储藏时间对UHT乳中美拉德有害物生成的影响
首发时间:2019-02-03
摘要:采用液相色谱及液质联用法定性定量综合考察了常温储藏时间对超高温瞬时(UHT)灭菌乳中美拉德反应初期、中期和晚期8种主要潜在有害物生成的影响,包括糠氨酸、4种糠醛化合物(5-羟甲基糠醛(5-HMF)、糠醛、呋喃基甲基酮(FMC)和甲基糠醛(MF)),及3种主要晚期糖基化终末产物(Nε-羧甲基-L-赖氨酸(CML)、Nε-羧乙基-L-赖氨酸(CEL)和吡咯素(PYR));并同步考察了主要底物赖氨酸的消耗。结果显示,常温储藏期间底物赖氨酸从0.70 mg/mL下降到0.51 mg/mL,呈二次多项式变化规律;糠氨酸呈指数上升至92.90μg/mL;糠醛化合物中FMC含量很低,MF变化不显著,5-HMF先下降后上升,而糠醛下降显著;晚期糖基化终末产物中CML与PYR随储藏时间指数上升,而CEL几乎不变化。本研究结果表明除反应性质活泼的糠醛和5-HMF外,其他有害物大多呈指数上升趋势,暗示超高温加工易诱导美拉德反应有害物生成,且在常温储藏时会进一步加剧累积。因此,UHT加工的长货架期产品就营养素和安全性而言,越新鲜越有利于人体健康。
关键词: UHT灭菌乳 液相色谱 液质联用 美拉德反应有害物 储藏时间
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Effect of storage time on Maillard reaction harmful products in UHT milk
Abstract:Qualitative and quantitative analysis with liquid chromatography and LC/MS methods were employed to study the effects of storage time at steady room temperature on the formation of eight major potential hazards in the early, intermediate and advanced stages of Maillard reaction in UHT sterilized milk, including Furosine, four kinds of furfural compounds (5-hydroxymethylfurfural (5-HMF), furfural, furylmethylketone (FMC) and methylfurfural (MF)), and three kinds of advanced glycation end products ( Nε-carboxymethyl-L-lysine (CML), Nε-carboxyethyl-L-lysine (CEL) and pyrraline (PYR); and the consumption of the major substrate Lysine was determinated simultaneously. The results showed that during the storage time, Lysine decreased from 0.70 mg/mL to 0.51 mg/mL with a quadratic polynomial change; Furosine increased exponentially to 92.90 μg/mL; FMC content was quite low, the change of MF was not significant, 5-HMF decreased first and then increased, while furfural decreased significantly; CML and PYR increased exponentially with storage time, while CEL hardly changed. The results of this study demonstrated that except for the reactive nature of furfural and 5-HMF, most of the other harmful substances showed an exponential upward trend, suggesting that ultra-high temperature processing is easy to induce the formation of harmful substances of Maillard reaction, which will further accumulate at room temperature. Therefore, the UHT processed products of long shelf life is fresher, more beneficial to human health in terms of nutrients and safety.
Keywords: UHT sterilized milk liquid chromatography LC/MS Maillard reaction hadards storage time
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储藏时间对UHT乳中美拉德有害物生成的影响
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