加熱溫度與時間對於秈米穀粉形成丙烯醯胺之影響

Abstract

澱粉類食品經過油炸或烘烤後會產生丙烯醯胺（已被介定為可能致癌物），其生成機制至今未能完全了解，目前的證據傾向天門冬醯胺與葡萄糖能產生多量丙烯醯胺，加工條件確實會影響丙烯醯胺的生成量。中式食品中丙烯醯胺的相關研究甚少，因此分析國人常消費之中式食品所含丙烯醯胺含量即為一重要課題。本研究以四因子三階層之反應曲面模式，探討秈米穀粉中丙烯醯胺之生成影響。結果顯示以加熱溫度與時間對於丙烯醯胺之生成有顯著性影響（p ＜ 0.05），加熱溫度愈高，加熱時間愈長，則丙烯醯胺生成含量愈高。樣品色澤分析中，發現秈米穀粉L值（明亮度）愈大、a值（紅色度）愈小、W.I.（白度）愈小、ΔE*愈小時，丙烯醯胺含量愈少。抗壞血酸可抑制丙烯醯胺之生成，隨添加量的增加，丙烯醯胺生成呈逐漸減少的趨勢；檢測樣品殘餘天門冬醯胺與還原糖含量，發現此二者分別與丙烯醯胺生成呈負相關，而殘餘天門冬醯胺與還原糖含量兩者之乘積與丙烯醯胺含量有極佳的負相關（r2 = 0.9866）。

Acrylamide, a probable carcinogen, has been formed in fried or baked starchy food. Although asparagine and glucose have been considered as major compounds to form acrylamide, the mechanism has not been well understood yet. The studies related with the distribution of acrylamide in Chinese food are deficient. This study was attempted in rice flour during processing by using response surface methodology. The data showed that both heating temperature and time affected significantly the formation of acrylamide. It appeared that the product with greater L value, and smaller a value, W.I., ΔE* yielded less acrylamide. Ascorbic acid was found to inhibit the formation of acrylamide. Increased the addition level of ascorbic acid reduced the formation of acrylamide. The residue quantity of asparagine and reducing sugar correlated well with the acrylamide content.