摘要丙烯酰胺是一种已知的具有神经毒性、遗传毒性和可致癌性的化合物。食品中丙烯酰胺对健康的潜在风险，已被许多政府机构和国家当局所重视。天冬酰胺酸与还原糖发生的美拉德反应，是大量的丙烯酰胺形成的主要途径，不同淀粉在高温下裂解产生的还原糖种类及含量对丙烯酰胺产生可能有很大影响。本实验以不同来源的淀粉为试材，按照裹衣制作工艺进行油炸试验，以油炸裹衣中的水分含量、还原糖含量和丙烯酰胺含量三个指标综合考察各种淀粉在不同油炸时间、不同油炸温度条件下，对丙烯酰胺生成量的影响。结果表明小麦淀粉在200℃油炸16分钟的条件下水分含量最少，为11。274%；木薯淀粉在160℃7分钟的油炸条件下水分含量最多，为48。224%。并且豌豆淀粉在7分钟160℃条件下总糖含量最少，为15。58mg/g；马铃薯淀粉在200℃油炸16分钟的条件下总糖含量最多，达78。35mg/g。马铃薯淀粉在160℃持续油炸16分钟的条件下产生的丙烯酰胺最多，达到54。78ug/g；绿豆淀粉丙烯酰胺含量最低，为4。56ug/g。实验结果为选择健康的淀粉和油炸工艺提供了依据和参考。76771
a丙烯酰胺是一种已知的具有神经毒性、遗传毒性和可致癌性的化合物。食品中丙烯酰胺对健康的潜在风险已被许多政府机构和国家当局重视。2002年4月，瑞典食品管理局和斯德哥尔摩大学的科学家宣布，含碳水化合物丰富的食物在加热或高温油炸过程中会产生高含量的丙烯酰胺。天冬酰胺酸与还原糖发生美拉德反应，是大量的丙烯酰胺形成的主要途径，不同淀粉还原糖含量以及反应产生的丙烯酰胺含量都有较大不同。
本实验为淀粉对油炸鸡块裹衣中丙烯酰胺生成的影响的相关研究，控制各种影响因素制得样品，分析油炸温度油炸时间以及淀粉的种类对丙烯酰胺生成的影响。根据丙烯酰胺的特性，参考相应文献得出丙烯酰胺的提取方法，通过高效液相色谱法（HPLC）测定丙烯酰胺含量。进一步进行优化，从而得到控制和减少丙烯酰胺的有效方法，确定最佳的油炸工艺，为人们确立了更加良好的饮食习惯，保证人们的身体健康。
在实验过程中监测裹衣中水分含量以及还原糖含量这两个因素来进一步的分析淀粉对丙烯酰胺产生的影响。
Abstract Acrylamide is a known neurotoxic, genotoxic and carcinogenic compounds。 The potential health risks of acrylamide in food has been attached to many。The potential risk to the health of acrylamide in food has been valued by many government agencies and national authorities。Asparagine and reducing sugar Maillard reaction, is the main way to the formation of a large number of Acrylamide,The type and content of reducing sugar produced by pyrolysis of different starch at high temperature may have a great influence on the production of acrylamide。
In this experiment,the starch of different sources was used as test material, and the frying experiment was carried out according to the production process of the coating,The fried wrapped vests in the moisture content, reducing sugar content and the content of acrylamide three indicators of comprehensive investigation of various starch at different frying time and the different frying temperature condition, on acrylamide content influence。The results showed that The moisture content of wheat starch was at least in 200 ℃ and 16 minutes, which was 11。274%；The maximum moisture content of cassava starch was 48。224% in 7 minutes and 160 ℃。The total sugar content of pea starch was at least in 7 minutes and 160 ℃, which was 15。58mg/g；The total sugar content of potato starch was up to 78。35mg/g at 200 ℃ frying 16 minutes。Potato starch under the conditions of continuous frying for 16 minutes 160 ℃ to produce the most acrylamide, reaching 54。78ug/g；The content of acrylamide in mung bean starch was the lowest, which was 4。56ug/g。experimental results provides basis and reference for us to chose the healthy starch and frying process。 淀粉对油炸食品裹衣中丙烯酰胺生成的影响:http://www.youerw.com/shiping/lunwen_88107.html