Faculty of Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey.
Institute of Food Safety, Ankara University, Ankara, Turkey.
J Sci Food Agric. 2018 Oct;98(13):4988-4999. doi: 10.1002/jsfa.9033. Epub 2018 Jun 11.
The effect of sulfur dioxide (SO ) concentration was determined on sugars and indicators in the Maillard reaction (MR), and on browning, in sulfured, dried apricots (SDAs) during storage at 4, 20 and 30 °C for 379 days.
As SO concentration increased, the content of reducing sugars involved in the MR also increased. The preventive effect of SO on the MR could not result from the binding of SO to reducing sugars. Before storage, furosine was detected in the non-SDAs but 5-hydroxymethylfurfural (HMF) was not detected. Even the lowest SO concentration (451 mg kg ) was sufficient to prevent the formation of furosine and HMF during drying of apricots.
Formation of furosine and HMF in all samples during storage at 20 and 30 °C for 379 days indicated that SO could not prevent the first and intermediate stages of MR in SDAs during storage. Thus, the main prevention effect of SO on browning in SDAs occurred during drying, not storage. © 2018 Society of Chemical Industry.
二氧化硫（SO ）浓度对美拉德反应（MR）中糖和指示剂的影响，以及在 4、20 和 30°C 下贮藏 379 天期间对硫处理、干燥的杏干（SDAs）褐变的影响。
随着 SO 浓度的增加，参与 MR 的还原糖含量也增加。SO 对 MR 的预防作用不能归因于 SO 与还原糖的结合。在贮藏前，非 SDAs 中检测到了呋咱，但未检测到 5-羟甲基糠醛（HMF）。即使是最低的 SO 浓度（451mgkg）也足以防止在干燥杏干过程中形成呋咱和 HMF。
在 20 和 30°C 贮藏 379 天期间，所有样品中呋咱和 HMF 的形成表明 SO 不能防止 SDAs 在贮藏过程中 MR 的第一和中间阶段。因此，SO 对 SDAs 褐变的主要预防作用发生在干燥过程中，而不是贮藏过程中。© 2018 英国化学学会。
