干制、储存条件及模拟消化对龙眼干中5-羟甲基糠醛含量的影响  

Effects of Drying,Storage Conditions and Simulated Digestion on the Content of 5-Hydroxymethylfurfural in Dried Longan

作　　者：方榕辉 桑婉婧 程群 刘树滔 FANG Ronghui;SANG Wanjing;CHENG Qun;LIU Shutao(Zhicheng College,Fuzhou University,Fuzhou 350002,China;College of Biological Science and Engineering,Fuzhou University,Fuzhou 350002,China;Putian Customs Comprehensive Technical Service Center,Putian 351100,China)

机构地区：[1]福州大学至诚学院,福建福州350002 [2]福州大学生物科学与工程学院,福建福州350002 [3]莆田海关综合技术服务中心,福建莆田351100

出　　处：《食品科学》2024年第19期41-48,共8页Food Science

基　　金：莆田市科学技术局计划项目(2020HGN001)。

摘　　要：为探究龙眼干在加工、储存过程中5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)的生成规律及安全性,测定不同温度干制、储存过程中龙眼干5-HMF含量的变化,以及干制过程中还原糖、总酸、总游离氨基酸和褐变度的变化,并分析各种变化之间的相关性;然后通过体外模拟消化实验及肠道上皮细胞模型对其进行安全性分析。结果表明:随着干制温度的上升,5-HMF在干制温度大于85℃时显著升高(P<0.05),5-HMF含量与总酸含量和褐变度呈正相关,与总游离氨基酸及还原糖含量呈负相关;龙眼干在冷藏(4℃)、常温(25℃)、高温(37℃)储存条件下,5-HMF随储存时间延长先上升后下降,不同条件下的增长趋势不同,其中25℃条件下最快开始下降且总体含量较低;龙眼干中的5-HMF含量在口腔消化阶段短暂升高,在胃、肠消化阶段显著降低;龙眼干水提液能抑制5-HMF的吸收,且对于24 mmol/L 5-HMF的Caco-2细胞毒性有一定的抵消作用。结果说明,优化龙眼干的干制和储存条件能够降低5-HMF的含量;正常食用的情况下,人体消化道能降低龙眼干中5-HMF,提高其食用安全性。To explore the formation pattern of 5-hydroxymethylfurfural(5-HMF)and the safety of dried longan during processing and storage,this study monitored the changes in 5-HMF content during drying and storage at different temperatures.The changes in the contents of reducing sugar,total acid and total free amino acid and browning degree during processing were determined and their correlation with 5-HMF content was analyzed.Moreover,the safety of dried longan was analyzed using in vitro simulated digestion experiments and a Caco-2 cell model.The results showed that as the drying temperature increased above 85℃,the 5-HMF content significantly increased(P<0.05).The 5-HMF content was positively correlated with the total acid content and browning degree,but negatively correlated with the contents of total free amino acid and reducing sugar.During storage at different temperatures(4,25,and 37℃),the 5-HMF level first increased and then decreased with storage time,and showed different increasing trends under different storage conditions.At 25℃,the 5-HMF content began to decline earliest and was lower overall.The 5-HMF content briefly increased during oral digestion,but significantly decreased during gastric and intestinal digestion.The water extract of dried longan inhibited the absorption of 5-HMF and counteracted the cytotoxicity of 5-HMF at 24 mmol/L to Caco-2 cells.These results indicated that optimizing the drying and storage conditions of dried longan can reduce the content of 5-HMF.In the case of normal consumption,the human digestive tract can reduce 5-HMF in dried longan,improving its safety for consumption.

关 键 词：5-羟甲基糠醛 龙眼干 美拉德反应 安全性 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]