| Acrylamide has neurotoxicity and carcinogenicity,and can be toxic to inheritance, as theresult of many animal experiments, the chief action of acrylamide is causing neurotoxicity,then do harmto reproduction an inheritency.The IARC estimated the toxicity, of causing cancer ofacrylamide in 1994 and ranked acrylamide as potential carcinogenicity. So the pollution to food causedby acrylamide has aroused international attention and many governments started the study ofacrylamide in food. Then fried potato crisps is very popular to many people, so theacrylamide in fried potato crisps can do much more harm to people's health. While studyon the analysis of acrylamide, the formation of acrylamide in foods, the factors affectingthe formation and the content of acrylamide is not enough now. So the aims of our studyare to set up a method for determination of acrylamide in fried potato crisps by HighPerformance Liquid Chromatography(HPLC) and use the method to determine theacrylamide level in traditional fried potato crisps processed under six different conditions,then to estimate the levels of the affect caused by the six factors, and ascertain the factorsand levels to do orthogonal experiment so as to find a best conditions under which we canprocess fried potato crisps with low-content acrylamide.Methods: Fried potato crisps were processed by ourselves; The analysis ofacrylamide content was carried out by using High Performance Liquid Chromatography(HPLC).Results: 1. The method for determination of acrylamide is good at its stability andsensibility. The acrylamide in potato chips was extracted by 0.1%formic acid in water,cleaned up by centrifuging, frozen and solid phase extraction, then analyzed by Agilent1100 system HPLC. The analysis conditions are: Mobile phase: 98.9%water+1%acetonitrile+0.1% acetic liquor(0.1%acetic in water); Flow rate: 0.15mL/min; injectionvolume: 20μL; Retention time: 8.4min; Wavelength: 202nm; Column oven:26℃。The lower limit of quantitation of this method was lower than 10ng/g,the recoveries washigher than 70% and the relative standard deviation was lower than 20%. 2. Processing under the same conditions, the acrylamide content of the potato chipsprocessed from Atlantic species potatoes is the lowest, while processed from Zhongshu 3 speciespotatoes is the highest; With same material and post processing, acrylamide content ofthe potato chips fried under different temperatures are 1.0841mg/kg(120℃),1.1319mg/kg(140℃),1.3199mg/kg(160℃),1.7102mg/kg(180℃)and 2.6268mg/kg(200℃), the content of acrylamide increased with the increasing temperature andprocessing times; When dipped in different lemon juice, the acrylamide content of theproduct under different consistency lemon juice are 1.8815mg/kg (0%), 1.7048 mg/kg(0.1%),1.5744mg/kg(0.3%) and 1.3632mg/kg(0.5%); Lower pH value of potato juicecaused a decreasing of acrylamide level; When the post drying time are20min,30min,40min,50min and 60min,the acrylamide content of corresponding productsare 3.2821mg/kg, 2.9917mg/kg, 2. 93 97mg/kg, 2.0586mg/kg and 1.8896mg/kg; Theacrylamide content decreased as the moisture of potato slices decreased gradually; Whileadding antioxidants such as BHT and TBHQ to the frying oil and the consistency in oil ofeach antioxidant are 0.00%,0.005%,0.01% and 0.02%,while the antioxidant is BHT, thecorresponding acrylamide content are 2.3778mg/kg, 1.9771 mg/kg, 2.3141mg/kg, 2.3994mg/kg, when the antioxidant is TBHQ, the corresponding acrylamide content are2.3778mg/kg,2.6259mg/kg, 2.9120mg/kg,2.8873mg/kg;According the use time, we chose5 different palm oil to process potato chips, as the time prolonged, the acrylamide contentof the products are 1.8148mg/kg, 1.6590mg/kg, 1.5749mg/kg, 1.6062mg/kg, 1.6105mg/kg; Using different oil did not markedly influence the acrylamide content of theproduct potato chips.3. On the basis of the result of the single element study done before, the material potatoeswe used(4levels are Atlantic, Favorite, Zhongshu 3 and Atlantic), the citric acid juice usedfor dipping the potato crisps(4levels of the consistency are 0.1%,0.3%,0.4%and0.5%), thepost drying time(4 levels are 20min,30min,40min and 50min)and the frying temperature(4levels are 160℃,170℃,180℃and 190℃, this four elements did important effect on theacrylamide content of the product. So we used the four elements to design the orthogonalexperiment, and every element had four levels. Through the analysis of the result camefrom the orthogonal experiment, we came to the conclusion that when we used the pacific potato as the material, and the content of citric acid in water used for soaking the potatocrisp was 0.5%,and the potato crisps was dried for 20 minutes before frying and was friedat the temperature of 180℃,the acrylamide content of the products was the lowest.
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