苹果产品加工过程中进行的热处理极有可能诱导美拉德反应产生糠醛,这引起了毒理学的关注。这项研究旨在阐明用巴氏灭菌和高压处理(HPP)处理的苹果产品中糠醛化合物的形成。同时测定5-羟甲基-2-糠醛(5-HMF)糠醛(F),4-羟基-2,5-二甲基-3(2H)-呋喃酮(HDMF),2-乙酰呋喃(FMC),5-甲基-2-糠醛(MF)使用配备二极管阵列检测器(HPLC-DAD)的高效液相色谱成功开发并验证。苹果清汁巴氏灭菌处理后,所有五种糠醛均呈增加趋势,浑浊的果汁,和泥。5-HMF,F,FMC,在苹果泥的预煮过程中,MF显着增加。而苹果产品经过300MPa和15分钟的高压处理(HPP)处理后,糠醛的形成没有显着变化。基于果糖的变异,热处理后苹果产品中检测到的葡萄糖和蔗糖,表明糖类和热处理对糠醛化合物的形成有很大影响。还分析了具有不同处理的商业果汁样品和经巴氏灭菌处理的水果泥样品。与用HPP处理的果汁相比,在用巴氏灭菌或超高温瞬时灭菌(UHT)处理的果汁样品中检测到五种糠醛的频率更高。在用巴氏灭菌处理的所有水果泥样品中检测到5-HMF和FMC。其次是F,MF,和HDMF,检出率为79.31%,72.41%,51.72%。研究结果可为糠醛化合物的风险评估和人类水果产品的膳食指导提供参考。尤其是婴儿和幼儿。此外,在果汁和果泥生产中,采用300MPa和15min的适度HPP处理将是一种值得的替代加工技术,以减少糠醛化合物的形成。
The thermal treatment carried out in the processing of apple products is very likely to induce Maillard reaction to produce furfurals, which have raised toxicological concerns. This study aimed to elucidate the formation of furfural compounds in apple products treated with
pasteurization and high pressure processing (HPP). The method for simultaneous determination of five furfural compounds including 5-hydroxymethyl-2-furfural (5-HMF), furfural (F), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 2-acetylfuran (FMC), and 5-Methyl-2-furfural (MF) using high performance liquid chromatography equipped with diode array detector (HPLC-DAD) was successfully developed and validated. All five furfurals exhibited an increasing trend after the
pasteurization treatment of apple clear juice, cloudy juice, and puree. 5-HMF, F, FMC, and MF were increased significantly during the precooking of apple puree. Whereas there was no significant change in the furfurals formation after apple products treated with high pressure processing (HPP) with 300 MPa and 15 min. Based on the variation of the fructose, glucose and sucrose detected in apple products after thermal treatment, it revealed that the saccharides and thermal treatment have great effect on the furfural compounds formation. The commercial fruit juice samples with different treatments and fruit puree samples treated with
pasteurization were also analyzed. Five furfurals were detected more frequently in the fruit juice samples treated with
pasteurization or ultra-high temperature instantaneous sterilization (UHT) than those treated with HPP. 5-HMF and FMC were detected in all fruit puree samples treated with
pasteurization, followed by F, MF, and HDMF with the detection rate of 79.31 %, 72.41 %, and 51.72 %. The results could provide a reference for risk assessment of furfural compounds and dietary guidance of fruit products for human, especially for infants and young children. Moreover, moderate HPP treatment with 300 MPa and 15 min would be a worthwhile alternative processing technology in the fruit juice and puree production to reduce the formation of furfural compounds.