摘要
5-羟甲基糠醛来源于食品的热处理加工过程,分游离型和结合型两种。通过对Amadori产物水解和还原糖异构化可获得该化合物,它可作为一种评估食品中蛋白质发生质量损伤程度的有效标志物。采用三氯乙酸沉淀法对婴幼儿配方食品进行蛋白质沉淀,通过对获得的Amadori产物酸水解,最终测定发生于美拉德反应过程中的羟甲基糠醛含量。结果表明:Amadori产物水解的最优条件为:草酸浓度1.07 mol/L;22.22 mL草酸/g蛋白质;水解240 min。该方法的检出限为0.045μg/mL,变异系数为7.9%,回收率为92.2%。通过对市售样品分析发现,蛋白质质量热损伤程度不同的乳制品中B-HMF差别较显著。
5-（Hydromethyl）-2-furfuraldehyde is formed upon heat treatment of milk, via its Amadori product, as well as by isomerization and degradation of sugars. In this paper, trichloroacetic acid be useed for the precipitation of protein, discard the supematant to remove sugar and lessed the influence of the hydrolysis of Amadori hydrolysis product, ultimately determine the content of HMF. The results show that： the optimal conditions for the hydrolysis Amadori product was： each g protein use 22.22 mL 1.07 mol/L of oxalic acid hydrolysis 240 rain. This method for the detection limit was 0.045 mg/mL, the variation coefficient was 7,9%, and the recovery rate is 92.2%. Analysis of available commercially samples found that ; B-HMF was significant difference between dairy protein quality of different thermal damage degrees.
出处
《中国乳品工业》
CAS
北大核心
2013年第7期51-54,共4页
China Dairy Industry
基金
国家863计划项目(2010AA023005)
质检公益性科研专项(201210016、200910222)支持
