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

• Basic Research • Previous Articles     Next Articles

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. 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

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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

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