Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.
J Sci Food Agric. 2019 Mar 30;99(5):2340-2347. doi: 10.1002/jsfa.9432. Epub 2018 Dec 3.
As a potential health hazard, 5-hydroxymethylfurfural (HMF) has been detected in thermally processed foods high in sugar and amino acids. In order to analyze HMF quantitatively and investigate the kinetics of its formation, high-performance liquid chromatography was employed to determine the content of HMF in six sugar-amino acid thermal reaction models.
In thermal reaction models, formation of HMF was significantly affected by sugar and amino acid composition, pH value and heating conditions. HMF formation increased with increasing sugar and amino acid (cysteine excepted) content, temperature and reaction time. A maximum amount of HMF of 1.50 g kg was detected in the sucrose-glutamic acid model at 110 °C and 6 h. Low pH value and added acidic amino acids promoted the formation of HMF, especially in the sucrose-containing system.
HMF formation followed first-order kinetics in four models, including the model of glucose-cysteine, glucose-glutamic acid, glucose-leucine and sucrose-leucine. In contrast, HMF formation followed zero-order kinetics in the model of sucrose-glutamic acid. The quantity of HMF increased as the quantity of sugar and amino acid increased (cysteine excepted) in six tested models. © 2018 Society of Chemical Industry.
5-羟甲基糠醛（HMF）作为一种潜在的健康危害物，已在富含糖和氨基酸的热加工食品中被检出。为了定量分析 HMF 并研究其形成动力学，采用高效液相色谱法测定了 6 种糖-氨基酸热反应模型中 HMF 的含量。
在热反应模型中，HMF 的形成受糖和氨基酸组成、pH 值和加热条件的显著影响。HMF 的形成随糖和氨基酸（半胱氨酸除外）含量、温度和反应时间的增加而增加。在 110°C 和 6 h 下，在蔗糖-谷氨酸模型中检测到 HMF 的最大含量为 1.50 g/kg。低 pH 值和添加酸性氨基酸促进了 HMF 的形成，尤其是在含蔗糖的体系中。
在包括葡萄糖-半胱氨酸、葡萄糖-谷氨酸、葡萄糖-亮氨酸和蔗糖-亮氨酸模型在内的 4 个模型中，HMF 的形成遵循一级动力学。而在蔗糖-谷氨酸模型中，HMF 的形成遵循零级动力学。在 6 种测试模型中，HMF 的量随糖和氨基酸（半胱氨酸除外）的量增加而增加。 © 2018 英国化学学会。
