Study On Influencing Factors And Inhibition Effect Of Tea Polyphenols On Furan Formation In Maillard System

Furan has been classified as a probable human carcinogen in the group of 2B by the International Agency for Research on Cancer(IARC). Therefore, it is vital to monitor and control the production of furan in food during the heat processing. In this study, furan was detected by the optimized method of headspace gas chromatography. The glucose-alanine model was chosen from maillard model systems for further studies. The effects of heating conditions as well as the influence of tea polyphenols on furan had been studied. The results are as follows:(1) Development of analysis method for the detection of furan50 °C and 30 min were chosen as equilibrium temperature and equilibrium time, respectively. A rapid and reliable headspace gas chromatography method with hydrogen flame ionization detector(FID) was developed to determine furan in food, the limit of detection was 0.5 mg L-1.(2) The effects of precursors and heating conditions on furan formation in maillard model systemsBy comparing different precursors of furan formation, we can find that furan contents were obvious different in maillard model systems, and the highest content of furan was obtained in the glucose-alanine model. The effects of substrate ratio, heating temperature and heating time on furan formation had been determined through the single factor experiments and response surface methodology in the glucose-alanine model. Various experimental conditions were optimized and the results were showed as follows: the molar ratio of glucose and alanine was 0.83:1.00, heating temperature was 151°C, and heating time was 41 min. The predicted value of furan content was44.5 mg L-1 and the actual value was 44.5 mg L-1 with the error of 1.1 %.(3) Effects of tea polyphenols on furan inhibition in glucose-alanine modelThe results showed that additive amount of tea polyphenols, heating temperature and heating time had significant impacts on furan formation in glucose-alanine model. Under the same condition, furan content gradually decreased with the increasing of tea polyphenols, it was mainly resulted from that tea polyphenols can directly combine with C2, C3, C4 sugar fragments, which could restrain maillard reaction. The inhibition rate of tea polyphenols on furan in glucose-alanine model was closely related to the heating temperature and heating time, as a result of two competitive reactions possibly.(4) The effects of tea polyphenols on furan formation and aroma component of coffee in canned coffee model systemsTea polyphenols had an obvious effect on inhibiting furan formation in canned coffee model, and the greater the tea polyphenols addition, the stronger the inhibition. Also tea polyphenols inhibited the formation of mainly volatile aroma component in canned coffee model systems.