Formation And Mitigation Of Furan In Milk Drinks Model System

In this paper, headspace solid microextraction (HP-SPME) was used as pretreatment method of furan. After optimizing, the parameters of HS-SPME was as follows:5mL for the volume of liquid,1g for the NaCl content,30min for the extraction time and60℃for the extraction temperature. Combined with GC/MS, a method for determination of furan in milk drinks has been developed. The result showed that good linearity was obtained over the range of0.5-200ng/g and r2was0.998, LOD was0.1ng/g, LOQ was0.5ng/g. This method was available for common products and had good reproducibility and accuracy. Tested some milk drinks which were bought from supermarket utilizing this method, the result showed furan contents were in the range of2.347～39.209ng/mL.Milk drinks were chosen as object of study, established model systems and explored the regulation of furan formation. According to the research, Maillard reaction has a significant influence on furan formation from milk drinks. The amount of furan generation from sucrose-based model system was less than that generation from HFCS-based model system. Although only less content of ascorbic acid was existed in model system, it also generated considerable amount of furan. Ascorbic acid can increase furan content in some extend after adding ascorbic acid to sugar-milk powders model systems. Additionally, the amount of furan generation from whole milk powders was higher compared with that generation from skimmed milk powders.Proline and AOB was chosen as inhibitive addictives to mitigate furan. Both of two addictives did have some effect on mitigating furan. However, neither of their inhibition rate was more than50%. This paper also used sugar-alcohols to replace sugar in model system, and the results showed sugar-alcohols can mitigate large amount of furan with increase of sugar-alcohol and the inhibition rates were more than50%.