REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge de Viterbo Ferreira, 4050-313 Porto, Portugal.
Food Chem. 2013 Dec 15;141(4):3349-56. doi: 10.1016/j.foodchem.2013.05.128. Epub 2013 Jun 6.
A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds.
从蛋糕中提取羟甲基糠醛（HMF）和糠醛的方法得到了验证。通过水/甲醇（70/30）多次分步提取并用 Carrez I 和 II 试剂澄清，可以获得更高的产率。烤箱类型和烘焙时间对模型蛋糕的 HMF、水分和挥发性物质的分布有强烈影响，而糠醛含量则没有显著影响。这些参数之间没有相关性。烘焙时间会影响传统和微波炉烤箱中蛋糕的水分和 HMF 的形成，但不会影响蒸汽烤箱蛋糕。在传统烘焙过程中，观察到水分显著减少和 HMF 增加（分别为 20、40 和 60 分钟时为 3.63、9.32 和 41.9mgkg(-1)dw）。微波烘烤的蛋糕也表现出 HMF 的显著增加（最高可达 2.5 分钟时的 16.84mgkg(-1)dw）。蒸汽烤箱蛋糕具有最高的水分含量，HMF 和糠醛含量没有显著差异。这种烤箱可能会形成低 HMF 和糠醛，同时保持蛋糕的水分和香气化合物。
