Kinetics Of Furan Compounds Formation In Fried Wheat Food And Its Mitigation Strategies

Frying is a traditional food thermal processing method in China.Excessive oil content and high temperature conditions can lead to complex chemical reactions of nutrients in foods and thus produce some hazards,such as 2-methylfuran(2-F),furan and5-hydroxymethyl-furfural(5-HMF),which give food a unique flavor,but also do some harm to human body.Furans are a kind of heterogeneous and low molecular weight molecules produced in typical thermally processing food,which have potential carcinogenicity.Therefore,in order to reduce the harm of furans in thermally processing food to human body,it is of great significance to study the influencing factors and kinetics of furans in high-temperature fried foods.There are many kinds of furans in fried foods,and most of the researches at home and abroad focus on furan,2-F and 5-HMF,among which the content of 5-HMF is the highest compared with the other two furans.Therefore,this paper established a simple and effective rapid detection method based on the electrochemical properties of 5-HMF,studied the formation kinetics of 5-HMF in Maillard simulation system,and further explored the influencing factors of the above three furans in fried dough twists,and proposed control methods.1)The furan substances produced by fried food had the most 5-HMF content,and a rapid detection method for 5-HMF in food was established based on its electrochemical properties.The electrochemical properties of 5-HMF at glassy carbon electrode were studied by cyclic voltammetry,the results showed that an irreversible oxidation reaction occurred near the potential of 1.85V.Based on the electrochemical properties of 5-HMF,differential pulse voltammetry was used to quantitate it and the detection conditions were optimized.The supporting electrolyte solution was 0.15mol/L Li Cl O4-acetonitrile,with a potential increment of 0.005 V,a pulse width and pulse amplitude of 0.05 V,and a pulse interval of 0.3 s.The linear range of 5-HMF is 2～12 mg/L,with a LOD of 0.11mg/L(RSN=3).The recovery of 5-HMF in fried samples was 95.27%～98.23%by this method.The results showed that this method was feasible for the detection of furan substances in foods and it was rapid,simple and the sample pretreatment was simple.2)After investigating the formulation and manufacturing process of traditional fried dough twist in China,waxy corn starch was selected as the matrix and frying as the heating mode,a glutamic acid-sucrose simulation system was established to explore the effects of frying time and temperature on the production of 5-HMF in the system and establish its kinetics model.The generation amount of 5-HMF in that glutamic acid-sucrose simulation system has an exponential relationship with fry time at the frying temperature of 150,160,170 and 180℃.The kinetic equations at different temperatures arelnc_t(28).00739t(10)ln.44531,lnc_t(28).01046t(10)ln.54353,lnc_t(28).02504t(10)ln.64926and lnc_t(28).02725t(10)ln.92255,which conform to the first-order reaction kinetic model.Through the calculation of multi-model evaluation parameters,it was found that the model had a high degree of fitting with the data,and the fitting effect was ideal.3)The influencing factors of furan,2-F and 5-HMF were studied by changing the formula and processing technology of fried twist and the inhibition method was explored.In that process of making the fry twist,the frying temperature and time,the selection of frying oil,the addition of different kinds of sugar,the change of the type and amount of salt added,and the addition of different natural extracts all have effects on the formation of furan substances,and the increase of the frying temperature and the prolongation of the frying time are positively correlated with the concentrations of the three furan substances,and the effects are larger.The twist samples with xylitol and aspartame had the least detectable amounts of three furan substances.The addition of calcium salt had different effects on reducing the production of three furan substances in the fried dough twist system,and it could be appropriately added in the process of making the fried dough twist.Black rice anthocyanin,ginkgetin,luteolin and chlorogenic acid had different degrees of inhibition on the production of the three furan substances.The best inhibition effect on 2-F was black rice anthocyanin(0.4g/kg),with the inhibition rate of 79.9%.Luteolin(0.4g/kg)showed the best inhibitory effect on furan,with the inhibition rate of 87.5%.Luteolin(0.4g/kg)showed the best inhibitory effect on 5-HMF,with the inhibition rate of 82.6%.