Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

被引：68

作者：

Lo, Chih-Yu ^{[1
,2
]}

Li, Shiming ^{[2
]}

Wang, Yu ^{[2
]}

Tan, Di ^{[2
]}

Pan, Min-Hsiung ^{[3
]}

Sang, Shengmin ^{[4
]}

Ho, Chi-Tang ^{[2
,5
]}

机构：

[1] Natl Chiayi Univ, Dept Food Sci, Chiayi 600, Taiwan

[2] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA

[3] Natl Kaohsiung Marine Univ, Dept Seafood Sci, Kaohsiung 811, Taiwan

[4] Rutgers State Univ, Ernest Mario Sch Pharm, Dept Biol Chem, Piscataway, NJ 08854 USA

[5] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 106, Taiwan

来源：

FOOD CHEMISTRY | 2008年 / 107卷 / 03期

关键词：

alpha-dicarbonyl compounds; carbonated soft drink; high fructose corn syrup; glyoxal; methylglyoxal; 3-deoxyglucosone; 5-(hydroxymethyl)-2-furfural;

D O I：

10.1016/j.foodchem.2007.09.028

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

alpha-Dicarbonyl compounds, namely glyoxal (GO), methylglyoxal (MGO) and 3-deoxyglucosone (3-DOG), as well as 5-(hydroxymethyl)-2-furfural (5-HMF) were found and measured in carbonated soft drinks (CSD). It was realized that high fructose corn syrup (HFCS) in regular CSI)s was the major source of alpha-dicarbonyl compounds in beverages after comparison of levels in regular and diet CSDs. In two most commonly used HFCS formulas, 42% and 55% HFCS, the highest level of dicarbonyl found was 3-DOG, followed by MGO, and then GO. The stability of dicarbonyls in CSDs containing HFCS and (-)-epigallocatechin gallate (EGCG) which were incubated at 35 and 45 degrees C was investigated. It was found that EGCG decreased from I mg/mL to 0.5 and 0.3 mg/mL for 35 and 45 degrees C, respectively, in 16 days storage. Moreover, the reactions of EGCG with MGO, 3-DOG and 5-HMF were observed from the comparison of storage CSDs with and without EGCG under acidic conditions. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1099 / 1105

页数：7

共 24 条

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