绿原酸对果汁加热过程中5-羟甲基糠醛形成的影响

Effect of chlorogenic acid on the formation of 5-hydroxymethylfurfural in fruit juices of heating process

绿原酸是水果中常见的酚酸,而5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)是干制水果中含量较高的食品内源性污染物。将水果中绿原酸的主要组分3-咖啡酰奎尼酸(3-O-caffeoylquinic acid,3-CQA)添加到4种果汁中,在90℃下热处理48 h,以探讨绿原酸对水果热加工中5-HMF形成的影响。结果表明:3-CQA促进5-HMF形成。果汁中3-CQA浓度分别为0.5、5、50 mmol/L时,苹果汁中5-HMF含量分别增加23.5%、60.4%和115.6%;葡萄汁中的5-HMF分别增加5.6%、35.3%和74.5%;桃汁中的5-HMF分别增加12.5%、73.7%和199.8%;橙汁中的5-HMF分别增加22.0%、56.3%和125.0%。同时发现,3-CQA含量随着加热时间的延长而减少,其中35.8%的3-CQA转化为4-咖啡酰奎尼酸、5-咖啡酰奎尼酸、咖啡酸和奎尼酸,这些降解产物都促进5-HMF形成。

Chlorogenic acid is a common phenolic acid existing in fruits, while 5-hydroxymethylfurfural （5- HMF） is a food contaminant occurring at high content in dried fruits. This research investigated the effect of chlorogenic acid on 5-HMF formation during thermal treatment of fruit juices. Four kinds of fruit juices were heated at 90 ℃ for 48 h after adding 3-O-caffeoylquinic acid （3-CQA）, the main component of chlorogenic acid in fruits. Results showed that 3-CQA increased 5-HMF formation in all fruit juices. The amount of 0.5 mmol/L, 5 mmol/L and 50 mmol/L 3-CQA were added into apple juice, grape juice , peach juice and orange juices. The increas of 5-HMF in apple juice was 23.5% , 60.4% and 115.6% respectively and 5.6% , 35.3% and 74.5% in grape juice, 12.5% , 73.7% and 199.8% in peach juice, and 22.0% , 56.3% and 125.0% , in orange juice respectively. The concentration of 3-CQA decreased with heating time. Among the decrease, 35.8% of 3-CQA was converted to 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, caffeic acid and quinic acid which also benefited the formation of 5-HMF.