Department of Functional Crop, National Institute of Crop Science, Rural Development Administration, Miryang City, Gyeongnam, Republic of Korea.
J Med Food. 2011 Jan-Feb;14(1-2):167-72. doi: 10.1089/jmf.2010.1166. Epub 2010 Dec 7.
This study investigated the thermal degradation characteristics of fructose. A 20% fructose solution was heated to 110-150°C for 1-5 hours. Chromaticity, pH, organic acid, 5-hydroxymethylfurfural (HMF), fructose content, electron-donating ability (EDA) (as a percentage), and ascorbic acid (AA) equivalent antioxidant capacity (AEAC) of heated fructose solutions were evaluated. With increasing heating temperature and time, the L-value decreased, and the a- and b-values increased to 120°C for 4 hours and 2 hours, respectively, and then decreased thereafter; however, total color difference increased. The pH and fructose content decreased. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF content increased with increasing heating temperature and time. Antioxidant activity increased with increasing heating temperature and time (no antioxidant activity in 20% fructose solution). The EDAs after heating at 130°C for 3 and 4 hours were 17.21% and 31.73%, respectively, and the highest antioxidant activity was 94.57% (150°C for 4 hours). The AEAC was 1.71 mg of AA eq/g before heating and 24.43 mg of AA eq/g after heating at 150°C for 4 hours. These results suggest that heat treatment may be a useful method for increasing the antioxidant activity of fluid foodstuffs such as fruit juices and fructose-containing foods.
本研究考察了果糖的热降解特性。将 20%的果糖溶液加热至 110-150°C 1-5 小时。评估了加热果糖溶液的色度、pH 值、有机酸、5-羟甲基糠醛（HMF）、果糖含量、供电子能力（EDA）（以百分比表示）和抗坏血酸（AA）当量抗氧化能力（AEAC）。随着加热温度和时间的增加，L 值降低，a 值和 b 值分别在 120°C 加热 4 小时和 2 小时后增加，然后降低；然而，总色差增加。pH 值和果糖含量降低。有机酸（如甲酸、乳酸和戊酸）和 HMF 含量随着加热温度和时间的增加而增加。抗氧化活性随着加热温度和时间的增加而增加（20%果糖溶液中没有抗氧化活性）。在 130°C 加热 3 小时和 4 小时后的 EDAs 分别为 17.21%和 31.73%，最高抗氧化活性为 94.57%（150°C 加热 4 小时）。加热前的 AEAC 为 1.71 mg AA eq/g，加热至 150°C 4 小时后的 AEAC 为 24.43 mg AA eq/g。这些结果表明，热处理可能是提高果汁和含果糖食品等液体食品抗氧化活性的有用方法。
