A predictive model of acrylamide formation influenced by moisture content, lipid oxidation, and methylglyoxal in fried potato slices

作者：Yuan Yuan^*; Zhang Huanjie; Deng Jie; Miao Yutian; Chen Fang; Hu Xiaosong

来源：RSC Advances, 2014, 4(13): 6608-6615.

DOI：10.1039/c3ra45622f

• ALPHA-DICARBONYL COMPOUNDS
• FRENCH FRIES
• OIL
• OLIVE
• STABILITY
• WATER

Acrylamide (AA) is known to be a neurotoxic, genotoxic and carcinogenic compound, which is classified as a probable human carcinogen. The main purpose of this paper was to study the changes in peroxide value (PV), p-anisidine value (PAV), methylglyoxal (MG), and moisture content (MC) in potato slices fried at different temperatures and lengths of time. The determination of AA was carried out using HPLC-MS/MS. Our results showed that AA formation was obviously influenced by MG content and PV; the AA content increases with the increase of PV and MG. The contribution of PV and MG to AA formation was included in a prediction model that could be used as a tool to predict the formation of AA in potato slices, and the model was as follows: AA = -0.200-0.001 x MC + 0.330 x PV + 0.074 x PAV + 0.103 x MG. The predicted AA content value was in good agreement with the actual AA content.

• 出版日期2014
• 单位中国农业大学; 吉林大学