School of Biological Sciences, The University of Hong Kong, Hong Kong, PR China.
Institute of Food Safety and Nutrition, Jiangsu University, Zhenjiang, PR China.
Food Chem. 2021 Apr 16;342:128319. doi: 10.1016/j.foodchem.2020.128319. Epub 2020 Oct 8.
Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maillard reaction products (MRPs) might be formed and cause adverse effects on human health. This study detected the levels of some typical MRPs in these sauces. Results showed that dark soy sauce and some vinegar products were high in 5-hydroxymethylfurfural (HMF). Moreover, dark soy sauce was significantly higher in 5-methylfurfural (MF) and methylglyoxal (MGO) than oyster sauce but lower in glyoxal (GO) than vinegar and oyster sauce, while light soy sauce had significantly higher advanced glycation end products (AGEs) than the rest three types of sauces. Besides, storage stability results indicated that MRPs increased obviously in vinegar and dark soy sauce. Finally, concentration limits/regulations of MRPs in traditional Chinese sauces should be established in the future considering their high frequency of usage and high potential of insalubrity.
传统的中式酱料，特别是酱油、醋和蚝油，赋予了食物独特的色泽、风味和口感。然而，在其生产过程中，美拉德反应产物（MRPs）可能会形成，并对人体健康产生不良影响。本研究检测了这些酱料中一些典型的 MRPs 水平。结果表明，深色酱油和一些醋产品中含有较高的 5-羟甲基糠醛（HMF）。此外，与蚝油相比，深色酱油中的 5-甲基糠醛（MF）和甲基乙二醛（MGO）明显较高，而与醋和蚝油相比，其乙醛（GO）含量较低，而与其余三种酱汁相比，生抽的晚期糖基化终产物（AGEs）明显较高。此外，储存稳定性结果表明，醋和深色酱油中的 MRPs 含量明显增加。最后，考虑到传统中式酱料的高使用频率和高潜在危害，未来应该制定这些酱料中 MRPs 的浓度限值/规定。
