Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction

被引：37

作者：

Zhang, Li-Li ^{[1
]}

Kong, Yan ^{[1
]}

Yang, Xiao ^{[1
]}

Zhang, Yu-Yu ^{[1
]}

Sun, Bao-Guo ^{[1
]}

Chen, Hai-Tao ^{[1
]}

Sun, Ying ^{[1
]}

机构：

[1] BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Lab Food Qual & Safety, Beijing, Peoples R China

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2019年 / 99卷 / 05期

基金：

中国国家自然科学基金; 国家重点研发计划;

关键词：

5-hydroxymethylfurfural; glucose; sucrose; amino acid; kinetics; Maillard reaction; PREDICTIVE MODEL; MEAT FLAVOR; GENOTOXICITY; TEMPERATURE; HYDROLYSIS; REDUCTION; CELLULOSE; GROWTH; 5-HMF;

D O I：

10.1002/jsfa.9432

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUND As a potential health hazard, 5-hydroxymethylfurfural (HMF) has been detected in thermally processed foods high in sugar and amino acids. In order to analyze HMF quantitatively and investigate the kinetics of its formation, high-performance liquid chromatography was employed to determine the content of HMF in six sugar-amino acid thermal reaction models. RESULTS In thermal reaction models, formation of HMF was significantly affected by sugar and amino acid composition, pH value and heating conditions. HMF formation increased with increasing sugar and amino acid (cysteine excepted) content, temperature and reaction time. A maximum amount of HMF of 1.50 g kg(-1) was detected in the sucrose-glutamic acid model at 110 degrees C and 6 h. Low pH value and added acidic amino acids promoted the formation of HMF, especially in the sucrose-containing system. CONCLUSION HMF formation followed first-order kinetics in four models, including the model of glucose-cysteine, glucose-glutamic acid, glucose-leucine and sucrose-leucine. In contrast, HMF formation followed zero-order kinetics in the model of sucrose-glutamic acid. The quantity of HMF increased as the quantity of sugar and amino acid increased (cysteine excepted) in six tested models. (c) 2018 Society of Chemical Industry

引用

页码：2340 / 2347

页数：8

共 31 条

[1] Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation [J].