【摘要】 采用葡萄糖-天冬酰胺模拟反应体系研究了阿魏酸、儿茶素、CaCl2、NaHSO3、VC、L-半胱氨酸等物质对丙烯酰胺产生的抑制作用,筛选出了抑制效果良好的三种添加剂NaHSO3、CaCl2和半胱氨酸。分别用0.1%、0.3%和0.5%的NaHSO3、CaCl2和半胱氨酸在油炸前浸泡土豆片,发现它们都能显著减少油炸土豆片中丙烯酰胺的产生;当半胱氨酸和CaCl2浓度分别为0.3%和0.5%时,油炸薯片中检测不到丙烯酰胺。更多还原

【Abstract】 A glucose-asparagines reaction model system was used to test the effect of ferulic acid, catechin, CaCl2, NaHSO3, vitamin C and L-cysteine on inhibition of acrylamide formation and it was found that NaHSO3, CaCl2 and L-cysteine significantlyinhibited acrylamide production. Soaking the fresh potato chips by using different concentrations of the three agents greatly inhibits the acrylamide formation in fried potato crisps by frying at 150℃ for 10min and there is no detection of acrylamide when the concentration of cysteine and CaCl2 reached 0.3% and 0.5% respectively.更多还原