The Study Of 5-HMF And Its Control Technology In A Cantonese Moon Cake System

5-hydroxymethylfurfural(HMF)is a kind of Neo-formed contaminants(NFCs)exhibiting possible harmful effects to humans.And it is mainly formed through Maillard Reaction occurring in bread and bakery products.In order to reduce the content of 5-HMF in the cantonese moon cake and improve the quality of the moon cake,a 5-HMF detection method for baking foods has been established and the formation and variation of 5-HMF during processing and storage was investigated.On this basis,the effects of syrup composition,baking conditions and pH on the formation of 5-HMF and mooncakes' quality were investigated too.The main results of this research were summarized as follows:(1)The applicability of SPE-HPLC method to determine the content of 5 HMF in moon cake was verified.AGELA Cleanert PCX solid phase extraction column was used to enrich and purify 5-HMF in the sample and then the eluent was detected by liquid chromatography(HPLC).The chromatographic conditions were as follows: the mobile phase was methanol and water(90/10,v/v)with isometric elution.The flow rate was 0.60 mL/min,and the detection wavelength was 284 nm.Under this detection condition,the 5-HMF peak type is the beast,no interference,and the linear regression equation was Y= 220.53 X-1.2174(R2= 0.9999).The peak areas had a good linear relationship in the range of 0.01~12.00 mg/L.The recoveries at three levels of high,medium and low were 89.89%,85.30% and 87.3%,respectively.The relative standard deviations ranged from 1.02%-5.70%.The experimental results show that this optimized method has good reproducibility and stability,suitable for various kinds of baked foods.It was also found that the content of 5-HMF was higher in the moon cake,between 47 mg/kg~50.4 and mg/kg,while the content of the ice skin moon cake was about 29.6 mg/kg,and the 5-HMF content of the single component food,like almond cake and cookie,was 0.45 mg/kg~9.47 mg/kg.(2)The content of 5-HMF in the moon cake during each phase production and storage was tracted.It was found that the 5-HMF in the dough of the moon cake was about 42.64 mg/kg.After baking the content was reduced in the first 10 min to 33.31 mk/kg.Ten minutes later,5-HMF began to grow,while 10~20 min grew slower,and 20~25 min increased faster.The 5-HMF content of red bean stuffing moon cake is as high as 54.23 mg/ kg in crust,which is more than 9 times that in fillings(6.18 mg/ kg).Meanwhile,the study also found that,5-HMF gradually migrated from the crust to inner fillings during storage.The gap between them gradually narrowed and tended to be equal.Furthermore,the total amount of 5-HMF was decreased.(3)Baking temperature,syrup and pH has important influence on the production of 5-HMF and the quality of moon cake.The 5-HMF content increased with the increase of baking temperature(190/120 ?,200/130 ?,210/140 ?,220/150 ?,230/160 ?).When the temperature is below 210/140 ?,the growth trend is slower.And it increase quickly on the contrary.What is more,with the increase of temperature,the sensory quality of the moon cake increased first and then decreased.The 210/140 ? and 220/150 ? moon cake was more popular by consumers because of their higher quality and beautiful lustre.Compared with glucose syrup,the content in conversion syrup moon cake is more higher.As the proportion of conversion syrup increased(0%,33.3%,50%,66.6%,100%),the 5-HMF content in the moon cake increased linearly.33.3% and 0% syrup moon cakes are dominant in color,taste,oil control and softness.Therefore,33.3% sugar syrup moon cakes can achieve low harm and high quality coexistence of moon cakes.While,with the increase of Alkaline water(0%,0.5%,1%,2%,5%),the pH value of dough increased,and the content of 5-HMF decreased.Adding 0%~2.0% alkaline water,the content of 5-HMF decreased rapidly.When adding 2%~5.0% alkaline water,the content of 5-HMF decreased slowly.It significantly affects the color and taste of the moon cake.With the addition of the alkaline water,the color and lustre of the moon cake becomes darkened and yellowed,and the hardness and stickability become lower;if the alkaline water content of the moon cake is too low and the color is whitening;however,to the con trary,the excessive water worsened the taste of moon cake.Considering,taking 2% is the best way to do it.Finally,through the orthogonal experimental design,the best scheme,30% grape syrup/ 2.5% water of soap and 205/135?,can not only guarantee the quality of the moon cake's color and fragrance,but also reduce the content of 5-HMF.