Effects Of Carbonyl Value On Formation Of Acrylamide In Fried Potato Chips

The carcinogen acrylamide found in food caused considerable public concern around the world.The mechanism of acrylamide formation however,is unclear especially in deep-fried foods.It is therefore important to investigate the mechanism of acrylamide formation,develop the fast and accurate detection methods and even further to find out the effective compound which has inhibitory effect on acrylamide formation as well as its inhibitory mechanism.In this study,a new ultrasound-assisted ethanol-extraction method coupled with high-performance liquid chromatography (HPLC) detection was developed using statistically based experimental design.The inhibitory effect of the carbonyl value of frying oil on the formation of acrylamide was investigated by addition of the quinone compounds from oxidation of tea polyphenols.The main results were as follows:1.To avoid viscous starch gel during extraction with water,an ultrasound-assisted extraction with ethanol combined with high-performance liquid chromatography technology was developed to extract and detect acrylamide in starchy fried foods.The optimal extraction conditions were that:concentration of the ethanol:70%;the ratio of the solvents and materials:1:10;sonication time:30 min.It was shown that coefficient of variation was 3.49%with an average recovery rate of 78.14%when using this extraction method and the detection of acrylamide by HPLC in fried potatoes.2.Carbonyl value is a quality index in fried foods.A model system was established by reacting L-asparagine(L-ASN) with carbonyl compounds to investigate the effects of the carbonyl value on the formation of acrylamide,where the carbonyl compounds were induced by reacting hydrogen peroxide(H₂O₂) with peanut oil.The results showed that the carbonyl value and the amount of acrylamide formation had a significant positive correlation,with the correlation coefficient 0.963.Suggesting that formation of acrylamide could be controlled by decreasing carbonyl value and there is a possibility to establish a new method to detect acrylamide content by detection of carbonyl value in fried foods.3.The inhibition effects of the quinone compounds from oxidation of tea polyphenols on acrylamide formation in the model system were investigated.It was found that acrylamide formation was respectively decreased by 16.28%,28.72%and 20.68%when 70 mg tea polyphenol after oxidation by H₂O₂ was added to L-asparagine-glucose reaction model system.