食品科学 ›› 2010, Vol. 31 ›› Issue (18): 175-177.doi: 10.7506/spkx1002-6630-201018040

• 工艺技术 • 上一篇    下一篇

9 种果汁对油炸薯条中丙烯酰胺的抑制作用

何方奕,刁全平,孙巧寅,回瑞华   

  1. 鞍山师范学院化学系
  • 收稿日期:2010-06-17 出版日期:2010-09-25 发布日期:2010-12-29
  • 通讯作者: 何方奕 E-mail:h_fy@163.com
  • 基金资助:

    辽宁省鞍山市科委资助课题(08SF27)

Inhibitory Effect of Juice of Nine Different Fruit Plant Species on Acrylamide Formation in Fried Potato Strips

HE Fang-yi,DIAO Quan-ping,SUN Qiao-yin,HUI Rui-hua   

  1. Department of Chemistry, Anshan Normal University, Anshan 114005, China
  • Received:2010-06-17 Online:2010-09-25 Published:2010-12-29
  • Contact: HE Fang-yi E-mail:h_fy@163.com

摘要:

采用不同种类、不同质量分数的果汁对油炸薯条进行前处理,探索抑制油炸薯条中致癌物丙烯酰胺的方法。用新鲜水果汁泡制薯条后进行高温油炸,采用固相萃取法对样品液进行纯化。通过高效液相色谱法进行定性定量分析,色谱柱采用C18 柱(15cm × 4.6mm,5μm),流动相为甲醇- 水(体积比5:95),检测波长197.1nm。样品含量在0.02~0.1mg/L(r=0.9998)范围内线性关系良好,回收率为90.2%~94.7%,精密度实验相对标准偏差为0.8%~2.0%。

关键词: 丙烯酰胺, 油炸薯条, 果汁, 抑制

Abstract:

In an effort to find a novel way for inhibiting acrylamide formation during frying, juices of nine different fruit plant species of different concentrations were used to soak potato strips before frying. For the quantitative and qualitative analysis of acrylamide in fried potato strips, a HPLC system equipped with a C18 column (15 cm × 4.6 mm, 5μm) using a methanol/water mixture (5:95, V/V) as the mobile phase and with a diode array detector set at 197.1 nm wavelength was used. Before injection onto the HPLC system, the extract from fried potato strips was cleaned up by solid-phase extraction. The developed standard curve of acrylamide displayed a good linear relationship over the concentration range from 0.02 to 0.1 mg/L (r = 0.9998). The recoveries for acrylamide spiked at three levels were between 90.2% and 94.7%. In 6 replicate precision experiments, a relative standard deviation range from 0.8% to 2.0% was obtained.

Key words: acrylamide, fried potato strips, fruit juices, inhibition

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