Methods for Determining the Potential of Acrylamide Formation and Its Elimination in Raw Materials for Food Preparation, such as Potatoes

摘要

A method for determining the potential of acrylamide formation of a given foodstuff raw material is described as a tool for the investigation of the background of acrylamide formation and for the comparison of different raw materials. It involves a standardized heat treatment under dry conditions at 120 and 160℃. The two results are little related to each other: compared to heating to 120℃, treatment at 160℃ may cause an increase of the concentration by a factor exceeding 10, just as well as a substantial decrease. Concentrations found after heat treatment are a result of acrylamide formation and elimination. Elimination was determined by the addition of deuterated acrylamide before heat treatment. For five types of potato, the experimental potential of acrylamide formation was compared to concentrations determined in potato products prepared under standardized conditions, i.e. potato chips, hash browns (Roesti), French fries and potato cubes baked in an oven.