CAJ | 학술논문

系统研究了果糖/天冬酰胺模拟体系中丙烯酰胺形成规律。在单因素实验的基础上，选取加热温度、加热时间、天冬酰胺添加量、果糖加入量4个因素，进行响应面优化分析。结果表明：果糖的添加量、加热温度和天冬酰胺的添加量对丙烯酰胺的产生影响显著。丙烯酰胺最大产生量的条件为：加热温度200℃，加热时间6.0 min，果糖添加量1.2 mmol，天冬酰胺添加量1.2 mmol。丙烯酰胺的生成量为1640.0 nmol。
계통연구료과당/천동선알모의체계중병희선알형성규률。재단인소실험적기출상，선취가열온도、가열시간、천동선알첨가량、과당가입량4개인소，진행향응면우화분석。결과표명：과당적첨가량、가열온도화천동선알적첨가량대병희선알적산생영향현저。병희선알최대산생량적조건위：가열온도200℃，가열시간6.0 min，과당첨가량1.2 mmol，천동선알첨가량1.2 mmol。병희선알적생성량위1640.0 nmol。
The formation rule of acrylamide in fructose /asparagine system was studied.4 factors,heating temperature and time,asparagine and fructose addition levels were selected based on single factor test. The technological conditions were optimized and analyzed by response surface.The results showed that fructose content,heating temperature and asparagine content had significant influence on the formation of acrylamide.When 1.2 mmol fructose and 1.2 mmol asparagine were heated at 200 ℃ for 6.0 min,the maximum content of acrylamide was 1 640.0 nmol.