摘要
5-羟甲基糠醛是糖类物质在高温或弱酸条件下脱水形成的醛类化合物,由于其潜在毒性而产生的安全问题愈来愈受到关注。阐述了近年来有关食品中5-羟甲基糠醛的形成机理、含量分析及抑制方法的研究进展,以期为解决食品中5-羟甲基糠醛的问题提供理论参考。
5-hydroxymethylfurfural is an aldehyde that carbohydrates dehydrate to form under high temperature. It has been identified as a toxic compound. At present, the safety of 5-hydroxymethylfurfural in foods has become a focus of food safety. The formation mechanism, analytical methods and control measures about 5-hydroxymethylfurfural are summarized in this review. All of these may provide a theoretical reference for solving contamination problems caused by 5-hydroxymethylfurfural in food.
出处
《食品工业》
CAS
北大核心
2017年第3期251-255,共5页
The Food Industry
基金
湖南教育厅青年基金项目(14B085)
湖南自然科学基金项目(2015JJ306)
关键词
食品
5-羟甲基糠醛
机理
抑制
food
5-hydroxymethylfurfural
mechanism
inhibition
