淀粉基乳液中脂肪氧化在工艺污染物呋喃生成中的重要性。

Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan.

机构信息

Department of Food Safety and Food Quality, nutriFOODchem unit, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.

出版信息

J Agric Food Chem. 2010 Sep 8;58(17):9579-86. doi: 10.1021/jf101671u.

DOI:10.1021/jf101671u

PMID:20690672

Abstract

The formation of the possibly carcinogenic process contaminant furan was studied in starch-based emulsions during heat treatments as applied for sterilization. Fresh and oxidized soybean, sunflower, high-oleic sunflower, olive, linseed, and rapeseed oils were compared. Results indicated that both the oil type, in particular, the fatty acid composition, and the oxidation degree of the oil determined the susceptibility of the oils to generate furan upon heating. Thus, oils containing the nutritionally relevant omega-3 unsaturated alpha-linolenic acid proved to be able to generate significant amounts of furan if the oils were oxidized. No clear relationship between p-anisidine values of various oils and the amount of generated furan could be observed. However, in the case of soybean oil, significantly more furan was produced upon an increase in oxidation degree. Surprisingly, furan formation in food-relevant systems containing fresh lipids proved to be a minor route (up to 1.5 ppb furan) compared to a previously studied vitamin C containing model system (up to 13 ppb furan).

摘要

研究了在用于灭菌的热处理过程中，淀粉基乳液中可能致癌的污染物呋喃的形成。比较了新鲜和氧化的大豆、葵花籽、高油酸葵花籽、橄榄油、亚麻籽油和油菜籽油。结果表明，油的类型，特别是脂肪酸组成和油的氧化程度，决定了油在加热时生成呋喃的敏感性。因此，如果油被氧化，含有营养相关的ω-3 不饱和α-亚麻酸的油就能够生成大量的呋喃。各种油的对茴香胺值与生成的呋喃量之间没有明显的关系。然而，在大豆油的情况下，随着氧化程度的增加，呋喃的生成量显著增加。令人惊讶的是，与之前研究的含有维生素 C 的模型体系（高达 13 皮克呋喃）相比，在含有新鲜脂质的食品相关体系中，呋喃的形成是一个次要途径（高达 1.5 皮克呋喃）。