Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan.
Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan; Department of Nutrition, China Medical University, Taichung 40402, Taiwan.
Food Chem. 2022 Nov 30;395:133572. doi: 10.1016/j.foodchem.2022.133572. Epub 2022 Jun 25.
Furan has been described as a carcinogen, being present in numerous food products available to the everyday consumer. The objectives of this study were to determine the formation of furan and its derivatives in 3 model systems during heating, with their contents being determined in selected commercial food products by HS-SPME Arrow coupled with GC/MS/MS. A high accuracy and precision was attained for the method developed in this study. The model system of 0.5 M glucose/alanine + 0.1 M ascorbic acid generated the highest furan level (5603.63 ng/g) when heated at 121 °C for 2 h. The addition of ascorbic acid favored formation of furfural and furfuryl alcohol, while linoleic acid favored formation of furfuryl alcohol. In addition, the total furan contents in various commercial foods ranged from 21.14 to 3183.39 ng/g. Most importantly, the outcome of model systems may be used to predict the presence of furan and its derivatives in commercial foods.
呋喃已被描述为一种致癌物质，存在于日常消费者可获得的众多食品中。本研究的目的是在 3 种模型体系中确定加热过程中呋喃及其衍生物的形成，并通过 HS-SPME Arrow 与 GC/MS/MS 结合，在选定的商业食品中测定其含量。本研究中开发的方法具有很高的准确度和精密度。当在 121°C 加热 2 小时时，0.5 M 葡萄糖/丙氨酸+0.1 M 抗坏血酸的模型体系生成的呋喃水平最高（5603.63ng/g）。抗坏血酸的添加有利于糠醛和糠醇的形成，而亚油酸有利于糠醇的形成。此外，各种商业食品中的总呋喃含量范围为 21.14 至 3183.39ng/g。最重要的是，模型体系的结果可用于预测商业食品中呋喃及其衍生物的存在。
