油炸马铃薯中丙烯酰胺形成的影响因素及控制措施的研究进展
|
摘要
丙烯酰胺是一种对人体有毒害作用的物质,且具有潜在的致癌性。油炸马铃薯制品被证实为丙烯酰胺含量最高的食品之一。自2002年在热加工食品中发现高含量的丙烯酰胺以来,减少丙烯酰胺的产生及其控制措施成为国际研究热点。研究表明,马铃薯品种、贮藏条件、加工温度、加工时间、浸泡液浓度、浸泡温度和浸泡时间、水分含量、pH值、食品添加剂、非还原糖等因素都会影响油炸马铃薯中丙烯酰胺的生成。对油炸马铃薯中丙烯酰胺形成的影响因素及控制措施进行概述,为在各类油炸食品的工业化生产中控制丙烯酰胺的形成奠定理论基础。
Acrylamide is a toxic and potentially carcinogenic substance. fired potatoes have been shown to be one of the highest levels of acrylamide. Since the discovery of acrylamide in some heated food in 2002, the formation and control strategies of acrylamide has become a hot topic in international research. The research results showed that the potato varieties,storage conditions, processing temperature, processing time, soaking liquid concentration, soaking temperature and soaking time,moisture content,pH value,food additives,the reducing sugar and other factors affected the formation of acrylamide in the fried potatoes. The influence factors and control methods of acrylamide formation in fried potatoes were analyzed and summarized in this paper,which will provide a theoretical reference for future study of reducing the formation of acrylamide in fried food.
Acrylamide is a toxic and potentially carcinogenic substance. fired potatoes have been shown to be one of the highest levels of acrylamide. Since the discovery of acrylamide in some heated food in 2002, the formation and control strategies of acrylamide has become a hot topic in international research. The research results showed that the potato varieties,storage conditions, processing temperature, processing time, soaking liquid concentration, soaking temperature and soaking time,moisture content,pH value,food additives,the reducing sugar and other factors affected the formation of acrylamide in the fried potatoes. The influence factors and control methods of acrylamide formation in fried potatoes were analyzed and summarized in this paper,which will provide a theoretical reference for future study of reducing the formation of acrylamide in fried food.
引文
[1]李薇.食品中丙烯酰胺测定方法的探讨[J].中国卫生检疫杂志,2007,17(9):1 613-1 614.
[2]王爱红,夏昭林.丙烯酰胺危害健康的研究进展[J].中国公共卫生,2003,19(12):1 534-1 535.
[3]郝瑞芳,于蓉,张无平,等.食品添加剂抑制丙烯酰胺形成和毒性的研究进展[J].农产品加工,2017(23):52-55.
[4]张根义.热加工食品中丙烯酰胺的形成机理和风险分析[J]无锡轻工大学报,2003,22(4):91-99.
[5]欧仕益,张景,黄才欢.食品中的丙烯酰胺问题研究进展[J].食品科技,2003(7):64-65.
[6]李玉龙,陆国权.油炸食品体系丙烯酰胺研究进展[J].农产品加工,2015(15):49-53.
[7]John A G,Andrzejewski R D,Gay M L,et al.Rugged LC-MS/MS survey analysis for acrylamide in foods[J].Journal of Agricultural and Food Chemistry,2003,51(26):7 547-7 554.
[8]周宇,朱圣.食品中丙烯酰胺污染的研究进展[J].中华预防医学杂志,2004,38(5):348-350.
[9]Tarke E,Rydberg G P,Karlsson P,et al.Analysis of Acrylamide,a carcinogen formed in heated foodstuffs[J]Journal of Agricultural and Food Chemistry,2002,50(17):4 998-5 006.
[10]Mottram D S,Wedzicha B L,Dodson A T.Acrylamide is formed in the Maillard reaction[J].Nature,2002(6):448-449.
[11]张根义.热加工食品中丙烯酰胺的形成机理和风险分析[J].无锡轻工大学学报,2003,22(4):91-99.
