Acrylamide in French Fries: Influence of Free Amino Acids and Sugars
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- 作者：Adam Becalski ; Benjamin P.-Y. Lau ; David Lewis ; Stephen W. Seaman ; Stephen Hayward ; Michael Sahagian ; Manoharan Ramesh ; and Yves Leclerc
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：June 16, 2004
- 年：2004
- 卷：52
- 期：12
- 页码：3801 - 3806
- 全文大小：115K
- 年卷期：v.52,no.12(June 16, 2004)
- ISSN：1520-5118
文摘
The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determinedin potato samples selected to give a large range of variation (a total of 66 samples). From thesesamples French fries were produced in a laboratory-scale simulation of an industrial process followedby a finish fry at 180 
C for 3.5 min using a restaurant fryer. The final product was blast frozen andanalyzed for acrylamide. Acrylamide was detected in all samples, but its concentration variedsignificantly from 50 to 1800 ng/g. For isotope dilution (13C3) acrylamide analysis, samples wereextracted with water, cleaned up on HLB Oasis polymeric and Accucat mixed mode anion and cationexchange SPE columns, and analyzed by LC-MS/MS. Statistical analysis of the data indicates thatthe effect of sugars and asparagine on the concentration of acrylamide in French fries is positive andsignificant (p < 0.001). It appears that one of the ways acrylamide formation in French fries can beeffectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine)content.Keywords: Acrylamide; potato; glucose, fructose, sucrose; asparagine; Maillard reaction, LC-MS/MS
C for 3.5 min using a restaurant fryer. The final product was blast frozen andanalyzed for acrylamide. Acrylamide was detected in all samples, but its concentration variedsignificantly from 50 to 1800 ng/g. For isotope dilution (13C3) acrylamide analysis, samples wereextracted with water, cleaned up on HLB Oasis polymeric and Accucat mixed mode anion and cationexchange SPE columns, and analyzed by LC-MS/MS. Statistical analysis of the data indicates thatthe effect of sugars and asparagine on the concentration of acrylamide in French fries is positive andsignificant (p < 0.001). It appears that one of the ways acrylamide formation in French fries can beeffectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine)content.Keywords: Acrylamide; potato; glucose, fructose, sucrose; asparagine; Maillard reaction, LC-MS/MS