钟（156 和 254µg/kg）。时间（R=0.884）、温度（R=0.951）和丙烯酰胺形成量之间存在直接相关性，p 值均<0.05。