[12]程江华,王薇,何成芳,等.不同马铃薯品种对鲜切油炸薯片中丙烯酰胺的影响[J].食品科学,2011(32):141-144.
[13]程江华,王薇,廖华俊,等.LC-MS/MS法测定11种鲜切油炸马铃薯片中丙烯酰胺的含量[J].中国食品学报,2011,11(7):176-180.
[14]王薇.切片型油炸薯片丙烯酰胺控制[D].合肥:安徽农业大学,2012.
[15]黄鹭强,张丽萍,林清强,等.油炸薯类脆片丙烯酰胺形成的影响因素研究[J].福建师范大学学报(自然科学版),2010,26(5):82-85.
[16]丁晓雯,赵丹霞,侯大军,等.加工条件对油条中丙烯酰胺含量的影响[J].食品与发酵工业,2008,34(12):75-78.
[17]武丽荣,蒋新正.油炸食品中丙烯酰胺的形成及减少措施.中国油脂,2005(7):8-2.
[18]何秀丽,谭兴和,王燕,等.油炸马铃薯片中丙烯酰胺形成的影响因素的研究[J].食品科技,2007(3):54-58.
[19]Romani S,Bacchiocca M,Rocculi P,et al.Effect of frying time on acrylamide content and quality aspects of French fries[J].European Food Research and Technology,2008(3):555-560.
[20]Taeymans D.Wood a review of acrylamide:An industry perspective on research,analysis,formation and control[J].Critical Review in Food Science and Nutrition,2004,44(5):323-348.
[21]赵永日,阚娟,王艳,等.氯化钠浸泡对油炸马铃薯条丙烯酰胺含量的影响[J].食品科学,2013,34(24):57-60.
[22]Pedreschi F,Mariotti S,Granby K,et al.Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching[J].LWT-Food Science and Technology,2011,44(6):1 473-1 476.
[23]Higley J,Kim J Y,Huber K C,et al.Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips[J].Journal of Agricultural and Food Chemistry,2012,60(35):8 763-8 771.
[24]欧仕益.几种添加剂对油炸薯片中丙烯酰胺产生的抑制作用.食品科学,2006,27(5):137-139.
[25]Mestdagh F,Wilde T,Fraselle S,et al.Optimization of the blanching process to reduce acrylamide in fried potatoes[J].LWT-Food Science and Technology,2008,41(9):1 648-1 654.
[26]Williams J S E.Influence of variety and processing conditions on crylamide levels in fried potato crisp[J].Food Chemistry,2005(4):875-88.
[27]Frederic M,Bruno D M,Carlos V P.Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries[J].Food Chemistry,2007(3):1 153-1 159.
[28]Becalski A,Lau B P Y,Lewis D.Acrylamic in foods:Occurence,sources,and modeling[J].Journal of Agricultural and Food Chemistry,2003,51(3):802-808.
[29]Rydbery P,Eriksson S,Tareke E,et al.Investigation offectors that influence the acrylamide content of heated foodstuffs[J].Journal of Agricultural and Food Chemistry,2003(5):702-708.
[30]Yuan Y,Chen F,Zhao G H.A comparative study of acrylamide formation induced by microwave and conventional heating methods[J].Journal of Food Science,2007(4):212-216.
[31]Godin A C,Bengtsson B,Nishnaen R,et al.Acrylamide and N-mehtylolacrylamide poisoning in a herd of charolais crossbreed cattle[J].The Veterinary Record,2002(3):724-728.
[32]张玉萍,欧仕益,袁霖,等.3种添加剂对油炸薯片丙烯酰胺产生和质构的影响[J].中国粮油学报,2007,21(3):131-133.
[33]侯咏,杨丽炜.非还原糖对丙烯酰胺形成的抑制作用[J].中国食品卫生杂质,2008,20(1):29-32.
[34]Baardseth P,Blom H,Skrede G,et al.Lactic acid fermentation reduce acrylamide formation and other maillard reactions in French fries[J].Journal of Food Science,2006(1):28-33.
