粮油食品科技Issue(2)：61-64,4.
外源添加剂对油炸薯条中丙烯酰胺抑制作用研究
Effect of inhibition of additives on the acrylamide in chips
摘要
Abstract
In order to find a way to inhibit formation of acrylamide during deep frying chips,four additives such as green tea and garlic with different levels were used to soak potato strips before frying.The acryl-amide in chips was quantitatively and qualitatively analyzed by GC-ECD.The results showed that all of the four additives had inhibition on acrylamide formation.The inhibition rate of green tea reached 49.53% when the concentration was 5 g/100 mL and soaked for 60 min.关键词
丙烯酰胺/油炸薯条/添加剂/气相色谱-电子捕获检测器(GC-ECD)Key words
acrylamide/chips/additives/GC-ECD分类
轻工纺织引用本文复制引用
李金旺,于帆,唐清华,徐志祥..外源添加剂对油炸薯条中丙烯酰胺抑制作用研究[J].粮油食品科技,2015,(2):61-64,4.基金项目
泰安市科技计划项目（20123064），国家大学生创新训练项目（201310434024）． （）
