食品中几种营养成分对葡萄糖、半乳糖模型产生呋喃的影响

Effect of Nutrients in Foods on Furan Formation from Glucose/Galactose Model Systems

摘要:

为了研究营养成分对葡萄糖和半乳糖生成呋喃的影响，向葡萄糖模型、半乳糖模型中加入不同剂量的矿物元素（铁、锌、镁）、不饱和脂肪酸（亚油酸、亚麻酸）和抗坏血酸，采用顶空气相色谱-质谱法（HS-GC-MS）探究在121 ℃下油浴30 min，不同营养物质对各模型产生呋喃的影响情况。结果表明，矿物元素铁对各模型产生呋喃的量有明显的促进作用（p＜0.05），且与铁的添加质量呈正相关。高质量锌（≥10 mg）和镁对葡萄糖模型产生呋喃有明显抑制作用（p＜0.05）；较高质量锌（≥5 mg）和高质量镁（＞10 mg）对半乳糖模型产生呋喃有抑制作用（p＜0.05）。不饱和脂肪酸对葡萄糖和半乳糖模型均有明显促进作用（p＜0.05）。抗坏血酸对葡萄糖模型产生呋喃具有明显促进作用，对半乳糖模型的作用相反（p＜0.05）。本研究可为实际食品体系的生产优化加工工艺，并为抑制呋喃的产生提供理论参考。

Abstract:

To investigate the effect of nutrients on furan formation from glucose/galactose model systems，different doses of minerals（iron，zinc，and magnesium），unsaturated fatty acids（linoleic acid，linolenic acid） and ascorbic acid were added to these model systems. After heated in oil bath at 121 ℃ for 30 min，these model systems were analysed by headspace gas chromatography-mass spectrometry（HS-GC-MS）. The results revealed that the generation of furan from both model systems increased rapidly（p＜0.05） when the content of iron was elevated. High concentration of zinc（≥10 mg） and magnesium have obvious inhibitory effect on furan formation from glucose model systems（p＜0.05）；while a relatively high concentration of zinc（≥5 mg） and high concentration of magnesium（＞10 mg） could inhibit the formation of furan from galactose model systems（p＜0.05）. With the addition of unsaturated fatty acids，the amount of furan has obviously increased for both glucose and galactose model systems（p＜0.05）. Ascorbic acid has obvious promoting effect on furan formation from glucose model，but galactose model was the opposite（p＜0.05）. Thus，this study could be regarded as a theoretical reference for optimizing processing conditions and inhibiting the formation of furan in heat processed food.