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Food Analytical Methods

, Volume 9, Issue 4, pp 1068–1078 | Cite as

Determination of Acrylamide Content in Refined Wheat Starch (RWS) Based on Dielectric Property (DP) During Deep-Frying Process

  • Yishan Song
  • Jianfeng Lu
  • Yudong Cheng
  • Yinzhe JinEmail author
Article

Abstract

A detection method based on dielectric property (DP) technique was used to determinate the acrylamide concentration in refined wheat starch (RWS) during frying process, and the quantitative relationship between the acrylamide concentration in the aqueous solution and the dielectric loss at 2.0 GHz was established with a regression coefficient over 0.99 in the detection process. To evaluate the efficiency of the DP method, the detection results were compared with that determinated by high-performance liquid chromatography (HPLC) method, and the results indicated that the DP technique was a more efficient method. The minimum detectable concentrations (MDCs) of acrylamide were 0.3 and 0.9 μg/mL by DP and HPLC, respectively. The ranges of efficiencies of detection method were within the range of 73–103 % for RWS after hot-air drying pretreatment and 72–130 % for RWS after microwave pretreatment in range of the detectable concentration, respectively. Moreover, the correlation equations of acrylamide concentration and water (and oil) content were established, and the experimental values of acrylamide concentration were furthermore compared with the calculated values, and the correlation coefficients of all samples were above 0.93, and the relative root-mean-square error (RRMSE) and relative error (RE) values demonstrated that they are in good agreement. All these results showed that the DP method is suitable and efficient for determining acrylamide content in fried food. In addition, the microwave and hot-air drying methods were selected to pretreat RWS, and the results showed that the microwave treatment was more effective to reduce the acrylamide contents.

Keywords

Acrylamide concentration Dielectric property Predried treatment Frying process Microwave 

Notes

Acknowledgments

This work was supported by the Science and Technology Commission of Shanghai Municipality (12290502200) and Shanghai University Knowledge Service Platform and Shanghai Ocean University Aquatic Animal Breeding Center (ZFI206).

Conflict of Interest

Yishan Song declares that he has no conflict of interest. Jianfeng Lu declares that he has no conflict of interest. Yudong Cheng declares that he has no conflict of interest. Yinzhe Jin declares that she has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Yishan Song
    • 1
  • Jianfeng Lu
    • 1
  • Yudong Cheng
    • 1
  • Yinzhe Jin
    • 1
    Email author
  1. 1.College of Food Science and TechnologyShanghai Ocean UniversityLingang New CityChina

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