Fan Xuetong
Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA.
J Agric Food Chem. 2003 Sep 24;51(20):5946-9. doi: 10.1021/jf0344340.
A study was conducted to investigate irradiation-induced formation of malondialdehyde (MDA), formaldehyde (FA), and acetaldehyde (ACT) from fructose, sucrose, glucose, and malic acid solutions. MDA and FA were generated from the carbohydrate solutions upon irradiation while little was formed from malic acid solution. On the other hand, a much higher amount of ACT was formed from malic acid than from the carbohydrate solutions. The G values (number of molecules formed per 100 eV radiation) for MDA were 0.042, 0.0066, and 0.0026 from 0.9 mg mL(-1) fructose, sucrose, and glucose solutions at pH 3.5, respectively. The G values for FA formation were 0.134, 0.233, and 0.0081 from the fructose, sucrose, and glucose solutions, respectively. As concentration of sugars in solutions increased from 0 to 90 mg mL(-1), the formation of these compounds increased rapidly. A further increase in sugar concentration from 90 to 900 mg mL(-1) resulted in a lower rate of increase in MDA and FA formation. pH had a profound effect on the irradiation-induced formation of these compounds from carbohydrates, especially on MDA formation. The minimum amount of MDA from fructose and glucose solutions was observed at pH 5 while formation of MDA from sucrose solution decreased as pH decreased from 7 to 2. The results can be used by the food industry to optimize food formulation in order to minimize formation of these compounds.
开展了一项研究，以调查辐照诱导果糖、蔗糖、葡萄糖和苹果酸溶液中丙二醛（MDA）、甲醛（FA）和乙醛（ACT）的形成情况。辐照时，碳水化合物溶液会产生MDA和FA，而苹果酸溶液产生的量很少。另一方面，苹果酸产生的ACT量比碳水化合物溶液产生的要高得多。在pH值为3.5时，0.9 mg mL(-1)的果糖、蔗糖和葡萄糖溶液中MDA的G值（每100 eV辐射形成的分子数）分别为0.042、0.0066和0.0026。果糖、蔗糖和葡萄糖溶液中FA形成的G值分别为0.134、0.233和0.0081。随着溶液中糖浓度从0增加到90 mg mL(-1)，这些化合物的形成迅速增加。糖浓度从90 mg mL(-1)进一步增加到900 mg mL(-1)，导致MDA和FA形成的增加速率降低。pH值对辐照诱导碳水化合物形成这些化合物有深远影响，尤其是对MDA的形成。果糖和葡萄糖溶液在pH值为5时观察到MDA的最低量，而蔗糖溶液中MDA的形成随着pH值从7降至2而减少。食品行业可利用这些结果优化食品配方，以尽量减少这些化合物的形成。
