黑蒜中5-羟甲基糠醛的生成规律及安全性评价  

Formation and Safety Evaluation of 5-Hydroxymethylfurfural in Black Garlic

作　　者：王聪聪 郑振佳[1] 卢晓明[1] 李宁阳[1] 乔旭光[1] WANG Congcong;ZHENG Zhenjia;LU Xiaoming;LI Ningyang;QIAO Xuguang(Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018

出　　处：《食品科学》2022年第3期100-105,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31801559);山东省重大科技创新工程项目(2019JZZY020607);山东省泰山产业领军人才工程高效生态农业创新类计划项目(tscy20200121)。

摘　　要：黑蒜在加工过程中进行糖类热降解反应和美拉德反应会生成一定量的5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF),其既具有毒理性又具有药理性,研究该物质的生成规律和安全性可以对黑蒜的食用安全性提供重要依据。本研究通过测定黑蒜加工过程中5-HMF和还原糖、总酸以及总游离氨基酸的含量变化并分析其相关性,探究5-HMF的生成规律;此外,通过小鼠28 d经口毒性实验考察5-HMF对黑蒜食用安全性的影响。结果发现,随着黑蒜加工时间的延长,5-HMF和总酸的含量不断增加,还原糖含量和总游离氨基酸含量先增加后减少,5-HMF含量与总酸和还原糖含量呈正相关,与总游离氨基酸含量呈负相关。小鼠28 d经口毒性实验结果表明,单独摄入2 g/kg m_(b)剂量的黑蒜对小鼠的健康状况和器官组织没有不良影响,而一定剂量的5-HMF单体能引起小鼠的谷草转氨酶活力升高和肾小管上皮细胞发生轻度变性。5-HMF对小鼠的未观察到有害作用剂量为200 mg/kg m_(b),约是人体每日通过黑蒜可能摄入量的1176倍。因此,虽然一定剂量的5-HMF对小鼠有轻微毒性,但人体每日通过黑蒜摄入的量远远低于其对小鼠的未观察到有害作用剂量,由此可认为在正常食用黑蒜的情况下,5-HMF不会对黑蒜的食用安全性产生影响。5-Hydroxymethylfurfural(5-HMF),exerting both toxic and pharmacological effects,is produced by thermal degradation of carbohydrates and the Maillard reaction during the aging process of black garlic.Understanding the formation and safety of 5-HMF is important for evaluating the food safety of black garlic.To investigate the formation of 5-HMF in black garlic during the aging process,in this study we measured the contents of 5-HMF,reducing sugar,total acid and total free amino acids during the processing of black garlic,and analyzed the correlations between 5-HMF and other compounds.The effect of 5-HMF on the food safety of black garlic was investigated by a 28-day oral toxicity test in mice.This research found that the contents of 5-HMF and total acids increased with processing time,while the contents of reducing sugar and total free amino acids increased first and then decreased.5-HMF content was positively correlated with the contents of total acid and reducing sugar,but negatively correlated with the content of total free amino acids.Meanwhile,the oral toxicity test showed that a dose of 2 g/kg m_(b) of black garlic had no adverse effect on the health of mice,but a certain dose of 5-HMF caused an increase in the activity of glutamic oxaloacetic transaminase and mild degeneration of renal tubular epithelial cells in mice.The results showed the no observed adverse effect level(NOAEL)of 5-HMF in mice was 200 mg/kg m_(b),which was 1176 times higher than the possible daily intake of 5-HMF by black garlic consumption.Therefore,although a certain dose of 5-HMF was slightly toxic to mice,the daily intake of 5-HMF by black garlic consumption was much lower than the NOAEL of 5-HMF in mice.Hence it can be concluded that 5-HMF has no adverse effect on the food safety of black garlic in the case of normal consumption.

关 键 词：黑蒜 5-羟甲基糠醛 安全性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]