[35]王文艳,刘凌,周明,等.天冬酰胺酶降低膨化食品丙烯酰胺含量的初步研究[J].中国食品添加剂,2011(5):59-63.
[36]Ciesarova Z,Kiss E,Boegle P.Impact of L-asparaginase on acrylamide content in potato product[J].Journal of Food and Nutrition Research,2006,45(4):141-146.
[37]Tuta S,Palazoglu T K,Gokmen V.Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries[J].Journal of Food Engineering,2010(2):261-266.
[38]Erdoguda S B,Palazoglu T K,Gokmen V,et al.Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips[J].Journal of the Science of Food and Agriculture,2007(1):133-137.
[39]袁媛,张卓丹,赵蓉,等.微波对马铃薯片中丙烯酰胺形成的影响[J].食品科技,2009,34(11):190-193.
[40]张群,张整,范柳萍.预处理工艺对真空油炸脱水马铃薯脆片品的影响[J].干燥技术与设备,2008,6(1):32-36.
[41]欧阳燕林,王锋,谭兴和,等.黑花生衣提取物抑制油炸马铃薯体系中丙烯酰胺形成的研究[J].现代食品科技,2017,33(2):123-128.
[42]李金旺.大蒜粉抑制丙烯酰胺的作用机理研究[D].泰安:山东农业大学,2016.
[43]周卫林.生物法降低油炸薯片中的丙烯酰胺[D].无锡:江南大学,2015.
[44]Amrein T M,Bachmann S,Noti,et al.Potential of acrylamide formation,sugars,and free asparagine in potatoes:A comparison of cultivars and farming systems[J].Journal of Agricultural and Food Chemistry,2003,51(18):5 556-5 560.
[45]Amrein T M.Potential for acrylamide formation in potatoes:data from the 2003 harvest[J].European Food Research and Technology,2004(6):572-578.
[46]Becalski A,Lau B P Y,Lewis D,et al.Acrylamide in French fries:Influence of free amino acids and sugars[J].Journal of Agricultural and Food Chemistry,2004,52(11):3 801-3 806.
[47]Wilde D T.Influence of storage practices on acrylamide formation during potato frying[J].Journal of Agricultural and Food Chemistry,2005,53(7):6 550-6 557.
[48]石瑛.不同马铃薯品种贮藏期间还原糖及干物质的变化[J].中国马铃薯,2002(6):6-8.
[49]Matthaus B,Hacrse H U,Vosmann K.Factors affecting the concentration of acrylamide during deep-fat frying of potatoes[J].European Journal of Lipid Science and Technology,2004(6):793-80.
[50]王薇.不同热烫处理对马铃薯片中还原糖浓度的影响研究[J].食品工业科技,2011,32(9):123-127.
[51]程江华,王灼琛,谢宁宁,等.热烫预处理降低鲜切油炸薯片中丙烯酰胺的工艺优化研究[J].China Brewing,2014,33(8):140-143.
[52]Morteza M R,Saeed A.Impact of post-harvest radiation treatment timing on shelf life and quality characteristics of potatoes[J].Journal of Food Science and Technology,2003,50(2):339-34.
[53]Serpil S.Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips[J].Journal of the Science and Food Agriculture,2007,87(4):2 830-2 836.
[54]Goranda C R G,Moreira,Tichy S E.Reduction of acrylamide formation in potato chips by low-temperature vacuum frying[J].Journal of Food Science,2004,69(8):405-411.
[55]Zyzak V,Sanders A,Stokanovic M,et al.Acrylamide formation mechanism in heated foods[J].Journal of Agricultural and Food Chemistry,2003,51(16):4 782-4 787.
[56]Pedreschi F,Granby K,Risum J.Acrylamide mitigation in potato chips by using NaCl[J].Food and Bioprocess Technology,2010,3(6):917-921.
[57]Kolek E,Imko P,Simon P.Inhibition of acrylamide formation in asparagine/D-glucose model system by NaCl addition[J].European Journal of Food Research and Technology,2006(2):283-284.
