| Potato can be made to dishes, can also be used as raw material is processed into a variety of fried, baked goods, but scientists had found the neurotoxic carcinogen Acrylamide in such foods, its abbreviation is ACR or AA. It has been arranged as a possible carcinogen by WHO International Cancer Research Center (IRAC).Animal experiments and in vitro experiments have proved that ACR can cause changes in genetic material and the occurrence of cancer.This paper has researched the infection on the ACR content from potato varieties, reducing sugar content and a variety of pretreatment and frying process sides on the slice type of fried potato chips. At the same time, direct to the current lack of rapid detection technology for ACR trace detection, using liquid chromatography-mass spectrometry to fill this gap. Research and test results obtained are as follows:1. Optimize the test for determining reducing sugar, taking into account the direct titration will get big mistake, this study used the DNS method as the determination of reducing sugar content, the method is little reagent consumption, simple operation, fast. The test liquid is orange, and under540nm wavelength the absorbance is the maximum value. Standard Glucose solution concentration and the absorbance showed a good linear relationship in the range of0.1-0.8mg/ml.2. Pretreatment methods test to potato slicesThe infection of different blanching treat to potato chips on reducing sugar and ACR content. The test used reducing sugar content as the evaluation standard, the reducing sugar content is measured by DNS method. To study the different blanching measure play the role in reduction of the reducing sugar content of potato chips, thus inhibiting the formation of the carcinogen ACR in the type of sliced potato chips during frying. On the basis of single-factor test and orthogonal test to examine two factors include blanching temperature and time play the role in the reduction of the reducing sugar content. The results showed that the optimal conditions for blanching treatment:blanching temperature is75℃, blanching time is135S.3. The potato variety trials,11different varieties of potato, under the same conditions, set test to fresh-cut fried potato chips. Use the liquid-mass spectrometry detection to determine ACR content of different varieties. First, blanching60s, until the surface is dry, fried180℃after100s in the oil, pre-treatment, then determine. Results:On the basis of same frying trials, the detected result show the lowest levels of ACR are D-519, longshu-3, zhongshu-7, LK99, the highest levels of ACR in potato-8, xiabodi,zhongshu-3, etc. The content of ACR in potato chips has the same change trend with reducing sugar, only individual differences. It shows that the higher the sugar content, the greater amount of ACR.where the biggest difference is the D519and zhongshu-3,maybe the content of ACR’s precursors species is different, such as Asparagine’s content.4. Infection of frying process on ACR formation, the impact of reduce ACR content during the frying process, the research methods:under the same conditions, respectively, set up raw materials to the group of blanching and non-blanching fried at different temperature and time, after the frying test use liquid-mass spectrometry to detect the levels of ACR in potato chips under different process conditions.5. Choice of ACR detection method, The methods aim to test requirements for sophisticated detection were established, using liquid chromatography, gas chromatography, liquid chromatography test ACR contents in sample, the results show: liquid, temperament method pre-treatment are cumbersome, big loss, more impurities, the analyte can’t separate well; and LC-MS method pre-treatment is fast and convenience, has good separation results. The results showed that:ACR concentration within the range of25～1600μg/kg showed a good linear relationship with the peak area. High, medium, low concentration, average recovery was92.73%, and RSD was1.46%, to meet determination requirements. Therefore, all of the ACR detection tests are use this method as the only way in this paper. |
PDF Full Text Request