降低油條中丙烯醯胺之方法

Abstract

食品中的還原醣 (Reducing sugar)和天門冬醯胺 (Asparagine)於高溫下作用，會生成丙烯醯胺 (Acrylamide; 簡稱 AA)。高劑量的AA已被證實與致癌和神經毒有關。前人研究指出膨脹劑可能為影響油條AA生成的重要因子。本研究目的是尋找降低油條中丙烯醯胺生成之方法，以減少國人暴露量。試驗設計採用複因子分析，探討碳酸氫銨、碳酸氫鈉與硫酸鋁鉀 (無水)對於油條AA生成的影響。實驗結果可知，鹼性膨脹劑會增加AA含量，其中碳酸氫銨之影響較碳酸氫鈉顯著，硫酸鋁鉀 (無水)則能降低AA的生成。以比體積和AA含量依序篩選，碳酸氫銨、碳酸氫鈉與硫酸鋁鉀 (無水)添加比例分別為1%、0%、1%，AA含量為101 ± 8 ppb，比體積為5.40 ± 0.12 cm3/g，可以作為低AA油條製備之參考配方。雖然碳酸氫銨促進AA含量增加，但適量地添加硫酸鋁鉀 (無水)能有效的降低AA，並兼顧比體積。此外，甘胺酸、氯化鈣和氯化鎂亦有減量的效果，其中1%氯化鎂能降低穀研所配方60.88% AA生成量，亦增加油條的比體積14.71%。

In food, acrylamide is formed due to the interactions between reducing sugars and asparagine at high temperature. High dose of acrylamide (AA) has shown to be relevant to carcinogenicity and neurotoxicity. Several studies have shown that chemical leavenings may be the key factor affecting the formation of AA in TC. The objective of this study was to explore a new formula yielding low AA in product. Thus, the exposure of AA by Taiwanese could be reduced. Factorial design was employed to analyze effect of ammonium bicarbonate, sodium bicarbonate, and aluminum potassium sulfate on AA formation in TC. According to the result, basic leavenings increased AA formation. Ammonium bicarbonate yield more impact than sodium bicarbonate. Aluminum Potassium Sulfate could decrease AA formation. To obtain possibly low AA with acceptable specific volume, a combination of 1% ammonium bicarbonate, 0% sodium bicarbonate, and 1% aluminum potassium sulfate was chosen with AA content 101 ± 8 ppb and specific volume 5.40 ± 0.12 cm3/g. In addition, glycine, MgCl2, and CaCl2 could further decrease AA content. However, 1% MgCl2 could decrease 60.88% AA formation, and increase 14.71% specific volume in GY formula.