食品中5-羟甲基糠醛的形成与控制

Formation and mitigation of 5-hydroxymethylfurfural in foods

中文关键词:  5-羟甲基糠醛  形成机制  控制措施

英文关键词:5-hydroxymethylfurfural  formation mechanism  mitigation

中文摘要:

      5-羟甲基糠醛(5-hydroxymethylfurfural, HMF)是食品热加工和贮藏过程中产生的内源性污染物, 主要通过美拉德反应和己糖在酸性条件下脱水产生, 其形成过程受反应底物种类、加热温度、反应体系pH、水分活度及金属离子等影响。HMF具有一定神经毒性、遗传毒性; 摄入后在磺基转移酶作用下可转化为具有致癌毒性的羟甲基糠醛次硫酸, 因而近年来HMF受到了国内外的广泛关注。本文综述了HMF形成的途径、影响因素和控制措施。

英文摘要:

      5-hydroxymethylfurfural is a neo-formed contaminant in foods during heating or preservation processes, which is formed through the Maillard reaction or dehydration of sugars under acidic conditions. Its formation is influenced by the varieties of reactants, temperature, pH, water activity and metal cations. Since it shows neurotoxicity, genotoxicity, and can be transformed to carcinogenic compounds, 5-sulphoxymethylfurfural by sulphotransferase, it has attracted worldwide attention in recent years. This article reviewed the formation influencing factors and mitigation methods of HMF.