Effects Of Food Materials And Processing Methods On The Formation Of Acrylamide

Acrylamide is a carcinogen, which was founded in fried food in 2002. Since then, more and more attention was paid to how to decrease the content of acrylamide produced in food processing. In this paper, the formation and control methods of acrylamide in food processing were studied in the way of food material and processing method. Meanwhile, the model system was carried out to study the formation mechanism of acrylamide.The main results are as follows:A simple and quick method using ion-exchange high performance liquid chromatography(HPLC) coupled with ultraviolet detector was developed for the determination of acrylamide in starch-based foods.Acrylamide was extracted by 80% methanol and cleaned by a C18 solid-phase extraction(SPE) cartridge.For analysis,a cation exchange column was used with 0.05% phosphoric acid as mobile phase,flow rate was 0.2 ml/min and detection wavelength was set at 210 nm.The limit of detection and ration were estimated at 0.015 μg/ml and 0.05μg/ml respectively. The average recovery was 91.1%-93.2% and RSD was 1.7%-3.3%(n=5).In the process of making fries, pre-drying time、frying temperature and glucose and asparagine in potatoes had significant impact on acrylamide formation(p<0.05). The content of acrylamide in the chips could drop 80.1% by a treatment with composite additives of garcinia cambogia extract(0.20%), green tea extract(0.30%), apple extract(0.40%) and VC(0.45%).The baking time,baking temperature, surface coating and oil had significant impact on acrylamide formation of bread and steamed bread slice. The food additives such as citric acid, calcium sulfate, garlic powder and garcinia cambogia extract reduced the acrylamide level by 30.1%、35.8%、36.1% and 38.9% respectively. The content of acrylamide in the bread would drop 78.0% when citric acid(0.55%), calcium sulfate(0.90%), garlic powder(2.5%)and garcinia cambogia extract(3.5%)were added. During the processing of steamed bread slice, the influence on the content of acrylamide was fried > microwave fried > baked and palm oil > rapeseed oil > peanut oil > soybean oil. Coated with honey on the surface of steamed bread slice increased the acrylamide level by 17.8-49.5%(p<0.05), while coated with egg whites decreased by 43.3-77.8%(p<0.05).The reaction conditions of the model system was determined to 160°C and 15 min. In the model system of glucose- asparagine, the higher the temperature(≤170 °C), the greater the yield, the maximum amount of acrylamide was 0.503μg/m L at 170°C, while the higher the temperature(≥170 °C), the less the yield. In the model system of starch- asparagine, which reacted with asparagineand could produce more acrylamide than amylose. The highest amount of acrylamide was produced when amylopectin and amylose were 3:1. In the same concentration of sugar in both two model systems, more acrylamide was produced in the glucose- asparagine model.