Bi K H, Zhang L, Qiao X G, Xu Z X
College of Food Science and Engineering, Shandong Agricultural Univ., Tai'an, 271018, China.
J Food Sci. 2017 May;82(5):1271-1277. doi: 10.1111/1750-3841.13691. Epub 2017 Mar 22.
In this article, the effects of sugars and amino acids on furan formation via the Maillard reaction in low-moisture model systems were investigated. Glucose and alanine are important furan precursors, and the effects of the heating temperature, heating time, and molar ratio of glucose to alanine on furan formation were studied in glucose/alanine model system by response surface methodology. The heating temperature greatly affected furan formation. The maximum furan concentration was obtained with a glucose-to-alanine molar ratio of 0.83:1.00, by heating at 151 °C for 41 min. Tea polyphenols effectively inhibited furan formation in the glucose/alanine model and a canned coffee model. A high inhibition rate of 42.4% ± 1.5% was obtained in the canned coffee model during sterilization procedure with addition of 84 mg (the mass fraction is 12.1%) of tea polyphenols (99%). However, the content of aromatic components in the canned coffee model was significantly reduced at the same time. This study provides evidence for a good furan inhibitor that can be used in food processing.
在本文中，研究了糖和氨基酸在低水分模型体系中通过美拉德反应对呋喃形成的影响。葡萄糖和丙氨酸是重要的呋喃前体，采用响应面法在葡萄糖/丙氨酸模型体系中研究了加热温度、加热时间以及葡萄糖与丙氨酸的摩尔比对呋喃形成的影响。加热温度对呋喃形成有很大影响。当葡萄糖与丙氨酸的摩尔比为0.83:1.00，在151℃加热41分钟时，可获得最大呋喃浓度。茶多酚能有效抑制葡萄糖/丙氨酸模型和罐装咖啡模型中呋喃的形成。在罐装咖啡模型的杀菌过程中，添加84毫克（质量分数为12.1%）的茶多酚（99%），可获得42.4%±1.5%的高抑制率。然而，与此同时，罐装咖啡模型中芳香成分的含量显著降低。本研究为可用于食品加工的良好呋喃抑制剂提供了依据。
