奶糖中内源性甲醛关键形成物质的初步研究

Preliminary study on key factor for formation of endogenous formaldehyde in toffee

针对奶糖出口过程中检测出甲醛的问题,为了探究奶糖内源性甲醛的来源,采用HPLC技术分析了奶糖甲醛本底调查及甲醛关键形成物质。结果显示,18种市售糖果中均检测出甲醛,其中奶糖的甲醛含量较高。在60～120℃高温条件下,随着处理时间延长,奶糖中甲醛有明显增加趋势,并且甲醛的生成具有一定的温度依赖性。120℃作用下奶糖原料中的奶粉和炼乳甲醛含量增加40%以上,而蔗糖无显著变化。10种市售奶粉高温处理下甲醛生成显著,全脂和脱脂奶粉甲醛生成无明显差异,且奶粉中高温甲醛消长趋势与奶糖基本相似。可见,奶糖主要原料奶制品是其加工过程中甲醛形成的关键物质。

As to the formaldehyde （FA）problems in export toffee, the content and source of FA was analyzed by high-performance liquid chromatography（ HPLC）.The results showed that FA was detected in ]8 kinds of candies with the highest content in toffees.The production of FA increased significantly with the heating time duration from 60℃ to 120℃ in toffees,with temperature dependent.The FA was increased above 40% in the milk powder and condensed milk,whereas no significant change was found in sugar.At 120℃,the FA formed significantly in 10 kinds of milk powders,while no difference was found between the skimmed milk powder and whole milk powder.The change trend of FA in milk powder was similar to toffee at high temperature. Thus, it was concluded that milk product was the key of FA formation in toffees process.