Evaluation of potentially harmful Maillard reaction products in different types of commercial formulae

被引：4

作者：

Wei, Xiaoxiao ^{[1
]}

Liu, Lei ^{[1
]}

Zhang, Jian ^{[1
]}

Kou, Yafei ^{[1
]}

Du, Yanli ^{[1
]}

Kong, Mengru ^{[1
]}

Xie, Jianhua ^{[1
]}

Shen, Mingyue ^{[1
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Resources, 235 Nanjing East Rd, Nanchang 330047, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 456卷

基金：

中国国家自然科学基金;

关键词：

Powdered milk; Thermally-induced contaminants; N e -(carboxymethyl)lysine; Furosine; Correlation analysis; PERFORMANCE LIQUID-CHROMATOGRAPHY; INFANT FORMULA; END-PRODUCTS; MILK; GLYCATION; FUROSINE; MODEL; N-EPSILON-(CARBOXYMETHYL)LYSINE; INDICATORS; DIACETYL;

D O I：

10.1016/j.foodchem.2024.139965

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pasteurisation and spray drying are critical steps to ensure the safety and shelf-life of formulae, but these treatments also induce formation of some potentially harmful Maillard reaction products. In this study, the occurrence of potentially harmful Maillard reaction products and proximate compositions in different commercial formulae were analysed. Our results showed that infant formulae had significantly higher concentrations of furosine, Ne-(carboxymethyl)lysine (CML) and Ne-(carboxyethyl)lysine (CEL) than follow-on/toddler formula. Specialty formulae had higher concentrations of glyoxal and CML than other types of formulae. Correlation analysis indicated that concentrations of 5-hydroxymethylfurfural, 3-deoxyglucosone, CML and CEL were closely related to fat contents. These results provided insight into concentrations of potentially harmful Maillard reaction products in different types of formulae and provide a theoretical basis for further optimisation of processing.

引用

页数：11

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