Department of Food Science and Biotechnology, Dongguk University-Seoul , 30, Pildong-ro-1-gil, Jung-gu, Seoul 100-715, Republic of Korea.
J Agric Food Chem. 2014 Jun 25;62(25):5978-82. doi: 10.1021/jf501619e. Epub 2014 Jun 17.
To investigate the effect of the temperature on the formation of furan, various furan models were conducted at 90, 121, and 150 °C. A total 15 models, including alanine (ALA), serine (SER), ribose (RIB), RIB/ALA, RIB/SER, glucose (GLU), GLU/ALA, GLU/SER, sucrose (SUC), SUC/ALA, SUC/SER, furoic acid (FUR), GLU/FUR, acetaldehyde (ACET), and GLU/ACET, were prepared. The maximum level of furan was detected in the GLU/SER and GLU/ALA models at a molar ratio of 0.5:0.5. The formation of furan was proportional to the temperature in all models. The RIB/SER model generated the greatest amount of furan among the 11 models ranging from 2.1 to 4931.9 ng mL(-1) under all temperature conditions. Among the precursor models, the FUR model formed the greatest amount of furan ranging from 1058.2 to 13 927.9 ng mL(-1) at all temperatures.
为了研究温度对呋喃形成的影响，在 90、121 和 150°C 下进行了各种呋喃模型研究。共制备了 15 种模型，包括丙氨酸（ALA）、丝氨酸（SER）、核糖（RIB）、RIB/ALA、RIB/SER、葡萄糖（GLU）、GLU/ALA、GLU/SER、蔗糖（SUC）、SUC/ALA、SUC/SER、糠酸（FUR）、GLU/FUR、乙醛（ACET）和 GLU/ACET。在摩尔比为 0.5:0.5 的 GLU/SER 和 GLU/ALA 模型中检测到呋喃的最大水平。在所有模型中，呋喃的形成与温度成正比。在所有温度条件下，RIB/SER 模型在 11 个模型中生成的呋喃最多，范围为 2.1 至 4931.9ngmL(-1)。在前体模型中，FUR 模型在所有温度下生成的呋喃最多，范围为 1058.2 至 13927.9ngmL(-1)。
