Acrylamide in french fries: Influence of free amino acids and sugars

被引：172

作者：

Becalski, A

Lau, BPY

Lewis, D

Seaman, SW

Hayward, S

Sahagian, M

Ramesh, M

Leclerc, Y

机构：

[1] Hlth Canada, Food Res Div, Ottawa, ON K1A 0L2, Canada

[2] Hlth Canada, Bur Biostat & Comp Applicat, Ottawa, ON K1A 0L2, Canada

[3] Hlth Canada, Hlth Prod & Food Branch, Ottawa, ON K1A 0L2, Canada

[4] McCain Foods Ltd, Potato Proc Technol Ctr, Florenceville, NB E7L 3K5, Canada

[5] McCain Foods Canada, Florenceville, NB E7L 1B2, Canada

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 12期

关键词：

acrylamide; potato; glucose; fructose; sucrose; asparagine; Maillard reaction; LC-MS/MS;

D O I：

10.1021/jf0349376

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The free amino acid profile and sugar (fructose, glucose, and sucrose) composition were determined in potato samples selected to give a large range of variation (a total of 66 samples). From these samples French fries were produced in a laboratory-scale simulation of an industrial process followed by a finish fry at 180 degreesC for 3.5 min using a restaurant fryer. The final product was blast frozen and analyzed for acrylamide. Acrylamide was detected in all samples, but its concentration varied significantly from 50 to 1800 ng/g. For isotope dilution (C-13(3)) acrylamide analysis, samples were extracted with water, cleaned up on HLB Oasis polymeric and Accucat mixed mode anion and cation exchange SPE columns, and analyzed by LC-MS/MS. Statistical analysis of the data indicates that the effect of sugars and asparagine on the concentration of acrylamide in French fries is positive and significant (p < 0.001). It appears that one of the ways acrylamide formation in French fries can be effectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine) content.

引用

页码：3801 / 3806

页数：6

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