果酥馅料热加工过程中5-羟甲基糠醛的形成规律  

Formation of 5-Hydroxymethylfurfural during the Thermal Processing of Fruit-filled Pastries

作　　者：陈敏 郑洁[1] 黄才欢[1] 邱瑞霞[1] 刘洋 杨楠 欧仕益[1] 周康宁 Chen Min;Zheng Jie;Huang Caihuan;Qiu Ruixia;Liu Yang;Yang Nan;Ou Shiyi;Zhou Kangning(Department of Food Science and Engineering,Jinan University,Guangzhou 510632;Powder Metallurgy Research Institute,Central South University,Changsha 410083)

机构地区：[1]暨南大学食品科学与工程系,广州510632 [2]中南大学粉末冶金研究院,长沙410083

出　　处：《中国食品学报》2022年第8期173-181,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31701607);广东省自然科学基金(2019A1515011967,2018A030313064);广东省“珠江人才计划”项目(20170096)。

摘　　要：5-羟甲基糠醛(5-HMF)是食品热加工过程中易产生的内源性有害物,目前对其研究普遍集中于面包、饼干等西式食品,对传统中式点心的研究甚少。本文分析了市售蓝莓酥和凤梨酥产品,发现蓝莓含量高的酥馅料中5-HMF水平显著高于凤梨酥馅料和蓝莓配料含量低的样品。通过实验室制备蓝莓酥与凤梨酥,分析馅料中5-HMF的形成规律,发现5-HMF主要产生于酥馅炒制过程,焙烤对其影响较小;且5-HMF在蓝莓馅料中的产生量是凤梨馅料的4倍。成分分析发现:造成蓝莓酥馅料5-HMF含量高于凤梨酥的因素有:1)蓝莓酥馅料的低pH值环境有利于5-HMF生成;2)蓝莓馅料中以己糖为主,葡萄糖和果糖含量分别是凤梨馅料的2.2倍和3.3倍,且加工过程中蔗糖降解严重,而凤梨馅料以蔗糖为主,酸性条件下己糖脱水是形成5-HMF的主要途径;3)蓝莓馅料中氨基酸含量(主要为丝氨酸和谷氨酸)较凤梨馅料高,促进美拉德反应形成5-HMF。以上结果提示:蓝莓作为配料添加于果酥等热加工食品制作中,有促进内源性有害物如5-HMF形成的风险。本文为中式糕点中内源性有害物的形成与控制提供了数据参考。5-Hydroxymethylfurfural(5-HMF)is an endogenous hazardous compound easily generated during thermal processing of foods rich in carbohydrates.Recent research on the generation of 5-HMF in bakery foods generally focuses on western foods such as bread and cookies,while little is known about the level,the formation of 5-HMF and its influencing factors in Chinese desserts.This study analyzed the content of 5-HMF in commercial blueberry-filled pastries and pineapple-filled pastries,and found that its level was significantly higher in the fillings of pastries containing relatively higher amounts of blueberries than in those of pineapple-filled pastries and pastries containing lower amounts of blueberries.Such finding was confirmed by the comparison study of blueberry-filled and pineapple-filled pastries prepared under the same conditions and ingredients other than the fruit incorporated.5-HMF in blueberry-fillings was 4 times higher than in pineapple fillings,and mostly generated during the stir-frying procedure.The values of water content and pH,as well as the compositional profile of sugar and amino acids in the fillings were compared to explore the possible factors influencing the abundant formation of 5-HMF in blueberry fillings.Firstly,the comparable low pH of blueberry-filling might be one cause of the increased formation of 5-HMF.Secondly,the high amounts of hexoses in blueberry fillings should contribute to the elevated generation of 5-HMF through their dehydration during thermal processing,especially under acidic conditions.Hexoses,i.e.glucose and fructose,were found to be 2.2 times and 3.3 times higher in blueberry fillings than that in pineapple fillings,whereas the predominant sugar in pineapple fillings was sucrose.Moreover,the hydrolysis of sucrose in blueberry fillings was more severe than in pineapple fillings.Thirdly,the amino acids,with serine and glutamic acid being the predominant ones,were higher in blueberry filling than in pineapple fillings,which might further accelerate the formation of 5-HMF thr

关 键 词：果酥馅料 热加工 5-羟甲基糠醛 成分变化 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]