本论文研究黑花生衣提取物对油炸马铃薯体系中丙烯酰胺形成的影响。采用黑花生衣中提取出的粗提物（BPSE）、原花青素（BPSP）、花色苷（BPSA）以及BPSP分级得到的M1、M2和M3三种不同平均聚合度的原花青素，分别将6种物质添加到马铃薯粉中，油炸后，用高效液相色谱检测丙烯酰胺含量；选择最佳抑制率最大的物质进行动力学试验。结果表明，BPSE、BPSP、BPSA、M1、M2和M3对丙烯酰胺的最佳抑制浓度分别为0.1 μg/mL、1 μg/mL、0.1 μg/mL、1 μg/mL、0.01 μg/mL和0.1 μg/mL，最佳抑制率分别为39.78%、60.63%、25.18%、53.35%、49.02%和43.75%，原花青素能很好地抑制丙烯酰胺形成。通过比较BPSP试验组、空白对照组和橙皮苷阳性对照组对油炸马铃薯体系中丙烯酰胺的形成动力学过程，得出丙烯酰胺在200 s时，生成量最高，BPSP可以有效抑制丙烯酰胺的形成过程。

Black peanut skin extracts were used to control the formation of acrylamide in fried potatoes. Six exogenous additives, including crude black peanut skin extract (BPSE), black peanut skin proanthocyanidins (BPSPs), black peanut skin anthocyanins (BPSAs), and three different BPSPs graded according to the degree of polymerization (M1, M2, and M3) were added to the potato powder. After frying, the acrylamide content were measured by high performance liquid chromatography, and the substance with the optimum inhibitory rate was used for kinetic testing. The results indicated that the optimal concentrations of BPSE, BPSP, BPSA, M1, M2, and M3 to inhibit acrylamide formation were 0.1 μg/mL, 1 μg/mL, 0.1 μg/mL, 1 μg/mL, 0.01 μg/mL, and 0.1 μg/mL, respectively, and the optimal inhibitory rates were 39.78%, 60.63%, 25.18%, 53.35%, 49.02%, and 43.75%, respectively. Therefore, proanthocyanidins could effectively inhibit the formation of acrylamide. The kinetics of acrylamide formation in fried potato of the BPSP group, blank control group (negative control), and hesperidin group (positive control) were studied; the results showed that the highest yield of acrylamides was obtained at frying for 200 s, and BPSP could effectively inhibit the process of acrylamide formation.

国家自然科学基金项目（31371817）