Study On The Detection And Reducing Measures Of Furans In Plant Protein Beverage

Furans are represented by a wide range of heterogeneous and low-molecular weight molecules with potential carcinogenicity.They are products or intermediates in heat-induced reactions,which are widely found in heat-processed foods and can significantly change the sensory characteristics of heated foods.However when human body ingests a certain amount,they will cause adverse reactions.The purpose of this paper is to establish a rapid detection method for furan,5-hydroxymethylfurfural and furfural in plant protein beverages,and to establish a Maillard simulation system with fructose and glutamic acid as the main reactants,to study the influence of different conditions on the formation of furan,5-hydroxymethylfurfural and furfural in the simulation system,as well as the further study of the reduction and control measures for furans.1)Furan,5-hydroxymethylfurfural and furfural in food were detected simultaneously by electrochemical method combined with stoichiometry.The electrochemical properties of furan,5-hydroxymethylfurfural and furfural on a glassy carbon electrode were studied.Furan,5-hydroxymethylfurfural and furfural in plant protein beverage were quantitatively analyzed by differential pulse voltammetry and the detection conditions were optimized:supporting electrolyte solution was 0.15 mol/L LiClO₄-acetonitrile solution,pulse increment 0.005 V,pulse amplitude 0.05 V,pulse width 0.05 V,pulse interval 0.3 s.At the optimal conditions,the linear range of furan was 2⁶0μmol/L,and the detection limit was0.55μmol/L(R_SN=3).The linear range of 5-hydroxymethylfurfural was 20¹20μmol/L,and the detection limit was 0.90μmol/L(R_SN=3).The linear range of furfural was 10¹40μmol/L,and the detection limit was 0.74μmol/L(R_SN=3).The method was applied to determine three furans in plant protein beverage samples with the recovery rate of 96.5%¹07.7%,and the results were well agreed with Gas chromatography-mass spectrometry.The results showed that the method was feasible for the determination of furans in food,with the advantages of rapidity,simplicity and simple sample preparation.2)Furans in food are mainly generated by Maillard reaction and thermal degradation of sugars under high temperature.Therefore,based on the main components of plant protein beverage,this paper studies the formation of furan,5-hmf furfural and furfural in different kinds of sugar,amino acids and fructose/glutamic acid simulation systems under different reaction conditions.The results showed that the kinds of sugars and amino acids,heating temperature and time were important factors affecting the formation of three furans.The Maillard simulation system was established with fructose and glutamic acid as the main reactants.The amount of furan,5-hydroxymethylfurfural and furfural was positively correlated with the heating temperature and heating time.When heated at 180℃for 30 minutes,the amount of furfural formation was about 9 times of that at 80℃.Microwave heating can reduce the formation of furans.In addition,acidic conditions are not conducive to the formation of furan,and alkaline conditions are not conducive to the formation of 5-hydroxymethylfurfural.The molar ratio of fructose to glutamic acid also affects the content of three furans to a certain extent,when the molar ratio of fructose to glutamic acid is 1:4,0.6:1,0.8:1,the amount of three furans is much smaller than that when the molar ratio is 1.2:1,1.4:1,4:1,which indicates that the effect of fructose excess is greater than that of glutamic acid excess.3)Based on the fructose and glutamic acid simulation system,the effects of natural antioxidant substances and non-protein amino acids on the production of furans were further discussed,and new control measures were explored.The results showed that the addition of certain amount of bamboo leaf flavone,ginkgo flavone,lutein,curcumin,black rice anthocyanin,tea polyphenol,theanine andγ-aminobutyric acid could inhibit the three furans in the simulation system.However,different kinds of natural antioxidants have different inhibitory effects on furan,5-hydroxymethylfurfural and furfural.Bamboo leaf flavone have the best inhibitory effect on furan,with the inhibition rate up to 64.99%;curcumin showed the best inhibitory effect on 5-hydroxymethylfurfural,was followed by bamboo leaf flavone;bamboo leaf flavone showed the best inhibitory effect on furfural,with the inhibition rate of 61.18%.Theanine was superior toγ-aminobutyric acid in the two kinds of non protein amino acids.Theanine’s maximum inhibitory rates on furan,5-hydroxymethylfurfural and furfural were 68.15%,62.70%and 47.22%,respectively.The maximum inhibitory rates ofγ-aminobutyric acid on the three furans were 25%,61.65%and 42.72%.It is necessary to control the amount ofγ-aminobutyric acid,which may promote the formation of three furans.