3种添加物抑制模拟体系中羟甲基糠醛（HMF）的形成

根据羟甲基糠醛(HMF)形成途径,首先在由其不同反应前体物质构成的模拟反应体系中,研究了碳酸氢钠、碳酸氢铵、食盐、硫酸铝钾和硫酸铝铵对各体系中HMF形成的影响。结果表明:当碳酸氢钠和碳酸氢铵添加量为2.00mg/m L时,美拉德、果糖反应体系中HMF的生成量均显著下降,分别为5.01、3.02 mg/L和3.30、17.52 mg/L;在美拉德、葡萄糖、果糖和蔗糖反应体系中添加0.60 mg/mL硫酸铝钾时,体系中的HMF均明显增高,分别为80.53、13.02、265.02和310.11 mg/L,最大增幅为对照组的620.26倍;而硫酸铝铵处理组HMF的增幅可高达197.00倍。而后考察了5种添加物对饼干中HMF的影响,证实碳酸氢钠、碳酸氢铵和食盐显著降低了饼干中的HMF含量,最大降幅为35.34%。然而,即使在添加了食盐、碳酸氢钠和碳酸氢铵的情况下,硫酸铝钾和硫酸铝铵(0.10 g/80.00 g面粉)仍使饼干中HMF含量增加62.41%和55.64%。综上所述,碳酸氢钠、碳酸氢铵和食盐在模拟体系和饼干中显著减少HMF形成;硫酸铝钾和硫酸铝铵则大幅增加HMF生成量。结果进一步支持了国家限制含铝膨松剂使用的合理性。

Reduction of Hydroxymethylfurfural (HMF) via Three Additives in Model Reaction System

Sodium bicarbonate, ammonium bicarbonate, table salt, potassium aluminium sulphate, and ammonium aluminium sulphate were used to investigate their effect on hydroxymethylfurfural (HMF) formation in four model reaction systems based on HMF formation pathways. Results indicated that in the Maillard reaction (glucose-glycine) and fructose-heating models, HMF content decreased significantly and their values were 5.01, 3.02 mg/L and 3.30, 17.52 mg/L with addition of 2.00 mg/mL sodium bicarbonate and ammonium bicarbonate, respectively. However, in the Maillard reaction, glucoses- fructose- and sucrose-heating models, HMF content were 80.53, 13.02, 265.02 and 310.11 mg/L after 0.60 mg/mL potassium aluminium sulphate treatment, respectively. Compared to control, there was 620.26-fold increase in HMF content. In biscuits, HMF content could be also decrease by sodium bicarbonate, ammonium bicarbonate, and table salt and the maximum reduction was 35.34%. The potassium aluminium sulphate and ammonium aluminium sulphate could remarkedly increase HMF formation, although sodium bicarbonate, ammonium bicarbonate, and table salt were presented. When added with 1.00 g/80.00 g flour, potassium aluminium sulphate and ammonium aluminium sulphate could induce the 62.41% and 55.64% increase of HMF content, respectively. Since the dietary HMF can be transformed to carcinogen 5-sulfooxymethylfurfural in body, the finding of the present research could support the national regulation for limiting use of potassium aluminium sulphate and ammonium aluminium sulphate as the raising agents in bakery foods.