Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food
Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food
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DOI：
10.1016/j.foodchem.2019.125406
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发表时间：
2020-01-15
期刊：
影响因子：
8.8
通讯作者：
Stadler, Richard H.
中科院分区：
文献类型：
--
作者：
Delatour, Thierry;Huertas-Perez, Jose F.;Stadler, Richard H.
本研究报告了在干燥条件下，2-糠酸脱羧可热诱导形成呋喃，糠醇脱水可热诱导形成 2-甲基呋喃。模型系统在高达 190 摄氏度的温度下孵育，然后通过同位素稀释顶空气相色谱-质谱法定量测定呋喃和 2-甲基呋喃。结果表明，2-糠酸脱羧和糠醇脱水在约 140-160 ℃ 时被激活。通过同位素稀释液相色谱-高分辨率质谱法对精选的烘焙咖啡产品中的糠醇和 2-糠酸进行了测量，数据证明了这两种化合物之间存在很强的相关性，表明它们之间存在密切的机械关系。加热食品中糠醇可能氧化成糠醛和 2-糠酸，特别强调咖啡烘焙。这些发现有助于更好地了解食品中呋喃和烷基呋喃的形成，并最终开辟缓解途径。
This study reports the heat-induced formation of furan by decarboxylation of 2-furoic acid, and 2-methylfuran by dehydration of furfuryl alcohol under dry conditions. Model systems were incubated at temperatures up to 190 degrees C, followed by quantitative determination of furan and 2-methylfuran performed by isotope dilution headspace gas chromatography-mass spectrometry. Results show that 2-furoic acid decarboxylation and furfuryl alcohol dehydration are activated as from about 140-160 degrees C. Furfuryl alcohol and 2-furoic acids were measured in a selection of roasted coffee products by isotope dilution liquid chromatography-high resolution mass spectrometry, and the data evidenced a strong correlation between the two compounds, suggesting an intimate mechanistic relationship between them. The possible oxidation of furfuryl alcohol to furfural and 2-furoic acid in heated food is raised with particular emphasis on coffee roasting. These findings are relevant for better understanding the formation of furan and alkylfurans in food, and ultimately opening avenues for mitigation.