Abstract：Abstract: This experiment aims to simulate the Maillard reaction process by establishing a Suc-Asn reaction system to investigate the effect of xanthan gum on the formation of 5-hydroxymethylfurfural in the system. The content of 5-hydroxymethylfurfural in Suc-Asn reaction system was determined by high performance liquid chromatography, the browning degree were determined by spectrophotometry. The effects of xanthan gum concentration, reaction time, reaction temperature and pH value on the production, browning degree and content of 5-hydroxymethylfurfural in Suc-Asn reaction system were systematically studied by single factor and orthogonal experiments. The optimal reaction conditions were 12 min reaction time, 160℃ reaction temperature, 0.1% xanthan gum solution concentration and pH value of 7. The reaction yielded the lowest 5-hydroxymethylfurfural content. 5-hydroxymethylfurfural has potential hidden danger. This test aims to provide more evidence for inhibiting the formation of 5-hydroxymethylfurfural in food systems.
Key words: 5-hydroxymethylfurfural; xanthan gum; browning degree; Maillard reaction
引用本文:
叶 倩，徐 宁，郭红英，秦 丹，谭兴和，王 锋，王仁才. 黄原胶对Suc-Asn反应体系中5-羟甲基糠醛形成的影响[J]. 激光生物学报, 2020, 29(5): 461-468.
YE Qian, XU Ning, GUO Hongying, QIN Dan, TAN Xinghe, WANG Feng,WANG Rencai. Effect of Xanthan Gum on the Formation of 5-hydroxymethylfurfural in Suc-Asn Reaction System. journal1, 2020, 29(5): 461-468.
