Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems

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• 作者：J. Stephen Elmore ; Georgios Koutsidis ; Andrew T. Dodson ; Donald S. Mottram ; and Bronek L. Wedzicha
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：February 23, 2005
• 年：2005
• 卷：53
• 期：4
• 页码：1286 - 1293
• 全文大小：101K
• 年卷期：v.53,no.4(February 23, 2005)
• ISSN：1520-5118

文摘

The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars,was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180mages/entities/deg.gif">C, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducingsugars were accompanied by large increases in acrylamide, which maximized in all three productsbetween 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur toa large degree until the moisture contents of the cakes fell below 5%. Linear relationships wereobserved for acrylamide formation with the residual levels of asparagine and reducing sugars for allthree food materials.Keywords: Acrylamide; asparagine; reducing sugars; free amino acids; rye; wheat; potato