BACKGROUND Several researches reported that natural polyphenols affected acrylamide formation of frying products. However, the effects of different variety of polyphenols on acrylamide formation were distinct. In this study, we isolated and purified phlorizin from apples and identified the influence of phlorizin immersion on acrylamide formation and sensory properties of fried potato strips with regarding to the immersion concentration, time and temperature. RESULTS The acrylamide formation of fried samples decreased as the phlorizin concentration increased from 0 to 0.3 g kg-1 , and 0.14 g kg-1 could be selected as the suitable immersion concentration to dramatically inhibit acrylamide formation with considering the cost of industrial production. Additionally, the acrylamide formation significantly reduced from 8.71×10-3 to 2.13×10-3 g kg-1 lyophilized weight (LW) with immersion time from 0 to 120 min, and 60 min could be selected to significantly reduce acrylamide formation in consideration of efficiency of the large-scale industrial processing. However, the effect of phlorizin immersion temperature on acrylamide formation of fried samples was not significant. Compared to the fried samples without immersion, the phlorizin immersion improved the color properties and the changing of texture parameters was slight. CONCLUSION The fresh potato strips immersed in the phlorizin solution of 0.14 g kg-1 at 40 °C for 60 min before frying could significantly decrease acrylamide formation of fried samples and retain the majority of fresh sensorial properties. The significant correlations obtained between sensory properties and acrylamide content indicated the sensory properties could be used as the indicator of acrylamide levels during industrial processing. This article is protected by copyright. All rights reserved.

中文翻译：

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根皮苷浸泡对油炸马铃薯条丙烯酰胺形成的减缓作用

背景 一些研究报告说，天然多酚会影响油炸产品的丙烯酰胺形成。然而，不同种类的多酚对丙烯酰胺形成的影响是不同的。在本研究中，我们从苹果中分离纯化了根皮苷，并确定了根皮苷浸泡对油炸马铃薯条丙烯酰胺形成和感官特性的影响，包括浸泡浓度、时间和温度。结果随着根皮苷浓度从0增加到0.3 g kg-1 ，油炸样品的丙烯酰胺形成减少，可以选择0.14 g kg-1 作为合适的浸渍浓度，以在考虑工业生产成本的情况下显着抑制丙烯酰胺的形成。此外，丙烯酰胺的形成从 8.71×10-3 显着减少到 2。13×10-3 g kg-1 冻干重（LW），浸渍时间为0-120 min，考虑到大规模工业加工的效率，可选择60 min显着减少丙烯酰胺的形成。然而，根皮苷浸泡温度对油炸样品丙烯酰胺形成的影响不显着。与没有浸泡的油炸样品相比，根皮苷浸泡改善了颜色特性，质地参数的变化很小。结论 新鲜马铃薯条在油炸前在 0.14 g kg-1 的根皮苷溶液中浸泡 60 分钟后油炸可以显着降低油炸样品的丙烯酰胺形成并保留大部分新鲜的感官特性。感官特性与丙烯酰胺含量之间的显着相关性表明，感官特性可用作工业加工过程中丙烯酰胺含量的指标。本文受版权保护。版权所有。