| In recent years, different types and brands of functional beverages become the target that consumers eager to buy. High fructose corn syrup has been widely used in the beverage industry, because of its own special properties and taste. But in the process of soft drinks will inevitably produce toxic byproducts threat to health, so it is particularly important to investigate the potential security issue. With high fructose corn syrup as a sweetener, this paper explored the formation of hazardous substances in functional beverages.The formation of methylglyoxal,3-deoxyglucosone and 5-hydroxymethylfurfural were first studied in high fructose corn syrup at different time and temperature; and then were investigated the effect of amino acids, pH, potassium sorbate, polyphenols and rutin on the formation of methylglyoxal,3-deoxyglucosone,5-hydroxymethylfurfural and acrylamide in simulated functional beverage system added high fructose corn syrup. The experiments further investigated the changes of hazardous substances during storage.The main results were as follows:The higher temperature and concentration of high fructose corn syrup and the longer peroid of heating, the easier to form methylglyoxal,3-deoxyglucosone, 5-hy droxymethylfurfural.In functional beverages simulation system, lysine system produced more methylglyoxal,3-deoxyglucosone,5-hydroxymethylfurfural and acrylamide than taurine.Within the scope of the national standard allowance, adding different amounts of potassium sorbate didn’t generate a significant impact on the hazard formation. Acidic conditions(pH=2) contributed the formation of methylglyoxal and 5-hydroxymethylfurfural. 3-deoxyglucosone and acrylamide formed more at pH=5/6. Adding polyphenols made methylglyoxal reduce in model systems; the amount of 3-deoxyglucosone and acrylamide increased.5-Hydroxymethylfurfural content was significantly reduced when added 30mg/30mL polyphenols. After different amounts of rutin added to beverages systems, the amount of methylglyoxal and 3-deoxyglucosone,5-hydroxymethylfurfural reduced; while acrylamide formed more.Functional beverages simulation system were stored respectively at room temperature, 4℃ and-20℃ for 90 days, the amount of methylglyoxal increased gradually with the increase of storage time; 3-deoxyglucosone and 5-hydroxymethylfurfural, acrylamide within the storage time showed no significant changes. |
