目的 研究油炸土豆片中丙烯酰胺辐照消解规律，以及含水量、添加剂对其辐照效应的影响，探讨淀粉类食品中已生成丙烯酰胺的消解技术。方法 采用60Co-γ对油炸土豆片进行辐照处理，研究吸收剂量、含水量，以及柠檬酸、苹果酸、Na2CO3、柠檬酸三钠、异抗坏血酸钠、芝麻酚等对丙烯酰胺含量随吸收剂量变化的变化规律。结果 丙烯酰胺含量随着吸收剂量和基质含水量的升高而显著降低，含水率为50%的油炸土豆片经3 kGy剂量照射后，丙烯酰胺的消解率为56.46%；柠檬酸、苹果酸等酸类物质能抑制丙烯酰胺的辐照消解；Na2CO3、异抗坏血酸钠、芝麻酚可促进油炸土豆片中丙烯酰胺的辐照消解；柠檬酸三钠对丙烯酰胺的辐照消解效应基本无影响。结论 60Co-γ辐照可有效消解油炸土豆片中已生成的丙烯酰胺，Na2CO3、异抗坏血酸钠、芝麻酚可以作为丙烯酰胺的辐照增效剂。

The work aims to study the irradiation degradation law of acrylamide in fried potato chips and the effects of water content and additives on its irradiation effect, and discuss the degradation technology of acrylamide in starch food. 60Co-γ was used to irradiate fried potato chips. The law of effects of absorbed dose, water content, citric acid, malic acid, Na2CO3, trisodium citrate, sodium isoascorbate and sesamol, etc. on the variation of acrylamide content with the absorbed dose was studied. The results showed that, the content of acrylamide decreased significantly with the increase of absorbed dose and matrix water content. The degradation rate of acrylamide in fried potato chips with 50% water content was 56.46 % at the dose of 3 kGy irradiation. The irradiation degradation of acrylamide with citric acid and malic acid was inhibited. Accordingly, the addition of Na2CO3, sodium isoascorbate and sesamol could promote the irradiation degradation of acrylamide in fried potato chips. The addition of trisodium citrate had little effect on the irradiation degradation of acrylamide. 60Co-γ irradiation can effectively degrade acrylamide in fried potato chips. Na2CO3, sodium isoascorbate and sesamol can be used as irradiation synergist.