现代食品科技2017，Vol.33Issue(2)：123-128,93,7.DOI:10.13982/j.mfst.1673-9078.2017.2.019
黑花生衣提取物抑制油炸马铃薯体系中丙烯酰胺形成的研究
Effect of Black Peanut Skin Extracts on the Formation of Acrylamide in Fried Potato
摘要
Abstract
Black peanut skin extracts were used to control the formation of acrylamide in fried potatoes.Six exogenous additives,including crude black peanut skin extract (BPSE),black peanut skin proanthocyanidins (BPSPs),black peanut skin anthocyanins (BPSAs),and three different BPSPs graded according to the degree of polymerization (M1,M2,and M3) were added to the potato powder.After frying,the acrylamide content were measured by high performance liquid chromatography,and the substance with the optimum inhibitory rate was used for kinetic testing.The results indicated that the optimal concentrations of BPSE,BPSP,BPSA,M 1,M2,and M3 to inhibit acrylamide formation were 0.1 μg/mL,1 μg/mL,0.1 μg/mL,1 μg/mL,0.01 μg/mL,and 0.1 μg/mL,respectively,and the optimal inhibitory rates were 39.78％,60.63％,25.18％,53.35％,49.02％,and 43.75％,respectively.Therefore,proanthocyanidins could effectively inhibit the formation of acrylamide.The kinetics of acrylamide formation in fried potato of the BPSP group,blank control group (negative control),and hesperidin group (positive control) were studied;the results showed that the highest yield of acrylamides was obtained at frying for 200 s,and BPSP could effectively inhibit the process of acrylamide formation.关键词
黑花生衣/花色苷/原花青素/丙烯酰胺Key words
black peanut skin/anthocyanin/proanthocyanidin/acrylamide引用本文复制引用
欧阳燕林,王锋,谭兴和,郭红英,张春艳,张喻..黑花生衣提取物抑制油炸马铃薯体系中丙烯酰胺形成的研究[J].现代食品科技,2017,33(2):123-128,93,7.基金项目
国家自然科学基金项目(31371817) （31371817）