[58]Gokmen V,Senyuva H Z.Acrylamide formation is prevented by divalent cations during the Maillard reaction[J].Food Chemistry,2007(1):196-203.
[59]Tan P Y,Tan C P,Abs F,et al.Reduction of saltiness and acrylamide levels in palm sugar like flavouring through buffer modification and the addition of calcium chloride[J].Molecules,2013,18(6):6 792-6 803.
[60]Barbara Q,Monica A.The effect of salts on acrylamide and5 hydroxymethyl furfural formation in glucose-asparagine model solutions and biscuits[J].Journal of Food and Nutrition Research,2010,49(2):69-77.
[61]Zeng X H.Preventive potential and mechanism study of food additives on the formation of acrylamide[D].Hong Kong:University of Hong Kong,2011.
[62]Rydberg P,Eriksson S,Tareke E,et al.Investigations of factors that influence the acrylamide content of heated foodstuffs[J].Journal of Agricultural and Food Chemistry,2003,51(24):7 012-7 018.
[63]Vattem D A,Sbetty K.Acrylamide in food:A model for mechanism of formation and its reduction[J].Innovative Food Science and Emerging Technologies,2003,4(3):331-338.
[2]王爱红,夏昭林.丙烯酰胺危害健康的研究进展[J].中国公共卫生,2003,19(12):1 534-1 535.
[3]郝瑞芳,于蓉,张无平,等.食品添加剂抑制丙烯酰胺形成和毒性的研究进展[J].农产品加工,2017(23):52-55.
[4]张根义.热加工食品中丙烯酰胺的形成机理和风险分析[J]无锡轻工大学报,2003,22(4):91-99.
[5]欧仕益,张景,黄才欢.食品中的丙烯酰胺问题研究进展[J].食品科技,2003(7):64-65.
[6]李玉龙,陆国权.油炸食品体系丙烯酰胺研究进展[J].农产品加工,2015(15):49-53.
[7]John A G,Andrzejewski R D,Gay M L,et al.Rugged LC-MS/MS survey analysis for acrylamide in foods[J].Journal of Agricultural and Food Chemistry,2003,51(26):7 547-7 554.
[8]周宇,朱圣.食品中丙烯酰胺污染的研究进展[J].中华预防医学杂志,2004,38(5):348-350.
[9]Tarke E,Rydberg G P,Karlsson P,et al.Analysis of Acrylamide,a carcinogen formed in heated foodstuffs[J]Journal of Agricultural and Food Chemistry,2002,50(17):4 998-5 006.
[10]Mottram D S,Wedzicha B L,Dodson A T.Acrylamide is formed in the Maillard reaction[J].Nature,2002(6):448-449.
[11]张根义.热加工食品中丙烯酰胺的形成机理和风险分析[J].无锡轻工大学学报,2003,22(4):91-99.
[12]程江华,王薇,何成芳,等.不同马铃薯品种对鲜切油炸薯片中丙烯酰胺的影响[J].食品科学,2011(32):141-144.
[13]程江华,王薇,廖华俊,等.LC-MS/MS法测定11种鲜切油炸马铃薯片中丙烯酰胺的含量[J].中国食品学报,2011,11(7):176-180.
[14]王薇.切片型油炸薯片丙烯酰胺控制[D].合肥:安徽农业大学,2012.
[15]黄鹭强,张丽萍,林清强,等.油炸薯类脆片丙烯酰胺形成的影响因素研究[J].福建师范大学学报(自然科学版),2010,26(5):82-85.
[16]丁晓雯,赵丹霞,侯大军,等.加工条件对油条中丙烯酰胺含量的影响[J].食品与发酵工业,2008,34(12):75-78.
[17]武丽荣,蒋新正.油炸食品中丙烯酰胺的形成及减少措施.中国油脂,2005(7):8-2.
[18]何秀丽,谭兴和,王燕,等.油炸马铃薯片中丙烯酰胺形成的影响因素的研究[J].食品科技,2007(3):54-58.
