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

作　　者：刘倩[1] 申明月[1] 张雅楠[1] 聂少平[1] 谢明勇[1] LIU Qian;SHEN Mingyue;ZHANG Yanan;NIE Shaoping;XIE Mingyong(State Key Laboratory of Food Science and Techonology,Nanchang University,Nanchang 330047,China)

机构地区：[1]食品科学与技术国家重点实验室,南昌大学,江西南昌330047

出　　处：《食品与生物技术学报》2018年第2期131-137,共7页Journal of Food Science and Biotechnology

基　　金：国家“十二五”科技支撑计划项目(2014BAD04B03)；国家973计划项目(2012CB720805)；教育部新世纪优秀人才支持计划项目(NCET-12-0749)。

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。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.

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 

分 类 号：TS201.6[轻工技术与工程—食品科学]