| Furan is a small, colourless, lipophilic, heterocyclic organic compuond, and with high volatility (boiling point of31.4℃). It is categorised as "possibly carcinogenic to humans"(group2B) by the International Agency for Research on Cancer (IARC). Furan exist in various heated foods that undergo thermal process, especially in infant and baby food. This paper studied the effect of processing conditions and ingredient on the furan formation from amino acid-sugar model system by simulate Tuna mud, one kind of baby food, and studied the kinetics mechanism of furan formation from glycine-lactose, which to provide a theoretical basis for control and reduce furan levels in infant and baby food.Determined15kinds of free amino acids by HPLC:Aspartic (0.32μmol/g), Glutamic (0.78μmol/g), Serine (0.98μmol/g), Arginine (0.25μmol/g), Glycine (1.02μmol/g), Threonine (0.30μmol/g), Proline (0.36μmol/g), Alanine (1.47μmol/g), Valine(0.36μmol/g), Methionine (0.25μmol/g), Cysteine (0.58μmol/g), Isoleucine (0.17μmol/g), Leucine (0.28μmol/g), Phenyalanine (1.55μmol/g), Lysine (0.32μmol/g).Determined4kinds of water soluble sugars by HPLC:Fructose (5.91μmol/g), Glucose (7.52μmol/g), Sucrose (12.20μmol/g), Lactose (24.70μmol/g).Established8model systems, that is aspartic-lactos, glucine-lactose, alanine-lactose, serine-lactose, aspartic-sucrose, glucine-sucrose, alanine-sucrose, serine-sucrose. Determined the effect of heating time, heating temperature, pH, buffer composition, martix on furan formation from thoes8model systems. The results showed that main effects have similar results, that is furan levels at120℃,45min, pH6was higher than100℃,20min, pH4respectively, water solution state and Na-phosphate buffer can increase furan formation than WC starch-based state and NaCl solution respectively.Explore the kinetics of glycine-lactose and fitted the kinetics equation. Obtained kinetics equation by nonliner kinetics fitting, namely Gauss Amp equation, which can be ued to forecastfuran levels. |
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