外源添加剂对油炸薯条中丙烯酰胺抑制作用研究

摘要

In order to find a way to inhibit formation of acrylamide during deep frying chips,four additives such as green tea and garlic with different levels were used to soak potato strips before frying.The acryl-amide in chips was quantitatively and qualitatively analyzed by GC-ECD.The results showed that all of the four additives had inhibition on acrylamide formation.The inhibition rate of green tea reached 49.53% when the concentration was 5 g/100 mL and soaked for 60 min.%采用不同种类、不同浓度的添加剂对油炸薯条进行前处理，探索控制油炸薯条中丙烯酰胺的方法。用绿茶、大蒜浸提液等四种添加剂浸泡薯条后高温油炸，用气相色谱—电子捕获检测器（GC－ECD）方法进行定性定量分析。结果表明：四种添加剂均能有效抑制丙烯酰胺的产生；当绿茶浸提液添加量为5 g／100 mL，浸泡时间为60 min，对丙烯酰胺抑制率达到49．53％。