Study On The Formation Of Acrylmide And 5-Hydroxymethylfurfural In Chinese Doughnut Samples

Acrylamide and 5-hydroxymethyl furfural (5-HMF) produced during the the heat-treatment of foods which as potentially harmful products and widespread in fried, baked, grilled foods. Therefore, it is very important to find out a detection method and research them produce rates.The experimental set up a simultaneous detection of acrylamide and 5-hydroxymethyl furfural with solid phase extraction-HPLC method in thermally processed foods. Also investigated the actual production process changes in Chinese doughnut samples of flour type, concentration and type of sugar, frying temperature and frying time, and several other conditions factors, the formation law of acrylamide and 5-hydroxymethyl furfural.An analytical method for simultaneous detection of acrylamide and 5-hydroxymethylfurfural based on simple co-extraction and purification was developed and successfully applied in thermally processed foods. The homogenized samples were extracted with methanol, precipitated with Carrez I and II solutions, and purified with Waters Oasis HLB solid-phase extraction cartridge. The purified sample extraction was analyzed by liquid chromatography equipped with diode array detector for quantitation. The chromatographic separation was performed on HYPERSIL ODS C18 column using the isocratic mixture of 5%　acetonitrile of water at flow rate of 0.6 mL/min at 40℃. The detection wavelength set up at 210 nm and 284 nm for acrylamide and 5-HMF, respectively. Linear concentration range was found to be 0.025～5.00 mg/L with linear correlation coefficients greater than 0.9999. The limits of detection(LOD, S/N>3) and the limit of quantiation(LOD, S/N>10) of acrylamide and 5-HMF were 0.0069 mg/L and 0.0047 mg/L,0.0209 mg/L and 0.01412 mg/L, respectively. The recoveries of acrylamide and 5-HMF from biscuits, breads, Chinese doughnut, breakfast cereals and milk-based baby food samples achieved to 88.84～96.70% and 85.68～96.17% with RSD at 0.69～ 4.10% and 0.88%～3.40%,respectively. Recovery study proved the good repeatability and accuracy of the established method, which is feasible method for rapid simultaneous detection of acrylamide and 5-HMF in thermally processed foods.Chinese doughnut samples were studied by the type and concentration of sugar in the recipe chinese doughnut samples and different processes that frying temperature and frying time on acrylamide and 5-HMF generated effects. The results showed that when chinese doughnut samples added sucrose, maltose, maltitol and fructose syrup four different sugars, acrylamide and 5-HMF generation size are:sucrose samples> maltose samples> maltitol samples> fructose syrup samples. Fixed types of sugar, add sugar to change the content of acrylamide and 5-HMF generation with increasing sugar concentration with varying degrees of growth. Changing the frying temperature and frying time, post under the conditions at 140℃,160℃ and 180℃ three temperatures, with frying temperature increases, the amount of acrylamide and generate 5-HMF increased significantly (P<0.05). At the same temperature, when the frying time was prolonged, acrylamide and generate the amount of 5-HMF with the increase, and there was a significant (P<0.05).