在焦糖模型中对化合物的确定和分析方法进行系统审查
Ai Chee Chan1,2, Siti Umairah Mokhtar1, Pui Khoon Hong1,3
1Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, Gambang, Kuantan, 26300 Pahang Malaysia.
Journal of food science and technology
|October 3, 2025
概括
本综述研究了糖焦糖化过程中形成的化合物. 葡萄糖和素在模型中很常见,其中5-基甲基-2- (HMF) 占主导地位,影响了焦糖的味道和安全性.
科学领域:
- 食品化学 食品化学
- 化学分析 化学分析
- 系统审查是系统的审查.
背景情况:
- 焦糖化产生了可取的风味和颜色,但也产生了化合物.
- 一些化合物,如5-基甲基-2- (HMF),引起了食品安全方面的担忧.
- 在焦糖模型中了解 furan 化合物形成和分析至关重要.
研究的目的:
- 审查用于焦糖化研究的糖和氨基酸.
- 为了确定在焦糖模型中普遍存在的化合物及其数量.
- 探索用于量化化合物的分析方法.
主要方法:
- 按照系统审查和元分析 (PRISMA) 准则的首选报告项目进行系统性文献审查.
- 在科学网和Scopus数据库中使用关键词进行了搜索: 焦糖, 焦糖化, 棕色化, , , , 氧甲基.
- 对糖/氨基酸类型,化合物和量化方法分析了21篇选定的论文.
主要成果:
- 葡萄糖和氨酸是最常用的糖和氨基酸.
- 5-基甲基-2- (HMF) 是主要的化合物,其次是和5-甲基.
- 这些化合物有助于焦糖模型的苦味.
结论:
- 高性能液态染色学 (HPLC) 是分析化合物的首选方法.
- 总结了卡拉梅尔模型中的 furan化学分析的方法趋势.
- 进一步的研究可能将重点放在减轻HMF形成和提高分析精度上.
相关概念视频
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