根皮素对5-羟甲基糠醛的消减机理以及在广式月饼中的应用  

Reduction mechanism of 5-hydroxymethylfurfural by phloretin and its application in Cantonese-style moon cakes

作　　者：龙成艳 王超群 欧隽滢 江楷煜 郑洁[1] 欧仕益[1] 罗紫明 黄才欢[1] LONG Chengyan;WANG Chaoqun;OU Juanying;JIANG Kaiyu;ZHENG Jie;OU Shiyi;LUO Ziming;HUANG Caihuan(Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China;Institute of Food Safety and Nutrition,Jinan University,Guangzhou 510632,China;Zhongshan Riwei Foodstuff Co.Ltd.,Zhongshan 528415,China)

机构地区：[1]暨南大学食品科学与工程系,广东广州510632 [2]暨南大学食品安全与营养研究院,广东广州510632 [3]中山市日威食品有限公司,广东中山528415

出　　处：《食品与发酵工业》2024年第3期132-140,共9页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(31972180);广东省科技特派员项目(KTP20210409);中山市传统优势产业揭榜制重大科技项目(2022AJ001)。

摘　　要：多酚化合物可有效降低5-羟甲基糠醛(5-hydroxymethylfurfural,HMF)的含量,并产生新的物质。为探究多酚消减HMF的机理,研究其在月饼加工中的应用,该研究采用液相色谱法对比10种多酚对HMF的消减效果;分别在模拟体系、焦糖化反应体系和广式月饼中研究消减率最高的根皮素(phloretin,Phl)对HMF和3-脱氧奥苏糖(3-deoxyglucosone,3-DG)的消减作用,进而采用液相色谱/质谱联用法探究根皮素消减HMF的机理;评价了根皮素的添加量对月饼感官特性和色度的影响。结果表明,10 mmol/L根皮素在模拟体系中对HMF消减率达39.73%,其在葡萄糖反应体系中对HMF和3-DG的消减率分别为57.78%和37.33%;在月饼中添加0.6%的根皮素时,饼皮中HMF和3-DG消减率分别为57.84%和6.34%,且对月饼感官特性无显著影响。进一步结果表明,根皮素可与HMF形成分子质量为656 amu的加合物(HMF-Di-Phl)。可见,根皮素可通过直接捕获生成的HMF和抑制3-DG的形成而消减体系中的HMF。研究为提升焙烤食品安全提供了参考。Polyphenols can significantly reduce the content of 5-hydroxymethylfurfural(HMF)and form new substances.To explore the reduction mechanism and apply it in moon cake processing,ten polyphenols were selected in the present study.HPLC and HPLC/MS analysis were employed to compare the reduction effects.Phloretin(Phl)showed the highest HMF reduction rate and its reduction effects on HMF and 3-deoxyglucosone(3-DG)were further studied in the concentration-effect and time-course experiment,caramelization system,and Cantonese-style moon cakes.The reducing mechanism was elucidated with the help of liquid chromatography/mass spectrometry and the effects on the sensory properties as well as chromaticity of moon cakes were evaluated.Results showed that 10 mmol/L phloretin had a reduction rate of 39.73%for HMF in the concentration-effect system and 57.78%and 37.33%for HMF and 3-DG in the glucose reaction system.Adding 0.6%of phloretin reduced 57.84%of HMF and 6.34%of 3-DG in the moon cake skin while exhibiting no significant effect on the sensory properties of moon cakes.Furthermore,an adduct from phloretin and HMF was detected with a molecular weight of 656(HMF-Di-Phl),indicating that phloretin could reduce HMF by directly trapping HMF and inhibiting the formation of 3-DG.The study provides a reference for improving the safety of baked food.

关 键 词：5-羟甲基糠醛 根皮素 消减机理 广式月饼 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]