食品中丙烯酰胺的危害正日益受到人们关注。本文采用GC-MS法测定了采用6株不同种乳酸菌发酵制备饼干所产生丙烯酰胺的差异，结果表明经乳酸菌发酵制备的饼干中丙烯酰胺含量较对照组336.77 μg/kg均显著降低，其中由植物乳杆菌CCFM382制备的饼干中丙烯酰胺含量仅为100.63 μg/kg。对比发酵前后面团以及饼干中的影响丙烯酰胺合成的底物含量发现它们在发酵过程中均有增加，但其加工后损失率显著低于对照组。这一结果证实了通过乳酸菌发酵降低丙烯酰胺合成底物而降低终产品丙烯酰胺的设想不成立。不同乳酸菌在面团中的产酸能力不同，经4 h发酵后面团的pH值具有差异，而丙烯酰胺的生成量与面团pH值呈正相关。采用化学酸化手段同样可达到降低产品中丙烯酰胺含量，可以推测乳酸菌发酵降低饼干中丙烯酰胺含量的原因主要是由乳酸菌在发酵过程中所产生的有机酸抑制了丙烯酰胺的合成。

The adverse effects of acrylamide in food are a growing public concern. Acrylamide content in biscuits fermented by six different lactic acid bacteria (LAB) strains was investigated by gas chromatography-mass spectrometry. The results indicated that the acrylamide content in biscuits fermented by LAB strains was significantly lower than that of the control, which contained 336.77 μg/kg acrylamide. Lowest acrylamide content was found in the biscuit fermented by Lactobacillus plantarum CCFM382, at 100.63 μg/kg. Acrylamide content in the dough increased during fermentation, whereas after baking, the loss ratio was lower than that in the unfermented control. The results confirmed that the consumption of the synthetic substrate (acrylamide) by LAB was inconsistent. Different LAB strains showed varying of acid-producing abilities and the pH of dough after 4-h fermentation showed remarkable differences. Acrylamide content and pH value in the dough were positively correlated. Moreover, acrylamide content in the products could be reduced by chemical acidification. Thus, the mechanism of reducing acrylamide by LAB can be attributed mainly to organic acid production by LAB strains during fermentation, which inhibits the synthesis of acrylamide.

国家自然科学基金资助项目（31471721）