加工條件對麵粉中丙烯醯胺生成之影響

The Influence of Processing conditions on the Formation of Acrylamide in Wheat Flour

蘇鈴凱(Lin-Kai Su)

指導教授 ： 葉安義

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2005年)

https://doi.org/10.6342/NTU.2005.00031

摘要

經高溫加熱後之澱粉類食品會產生可能致癌物質-丙烯醯胺，目前學者對丙烯醯胺生成之機制尚未完全明瞭。減少丙烯醯胺的形成，為學者努力的方向。本研究以中筋麵粉為原料，於不同水份、油含量與加熱條件下，利用中心混層設計(Central Composite Design, CCD)，探討丙烯醯胺生成與各因子間之相互關係。結果發現，於本實驗條件下之丙烯醯胺生成量範圍介於未檢出~995 mg/kg之間；在高溫下(190℃)，丙烯醯胺的生成量較多。經統計分析，顯示在主因子中-溫度對丙烯醯胺生成量有極顯著之影響(p < 0.001)，其他主因子則無統計上的顯著影響。在交感項方面，溫度二次項有極顯著之影響(p < 0.001)，同時，溫度及時間之交感項亦對丙烯醯胺的生成量有顯著的影響(p < 0.05)，以上兩者與丙烯醯胺的生成皆成正相關。碳酸氫鈉含量與丙烯醯胺生成量有關，未添加碳酸氫鈉時，樣品中未檢出丙烯醯胺，當碳酸氫鈉添加量達7 mg/g時，丙烯醯胺開始生成，持續提高碳酸氫鈉添加量，pH值呈現上升趨勢，丙烯醯胺生成量亦隨之增加，當pH值達8.5時，丙烯醯胺生成量達最高。

關鍵字

丙烯醯胺, 麵粉, 碳酸氫鈉

並列摘要

Acrylamide, a probable human carcinogen, has been found in various foods, particularly food by high temperature process. The mechanism of the formatting of acrylamide has not been well understood yet. A lot of food scientists have devoted to reduce the acrylamide content in food. This study has attempted to investigate the formation of acrylamide in wheat flour after being peocessed at various conditions. In this study, the acrylamide content was determined from non-detected to 995 mg/kg. High temperature (190℃) resulted in more acrylamide. Statistically temperature was recognized as the major factor affecting the formation of acrylamide. The second order of temperature also significantly affected the formation of acrylamide. Addition of sodium bicarbonate resulted in the formation of acrylamide. Without sodium bicarbonate, the selected processing condition did not yield acrylamide. As the addition level was 7 mg/g, the formation of acrylamide was initiated. The more sodium bicarbonate added, the more acrylamide was formed.

並列關鍵字

acrylamide, wheat flour, sodium bicarbonate

參考文獻

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