Study On Effect Of The Complex Of Antioxidants On Furan Inhibition In Model System And Bread

Maillard reaction exists widely in food processing,which has important effects on food quality.Generally,maillard reaction is the main way for the formation of special flavor and color in baked foods.However,it also produces some harmful compounds in food,such as furan,acrylamide.In addition,because of the serious damage to liver,kidney,furan has been classified as a probable human carcinogen in the group of 2B by the International Agency for Research on Cancer(IARC).Therefore,reducing the furan content during the food heat processing is of great importance.In this study,funan content produced in glucose/alanine model was determined by HS-GC-FID.And,several antioxidants and their complex which had the significant effects on the inhibition of furan were evaluated.Furthermore,the influence rules of antioxidants in model system as well as the inhibition effects of furan in bread model were also studied.The results were shown as follows:(1)The effect of antioxidants on furan formation in maillard model systems50 ?L of six kinds of antioxidants with different concentrations were respectively added into the maillard model systems(Glucose: Alanine = 0.2 mmol: 0.24 mmol).Three kinds of phenolic acids antioxidants and two kinds of flavonoids antioxidants which had significant effects on furan formation in maillard model systems were selected.The three kinds of phenolic acids antioxidants were protocatechuic acid(2.0 mmol/L),caffeic acid(1.0 mmol/L)and resveratrol(1.5 mmol/L),and their inhibition rate to furan were 40.97%,31.03% and 40.97%,respectively.The two kinds of flavonoids antioxidants were catechins(1.50 mmol/L)and procyanidins(1.0 mmol/L)and the inhibition rate of furan were 57.77%and 36.32%,respectively.(2)The effect of the complex of antioxidants on furan formation in maillard model systemsThe effects of five antioxidants complex on the formation of furan in model system were explored according to the synergies analysis.Four kinds of effective combination were selected: the anthocyanins and catechins,protocatechuic acid and catechins,procyanidinsand protocatechuic acid,caffeic acid and catechins,in which the mole ratio were 0.6:1.0,1.4:1.0,0.4:1.0 and 1.8:1.0,respectively.Their inhibition rate to furan were 72.60%,67.49%,56.40%,47.31%,respectively.The results of response surface experiment showed that the combination of catechins,procyanidins and protocatechuic acid was particularly significant to the inhibition of the formation of furan,and the influence of every two kinds of antioxidants combination was obvious.When the concentration of 1.83 mmol/L,1.12mmol/L,and 2.02 mmol/L were selected respectively for catechin,procyanidin and protocatechuic acid,the furan predicted value was 8.87 mg/L,the actual measurement value was 9.04 mg/L,the error was 1.9%.(3)The effect of the oxidation resistance on furan formation in maillard model systemsBy measuring combination of antioxidants and its blends with oxidation resistance and oxidation resistance of the model system to investigate influence of the oxidation resistance on the formation of furan in model,the ability of scavenging free radicals of single kind of antioxidant was stronger,the furan inhibition effect was better.Through the determination of model system of the ability of scavenging free radicals,found that the stronger the oxidation resistance of the model system,the inhibition of furan effects were more significant.By measuring the oxidation reduction potential of antioxidants,found that the more similar reduction potential of antioxidants,the inhibition of furan effects were more obvious after the combination of antioxidants.(4)Analysis of effect of Antioxidant on furan inhibitionBy measuring the reaction substrates glucose and alanine contents and fructosamine contents in the early stage of the maillard reaction products found that glucose adding antioxidant experimental was consumed 85.81%,reaction to the 6 min and alanine was only consumed 25.40%.But the blank group of glucose only was consumed 59.35% and alanine was consumed 61.67%,at the same time compared with the blank group fructosamine contents generated in experiment group were declined by 68.55% This illustrated the antioxidants addedwas combined with glucose,glucose was left a large number of consumption,inhibited the reaction of glucose and alanine in maillard reaction,which affected the maillard intermediate fructosamine and inhibited the formation of furan finally.(5)The effect of antioxidants on furan in bread160 mL of the complex of antioxidants(the concentrations of catechin,procyanidins and protocatechuic acid were 1.83 mmol/L,1.12 mmol/L and 2.02mmol/L)were added in the bread in the experiments,the experimental results showed that the adding antioxidant could effectively inhibit the formation of furan,the highest inhibition rate could reach54.40%.This suggested that by adding antioxidants to the bread model could significantly reduce the formation of furan in the maillard reaction.