几种添加剂抑制油炸薯片中丙烯酰胺产生的研究
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摘要
自2002年4月发现高温加工食品中存在丙烯酰胺以来，丙烯酰胺的问题一直成为食品安全热点之一。在我国，一些传统的油炸食品也面临丙烯酰胺问题带来的影响，因此，如何抑制这类食品中丙烯酰胺的产生或去除其所含丙烯酰胺具有十分重要的现实意义。本研究在改进油炸薯片中丙烯酰胺检测方法的基础上，探讨了三种食品添加剂对油炸薯片中丙烯酰胺的抑制作用和质构的影响，主要结果如下：
①改进了油炸薯片中丙烯酰胺含量的检测方法。研究结果表明，测定淀粉质食品中的丙烯酰胺时，采用淀粉酶预处理能提高丙烯酰胺的检测效率和准确度。
②探讨了三种食品添加剂NaHSO_3、CaCl_2和半胱氨酸对油炸薯片中丙烯酰胺的抑制作用和质构的影响。分别用三个浓度(0.1％、0.3％和0.5％)的NaHSO_3、CaCl_2和半胱氨酸在油炸前浸泡土豆片，发现它们都能显著减少油炸土豆片中丙烯酰胺的产生，浓度越高，效果越好，以半胱氨酸抑制能力最强。同时检测添加剂使用后对油炸薯片质构的影响，发现半胱氨酸和CaCl_2对薯片的脆度和白度影响较小；由于氯化钙价格便宜，我们认为它更具有推广价值。在此基础上，优化了氯化钙浸泡抑制丙烯酰胺的工艺条件。
③探讨了添加剂半胱氨酸抑制丙烯酰胺形成的机理，结果表明半胱氨酸不大可能是直接与丙烯酰胺作用，其机理有待进一步研究。
④在天冬酰胺、葡萄糖的模拟体系中研究了甘氨酸和半胱氨酸盐酸盐对丙烯酰胺的抑制效果。
Since high acrylamide was reported in high-temperature processed food April 2002, the problem of high acrylamide has become one of the hotspots in food safety. It also has negative impact on some traditional deep-fried foods. Thus, it is significantly important to study the ways that inhibit the production of acrylamide in these foods. In this paper, an improved acrylamide determination was established, which based on previous study. The effects of NaHSO_3, CaCl_2 and L-cysteine on acrylamide formation and fried potato crisps texture were investigated.
① a- amylase was used in the pretreatment step to hydrolyse starch. That shortened the pretreatment time and increased accuracy of acrylamide determination.
② Effects of CaCl_2, NaHSO_3 and L-cysteine on inhibition of acrylamide formation in fried potato crisps were investigated. The results showed that different concentrations of the three solutions were used to immerse the fresh potato crisps. All inhibited acrylamide formation in fried potato crisps greatly. The efficiencies increased as the concentrations increased. L-cysteine is the most efficient agent of the three. Effects of these food additives on the texture of fried potato crisps were also studied in this article. It was found that L-cysteine and CaCl_2 showed little effect on the texture of the crisps. CaCl_2 was regarded as the better choice, because of its low price. Furthermore, the optimal condition of processing, including temperature, time for fresh potato crisps immersing, was
①改进了油炸薯片中丙烯酰胺含量的检测方法。研究结果表明，测定淀粉质食品中的丙烯酰胺时，采用淀粉酶预处理能提高丙烯酰胺的检测效率和准确度。
②探讨了三种食品添加剂NaHSO_3、CaCl_2和半胱氨酸对油炸薯片中丙烯酰胺的抑制作用和质构的影响。分别用三个浓度(0.1％、0.3％和0.5％)的NaHSO_3、CaCl_2和半胱氨酸在油炸前浸泡土豆片，发现它们都能显著减少油炸土豆片中丙烯酰胺的产生，浓度越高，效果越好，以半胱氨酸抑制能力最强。同时检测添加剂使用后对油炸薯片质构的影响，发现半胱氨酸和CaCl_2对薯片的脆度和白度影响较小；由于氯化钙价格便宜，我们认为它更具有推广价值。在此基础上，优化了氯化钙浸泡抑制丙烯酰胺的工艺条件。
③探讨了添加剂半胱氨酸抑制丙烯酰胺形成的机理，结果表明半胱氨酸不大可能是直接与丙烯酰胺作用，其机理有待进一步研究。
④在天冬酰胺、葡萄糖的模拟体系中研究了甘氨酸和半胱氨酸盐酸盐对丙烯酰胺的抑制效果。
Since high acrylamide was reported in high-temperature processed food April 2002, the problem of high acrylamide has become one of the hotspots in food safety. It also has negative impact on some traditional deep-fried foods. Thus, it is significantly important to study the ways that inhibit the production of acrylamide in these foods. In this paper, an improved acrylamide determination was established, which based on previous study. The effects of NaHSO_3, CaCl_2 and L-cysteine on acrylamide formation and fried potato crisps texture were investigated.
① a- amylase was used in the pretreatment step to hydrolyse starch. That shortened the pretreatment time and increased accuracy of acrylamide determination.
② Effects of CaCl_2, NaHSO_3 and L-cysteine on inhibition of acrylamide formation in fried potato crisps were investigated. The results showed that different concentrations of the three solutions were used to immerse the fresh potato crisps. All inhibited acrylamide formation in fried potato crisps greatly. The efficiencies increased as the concentrations increased. L-cysteine is the most efficient agent of the three. Effects of these food additives on the texture of fried potato crisps were also studied in this article. It was found that L-cysteine and CaCl_2 showed little effect on the texture of the crisps. CaCl_2 was regarded as the better choice, because of its low price. Furthermore, the optimal condition of processing, including temperature, time for fresh potato crisps immersing, was
引文
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[4] Vattem D.A., Shetty K. Acrylamide in food: a model for mechanism of formation and its reduction [J]. Innovative Food Science and Emerging Technology, 2003, 4: 331～338.
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