Production of 5-hydroxymethylfurfural in processing of Cervi Cornu Pantotrichum and investigation on its influencing factors
10.7501/j.issn.0253-2670.2018.14.012
- Author:
Rui-Ze GONG
1
Author Information
1. Institute of Special Wild Economic Animal and Plant, Chinese Academy of Agricultural Sciences
- Publication Type:Journal Article
- Keywords:
5-hydroxymethylfurfural;
Amino acids;
Ca;
Cervi Cornu Pantotrichum;
Cu;
Fe;
Influencing factors;
Mg;
Mineral elements;
Temperature;
Total sugar and reducing sugar
- From:
Chinese Traditional and Herbal Drugs
2018;49(14):3270-3278
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To investigate the causes and influencing factors of 5-hydroxymethylfurfural (5-HMF) during the processing of Cervi Cornu Pantotrichum (CCP). Methods: HPLC was used to determine the content of 5-HMF in CCP with different processing methods and different parts. Moreover, the contents of total sugar, reducing sugar, amino acid, and Ca, Mg, Fe, and Cu in velvet antler were determined, and the effects of several factors on 5-HMF production during processing were discussed by comparing the contents of above mentioned substances in velvet antler with different processing methods. Results: The contents of 5-HMF of boiled CCP were significantly higher than that of freeze-dried CCP (P < 0.05) in same parts, indicating that high temperature intensified caramelization reaction and Maillard reaction to produce more 5-HMF in boiled CCP; The contents of 5-HMF of CCP with blood were significantly higher than that of CCP without blood (P < 0.05), CCP with blood was rich in total sugar, reducing sugar and amino acid and these substances can provide sufficient substrate to produce more 5-HMF; The content of 5-HMF in wax slices was significantly higher than other parts (P < 0.05), and rich content of total sugars, reducing sugars, amino acids, and differentially distributed mineral elements all contribute to the production of 5-HMF in wax slices. Conclusion: The production of 5-HMF in processing CCP is the result of the combined action of total sugar, reducing sugar, amino acid, and mineral elements at different temperatures.
