烘焙食品中羟甲基糠醛的形成及抑制措施研究进展

Research progress on the formation and inhibition measures of 5-hydroxymethylfurfural in baking foods

中文关键词:  烘焙食品  羟甲基糠醛  抑制措施  反应机制

英文关键词:baking foods  5-hydroxymethylfurfural  inhibition measures  reaction mechanism

中文摘要:

      随着人们消费能力和消费水平的不断提高, 烘焙食品以其营养丰富、美味可口、时尚、易于携带等特点深受广大消费者的喜爱。烘焙食品通常需要通过高温干热的烘焙方式使面团脱水变干变硬, 进而发生淀粉糊化、蛋白质变性等化学变化, 最终可形成美味可口的面包、蛋糕等。但这类食品在烘焙过程中会形成大量的羟甲基糠醛(5-hydroxymethylfurfural, HMF)等污染物, 当含量超过标准时就会对人体造成伤害。高浓度的HMF有细胞毒性、诱变毒性、基因毒性等, 对人体有潜在的健康风险。如何控制烘焙食品中HMF等污染物的形成成为食品行业的焦点。本文阐述了烘焙食品中HMF的来源、HMF的毒副作用, 并从改良原料中前体物质的种类、优化烘焙工艺、添加抑制剂这3个方面着手, 总结了近年来烘焙食品中HMF的抑制措施, 以期为烘焙食品工业化生产中HMF的控制提供理论参考。

英文摘要:

      With the continuous improvement of people’s consumption capacity and consumption level, baking foods are deeply loved by consumers for their rich nutrition, great taste, fashion, easy to carry and other characteristics. Baking foods often need to dehydrate the dough through high temperature and dry hot baking to dry and harden, and then chemical changes such as starch gelatinization and protein denaturation occur, and the result is delicious bread, cakes, etc. However, this kind of food would form large amounts of 5-hydroxymethylfurfural (HMF) and other pollutants during the baking process. When the content of HMF exceeded a certain limit, it would cause harm to the human body. High concentration of HMF is cytotoxic, mutagenic, genotoxic, etc., and has potential health risk to humans. How to control the formation of contaminants such as HMF in baking foods has become the focus of the food industry. This article reviewed the sources of HMF in baking foods and the toxicity of HMF, summarized the inhibition measures of HMF in baking foods in recent years from 3 aspects of improving the types of precursors in raw materials, optimizing the baking process, and adding inhibitors, to provide theoretical reference for the control of HMF in the industrial production of baking foods.