不同马铃薯品种对鲜切油炸薯片中丙烯酰胺的影响

doi:10.7506/spkx1002-6630-201107031

食品科学 ›› 2011, Vol. 32 ›› Issue (7 ): 141-144.doi: 10.7506/spkx1002-6630-201107031

不同马铃薯品种对鲜切油炸薯片中丙烯酰胺的影响

程江华¹,王薇²,何成芳¹,廖华俊³,杨松²,闫晓明¹

1.安徽省农科院农产品加工研究所 2.安徽农业大学茶与食品学院 3.安徽省农科院园艺研究所

收稿日期:2010-09-01 修回日期:2011-02-28 出版日期:2011-04-15 发布日期:2011-03-30
通讯作者: 程江华 E-mail:elmcheng@Hotmail.com
基金资助:
十一五”国家科技支撑计划项目(2009BADB9B07)

Effect of Different Verities of Potatoes on Acrylamide in Fresh-cut Fried Chips

CHENG Jiang-hua1，WANG Wei2，HE Cheng-fang1，LIAO Hua-jun3，YANG Song2，YAN Xiao-ming1,*

1. Institute of Agro-food Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China；
2. College of Tea and Food, Anhui Agricultural University, Hefei 230036, China；
3. Institute of Hortorticulture, Anhui Academy of Agricultural Sciences, Hefei 230031, China

Received:2010-09-01 Revised:2011-02-28 Online:2011-04-15 Published:2011-03-30
Contact: CHENG Jiang-hua E-mail:elmcheng@Hotmail.com

摘要/Abstract

摘要： 研究11个不同马铃薯品种，在相同的油炸条件下进行鲜切油炸薯片实验，采用液相-质谱联用检测其不同品种鲜切油炸薯片的丙烯酰胺含量，结合品种的还原糖含量，对丙烯酰胺含量进行分析。方法：热烫60s，表面干燥，180℃油炸100s，脱油，样品预处理，待测。结果：在相同油炸实验的基础上，检测出丙烯酰胺含量较低的是D519、陇薯3号、中薯7号、LK99等；丙烯酰胺含量较高的是中薯8号、夏波蒂、中薯3号等，并且丙烯酰胺含量与品种的还原糖含量走向基本相似。

关键词: 丙烯酰胺, 液相色谱-串联质谱, 鲜切油炸薯片, 品种

Abstract: In this study, fresh-cut fried chips processed from 11 different potato varieties under the same conditions were assayed for their acrylamide contents by liquid chromatography-mass spectrometryxmyan (LC-MS/MS). Meanwhile, 12 kinds of processed chips were used to analyze the relationship between acrylamide content and reducing sugar content. The processing technology for fried chips consisted of 60 s thermal blanching for surface drying, 100 s oil frying at 180 ℃ and deoiling. The results showed that lower acrylamide contents were detected in fresh-cut fried chips processed from potatoes D519, Longshu No. 3, Zhongshu No. 7 and LK99. The fried chips containing a relatively larger amount of acrylamide were Zhongshu No. 8, Shepody and Zhongshu No.3. Moreover, acrylamide content and acrylamide content were found to have basically similar tendencies among 11 varieties of potatoes. These findings can provide some evidence for the selection of potato varieties suitable for deep processing.

Key words: acryl amide, liquid chromatography-mass spectrometryxmyan (LC-MS/MS), fresh-cut fried potato chips, varieties

中图分类号:

TS255.2

程江华1，王薇2，何成芳1，廖华俊3，杨松2，闫晓明1,*. 不同马铃薯品种对鲜切油炸薯片中丙烯酰胺的影响[J]. 食品科学, 2011, 32(7 ): 141-144.

CHENG Jiang-hua1，WANG Wei2，HE Cheng-fang1，LIAO Hua-jun3，YANG Song2，YAN Xiao-ming1,*. Effect of Different Verities of Potatoes on Acrylamide in Fresh-cut Fried Chips[J]. FOOD SCIENCE, 2011, 32(7 ): 141-144.

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不同马铃薯品种对鲜切油炸薯片中丙烯酰胺的影响

Effect of Different Verities of Potatoes on Acrylamide in Fresh-cut Fried Chips

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