Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hidalgo 42184, Mexico.
Laboratorio de Higiene, Inspeccion y Control de Alimentos, Departamento de Quimica Analitica, Nutricion y Bromatologia, Facultad de Veterinaria, Universidad de Santiago de Compostela, 27002-Lugo, Spain.
Molecules. 2019 Oct 23;24(21):3827. doi: 10.3390/molecules24213827.
A fractional factorial design was used to evaluate the effects of temperature, frying time, blanching treatment and the thickness of potato slices on acrylamide content in crisps. The design was used on freshly harvested and four-month stored potatoes. The critical factors found were temperature and frying time, and the interaction between blanching treatment and slice thickness. Once frying conditions were selected, an acrylamide content of 725 and 1030 mg kg was found for non-stored and 4-month stored tubers, with adequate textural parameters in both cases. The difference in concentration is related to storage conditions, which must be controlled in order to control acrylamide levels. Bioaccesibility studies demonstrated that acrylamide concentration remained at 70%, and reductions took place mainly at the intestinal phase, as a result of reaction with nucleophilic compounds.
采用部分因子设计来评估温度、油炸时间、漂烫处理和薯片厚度对薯片丙烯酰胺含量的影响。该设计应用于新鲜收获的和储存四个月的土豆。发现的关键因素是温度和油炸时间，以及漂烫处理和切片厚度之间的相互作用。一旦选择了油炸条件，就可以发现非储存和储存四个月的块茎的丙烯酰胺含量分别为 725 和 1030mg/kg，在这两种情况下都有足够的质地参数。浓度的差异与储存条件有关，必须控制储存条件以控制丙烯酰胺水平。生物可利用性研究表明，丙烯酰胺浓度保持在 70%，减少主要发生在肠道阶段，这是由于与亲核化合物反应的结果。
