丙烯酰胺是一种具有神经毒性、遗传毒性和潜在致癌性的物质,食物中丙烯酰胺的存在具有一定的安全隐患,监测食品中的丙烯酰胺含量并探索控制其含量的方法十分重要.采用高效液相色谱法对随机购买的14种市售休闲膨化食品的丙烯酰胺含量进行了检测,结果显示,检测样品中的丙烯酰胺含量范围为0～8.21 mg/kg,不同样品品间存在较大差异.天冬酰胺酶可以将形成丙烯酰胺的主要前体物天冬酰胺转化成不易生成丙烯酰胺的天冬氨酸,进而来控制食品中丙烯酰胺的生成量.以2种自制板栗膨化样品为研究对象,在制备过程中采用添加天冬酰胺酶处理法来降低样品中的丙烯酰胺含量,结果表明,添加天冬酰胺酶可以一定程度的降低样品中的丙烯酰胺含量,此方法对微波膨化和油炸膨化均适用,相比之下,在油炸膨化中效果更显著,当添加量为500ppm时可以降低油炸样品中44.49％的丙烯酰胺,当添加量为2000ppm时最高可以降低油炸样品中65.2％的丙烯酰胺.%Acrylamide is a neurotoxic, genotoxic and potentially carcinogenic chemical. Food contain acrylamid has some risks on peoples health. Therefore, monitoring the acrylamide content in food and seeking the method to reduce its level are very important. The acrylamide content of 14 kinds of puffed snacks randomly bought in the market was determined with HPLC. The result showed acrylamide content of the samples ranged from 0 mg/kg to 8. 21 mg/kg, a great difference among different products. Aasparaginase can convert asparagines which is the main precursors in the formation of acrylamide into aspartic acid, and thus reduced the amount of acrylamide in food. The asparaginase was tested in two kinds of homemade puffed chestnut samples. The result indicated that the method was effective in both microwave puffed food and deep oil fried puffed food, especially in deep oil fried processing. The acrylamide content can be reduced by 44.49% by adding 500ppm asparaginase and 65. 2% reduced at the dosage of 2000ppm.
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