商业坚果中热诱导危害物含量的调查。

Investigation on the contents of heat-induced hazards in commercial nuts.

机构信息

State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, Jiangxi, China.

出版信息

Food Res Int. 2023 Jan;163:112041. doi: 10.1016/j.foodres.2022.112041. Epub 2022 Oct 18.

DOI:10.1016/j.foodres.2022.112041

PMID:36596086

Abstract

The purpose was to investigate the contents of heat-induced hazards by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in 44 commercial nuts. Results showed that content ranges of Acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), N-carboxymethyl-lysine (CML), N-carboxyethyl-lysine (CEL), 3-Deoxyglucosone (3-DG), Glyoxal (GO), and Methylglyoxal (MGO) were ND-123.57 µg/kg, 0.57-213.42 mg/kg, 3.18-18.67 mg/kg, 3.98-57.85 mg/kg, 1.5-133.86 mg/kg, 0.45-1.59 mg/kg and 0.29-13.84 mg/kg, respectively. Sunflower seeds contained more heat-induced hazards followed by pistachios, cashews, almonds, walnuts and hazelnuts. The content of 5-HMF was positively correlated with the content of 3-DG. CML exhibited positive correlation with content of GO while no correlation between CEL and MGO. Higher levels of 3-DG and 5-HMF were observed in nuts produced with sugar and honey. Deep processing had a stronger promoting effect on CML and CEL formation. These data could provide a crucial guide for consumers to select nut products which might reduce heat-induced hazards intake.

摘要

目的是通过液相色谱-串联质谱法（LC-MS/MS）检测 44 种商业坚果中的热诱导危害物含量。结果表明，丙烯酰胺（AA）、5-羟甲基糠醛（5-HMF）、N-羧甲基赖氨酸（CML）、N-羧乙基赖氨酸（CEL）、3-脱氧葡萄糖酮（3-DG）、乙二醛（GO）和甲基乙二醛（MGO）的含量范围分别为 ND-123.57μg/kg、0.57-213.42mg/kg、3.18-18.67mg/kg、3.98-57.85mg/kg、1.5-133.86mg/kg、0.45-1.59mg/kg 和 0.29-13.84mg/kg。葵花籽中热诱导危害物的含量最高，其次是开心果、腰果、杏仁、核桃和榛子。5-HMF 的含量与 3-DG 的含量呈正相关。CML 与 GO 的含量呈正相关，而 CEL 与 MGO 的含量无相关性。含糖和蜂蜜加工的坚果中 3-DG 和 5-HMF 的含量较高。深加工对 CML 和 CEL 形成有更强的促进作用。这些数据可以为消费者选择可能减少热诱导危害物摄入的坚果产品提供重要指导。