摘要
在固定油炸温度和时间的条件下,利用不同抑制剂浸泡处理来抑制油炸马铃薯片中丙烯酰胺的生成.结果表明:柠檬酸、碳酸氢钠、氯化镁在一定程度上对丙烯酰胺的形成有抑制作用;在试验范围内,质量分数为1%的柠檬酸抑制效果较好,抑制率达43%,而碳酸氢钠、氯化镁抑制效果不明显.
The formation of acrylamide in fried potato crisps was inhibited by soaking potato in different inhibitors under the conditions of a constant frying temperature and frying duration.The results showed that citric acid,sodium hydrogen carbonate and magnesium chloride could inhibit acrylamide formation to a certain degree,1% citric acid had a better inhibitory rate of 43%,while sodium hydrogen carbonate and magnesium chloride had no obvious inhibition effects.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2011年第3期41-44,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
郑州轻工业学院博士基金项目(2007BSJJ007)
关键词
丙烯酰胺
油炸马铃薯片
抑制剂
柠檬酸
碳酸氢钠
氯化镁
acrylamide
fried potato crisps
inhibitor
citric acid
sodium hydrogen carbonate
magnesium chloride
