加工条件对亚油酸氧化形成呋喃的影响

Effect of Processing Conditions on the Formation of Furan of Linoleic Acid Oxidation

呋喃是2B级致癌物(可能使人类致癌),主要形成于食品热加工过程,多不饱和脂肪酸(PUFAs)氧化是形成呋喃的重要途径,然而PUFAs形成呋喃的研究尚处于起步阶段。本研究选用亚油酸为代表性脂肪酸,采用顶空进样-气相色谱-质谱联用法(HS-GC-MS)探究加工条件(温度、时间、pH值、含水量、金属离子、多酚)对亚油酸氧化形成呋喃的影响。结果表明,随着加热温度的升高和加热时间的延长,呋喃含量呈现增长趋势。随着水分添加量的增加(0~100μL),促进效果呈先上升后降低最后趋于稳定的规律。添加Cu^(+)、Cu^(2+)和Fe^(3+)等变价金属离子可显著促进亚油酸氧化形成呋喃(P<0.05),而加入K^(+)、Na^(+)和Ca^(2+)等金属离子对呋喃的形成没有显著影响。与中性条件相比,酸性条件对呋喃形成没有显著影响,而碱性条件可显著抑制呋喃的形成(P<0.05),抑制率达56.64%。此外,添加多酚类物质,如表儿茶素没食子酸酯(ECG)、杨梅素、奎宁酸、对香豆酸、绿原酸可显著抑制呋喃的形成(P<0.05),其中杨梅素抑制效果最好,抑制率最高可达55.54%。本研究结果可为脂质热加工过程中呋喃的调控提供一定的理论参考。

Furan is a class 2B carcinogen that may cause human cancer.It is mainly formed during the thermal processing of food.The oxidation of polyunsaturated fatty acids(PUFAs)is an important way to form furan.However,the research on the formation of furan from PUFAs is still in its infancy.Therefore,linoleic acid was selected as a representative fatty acid in present study.The effects of processing conditions(temperature,time,pH,water contents,metal ions,polyphenol)on the formation of furan of linoleic acid oxidation were preliminarily investigated by headspace injection-gas chromatography-mass spectrometry(HS-GC-MS).The results showed that furan content increased with the increase of heating temperature and time.The addition of water significantly promoted the formation of furan,and with the increase of water content(0-100μL),the promoting effect increased first,then decreased and finally become stable.The addition of metal ions such as Cu^(+),Cu^(2+)and Fe^(3+)significantly promoted the formation of furan(P<0.05),while the addition of K^(+),Na^(+)and Ca^(2+)has no significant effect on the formation of furan.Compared with neutral conditions,acidic conditions had no significant effect on the formation of furan,while alkaline conditions significantly inhibited the formation of furan(P<0.05),with an inhibition rate of 56.64%.In addition,the addition of polyphenols,such as epicatechin gallate(ECG),myricetin,quinic acid,p-coumaric acid,and chlorogenic acid,significantly inhibited the formation of furan(P<0.05).Among them,myricetin had the best inhibitory effect,and the inhibition rate was up to 55.54%.The results of this study can provide a theoretical reference for the regulation of furan during lipid thermal processing.