5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)是食品热加工过程中通过美拉德反应产生的毒性物质。为阐明褐色发酵乳中5-HMF的安全性和生成规律,分析了市售液态乳中5-HMF的含量。此外,通过分析理化指标与5-HMF的相关性,明晰了影响5-HMF含量的主要因素,进而揭示了5-HMF形成规律。研究发现,5-HMF与糖含量、酸度、褐变指数呈正相关,而与蛋白质、pH、赖氨酸等因素呈负相关。在褐色乳制作过程中,糖(葡萄糖、乳糖、半乳糖、蔗糖)的添加会增加5-HMF的积累,而酪蛋白与氨基酸对5-HMF的含量影响较小。因此,在保持发酵乳品质的前提下,开发了一种低糖、高氮的褐色发酵乳配方,可做为褐色发酵乳“降毒”的有效调控策略,使发酵乳中5-HMF的含量降低至安全水平(<5 mg/L)。
5-hydroxymethylfurfural (5-HMF) is a harmful substance generated by Maillard reaction in food heating process. In order to identify the safety and formation rules, the content of 5-HMF in commercially available milk were investigated. The result showed that 5-HMF was significant positively associated with sugar content, acidity and browning index, and negatively correlated with pH, protein and lysine content. In addition, during the production of brown milk, the sugar (glucose, lactose, galactose, sucrose) content increased the accumulation of 5-HMF, while casein and amino acids have little effect on the formation of 5-HMF. Therefore, a low-sugar and high-nitrogen brown fermented milk formula was established as an effective way to mitigate 5-HMF concentration to a safety level.
[1] 徐致远,杭锋,郭翔,等.影响褐色乳饮料中益生菌数量的因素[J].食品科学,2010,31(13):193-195.
XU Z Y,HANG F,GUO X,et al.Influence factors on the amount of probiotics in brown dairy drink[J].Food Science,2010,31(13):193-195.
[2] HAN Z H,GAO J X,WANG X M,et al.Formation and alterations of the potentially harmful Maillard reaction products during the production and storage of brown fermented milk[J].Molecules,2019,24(2):272.
[3] 曹婉秀,仇凯,钟其顶,等.货架期内液态奶中结合型羟甲基糠醛生成的动力学分析[J].食品与发酵工业,2014,40(2):79-82.
CAO W X,QIU K,ZHONG Q D,et al.Formation kinetics study of bound hydroxymethylfurfural in liquid milk within the shelf-life storage time[J].Food and Fermentation Industries,2014,40(2):79-82.
[4] TURKT G M,DEGIRMENCI A,YILDIZ O,et al.Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources[J].Journal of Food Measurement and Characterization,2018,12(4):2 358-2 365.
[5] 孔令华, 夏小乐,辛瑜.甜型黄酒陈酿过程中5-羟甲基糠醛的生成规律[J].食品与发酵工业,2020,46(12):258-263.
KONG L H,XIA X L,XIN Y.Investigation on the formation profile of 5-hydroxymethylfurfural during sweet Chinese rice wine aging[J].Food and Fermentation Industries,2020,46(12):258-263.
[6] LI Z,YUAN Y H,YAO Y X,et al.Formation of 5-hydroxymethylfurfural in industrial-scale apple juice concentrate processing[J].Food Control,2019,102:56-68.
[7] MESIAS M,MORALES F.Effect of different flours on the formation of hydroxymethylfurfural,furfural,and dicarbonyl compounds in heated glucose/flour systems[J].Foods,2017,6(2):14.
[8] LEE C H,CHEN K T,LIN J A,et al.Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods[J].Trends in Food Science & Technology,2019,93:271-280.
[9] SHAPLA U M,SOLAYMAN M,ALAM N,et al.5-Hydroxymethylfurfural (HMF) levels in honey and other food products:Effects on bees and human health[J].Chemistry Central Journal,2018,12(1):35.
[10] HAN Z H,GAO J X,LI J Q,et al.Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose[J].Food & Function,2019,10(4):2 022-2 029.
[11] 刘畅, 钱方.褐色酸奶中5-羟甲基糠醛测定方法探究[J].中国食品添加剂,2018,19(12):180-185.
LIU C,QIAN F.Study on the determination method of 5-hydroxymethylfurfural in brown yoghurt[J].China Food Additives,2018,19(12):180-185.
[12] CAPUANO E,FOGLIANO V.Acrylamide and 5-hydroxymethylfurfural (HMF):A review on metabolism,toxicity,occurrence in food and mitigation strategies[J].LWT-Food Science and Technology,2011,44(4):793-810.
[13] LEIVA G E,NARANJO G B,MALEC L S.A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions[J].Food Chemistry,2017,215:410-416.
[14] ROLDAN M,LOEBNER J,DEGEN J,et al.Advanced glycation end products,physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors[J].Food Chemistry,2015,168:487-495.
[15] 黄婉玉, 曹炜,李菁,等.考马斯亮蓝法测定果汁中蛋白质的含量[J].食品与发酵工业,2009,35(5):160-162.
HUANG W Y,CAO W,LI J,et al.Determination of protein content in juice by Coomassie brilliant blue method[J].Food and Fermentation Industries,2009,35(5):160-162.
[16] 张建莹, 沈金灿,岳振峰,等.液相色谱-串联质谱法测定牛奶中11种光引发剂残留量[J].江西农业学报,2013,25(7):94-97;101.
ZHANG J Y,SHEN J C,YUE Z F,et al.Determination of 11 photoinitiators residues in milk by liquid chromatography-tandem mass spectrometry[J].Acta Agriculturae Jiangxi,2013,25(7):94-97;101.
[17] HODGE J E.Dehydrated foods,chemistry of browning reactions in model systems[J].Journal of Agricultural and Food Chemistry,1953,1(15):928-943.
[18] OU J Y,ZHENG J,HUANG J Q,et al.Interaction of acrylamide,acrolein,and 5-hydroxymethylfurfural with amino acids and DNA[J].Journal of Agricultural and Food Chemistry,2020,68(18):5 039-5 048.
