Effect of Processing Conditions on Acrylamide Formation in Green Tea

doi:10.7506/spkx1002-6630-201708034

Abstract

Abstract: Objective: To examine the effect of processing conditions on the formation of acrylamide in green tea. Methods: The quantitative analysis of acrylamide was conducted by liquid chromatography-triple quadrupole mass spectrometry (LCTQ- MS). The optimization of the processing conditions with respect to fixation methods, rolling time and drying methods was investigated for reduced formation of acrylamide using an L9 (34) orthogonal array design. Results: Hot air drying temperature was found to have the greatest influence on acrylamide formation, followed sequentially by rolling time and fixing temperature, and the optimal values of these variables were 150 ℃,30 min and 150 ℃, respectively. Conclusions: Microwave treatment was more conducive to the formation of acrylamide in green tea than conventional heat treatment. More acrylamide was formed with increasing fixing temperature, and less acrylamide was formed with increasing drying temperature and rolling time.

Key words: green tea, acrylamide, fixation, rolling, drying

CLC Number:

S571.1

WANG Bin, LIU Qingru, YE Xingqian, ZHANG Xiaowei, LIU Jing, WANG Hui. Effect of Processing Conditions on Acrylamide Formation in Green Tea[J]. FOOD SCIENCE, 2017, 38(8): 220-224.

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Effect of Processing Conditions on Acrylamide Formation in Green Tea

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