Acrylamide is an amide-type organic compound formed by the reaction of asparagine with reducing sugars (Maillard reaction) and is classified as a probable human carcinogen (Group 2A) by the International Agency for Research on Cancer. Potato chips are one of the foods that contribute most to dietary acrylamide intake, and despite a significant reduction in recent years thanks to changes in frying methods, many commercial samples show concentrations above the levels recommended by the European Commission Regulation 2017/2158. In this work, a high correlation (P<0.01) was established (r = 0.9592) between the content of reducing sugars and glucose measured by the BIOWINE 700 GLU® biosensor from Biolan Microbiosensors S.L. A high correlation was also obtained between the glucose content of the raw potato and the acrylamide level of potato chips fried at 150 °C (r = 0.8985, P<0.01) and 176 °C (r = 0.9949, P<0.01). The use of this biosensor can be a valuable tool for predicting acrylamide formation during industrial potato processing.

丙烯酰胺是一种由天冬酰胺与还原糖反应（美拉德反应）形成的酰胺类有机化合物，被国际癌症研究机构归类为可能的人类致癌物（2A组）。薯片是对饮食中丙烯酰胺摄入量贡献最大的食品之一，尽管近年来由于油炸方法的变化而显着减少，但许多商业样品的浓度都高于欧盟委员会规定2017/2158的建议水平。在这项工作中，建立了高度相关性（P <0.01）（r由Biolan Microbiosensors SL的BIOWINE 700GLU®生物传感器测得的还原糖含量和葡萄糖含量之间的关系（= 0.9592）。生马铃薯的葡萄糖含量与在150°C下油炸的薯片的丙烯酰胺含量之间也具有高度相关性（r = 0.8985，P <0.01）和176°C（r = 0.9949，P <0.01）。这种生物传感器的使用可能是预测工业马铃薯加工过程中丙烯酰胺形成的有价值的工具。