| This study was funded by China postdoctoral special projects (201104527) andthe national11th five-year plan of science and technology support program(2009BADB9B07).Acrylamide is a typical chemical materials for manufacturing plastic, the worldhealth organization jointly the expert committee for food additives in food and the UNfood and agriculture organization have assessed the risk of acrylamide in food, theresults show that the neurotoxicity of acrylamide is the most remarkable feature, andthe second is hereditary toxicity and reproductive development toxicity, theinternational agency for research on cancer has regarded it as the second carcinogens.5-hydroxymethyl-2-furfural (HMF; CAS No.67-40-0) is a typical compound formedduring the advanced step in the Maillard reaction. Some studies have shown that HMFis cytotoxic at high concentrations, irritating to eyes, upper respiratory tract, skin, andmucous membranes. HMF is absent in raw and fresh food, but its concentration tendsto rise as a result of heating processes, and its concentration is a useful tool to studybrowning reaction extension and final quality.Some conclusions have been got as follows:(1) An UHPLC method was developed with the aid of an experimental design torapidly optimize the analysis time and determination HMF levels in differentcategories of samples. Satisfactory results, such as precision, linearity, and accuracywere obtained, which assure that the determining method was suitable for this purpose.HMF was existed in most kinds of foods and high concenteations in selected sampleswere409.6and409.9mg kg1on average in preserved fruits and coffee. The dailyintake of HMF was from rice products and flour products; Chinese population wasestimated to be0.12mg kg1body weight day1.(2) The formation of AA was studied at frying conditions with different timeand temperature in fried potato chips. The concentration of AA increased with the time prolonged and the temperature increased. PV, PAV, MG and MCtook part in theprocess of AA formation. The values of PV and MG mainly affected the formation ofAA. The value of PAV was the secondary factor and the MC affected the AAformation slightly.This prediction model could be used as a tool to evaluate theconcentrations of AA in potato slices, and the model was as following:AA=-0.200-0.001×MC+0.330×PV+0.074×PAV+0.103×MG.(p<0.05). Thepredictive values and the actual values of AA have a good relationship (R2=0.88).(3) In the fat-rich simulation system, the concentration of AA increased with thefried time prolonged and the temperature increased. AA concentration in bean oil washigher than the concentration in olive and palm oil. The AA formation was related toPV, PAV and CGV. PV has an important impact on the formation of AA but PAVand CGV only impact slightly.(4) MG, glyoxal and butanedione were added into the Glu/Asn system to studythe impact of oil oxidation products on the formation of HMF. MG has an importantimpact on the HMF formation and the other two products only have a slight impact. Itcould be concluded that oil oxidation products played an important role in theformation of HMF.The results showed that oil oxidation would impact the food hazards AA andHMF formation. The kind of frying oil would be considered during the food process.A correct choice would decrease the formation of food hazards efficiently. |
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