Skinner Mark M, Seale Jared T, Cantrell Maranda S, Collins Joseph M, Turner Matthew W, McDougal Owen M
Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA.
Biomolecular Sciences Graduate Programs, Boise State University, Boise, ID 83725, USA.
Foods. 2021 Aug 30;10(9):2038. doi: 10.3390/foods10092038.
The purpose of this experimental review was to detect acrylamide in French fries using methods most adaptable to the food process industry for quality control assessment of products. French fries were prepared at different cook times using the same fryer oil over a five-day period to assess the influence of oil degradation and monitor trends in acrylamide formation. Acrylamide detection was performed using LC-MS, GC-MS and FT-NIR. The low levels of acrylamide produced during frying, low molecular weight of the analyte, and complexity of the potato matrix make routine acrylamide measurement challenging in a well-outfitted analytical lab with trained personnel. The findings of this study are presented from the perspective of pros and cons of each acrylamide measurement method in enough detail for food processors to appraise the method that may work best for them based on their available instrumentation and extent of personnel training.
本实验综述的目的是使用最适合食品加工行业的方法检测薯条中的丙烯酰胺，以对产品进行质量控制评估。在五天时间内，使用同一炸锅油在不同烹饪时间制备薯条，以评估油降解的影响并监测丙烯酰胺形成的趋势。使用液相色谱 - 质谱联用仪（LC-MS）、气相色谱 - 质谱联用仪（GC-MS）和傅里叶变换近红外光谱仪（FT-NIR）进行丙烯酰胺检测。油炸过程中产生的丙烯酰胺含量低、分析物分子量小以及马铃薯基质的复杂性，使得在配备完善且有专业人员的分析实验室中进行常规丙烯酰胺测量具有挑战性。本研究结果从每种丙烯酰胺测量方法的优缺点角度进行了详细阐述，以便食品加工商根据其现有仪器设备和人员培训程度评估最适合他们的方法。