[19]Romani S,Bacchiocca M,Rocculi P,et al.Effect of frying time on acrylamide content and quality aspects of French fries[J].European Food Research and Technology,2008(3):555-560.
[20]Taeymans D.Wood a review of acrylamide:An industry perspective on research,analysis,formation and control[J].Critical Review in Food Science and Nutrition,2004,44(5):323-348.
[21]赵永日,阚娟,王艳,等.氯化钠浸泡对油炸马铃薯条丙烯酰胺含量的影响[J].食品科学,2013,34(24):57-60.
[22]Pedreschi F,Mariotti S,Granby K,et al.Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching[J].LWT-Food Science and Technology,2011,44(6):1 473-1 476.
[23]Higley J,Kim J Y,Huber K C,et al.Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips[J].Journal of Agricultural and Food Chemistry,2012,60(35):8 763-8 771.
[24]欧仕益.几种添加剂对油炸薯片中丙烯酰胺产生的抑制作用.食品科学,2006,27(5):137-139.
[25]Mestdagh F,Wilde T,Fraselle S,et al.Optimization of the blanching process to reduce acrylamide in fried potatoes[J].LWT-Food Science and Technology,2008,41(9):1 648-1 654.
[26]Williams J S E.Influence of variety and processing conditions on crylamide levels in fried potato crisp[J].Food Chemistry,2005(4):875-88.
[27]Frederic M,Bruno D M,Carlos V P.Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries[J].Food Chemistry,2007(3):1 153-1 159.
[28]Becalski A,Lau B P Y,Lewis D.Acrylamic in foods:Occurence,sources,and modeling[J].Journal of Agricultural and Food Chemistry,2003,51(3):802-808.
[29]Rydbery P,Eriksson S,Tareke E,et al.Investigation offectors that influence the acrylamide content of heated foodstuffs[J].Journal of Agricultural and Food Chemistry,2003(5):702-708.
[30]Yuan Y,Chen F,Zhao G H.A comparative study of acrylamide formation induced by microwave and conventional heating methods[J].Journal of Food Science,2007(4):212-216.
[31]Godin A C,Bengtsson B,Nishnaen R,et al.Acrylamide and N-mehtylolacrylamide poisoning in a herd of charolais crossbreed cattle[J].The Veterinary Record,2002(3):724-728.
[32]张玉萍,欧仕益,袁霖,等.3种添加剂对油炸薯片丙烯酰胺产生和质构的影响[J].中国粮油学报,2007,21(3):131-133.
[33]侯咏,杨丽炜.非还原糖对丙烯酰胺形成的抑制作用[J].中国食品卫生杂质,2008,20(1):29-32.
[34]Baardseth P,Blom H,Skrede G,et al.Lactic acid fermentation reduce acrylamide formation and other maillard reactions in French fries[J].Journal of Food Science,2006(1):28-33.
[35]王文艳,刘凌,周明,等.天冬酰胺酶降低膨化食品丙烯酰胺含量的初步研究[J].中国食品添加剂,2011(5):59-63.
[36]Ciesarova Z,Kiss E,Boegle P.Impact of L-asparaginase on acrylamide content in potato product[J].Journal of Food and Nutrition Research,2006,45(4):141-146.
[37]Tuta S,Palazoglu T K,Gokmen V.Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries[J].Journal of Food Engineering,2010(2):261-266.
[38]Erdoguda S B,Palazoglu T K,Gokmen V,et al.Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips[J].Journal of the Science of Food and Agriculture,2007(1):133-137.
[39]袁媛,张卓丹,赵蓉,等.微波对马铃薯片中丙烯酰胺形成的影响[J].食品科技,2009,34(11):190-193.
[40]张群,张整,范柳萍.预处理工艺对真空油炸脱水马铃薯脆片品的影响[J].干燥技术与设备,2008,6(1):32-36.
[41]欧阳燕林,王锋,谭兴和,等.黑花生衣提取物抑制油炸马铃薯体系中丙烯酰胺形成的研究[J].现代食品科技,2017,33(2):123-128.
