Study On The Formation And Influence Of Acrylamide In The Chinese Traditional Fried Pastry

This article summarized the detection methods of acrylamide in food at present, chose the more reliable and easier method to determine the acrylamide content level in the Chinese traditional fried food; and researched the possibly effect of the raw materials and the process on the acrylamide content to find the proposes the control it. The experiment results were reported as follows:1. The detection method of acrylamideBased on the present methods ,this experiment used the HPLC method,the pretreatment of the samples was also simple, RSD of the retention time and the peak area was less than 5%, also presented good reproducibility, due to the calculation results of the retention degree from the chromatograph,separation was more than 1, which explained that the separation degree of the two adjacent peaks might reach above 98%.2. The effect of the oil temperature, fried time and oil types on the acrylamide content level of the samplesThe fried food was generally finished and had the better sensory properties when the temperature reached 160℃to 200℃. when using the rapeseed oil, the temperature above 120℃, acrylamide content level rose;But the temperature above 190℃, acrylamide content level dropped.When the oil temperature was confirmed at 180 (±2)℃, began from 150S, took a sample and analyzed it every 30S. the increasing rate of acrylamide content level was 0.49%, 3.10%, 4.76%, 4.80%, 4.41%, 3.73% respectively, It indicated that when time was controlled at 210S, 310S respectively, the increment rate of acrylamide content did not have significant difference (P＞0.05). With the growth of time, the acrylamide content level was rising, but the rising tendency was slow.In 5 kinds of selected oil, when using the rapeseed oil, soya bean oil, peanut oil, maize oil, the content variation tendency of the acrylamide content was similar, at 160～180℃, the content rose gradually, it reached the highest at 180～190℃, the content of acrylamide did not have a significance difference (P＞0.05) when temperature reached 180℃, 190℃respectively, when temperature reached above 190℃, the content droped gradually; When using the palm oil, at 160～190℃, the content of acrylamide rose gradually, it reached the highest at 190～200℃, the acrylamide content was 1.94 times of the other 4 oil types, When the oil time was 200℃, the acrylamide content dropped gradually, as temperature was 220℃, the acrylamide had not been examined out.3. The simulated system of the chemical reaction between amino acid and reducing sugar under the high temperature When temperature was 160℃, the acrylamide content was the highest in the chemical reaction product of asparagine and maltose. Through the Maillard reaction between glucose and amino acid, it was found that the acrylamide content was not always increased when the absorbance was larger and the colour of the reaction product was darker. the absorbance of the reaction product had no obvious relation with the formation and content of the asparagines. As temperature was 200℃, the acrylamide had not been examined out.4. The effect of adding the food additive in the process on the acrylamide contentWith adding the Angle Yeast gradually, the acrylamide content in the samples increased obviously. With adding the complex leavening agent gradually, the acrylamide content in the samples dropped obviously(P＜0.05).When citric acid was added by 0.02～0.10%, the acrylamide content in the samples had a negative correlation with the added content of the citric acid (correlation coefficient=-0.95). When citric acid was added by 1%,5% respectively, the abasement rate of the acrylamide content was increased by 10.66%(P＜0.05), it showed that when THBQ was added by 0.0025%,0.015%,0.02%,0.025% respectively, the acrylamide content in the samples had no obvious variation(P＞0.05).The acrylamide content in the samples added high fructose syrup should be higher than that added the saccharose. When the adding amount of the saccharose was 1%～5%, the acrylamide content in the samples had no obvious variation(P＞0.05).Add the increase of quantity with gelatin, the acrylamide content was increasing gradually , the change tended towards stability. Compared with the blank, When gelatin was added by 1%,5% respectively, the acrylamide content had no obvious variation(P＞0.05).Through the sensory evaluation, it showed that there was no influence on the mouthfeel of the samples after adding the several food additives above.