The aim of this study was to analys

The aim of this study was to analyse and reduce furan in various model systems. Furan model systems
consisting of monosaccharides (0.5 M glucose and ribose), amino acids (0.5 M alanine and serine) and/
or 1.0 M ascorbic acid were heated at 121 C for 25 min. The effects of food additives (each 0.1 M) such
as metal ions (iron sulphate, magnesium sulphate, zinc sulphate and calcium sulphate), antioxidants
(BHT and BHA), and sodium sulphite on the formation of furan were measured. The level of furan formed
in the model systems was 6.8–527.3 ng/ml. The level of furan in the model systems of glucose/serine and
glucose/alanine increased 7–674% when food additives were added. In contrast, the level of furan
decreased by 18–51% in the Maillard reaction model systems that included ribose and alanine/serine with
food additives except zinc sulphate.

ผลลัพธ์ (แอฟริกา) 1:

Die doel van hierdie studie was om te ontleed en te verminder furan in verskillende model stelsels. Furan Model Systems
bestaande uit monosakkariede (glukose en ribose 0,5 M), aminosure (alanien en serien 0,5 M) en /
of askorbiensuur 1,0 M is op 121 C vir 25 min verhit. Die gevolge van voedsel bymiddels (elke 0,1 M) sodanige
as metaalione (Ystersulfaat, magnesium sulfaat, sinksulfaat en kalsiumsulfaat), antioksidante
(BHA en BHT), en natriumsulfiet op die vorming van furan gemeet. Die vlak van furan gevorm
in die Model Systems was 6,8-527,3 NG / ml. Die vlak van furan in die Model Systems van glukose / serien en
glukose / 7-674% wanneer alanien verhoogde voedsel bymiddels bygevoeg. In teenstelling hiermee het die vlak van furan
Verminder met 18-51% in die Maillard reaksie Model Systems dat ribose en alanien / serien met ingesluit
Voedsel bymiddels, behalwe sinksulfaat.