| Furan is a volatile lipotropy colorless aromatic smell cyclic ether, which widely exists in the common thermally processed foods such as:roasted coffee, breads, all kinds of heated foods and infant foods, etc. In 1995, the international cancer research organization (IRAQ classified furan as "2B" carcinogen. The United States food and drug administration(FDA) published in May 2004 a survey of furan incanned and jarred foods that undergo heat treatment; On the basis of FDA and otherdata available, the European food safety authority (EFSA) also reported similar results from 11 kinds of foods. With the constant improvement of the people for food safety consciousness, the research of food safety especially on infants and young children’s food and furan formation mechanism in baby food became more and more important. According to the baby food tuna mud composition and processing conditions, this paper built fish oil-amino acid binary model system and studied the formation of furan content in the system, explored the influence of pH, temperature, amino acid content and other factors in the model system’s furan formation. This topic was designed to provide a certain theoretical basis for the research of the prevention and control of furan formation in thermally processed foods, meanwhile to provide methods to the research of other hazards in foods.This experiment by using high performance liquid chromatography (HPLC) and gas chromatography (GC) respectively detected the content of fatty acids, amino acids and monosaccharide in tuna mud.14 kinds of amino acids were detected:phenylalanine (39.17mg/g), methionine (3.51mg/g), leucine (2.81mg/g), lysine (1.32mg/g), isoleucine (1.06mg/g), other amino acids content was less than 1.00mg/g:threonine (0.88mg/g), glycine (0.84mg/g), alanine (0.72mg/g), glutamic acid (0.68mg/g), valine (0.51mg/g), serine (0.39mg/g), cysteine (0.30mg/g), proline (0.15mg/g) and aspartic acid (0.15mg/g). The total free amino acid content was 52.50mg/g. Two free sugar were checked:glucose (3.18μg/g) and fructose (25.16μg/g) which total free sugar content about was 28μg/g.22 kinds of free fatty acid were detected, all of which docosahexaenoic acid (DHA,12.86mg/g), palmitic acid (16 carbonic acid,4.85mg/g),18 carbon olefine acid (oleic acid,4.81 mg/g),18 carbonate (stearic acid,4.74mg/g), eicosapentaenoic acid (EPA,1.55mg/g) and arachidonic acid (1.16mg/g). Total content of free fatty acids was about 33.50 mg/g.Based on the above composition determination of tuna meat, we chose three kinds of amino acids those content was higher in the tuna:phenylalanine, leucine, lysine, serine which had made clear that can separately generatefuran and cysteine with reducibility, a total of five kinds of amino acids to build the fish oil-amino acids model system. For each fish oil-amino acids model system, we studied amino acid concentration, pH value, iron ion and other factors’ influence in model’s furan content, system status and volatile components. The results showed that the influence of pH value and amino acid concentration in all kinds of fish oil-amino acidmodel system was very significant. And iron ions in addition to the pH= 7.00 with cysteine form mercaptide affected the generation of the furan in the model system, in the other model systems had no significant impact on the formation of furan. Model system’s zeta potential absolute value was too small to establish the connection with furan generation. Particle size of the system became smaller with the increase of pH value, explained furan content increased with the increase of pH valuefrom the perspective of system state. The volatile components in samples were mainly fatty acid esterandaldehyde compounds; 2-butenal(E) as the direct precursor of furan, its residues had a direct impact on the formation of furan reaction, two kinds of furan derivatives were reflects the degree of fatty acids of rancidity. |
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