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1、现代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.10绿原酸对糖酸反应体系中5-羟甲基糠醛形成的影响吴泰钢,黄才欢,白卫滨,邱瑞霞,刘柳,张振华,欧仕益(暨南大学食品科学与工程系,广东广州510632)摘要:根据李子果实成分和干制温度条件,设置果糖、柠檬酸-柠檬酸钠缓冲液反应体系,探讨不同浓度绿原酸在不同pH环境下对5-羟甲基糠醛(HMF)及其中间产物3-脱氧奥苏糖(3-DG)形成的影响。结果表明,绿原酸影响HMF和3-DG形成,且受pH的影响。当pH为2.80、3.70时,添加绿
2、原酸抑制HMF和3-DG的形成,pH越低,抑制率越高。当pH为4.70、5.70时,添加绿原酸显著促进HMF的形成,pH越高,促进率越高,产生的3-DG越多,但在同一pH下绿原酸对3-DG的促进作用不显著。当pH为6.0时,高剂量(42μmol/mL)的绿原酸显著增加HMF的形成速率,在90℃下反应48h后,HMF的产生量增加了1.14倍。可以得出结论:在低pH值下,果糖倾向通过果糖呋喃阳离子途径形成HMF,绿原酸的作用机理可能是抑制3-DG的形成而降低HMF含量;在高pH值下,果糖主要通过3-DG途径生成HMF,绿原酸的作用机理可
3、能是促进3-DG转化为HMF而提高HMF含量。关键词:果糖;绿原酸;5-羟甲基糠醛;3-脱氧奥苏糖文章篇号:1673-9078(2014)10-74-79DOI:10.13982/j.mfst.1673-9078.2014.10.014EffectofChlorogenicAcidonFormationof5-HydroxymethylfurfuralinFructose-acidReactionSystemsWUTai-gang,HUANGCai-huan,BAIWei-bin,QIURui-xia,LIULiu,ZHANGZhe
4、n-hua,OUShi-yi(DepartmentofFoodScienceandEngineering,JinanUniversity,Guangzhou510632,China)Abstract:Inthisstudy,areactionsystemconsistingoffructose,citricacid,andsodiumcitratebuffersolutionwasdevelopedtoinvestigatetheeffectofchlorogenicacidontheformationof5-hydroxymeth
5、ylfurfural(HMF)andtheintermediateproduct3-deoxyglucosulose(3-DG)underdifferentpHenvironments,tomimicdryingofplumfruitunderhightemperatureconditions.TheresultsshowedthatchlorogenicacidcouldinfluencetheformationofHMFand3-DG,whichwasalsoaffectedbypHconditions.AtpHvaluesof
6、2.80and3.70,theadditionofchlorogenicacidinhibitedtheformationofHMFand3-DG;thelowerthepHvalue,thehighertheinhibitionrate.AtpHvaluesof4.70and5.70,theadditionofchlorogenicacidsignificantlypromotedtheformationofHMF;withincreasingpH,anincreasedproductionofHMFaswellas3-DGwas
7、observed.However,atthesamepH,chlorogenicaciddidnothaveasignificantpromotingeffectontheformationof3-DG.AtpH6.0,ahighdose(42mol/mL)ofchlorogenicacidcouldsignificantlyincreasetherateofHMFformation.Whenthereactionwascarriedoutat90℃for48h,HMFyieldwasincreasedby1.14-fold.Th
8、us,atlowerpH,fructosetendedtoformHMFviathefructofuranosylcationpathwayandchlorogenicacidcouldinhibittheformationof3-D