不同贮存条件下UHT咖啡牛奶中糠醛类化合物含量变化研究

Study on the Changes of Furfural Compounds in UHT Coffee Milk under Different Storage Conditions

咖啡奶是一种牛奶与咖啡结合的乳制品,其品质易受热加工强度、贮存温度和贮存时间的影响。糠醛是美拉德反应中的不良副产物,会在热处理或储存过程中形成,其含量与乳制品热加工程度和贮存条件密切相关。本文选择高效液相色谱法测定超高温灭菌咖啡奶中糠醛类化合物的含量,进而研究该咖啡奶中糠醛类物质在不同贮存条件下的含量变化。结果表明,咖啡牛奶中5-羟甲基糠醛为含量最高的糠醛类物质,2-糠醛次之,2-呋喃甲基酮与5-甲基糠醛未检出。影响因素试验中,咖啡牛奶中5-羟甲基糠醛与2-糠醛含量受温度条件影响显著;5-羟甲基糠醛含量受湿度条件影响较小。加速保存条件下,咖啡奶中5-羟甲基糠醛含量呈明显下降趋势,2-糠醛的含量呈上升趋势。

Coffee milk is a kind of dairy product which combines milk and coffee.Its quality can be affected by heat processing strength,storage temperature and storage time.Furfurals,undesirable compounds derived from the Maillard reaction,are formed during the thermal process or storage.Their contents are closely related to the degree of heat processing and storage conditions of dairy products.In this paper,the contents of furfural compounds in ultra-high temperature sterilized coffee milk were determined by high performance liquid chromatography,and then the contents changes of furfural compounds in the coffee milk were studied under different storage conditions.The results showed that 5-hydroxymethyl-2-furaldehyde was the principal furfural compound among coffee milk,followed by 2-furaldehyde,neither2-furyl-methylketone nor 5-methyl-2-furaldehyde was detected.In the experiment of influencing factors,the contents of 5-hydroxymethyl-2-furaldehyde and 2-furaldehyde in coffee milk were significantly affected by temperature,while the contents of 5-hydroxymethyl-2-furaldehyde were less affected by humidity.Under accelerated storage conditions,the content of 5-hydroxymethyl-2-furaldehyde in coffee milk?decreased significantly with time,while 2-furaldehyde increased over time.