5-羟甲基糠醛在食品中的变化及其安全性研究进展

Research progress in changes of 5-hydroxymethylfurfural in food and its safety

中文关键词:  5-羟甲基糠醛  安全性  理化性质

英文关键词:5-hydroxymethylfurfural  security  physicochemical property

中文摘要:

      5-羟甲基糠醛(5-hydroxymethylfurfural, 5-HMF)又称5-羟甲基-2-糠醛, 是一种呋喃类化合物, 与焦糖化反应、美拉德反应密切相关, 化学性质较为活泼。5-HMF广泛存在于乳制品、焦糖化食品中, 对食品的颜色和风味有一定的影响, 可作为反映食品新鲜及褐变程度的指示物。5-HMF在体外和体内通过磺基转移酶(sulfotransferase, SULT)会转化为5-磺氧基甲基糠醛(5-sulfooxymethylfurfural, 5-SMF), 对皮肤黏膜、眼睛等产生刺激, 还会损伤人体的骨骼肌、肾脏等器官。但随着深入研究, 5-HMF的抗氧化性、抗菌性等生物活性也逐渐被人们所发现。根据5-HMF目前在食品中的研究现状, 其通用脱除和检测手段较少, 本文综述了5-HMF的产生过程及理化性质, 阐述了5-HMF的生物活性以及在食品中的应用, 以期为改善含5-HMF食品的品质、探索5-HMF的通用检测及弱化方法奠定理论基础。

英文摘要:

      5-hydroxymethylfurfural (5-HMF), also known as 5-hydroxymethyl-2-furfural, is a furan compound, which is closely related to caramelization and Maillard reaction, and has relatively active chemical properties. 5-HMF widely exists in dairy products and caramelized foods, which has a certain influence on the color and flavor of food, and can be used as an indicator to reflect the freshness and browning degree of food. 5-HMF can be converted into 5-sulfooxymethylfurfural (5-SMF) by sulfotransferase (SULT) in vitro and in vivo, which can stimulate skin mucosa, eyes and damage skeletal muscle, kidney and other organs of human body. But with the further study, 5-HMF’s antioxidant, antibacterial and other biological activities have been gradually discovered. According to the current research status of 5-HMF in food, there are few common methods for its removal and detection. This paper reviewed the production process and physicochemical properties of 5-HMF, and described the biological activity and application of 5-HMF in food, in order to improve the quality of food containing 5-HMF, explore 5-HMF general detection and weakening methods to lay a theoretical foundation.