Effect of pH,temperature and heating time on the formation of furan in sugar–glycine model systems  被引量:5

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作  者:Shaoping Nie Jungen Huang Jielun Hu Yanan Zhang Sunan Wang Chang Li Massimo Marcone Mingyong Xie 

机构地区:[1]State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047,China [2]Department of Food Science,University of Guelph,50 Stone Road East,Ontario N1G 2W1,Canada

出  处:《Food Science and Human Wellness》2013年第2期87-92,共6页食品科学与人类健康(英文)

基  金:The financial support for this study by National Natural Science Foundation of China(No.30960242);National Basic Research Program of China(973 program)(No.2012CB720805);Training Project of Young Scientists of Jiangxi Province(Stars of Jing gang)is gratefully acknowledged.

摘  要:Furan(C4H4O)has been classified as a possible animal and human carcinogen by many international agencies.The formation of furan in three sugar–glycine models using glucose,fructose,and sucrose was investigated using headspace gas chromatography mass spectrometry method(HSGC–MS)with various dual combinations of three important heat processing conditions,i.e.pH,temperature,and heating time.Results indicated that furan levels from sugar–glycine model systems during the thermal processing can be attributed to selective sugar types,pH,temperature,and heating time.In glucose–glycine and fructose–glycine system,the lowest furan level was detected in acid condition but in sucrose–glycine system furan formed significantly lower(P<0.05)in acidic conditions the lowest furan level was found in alkaline conditions.The furan levels were observed to increase with heating time in all three model systems.Furthermore,less furan was generated in non-reducing sugar system(sucrose)than in reducing sugar system(glucose and fructose).Therefore,they demonstrate the possibility of limiting the formation of furan in heat processed foods by both the careful selection of carbohydrates(i.e.non-reducing sugars and reducing sugars)ingredients and appropriate processing conditions.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved.

关 键 词:FURAN Heat processing Sugar–glycine model systems GC–MS 

分 类 号:TS201.2[轻工技术与工程—食品科学]

 

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