氨基酸对葡萄糖、半乳糖模型产生呋喃的影响

为研究氨基酸对葡萄糖和半乳糖模型产生呋喃的影响，通过向葡萄糖模型和半乳糖模型中加入不同含量的甘氨酸、丝氨酸、苏氨酸、谷氨酸，模拟密封罐装食品的灭菌条件（121 ℃条件下油浴30 min），采用顶空气相色谱-质谱（headspace-gas chromatography-mass spectrometry，HS-GC-MS）法检测呋喃的含量。结果表明：低含量（≤5 mg）的甘氨酸、极低含量（1 mg）的丝氨酸、高含量（50 mg）的苏氨酸和谷氨酸的添加能够明显促进葡萄糖模型产生呋喃，而对于半乳糖模型，所有高含量（50 mg）氨基酸的添加都能够导致呋喃的大量产生。苏氨酸对葡萄糖模型产生呋喃的促进作用明显强于其余3 种氨基酸（P＜0.05）；对于半乳糖模型，甘氨酸、苏氨酸对其产生呋喃的促进作用最强，且它们之间无明显差异。

Effect of Amino Acids on the Formation of Furan in Glucose and Galactose Model Systems

Furan is a food contaminant that can be detected in a number of heated foods, especially in canned foods.
Carbohydrates can generate furan by thermal degradation or Maillard reaction with amino acids. In order to explore the
effects of different amino acids on the generation of furan in glucose and galactose model systems, a series of amino acids
(glycine, serine, threonine and glutamic acid) were added to these model systems, which were afterwards heated in oil
bath at 121 ℃ for 30 min to simulate the sterilization of canned foods. Headspace-gas chromatography-mass spectrometry
(HS-GC-MS) was applied to detect the content of furan. The results demonstrated that the addition of a small amount of
glycine (≤ 5 mg), an extremely amount of serine (1 mg), and a large amount of threonine and glutamic acid (50 mg) could
significantly increase the formation of furan in glucose model system, while for the galactose model system, the addition of
all examined amino acids at large amounts (50 mg) showed promotion effect on the generation of furan. Among four examined
amino acids, threonine showed the most significant promotion effect on the generation of furan in glucose model system (P < 0.05).
As for galactose model system, both glycine and threonine could significantly increase the formation of furan.