The Study On Control Method Of Aerylamide In Fried Potato Chips

Acrylamide is known to be a neurotoxic, genotoxic, and carcino-genic compound。The potential health risk of acrylamide infood has been considered by a number ofgovernment agencies andnational authorities. In April2002, scientists in the SwedishNatl.Food Administration(SNFA) and Stockholm Univ.announced that carbohydrate-richfoods that were heated or fried at high temperature contained relatively high levels ofacrylamide.The purpose of this research is to study the effect of different potato varieties onacrylamide in fried potato chips gamma ray irradiation pretreatment of acrylamide inpotato chips, the effect of pretreatment of reducing sugar of potato during storage and thecontent of acrylamide in fried potato chips by microwave, so as to explore the methods forreducing acrylamide in fried potato chips.The results are as follows：1. Acrylamide in oil-fry potato chips was studied with20varieties of potato, as wellas the content of acrylamide in potato chips under the same conditions of fried. The contentof reducing sugar was measured by DNS method and the results varied from0.06%to1.01%.The content acrylamide was measured by liquid chromatography-massspectrometryxmyan (LC-MS/MS)，varying from93ppb to1501ppb. The results showedthat potato varieties had a greater effcet on reducing sugar content and acrylamide content.Reducing sugar content was negatively correlated with potato chips crispness, meanwhile,was positively correlated with acrylamide content.2. Study on the influence of radiation dose, storage temperature to two varieties ofpotato (Shepody, Favorita) reducing sugar as well as acrylamide in potato chips duringstorage. The result of the experiment is that: before storage, the content of reducing sugarin Shepody is2.33%and the content of acrylamide is552μ g/kg. After storing under4℃,the content of reducing sugar in control group raises to55.4%while the content ofreducing sugar in240Gy group decreases to67%and the content of acrylamide alsodecreases to29.7%. After storing under room tempertuare, the content of reducing sugar incontrol group decreases to79.9%and the content of reducing sugar in240Gy groupdecreases to87%and the content of acrylamide also decreases to70.1%. Before storage,the content of reducing sugar in Favorita is2.15%and the content of acrylamide is650μg/kg. After storing under4℃, the content of reducing sugar in control group decreases to40.5%and the content of reducing sugar in240Gy group decreases to78%and the content of acrylamide also decreases to40.7%. After storing under room tempertuare, the contentof reducing sugar in control group decreases to60.5%and the content of reducing sugar in240Gy group decreases to93%and the content of acrylamide also decreases to74.5%. Theresults show that, radiation can control the increasing of the content of reducing sugarduring storage and reduce the rising of reducing sugar content caused by "low temperaturesweetening", thereby reducing the content of acrylamide in potato chips.3. The effect of microwave pretreatment on the content of acrylamide in fried potatochips were investigated. Results of the trial showed that the content of acrylamide in friedpotato chips processed by conventional methods were855.7μg/kg(150℃),825.0μg/kg(160℃),891.5μg/kg(170℃),985.0μg/kg(180℃),912.4μg/kg(190℃) respectively; the content of acrylamide in fried potato chips processed bymicrowave pretreatment at900w were289.8μg/kg(150℃),297.0μg/kg(160℃),365.7μg/kg(170℃),425.1μg/kg(180℃),413.5μg/kg(190℃);the content of acrylamide infried potato chips processed by microwave pretreatment at different power levels were773.9μg/kg(180℃),627.8μg/kg(180℃),592.8μg/kg(180℃),487.2μg/kg(180℃),425.1μg/kg(180℃). The results showed that microwave pretreatment can shorten fryingtime remarkably, and decreased frying temperature, and decreased the content ofacrylamide in potato chips remarkably.