Study On The Formation Of Acrylamide In Fried Food And Its Sensory Evaluation

Fried food was one of the most popular foods for consumers.Since high levels of acrylamide(Acrylamide,referred to as AA)was detected in the fried food which announced by the Swedish National Food Administration for the first time,people began to widely concern how to monitor the content of acrylamide effectively and the cause of acrylamide production in fried food.In this paper,the relationship between acrylamide content and flour types in fried foods was studied.A simple and rapid prediction model of acrylamide content was established.At the same time,the mechanism of acrylamide was studied.The main results were as follows:The contents of reducing sugar,total sugar and amino acid in the nine kinds of flour were different.Under the same conditions,the whole wheat flour fried products produced the largest amount of acrylamide,low gluten wheat flour and rye flour followed,glutinous rice flour and sticky rice flour at least.The content of reducing sugar in nine kinds of flour was positively related to the content of acrylamide in fried products,and the correlation was strong(r = 0.895),the glutamic acid,isoleucine and proline in the nine kinds of flour were related to the content of acrylamide in the fried products,among which glutamic acid had the highest correlation(r = 0.810).The frying time of french fries(L*,a*,b*)could reflect the frying time of fries,and the frying time of french fries was also related to the content of acrylamide.Therefore,a"chroma-acrylamide" relationship model(y = 0.7937 + 0.1655 x,r = 0.914)was established.The model was suitable for the potato variety Ke xin No.1,frying oil for palm oil,sunflower kernel oil or blending oil,frying temperature of 120-180℃,and frying time 3-9 min,the relative error between the predicted value and the actual detected value was 3%.The volatile odors of french fries were mainly composed of nitroxides in the maillard reaction products,and it had significant distinction to frying time,frying oil(blending oil,sunflower kernel oil and soybean oil)and potato varieties(Zhong shu No.5,the Atlantic,the Netherlands fifteen and Xiu mei).By detecting the volatile odor of fries,the frying time of the samples could be predicted,then according to the correlation between frying time and acrylamide content,the acrylamide content of fries could be quickly predicted,which was a new idea for rapid determination of fries.Five kinds of acrylamide production simulation systems were established,using asparagine(Asn)as the reactive amino acid,the maximum amount of acrylamide was produced.in "Glucose/amino acid" and "oleic acid/amino acid" simulation system,and the amount of acrylamide was similar when glutamic acid was used as the reaction amino acid.Rapeseed oil,sunflower kernel oil,flaxseed oil and olive oil had significant effects on the production of acrylamide in "oil/asparagine" and "oil/asparagine/glucose",olive oil and asparagine reaction to produce the highest content of acrylamide,rapeseed oil and flaxseed oil followed by sunflower kernel oil at least,the reaction conditions of the "oleic acid/asparagine" simulation system were determined as heating time of 20 min and heating temperature of 165℃.