馬鈴薯制品中5-羥甲基糠醛的形成機(jī)制和調(diào)控策略

The Formation Mechanism and Regulatory Strategies of 5-Hydroxymethylfurfural in Potato Products

XU Xiao （Inspectionand Testing CenterofUlanqab City，Ulanqab Ol2ooo， China）

Abstract： 5-Hydroxymethylfurfural （5-HMF） is a common potential toxic by-product in the processing of potato products.Its generation mechanism involves Maillard reaction，sugar degradation，caramelizationand fatty acid reaction， etc.This paper systematically reviews the main mechanism of 5-HMF formation in potato products and explores its content regulation strategies from four key factors： temperature，time，varietyand moisture，providing a theoretical basis and practical eference for optimizing potato processing technology and improving food safety and quality control level.

Keywords： potato products; 5-hydroxymethylfurfural; formation mechanism; regulation strategies

5-羥甲 基 糠 醛（5-Hydroxymethylfurfural，5-HMF）主要通過(guò)高溫下的美拉德反應(yīng)、糖分解反應(yīng)、脂肪酸與糖的反應(yīng)以及酸性環(huán)境下的糖降解等途徑生成。（剩余4439字）