【摘要】 为探究不同烤制方式对红薯中丙烯酰胺生成量及品质的影响，该研究以6种不同产地的红薯为原料，经电烤箱、空气炸锅和微波+电烤箱3种方式进行烤制，采用卤素水分测定仪测定红薯烤制前后的水分损失量，烤制后的红薯样品采用液相色谱-串联质谱仪分别测定红薯皮和红薯芯中丙烯酰胺的含量，并对其进行感官品质进行评价。结果表明：在丙烯酰胺方面，3种烤制方式对烤红薯中的丙烯酰胺含量的影响为电烤箱>空气炸锅>微波+烤箱，红薯皮中的丙烯酰胺含量占整个红薯中丙烯酰胺含量的72.1%～76.0%，红薯品种的影响则为新疆蜜薯>烟薯25号>桥头地瓜>西瓜红>鸣桂蜜薯>唐山红，水分损失量与丙烯酰胺的生成成正相关(除烟薯25号外)；在感官性状方面，红薯品种和烤制方式均有显著性影响，最优组合为桥头地瓜或鸣桂蜜薯+空气炸锅，需要避免的组合为西瓜红+电烤箱。更多还原

【Abstract】 In order to investigate the effects of different roasting methods on the quality and production of acrylamide in sweet potatoes,this study used sweet potatoes from six different origins as raw materials and baked them in three ways:electric oven,air fryer,and microwave+electric oven.The moisture loss of sweet potatoes before and after roasting was determined by using a halogen moisture meter.The acrylamide content in sweet potato skin and core was measured by liquid chromatography tandem mass spectrometer after roasting,and their sensory quality was evaluated.The results showed that in terms of acrylamide,the three roasting methods had the following effects on the acrylamide content in roasted sweet potatoes:electric oven>air fryer>microwave+oven.The acrylamide content in sweet potato skin accounted for 72.1%–76.0% of the total acrylamide content in sweet potatoes.The influence of sweet potato varieties was as follows:Xinjiang sweet potato>Yanshu 25>Qiaotou sweet potato>watermelon red>Minggui sweet potato>Tangshan red.The amount of water loss was positively correlated with the generation of acrylamide (except for Yanshu 25);In terms of sensory traits,both sweet potato varieties and roasting methods have significant effects.The optimal combination is Qiaotou sweet potato or Minggui sweet potato+air fryer,while the combination that needs to be avoided is watermelon red+electric oven.更多还原