Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips

被引：59

作者：

Chuda, Y

Ono, H

Yada, H

Ohara-Takada, A

Matsuura-Endo, C

Mori, M

机构：

[1] Ctr Food Qual Labeling & Consumer Serv, Chuo Ku, Saitama 3309731, Japan

[2] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan

[3] Natl Agr Res Org, Natl Agr Res Ctr Hokkaido Reg, Memuro, Hokkaido 0820071, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2003年 / 67卷 / 05期

关键词：

acrylamide; potato chips; potato tuber; storage; reducing sugar;

D O I：

10.1271/bbb.67.1188

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Acrylamide in potato chips made from tubers stored at 2 or 20degreesC for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.

引用

页码：1188 / 1190

页数：3

共 7 条

[1] Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality [J].