【摘要】 马铃薯油炸脱水过程的褐变主要是由于氨基酸和还原糖之间的美拉德反应的结果。Zn^#和Ca^#作为中心离子与马铃薯块茎中所含的游离氨基酸配合构成配合物,抑制美拉德反应或延缓它的感应期（Induction period）,从而获得改善油炸马铃薯片色泽的效果。还原糖含量为0.67％～2.06％的马铃薯切片,用0.010M CaCl₂和0.015M ZnSO₄混合液处理20分钟,可获得满意的浅淡色泽的油炸马铃薯片。更多还原

【Abstract】 The browning of potato during frying dehydration is due to the result of Maillard reaction between the reduciag sugar and amiao acids.Coordination compound is formed as complex central ions of Zn+and Ca+reacts with free amino acid in potato tubers.Maillard reaction is inhibited or retarded to improving tiie color of chips. Dipping potato slices which contente of reducing sugar is 0.67%-2.06% for 20 minutes in mixture solution of 0.010M CaCl,and 0.015M ZnSO4 produces acceptable light color chips.更多还原