L-半胱氨酸盐对饼干中MCPDEs和GEs的抑制及产品品质提升  

Inhibition of Monochloropropanediol Esters and Glycidyl Esters in Biscuits by L-cysteine and Improvement of Product Quality

作　　者：赵利平 苗保军 胡文娜 张甜甜 刘国琴[2] ZHAO Liping;MIAO Baojun;HU Wenna;ZHANG Tiantian;LIU Guoqin(Guangzhou Restaurant Group Likofu Food Company,Ltd,Guangzhou 511442,China;College of Food Sciences and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]广州酒家集团利口福食品有限公司,广东广州511442 [2]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《现代食品科技》2025年第1期292-299,共8页Modern Food Science and Technology

基　　金：广东省重点研发计划项目(2019B020212001);国家自然科学基金面上项目(31972002)。

摘　　要：酥性饼干是一种备受广大消费者喜爱的焙烤食品,但近年来的研究发现酥性饼干中广泛存在热加工伴生化学危害物氯丙醇酯(MCPDEs)和缩水甘油酯(GEs),其在人体中分解后产生的氯丙醇和缩水甘油分别是2B级和2A级致癌物,对人体健康存在极大潜在威胁。该研究选择食品中常用的面包改良营养剂L-半胱氨酸盐作为抑制酥性饼干中MCPDEs和GEs形成的添加剂。研究表明,L-半胱氨酸盐的添加可以有效降低酥性饼干中3-MCPDEs、2-MCPDEs和GEs的含量,其抑制效率随着添加量的增加而增大,当质量分数为0.08%时,对酥性饼干中3-MCPDEs、2-MCPDEs和GEs的抑制效率分别为35.89%、33.97%和30.98%,表现出比TBHQ更高的抑制效率。同时发现,添加L-半胱氨酸盐后,酥性饼干的抗氧化活性增强、表面亮度提高、酥脆性增加。此外,L-半胱氨酸盐的添加可以降低酥性饼干中不良挥发性风味物质醛类、酮类、酸类、烷烃类、烯烃类的含量,而可以提高酯类、芳香烃类、吡嗪类风味物质的含量。该研究为开发热加工低伴生化学危害物的烘焙类食品提供了新思路。Biscuits are a type of baked food popular among consumers.However,recent studies have found that the associated hazards of monochloropropanediol esters(MCPDEs)and glycidyl esters(GEs)are widely present in biscuits,potentially threatening human health.In this study,L-cysteine,a bread quality improver used in food,was selected as an additive to inhibit the formation of MCPDEs and GEs in biscuits.Its addition effectively reduced the contents of 3-MCPDEs,2-MCPDEs,and GEs in biscuits,and its inhibition efficiency increased with the its amount.The inhibition efficiencies of 3-MCPDEs,2-MCPDEs,and GEs in biscuits when the mass fraction was 0.08% were 35.89,33.97,and 30.98%,showing higher inhibition efficiency than that of TBHQ.The addition of L-cysteine enhanced the antioxidant activity,improved surface brightness,and increased crispiness of the biscuit.Furthermore,its addition affected the flavors of biscuits,wherein the contents of volatile aldehydes,ketones,acids,alkanes,and olefins decreased,but the contents of esters,aromatic hydrocarbons,and pyrazines increased.This study provides new ideas for the development of new low-hazardous substance biscuits.

关 键 词：酥性饼干 L-半胱氨酸盐盐酸盐 MCPDEs GEs 品质变化 

分 类 号：TS2[轻工技术与工程—食品科学与工程]