U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
Food Chem. 2015 May 15;175:439-44. doi: 10.1016/j.foodchem.2014.12.002. Epub 2014 Dec 9.
The effects of gamma and UV-C irradiation in comparison with thermal processing and storage at 25°C on formation of furan from different fatty acids were investigated. Results showed that furan was generated from polyunsaturated fatty acids such as linoleic and linolenic acid during thermal (120°C, 25 min) and UV-C (11.5 J/cm(2)) treatments. Gamma irradiation (up to 20 kGy) did not induce formation of significant amounts of furan from any of the fatty acids studied. Storage of unsaturated fatty acid emulsions at 25°C for 3 days led to the formation of furan (7-11 ng/mL) even without prior thermal or non-thermal treatments. pH significantly impacted furan formation with >3.5 times more furan formed at pH 9 than at pHs 3 or 6 during 3 days at 25°C. The addition of Trolox, BHA, and propyl gallate had no significant effect on furan formation from linolenic acid while α-tocopherol and FeSO4 promoted furan formation.
研究了γ和 UV-C 辐照与 25°C 下的热加工和储存相比对不同脂肪酸形成呋喃的影响。结果表明，呋喃是在热（120°C，25 分钟）和 UV-C（11.5 J/cm(2)）处理过程中从多不饱和脂肪酸（如亚油酸和亚麻酸）产生的。γ辐照（高达 20 kGy）不会从研究的任何脂肪酸中诱导形成大量呋喃。将不饱和脂肪酸乳液在 25°C 下储存 3 天，即使没有事先进行热或非热处理，也会导致呋喃的形成（7-11 ng/mL）。pH 值对呋喃的形成有显著影响，在 25°C 下 3 天内，pH 值为 9 时形成的呋喃是 pH 值为 3 或 6 时的 3.5 倍以上。Trolox、BHA 和没食子酸丙酯的添加对亚麻酸形成呋喃没有显著影响，而α-生育酚和 FeSO4 促进了呋喃的形成。
