食品中几种营养成分对葡萄糖、半乳糖模型产生呋喃的影响

Effect of Nutrients in Foods on Furan Formation from Glucose/Galactose Model Systems

DOI:10.3969/j.issn.1673-1689.2018.02.003

中文关键词: 呋喃 顶空-气相色谱-质谱联用法 葡萄糖模型 半乳糖模型 营养成分

英文关键词: Furan,headspace-gas chromatography-mass spectrometer(HS-GC-MS),glucose model system,galactose model system,nutrients

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作者

单位

刘倩

食品科学与技术国家重点实验室南昌大学江西 南昌 330047

申明月

食品科学与技术国家重点实验室南昌大学江西 南昌 330047

张雅楠

食品科学与技术国家重点实验室南昌大学江西 南昌 330047

聂少平

食品科学与技术国家重点实验室南昌大学江西 南昌 330047

谢明勇

食品科学与技术国家重点实验室南昌大学江西 南昌 330047

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中文摘要:

为了研究营养成分对葡萄糖和半乳糖生成呋喃的影响,向葡萄糖模型、半乳糖模型中加入不同剂量的矿物元素(铁、锌、镁)、不饱和脂肪酸(亚油酸、亚麻酸)和抗坏血酸,采用顶空气相色谱-质谱法(HS-GC-MS)探究在121 ℃下油浴30 min,不同营养物质对各模型产生呋喃的影响情况。结果表明,矿物元素铁对各模型产生呋喃的量有明显的促进作用(p<0.05),且与铁的添加质量呈正相关。高质量锌(≥10 mg)和镁对葡萄糖模型产生呋喃有明显抑制作用(p<0.05);较高质量锌(≥5 mg)和高质量镁(>10 mg)对半乳糖模型产生呋喃有抑制作用(p<0.05)。不饱和脂肪酸对葡萄糖和半乳糖模型均有明显促进作用(p<0.05)。抗坏血酸对葡萄糖模型产生呋喃具有明显促进作用,对半乳糖模型的作用相反(p<0.05)。本研究可为实际食品体系的生产优化加工工艺,并为抑制呋喃的产生提供理论参考。

英文摘要:

To investigate the effect of nutrients on furan formation from glucose/galactose model systems,different doses of minerals(iron,zinc,and magnesium),unsaturated fatty acids(linoleic acid,linolenic acid) and ascorbic acid were added to these model systems. After heated in oil bath at 121 ℃ for 30 min,these model systems were analysed by headspace gas chromatography-mass spectrometry(HS-GC-MS). The results revealed that the generation of furan from both model systems increased rapidly(p<0.05) when the content of iron was elevated. High concentration of zinc(≥10 mg) and magnesium have obvious inhibitory effect on furan formation from glucose model systems(p<0.05);while a relatively high concentration of zinc(≥5 mg) and high concentration of magnesium(>10 mg) could inhibit the formation of furan from galactose model systems(p<0.05). With the addition of unsaturated fatty acids,the amount of furan has obviously increased for both glucose and galactose model systems(p<0.05). Ascorbic acid has obvious promoting effect on furan formation from glucose model,but galactose model was the opposite(p<0.05). Thus,this study could be regarded as a theoretical reference for optimizing processing conditions and inhibiting the formation of furan in heat processed food.

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