食品中5-羟甲基糠醛检测方法研究进展

Research Progress in Detection of 5-Hydroxymethylfurfural in Foods

摘要:

5-羟甲基糠醛（5-HMF）主要由含糖食品在热处理或长期贮存过程中，经焦糖化反应或美拉德反应生成。当5-HMF摄入量超过75 mg/kg时，易产生细胞毒性、遗传毒性、致突变性和致癌性，因此5-HMF被视为食品中的内源性污染物。作者综述了5-HMF的检测方法，包括光谱法、色谱法、电化学法和生物学方法等，阐述了各类方法的基本原理、技术特点及其在食品质量分析领域的应用现状，并对5-HMF检测技术的发展趋势进行了展望，以期为食品安全评价体系与加工工艺的建立与完善提供依据。

Abstract:

5-Hydroxymethylfurfural (5-HMF) is mainly produced through the caramelization reaction or Maillard reaction that occurs during heat treatment or long-term storage of sugary foods. When the intake amount of 5-HMF exceeds 75 mg/kg, it is prone to produce cytotoxicity, genotoxicity, mutagenicity, and carcinogenesis. Therefore, 5-HMF has been identified as an endogenous pollutant in foods. The author reviews various analytical methods for 5-HMF, including spectroscopic, chromatographic, electrochemical, and biological methods. It summarizes the basic principles, characteristics, and recent applications of these methods in food quality analysis, and makes an outlook on the development trend of 5-HMF detection technology, aiming to provide reference for the establishment and improvement of food safety quality evaluation systems and processing technology standards.