Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes
Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes
复制标题
微波油炸马铃薯片中丙烯酰胺含量降低方法研究
DOI：
10.1039/c3ra44151b
复制
发表时间：
2014-01-01
期刊：
影响因子：
3.9
通讯作者：
Zhuang Hong
中科院分区：
文献类型：
--
作者：
Yuan Yuan;Zhang Huanjie;Zhuang Hong
Acrylamide, a neurotoxic and potential cancer-causing agent, was found in a range of fried and baked starchy foods and has caused worldwide concern. Ever since, it has been an urgent agenda to find out effective ways to limit acrylamide formation during processing. The aim of this work is to examine the effect of immersion in different solutions on the acrylamide content in potato slices after microwaving and frying. Acrylamide levels were analyzed by the HPLC method, which was confirmed by HPLC-MS/MS. The results showed that immersing potato slices in water reduced the amount of acrylamide by 8–40% after microwaving and 19–75% after frying, respectively. For microwave processing, immersion in a NaCl solution at a concentration of 0.5 g L−1 caused a considerable reduction of the acrylamide content by 96%, followed by a treatment with a CaCl2 solution of 2 g L−1 (80%) and a citric acid solution at a concentration of 1 g L−1 (58%) . For the frying process, the most effective method for acrylamide reduction was the immersion in a citric acid solution at a concentration of 1 g L−1 (77%), followed by a CaCl2 solution at a concentration of 2 g L−1 (72%) and a NaCl solution at a concentration of 0.5 g L−1 (64%). The optimal soaking treatments could effectively reduce the acrylamide content while reasonably retaining the sensory attributes of the crisps.
