Effect of Nutrients in Foods on Furan Formation from Glucose/Galactose Model Systems

doi:10.3969/j.issn.1673-1689.2018.02.003

Home > Archive>Volume 37, Issue 2, 2018 >131-137. DOI:10.3969/j.issn.1673-1689.2018.02.003

Effect of Nutrients in Foods on Furan Formation from Glucose/Galactose Model Systems
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                        10.3969/j.issn.1673-1689.2018.02.003
                    
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To investigate the effect of nutrients on furan formation from glucose/galactose model systems，different doses of minerals（iron，zinc，and magnesium），unsaturated fatty acids（linoleic acid，linolenic acid） and ascorbic acid were added to these model systems. After heated in oil bath at 121 ℃ for 30 min，these model systems were analysed by headspace gas chromatography-mass spectrometry（HS-GC-MS）. The results revealed that the generation of furan from both model systems increased rapidly（p＜0.05） when the content of iron was elevated. High concentration of zinc（≥10 mg） and magnesium have obvious inhibitory effect on furan formation from glucose model systems（p＜0.05）；while a relatively high concentration of zinc（≥5 mg） and high concentration of magnesium（＞10 mg） could inhibit the formation of furan from galactose model systems（p＜0.05）. With the addition of unsaturated fatty acids，the amount of furan has obviously increased for both glucose and galactose model systems（p＜0.05）. Ascorbic acid has obvious promoting effect on furan formation from glucose model，but galactose model was the opposite（p＜0.05）. Thus，this study could be regarded as a theoretical reference for optimizing processing conditions and inhibiting the formation of furan in heat processed food.

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LIU Qian, SHEN Mingyue, ZHANG Yanan, NIE Shaoping, XIE Mingyong. Effect of Nutrients in Foods on Furan Formation from Glucose/Galactose Model Systems[J]. Journal of Food Science and Biotechnology,2018,37(2):131-137.

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Online: April 03,2018
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