[42]李金旺.大蒜粉抑制丙烯酰胺的作用机理研究[D].泰安:山东农业大学,2016.
[43]周卫林.生物法降低油炸薯片中的丙烯酰胺[D].无锡:江南大学,2015.
[44]Amrein T M,Bachmann S,Noti,et al.Potential of acrylamide formation,sugars,and free asparagine in potatoes:A comparison of cultivars and farming systems[J].Journal of Agricultural and Food Chemistry,2003,51(18):5 556-5 560.
[45]Amrein T M.Potential for acrylamide formation in potatoes:data from the 2003 harvest[J].European Food Research and Technology,2004(6):572-578.
[46]Becalski A,Lau B P Y,Lewis D,et al.Acrylamide in French fries:Influence of free amino acids and sugars[J].Journal of Agricultural and Food Chemistry,2004,52(11):3 801-3 806.
[47]Wilde D T.Influence of storage practices on acrylamide formation during potato frying[J].Journal of Agricultural and Food Chemistry,2005,53(7):6 550-6 557.
[48]石瑛.不同马铃薯品种贮藏期间还原糖及干物质的变化[J].中国马铃薯,2002(6):6-8.
[49]Matthaus B,Hacrse H U,Vosmann K.Factors affecting the concentration of acrylamide during deep-fat frying of potatoes[J].European Journal of Lipid Science and Technology,2004(6):793-80.
[50]王薇.不同热烫处理对马铃薯片中还原糖浓度的影响研究[J].食品工业科技,2011,32(9):123-127.
[51]程江华,王灼琛,谢宁宁,等.热烫预处理降低鲜切油炸薯片中丙烯酰胺的工艺优化研究[J].China Brewing,2014,33(8):140-143.
[52]Morteza M R,Saeed A.Impact of post-harvest radiation treatment timing on shelf life and quality characteristics of potatoes[J].Journal of Food Science and Technology,2003,50(2):339-34.
[53]Serpil S.Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips[J].Journal of the Science and Food Agriculture,2007,87(4):2 830-2 836.
[54]Goranda C R G,Moreira,Tichy S E.Reduction of acrylamide formation in potato chips by low-temperature vacuum frying[J].Journal of Food Science,2004,69(8):405-411.
[55]Zyzak V,Sanders A,Stokanovic M,et al.Acrylamide formation mechanism in heated foods[J].Journal of Agricultural and Food Chemistry,2003,51(16):4 782-4 787.
[56]Pedreschi F,Granby K,Risum J.Acrylamide mitigation in potato chips by using NaCl[J].Food and Bioprocess Technology,2010,3(6):917-921.
[57]Kolek E,Imko P,Simon P.Inhibition of acrylamide formation in asparagine/D-glucose model system by NaCl addition[J].European Journal of Food Research and Technology,2006(2):283-284.
[58]Gokmen V,Senyuva H Z.Acrylamide formation is prevented by divalent cations during the Maillard reaction[J].Food Chemistry,2007(1):196-203.
[59]Tan P Y,Tan C P,Abs F,et al.Reduction of saltiness and acrylamide levels in palm sugar like flavouring through buffer modification and the addition of calcium chloride[J].Molecules,2013,18(6):6 792-6 803.
[60]Barbara Q,Monica A.The effect of salts on acrylamide and5 hydroxymethyl furfural formation in glucose-asparagine model solutions and biscuits[J].Journal of Food and Nutrition Research,2010,49(2):69-77.
[61]Zeng X H.Preventive potential and mechanism study of food additives on the formation of acrylamide[D].Hong Kong:University of Hong Kong,2011.
[62]Rydberg P,Eriksson S,Tareke E,et al.Investigations of factors that influence the acrylamide content of heated foodstuffs[J].Journal of Agricultural and Food Chemistry,2003,51(24):7 012-7 018.
[63]Vattem D A,Sbetty K.Acrylamide in food:A model for mechanism of formation and its reduction[J].Innovative Food Science and Emerging Technologies,2003,4(3):331-338.