The Analysis Of Factors On 5-hydroxymethylfurfural Formation In Sweet And Sour Spareribs Flavoring

Sugar-rich food could generate large amounts of 5-hydroxymethylfurfural（5-HMF）during heating process.If the content of 5-HMF exceeded a certain value,it would cause harm to humans.The sweet and sour spareribs thermal reaction flavoring with porcine bone and pork as raw materials had a mellow taste,strong,coordinating and authentic aroma,by biological enzymolysis,pressurizing and cryogenic temperature thermal reaction,glycopeptide cross-linking.The 5-HMF content of the sweet and sour spareribs flavoring after heat treatment were determined by high performance liquid chromatography（HPLC）.Vinegar,temperature and time were regarded as the main thermal parameters affecting5-HMF generation in the sweet and sour spareribs flavoring.The kinetics of 5-HMF formation was also investigated.The main results and conclusions were summarized as follows:（1）In order to preparing the thermal reaction recipe of the sweet and sour spareribs flavoring based on the spareribs soup flavoring,single-factor analysis,orthogonal test and the sensory evaluation were used.The thermal reaction flavoring was prepared in the condition of（121¹23）^oC,15 min,and（0.11⁰.12）MPa.The optimal recipe of the flavoring was rice vinegar 9.30 g,sucrose7.30 g,glucose 5.00 g,xylose 1.00 g,yeast extract 0.90 g,pig bone oil 7.20 g,HVP 1.35 g,I+G 0.16 g,VB₁ 0.27 g,cysteine 0.73 g,glutamate 0.73 g,arginine 0.73 g,proline 0.73 g,tomato sauce 3.50 g,pepper oil 1.00 g,braised soy sauce 2.30 g,cooking wine 3.00 g,spices accounted for 0.10 g of the whole,enzymatic hydrolysate of porcine bone 18.75g,pork enzymatic hydrolysate 18.75g.（2）The method for the determination of HMF was established in the sweet and sour spareribs flavoring by HPLC.The optimized condition was temperature 30 ^oC,detecting wavelength 284 nm,mobile phase（methanol:water,5:95,v/v）,flow rate 1.0 m L/min,injection volume 20μL.The LOD and LOQ for HPLC were 0.35μg/L and 2.82μg/L,respectively.The main recovery for the sweet and sour spareribs flavoring was 102.71%.（3）Through the establishment of sugar-enzyme hydrolysis kinetic model system,5-HMF content was linearly related to the heating time when thermal processing at 90-110^oC for 0-6 h.Formation of 5-HMF in the sugar-enzyme hydrolysis models followed zero-order kinetics.With the increase of the heating temperature and time,the concentration of 5-HMF was also increased.And,the concentration of 5-HMF in the glucose-enzyme hydrolysis model was much higher than that of the sucrose-enzyme hydrolysis model.Therefore,in the process of flavoring processing,trying to choose a lower heat treatment temperature,shorter heat treatment time,and the use of sucrose instead of glucose,can reduce the formation of 5-HMF,effectively.