复合抗氧化剂对油炸鲜切薯片中丙烯酰胺和氯丙醇酯的抑制作用

Inhibitory effects of composite antioxidants on acrylamide and chloropropanol ester in fried fresh cut potato chips

中文关键词:  植酸  鼠尾草酸  丙烯酰胺  氯丙醇酯

英文关键词:phytic acid  carnosic acid  acrylamide  chloropropanol ester  fried fresh cut potato chips

中文摘要:

      目的 研究由植酸和鼠尾草酸组成的复合抗氧化剂对油炸鲜切薯片中丙烯酰胺和氯丙醇酯的抑制作用。方法 通过测定酸价(acid value, AV)和过氧化值(peroxide value, POV)对不同浓度植酸和鼠尾草酸进行评估, 并利用响应面优化实验确定复合抗氧化剂的最优配比。同时以油炸鲜切薯片为研究对象, 评价复合抗氧化剂对薯片和油脂中丙烯酰胺、氯丙醇酯及其品质的影响。结果 在180℃ 30 min下, 植酸抗氧化最佳浓度为0.16 g/kg, 鼠尾草酸最佳浓度是0.4 g/kg。根据响应面优化法设计实验并通过数据方差分析和响应面图可得: 在植酸浓度0.06 g/kg, 鼠尾草酸浓度0.2 g/kg时, AV和POV达到最低, 油脂抗氧化效果最好。复合抗氧化剂对丙烯酰胺的抑制率最高可达80.5%, 对氯丙醇酯有一定的抑制作用, 其中对3-氯-1,2-丙二醇酯抑制率最高达到49.2%。结论 复合抗氧化剂在提高棕榈油煎炸稳定性、抑制丙烯酰胺和氯丙醇酯产生方面表现出较好的优势, 能有效延缓煎炸油品质恶化, 并且对煎炸油和薯片品质有一定的保护作用。

英文摘要:

      Objective To evaluate the inhibitory effects of composite antioxidants composed of phytic acid and carnosic acid on acrylamide and chloropropanol ester in fried fresh cut potato chips. Methods Phytic acid and carnosic acid of different concentrations were evaluated by determining acid value (AV) and peroxide value (POV), and the optimal ratio of composite antioxidants was determined by response surface optimization experiment. The effects of composite antioxidants on acrylamide, chloropropanol ester and their quality in potato chips and oil were evaluated. Results The optimal antioxidant concentration of phytic acid and carnosic acid were 0.16 g/kg and 0.4 g/kg respectively at 180℃ for 30 min. The experiment was designed according to the response surface optimization method, and through data variance analysis and response surface diagram, it could be obtained: When the concentration of phytic acid was 0.06 g/kg and the concentration of carnosic acid was 0.2 g/kg, the lowest value of AV and POV were found, and the antioxidant effect of oil was the best. The inhibition rate of composite antioxidant on acrylamide was up to 80.5%, it had certain inhibitory effect on chloropropanol ester, among which the inhibition rate of 3-monochloro- 1,2-propanediol fatty acid ester was up to 49.2%. Conclusion The composite antioxidants shows good advantages in improving the frying stability of palm oil, inhibiting the production of acrylamide and chloropropanol ester, effectively delaying the deterioration of frying oil quality, and has certain protective effects on frying oil and potato chips quality.