No abstract

In our present paper, the effect of water activity and processing conditions in reconstituted potato chips was considered as a model to investigate the changes of acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The results suggested that the formation of AA and HMF was highly correlated with frying temperature and time. Water activity could also influence the formation of AA and HMF. Meanwhile, the formation of HMF has significant correlation with the formation of AA in reconstituted potato chips. A typical exponential growth curve was observed by plotting AA levels vs HMF content which were all determined under different heating condition: [Formula: see text]. The model could be used as a tool for estimating the formation of AA when the content of HMF was known.

In our present paper, the effect of important a-dicarbonyl compounds of methylglyoxal on the formation of acrylamide was quantified in potato chips systems. Methylglyoxal was regarded as the main a-dicarbonyl compound, and its formation was detected by HPLC method. There heating methods were used to study the effect on acrylamide formation. The results showed that microwaving treatment could form more acrylamide compared with frying method. After 2 min of microwaving treatment at 700 W, the acrylamide content was sharply increased from 1.77 ± 0.37 to 72.93 ± 0.72 lmol kg )1 . Microwaving treatment would promote the formation of methylglyoxal compared with frying treatment at 160 and 180°C in potato chips. A typical linear growth curve prepared by plotting acrylamide levels vs. methylglyoxal content formed under different heating condition was observed: y = )41.33 + 0.17x (r = 0.965). This study revealed for the first time that there is a significant correlation between methylglyoxal and acrylamide in potato chips, thus confirming the important role of dicarbonyls in the formation of acrylamide in potato chips.

A c c e p t e d M a n u s c r i p t 2 twenty-eight selected Chinese meat products. An ultrasonic solvent extraction and GC-MS analysis using a HP-5MS capillary column probed to be the best method. The concentration of eight volatile nitrosamines showed a good linear relationship and the linear correlation coefficient was above 0.999. The IDL (limit of detection of the instrument) and IQL (limit of quantification of the instrument) was 1.134-9.894 μg/L and 3.779-32.980 μg/L, respectively.The MDL (limit of detection of the method) and MQL (limit of quantification of the method) was 0.057-0.495 μg/kg and 0.189-1.649 μg/kg, respectively. The recovery of the method was 82.575-108.364%. The volatile nitrosamines contents were detected by the current method in twenty-eight selected Chinese meat products. The results showed that the N-nitrosamine levels of Chinese sausages and emulsion sausages were generally higher than that of cooked sausages, and the contents in sausage with garlic flavor were obviously low. The major volatile nitrosamines found in our samples were NMEA, NPYR, NDBA and NDpheA.