Inhibition of Acrylamide Formation in Fried Potato Crisps by Some Food Additives

Abstract

Abstract: A glucose-asparagines reaction model system was used to test the effect of ferulic acid, catechin, CaCl2, NaHSO3, vitamin C and L-cysteine on inhibition of acrylamide formation and it was found that NaHSO3, CaCl2 and L-cysteine significantlyinhibited acrylamide production. Soaking the fresh potato chips by using different concentrations of the three agents greatly inhibits the acrylamide formation in fried potato crisps by frying at 150℃ for 10min and there is no detection of acrylamide when the concentration of cysteine and CaCl2 reached 0.3% and 0.5% respectively.

Key words: , acrylamide； food additives； inhibition；

欧Shi-Yi , ZHANG Yu-Ping, HUANG Cai-Huan, LI Xu-Jie, LIANG Can-Ming, 欧Yun-Fu. Inhibition of Acrylamide Formation in Fried Potato Crisps by Some Food Additives[J]. FOOD SCIENCE, 2006, 27(5): 137-140.

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Inhibition of Acrylamide Formation in Fried Potato Crisps by Some Food Additives

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