摘要
为研究氨基酸对葡萄糖和半乳糖模型产生呋喃的影响,通过向葡萄糖模型和半乳糖模型中加入不同含量的甘氨酸、丝氨酸、苏氨酸、谷氨酸,模拟密封罐装食品的灭菌条件(121℃条件下油浴30 min),采用顶空气相色谱-质谱(headspace-gas chromatography-mass spectrometry,HS-GC-MS)法检测呋喃的含量。结果表明:低含量(≤5 mg)的甘氨酸、极低含量(1 mg)的丝氨酸、高含量(50 mg)的苏氨酸和谷氨酸的添加能够明显促进葡萄糖模型产生呋喃,而对于半乳糖模型,所有高含量(50 mg)氨基酸的添加都能够导致呋喃的大量产生。苏氨酸对葡萄糖模型产生呋喃的促进作用明显强于其余3种氨基酸(P<0.05);对于半乳糖模型,甘氨酸、苏氨酸对其产生呋喃的促进作用最强,且它们之间无明显差异。
Furan is a food contaminant that can be detected in a number of heated foods, especially in canned foods. Carbohydrates can generate furan by thermal degradation or Maillard reaction with amino acids. In order to explore the effects of different amino acids on the generation of furan in glucose and galactose model systems, a series of amino acids（glycine, serine, threonine and glutamic acid） were added to these model systems, which were afterwards heated in oil bath at 121 ℃ for 30 min to simulate the sterilization of canned foods. Headspace-gas chromatography-mass spectrometry（HS-GC-MS） was applied to detect the content of furan. The results demonstrated that the addition of a small amount of glycine（≤ 5 mg）, an extremely amount of serine（1 mg）, and a large amount of threonine and glutamic acid（50 mg） could significantly increase the formation of furan in glucose model system, while for the galactose model system, the addition of all examined amino acids at large amounts（50 mg） showed promotion effect on the generation of furan. Among four examined amino acids, threonine showed the most significant promotion effect on the generation of furan in glucose model system（P〈0.05）. As for galactose model system, both glycine and threonine could significantly increase the formation of furan.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第23期58-63,共6页
Food Science
基金
“十二五”国家科技支撑计划项目(2014BAD04B03)
国家重点基础研究发展计划(973计划)项目(2012CB720805)
教育部“新世纪优秀人才支持计划”项目(NCET-12-0749)
油料脂质化学与营养湖北省重点实验室开放基金项目(201502)
关键词
呋喃
氨基酸
葡萄糖
半乳糖
美拉德反应
顶空气相色谱-质谱
furan
amino acid
glucose
galactose
Maillard reaction
headspace-gas chromatography-mass spectrometry（HS-GC-MS）
