期刊论文

Effect of Black Peanut Skin Extracts on the Formation of Acrylamide in Fried Potato

Tan, X.-H.

中文

现代食品科技

1673-9078

2017

33

2

123-128 and 93

10.13982/j.mfst.1673-9078.2017.2.019

国家自然科学基金项目（31371817）；

本校为第一且通讯机构

本论文研究黑花生衣提取物对油炸马铃薯体系中丙烯酰胺形成的影响。采用黑花生衣中提取出的粗提物（BPSE）、原花青素（BPSP）、花色苷（BPSA）以及BPSP分级得到的M1、M2和M3三种不同平均聚合度的原花青素,分别将6种物质添加到马铃薯粉中,油炸后,用高效液相色谱检测丙烯酰胺含量;选择最佳抑制率最大的物质进行动力学试验。结果表明,BPSE、BPSP、BPSA、M1、M2和M3对丙烯酰胺的最佳抑制浓度分别为0.1μg/mL、1μg/mL、0.1μg/mL、1μg/mL、0.01μg/mL和0.1μg/mL,最佳抑制率分别为39.78%、60.63%、25.18%、53.35%、49.02%和43.75%,原花青素能很好地抑制丙烯酰胺形成。通过比较BPSP试验组、空白对照...

Black peanut skin extracts were used to control the formation of acrylamide in fried potatoes. Six exogenous additives, including crude black peanut skin extract (BPSE), black peanut skin proanthocyanidins (BPSPs), black peanut skin anthocyanins (BPSAs), and three different BPSPs graded according to the degree of polymerization (M1, M2, and M3) were added to the potato powder. After frying, the acrylamide content were measured by high performance liquid chromatography, and the substance with the optimum inhibitory rate was used for kinetic test...