Study Of Furan Detection Methods, Influencing Factors And Suppression Techniques Of Furan Processing

This research was supported by ‘high carbohydrate food thermal processinghazard-AA and furans Control Technology’ of the Faculty of Agriculture of JilinUniversity Research Fund personnel follow-up project funding. This paper establisheda solid phase microextraction and gas chromatography mass spectrometry to detectfuran in191foods; Simulation processing of potato, sweet potato and purple sweetpotato, to inquire into the relationship between the changes in processing conditionsand the formation of furan; The impact of the establishment of the glucose-alaninemodel system to study the heating time and heating temperature on the formation ofthe Maillard reaction of furan. Screening of the inhibitory effect of five naturalbotanical ingredients to simulate the system generated furan. Discussion on theprotective effects of natural botanical ingredients honokiol on furan induced liverinjury in mice. The main results are as follows:1. A detecting method for furan content in the food was established bySPME-GC/MS. The former process was simplified and d4-furan as an internalstandard. Using HP-5ms quartz capillary column separated by GC/MS, then using theSIM model for mass scan. The results show that, furan good linearity in the range of5~500ng, the R2was0.998; LOD was0.59ng/g, LOQ was1.11ng/g；The spikedrecovery rate in the liquid, semi-solid, solid samples were respectively98.37%,93.25%and104.69%; RSD was less than5%. Using this method detected furancontent in12kinds (total of191) of heat processed food in northeast China. Furanconcentration ranges were ND-145.2ng/g. The method is simple, good sensitivity, tomeet our technical requirements for furan content detection. Conducted a dietaryexposure assessment for furan in Chinese, vegetables and grain products contribute tothe amount of34.04%and26.61%, pickles and potato was15.96percent. Dietaryexposure to furan in China is much lower than in Western countries.2. Simulated different fried potato chips processes in the potato, sweet potato andpurple sweet potato affect of the generation amount of furan by changing thepre-drying time, frying temperature and frying time. The results showed that the three chips in the frying process will produce furan and furan generation volume changewith pre-drying time, frying temperature, frying time. The three potato chips togenerate furan high to low were sweet potato> potato> purple potato. There waslonger the pre-drying time, the more the amount of furan formation. when, furangeneration in the pre-drying time≥60min were greater than the drying time <60min.The higher the temperature or the longer frying time, the more the amount of furanformed. When frying time≥2min, the furan formation rate became faster. Pre dryingtime, frying time and frying temperature increased would lead to the decrease of Eand Aw. The decline of E and Aw showed a negative correlation with the amount offuran formation.3. Through the establishment of the glucose-alanine system, discussed theinhibition effect of five kinds of natural botanical ingredients of furan formation. Theresults shown that, the heating temperature and time played a very important role inthe glucose-alanine model system of furan generated process. With the rise oftemperature, furan content increased gradually, but the high temperature (such as200℃) furan content would appear slightly down. Adding natural plant sourcecomposition in reaction model system can effectively reduce the production of furan.HNK inhibitory effect to the model system was the relatively best, OPE inhibitedeffect was the relatively worst. But further reaction mechanism is not enough clear,research needs further exploration in future.4. Toxicology experiments show that furan will reduce the ability of mousebody’s anti-oxidative defense system, the liver is the major target organ, and alsocause kidney damage. Injection of a dose of HNK intraperitoneally, HNKsignificantly reduces AST, ALT, LDH, BUN, ROS,8-OHdG, IL-6, IL-1β, TNF-αlevels in mouse serum, increasing IL-10levels; mouse tissues while increasing theSOD, GSH, GST content, reducing MPO, MDA content in tissues. HNK has aprotective effect on furan-induced liver and kidney injury mice.