在空调炸的土豆和深度和烤箱炸的土豆中形成烯胺
Semra Navruz-Varlı1, Hande Mortaş1
1Department of Nutrition and Dietetics, Gazi University, Ankara, Türkiye.
Frontiers in nutrition
|January 26, 2024
概括
在之前浸泡土豆棒显著减少了烯胺的形成,特别是在深时. 烤箱炸导致总体上最低的烯胺含量,这需要进一步调查空气炸的使用情况.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 毒理学 毒理学 毒理学
背景情况:
- 烯胺是一种潜在的致癌物质,在高温过程中在含粉的食物中形成.
- 了解影响烯胺形成的因素对于食品安全至关重要.
研究的目的:
- 评估预处理 (洗与浸泡) 和方法 (空调,油炸,烤箱) 对土豆中的烯胺含量的影响.
主要方法:
- 土豆棒通过洗或浸泡进行了预处理.
- 方法包括空调炸,油炸和烤箱炸.
- 使用液体染色学-并联质谱法 (LC-MS/MS) 量化了烯胺水平.
主要成果:
- 空调制产生了最高的烯胺含量,其次是深和烤箱制,尽管差异在统计学上并不显著.
- 与洗相比,浸泡土豆显著降低了烯胺水平,特别是在深油炸中 (p=0.029).
- 在两组预处理组中,烤始终显示出较低的烯胺水平.
结论:
- 浸泡土豆棒是一种有效的预处理,以尽量减少烯胺的形成.
- 与空调和油炸相比,烤箱似乎是一个更安全的方法,因为它含有烯胺.
- 需要进一步的研究来澄清油炸机在烯胺生成中的作用.
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