三种常见糖类产生呋喃的影响因素研究
详细信息Study on factors affecting the formation of furan in three normal sugars
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摘要: 通过利用顶空气相色谱-质谱法检测葡萄糖、果糖和蔗糖反应模型生成呋喃的方法,研究了pH、加热温度及加热时间对糖类生成呋喃的影响。结果发现,葡萄糖、果糖和蔗糖在加热模式下均可产生一定量的呋喃,pH、加热温度及加热时间在糖类形成呋喃的过程中均起到非常重要的作用。葡萄糖和果糖在酸性pH下产生的呋喃较少,相反,蔗糖在碱性条件下产生的呋喃较少;而对于葡萄糖和果糖而言,加热温度不超过90℃,pH对其产生呋喃几乎没有什么影响,但加热温度超过90℃,pH对其产生呋喃就有明显不同的作用;蔗糖在高于130℃下才会产生呋喃,而果糖和葡萄糖加热温度在90℃左右便会产生呋喃;另外,加热时间越长,葡萄糖、果糖和蔗糖产生的呋喃的量就会越多。而在实际食品体系生产中,这些结果可以为优化加工工艺,抑制呋喃的产生提供理论参考。Abstract: The aim of this research was to use HS-GC-MS to quantify the furan levels in model reaction samples after heat processing and study the effect of pH, temperature and heating time on furan formation. The results showed that pH, temperature and heating time affected profoundly furan formation from model systems of glucose, fructose and sucrose due to thermal processing. For glucose and fructose, less furan was formed at acid pH, but for sucrose, the less amount of furan was formed at alkaline pH. However, for glucose and fructose solution, pH affected the formation of furan only when the temperature was higher than 90℃ . Additionally, higher temperature (>130℃) was needed to form furan for sucrose solution , but for glucose and fructose solution to form furan was just about 90℃. In addition, the furan amounts were noticed to increase with heating time in these three sugar model systems. Thus, this present study could be regarded as a research basis and a technical support for further eliminating the formation of furan in heat processed food.
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