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SO 3 2– effects the 5‐hydroxymethyl‐2‐furaldehyde content in ammonium sulphite–glucose solutions
Author(s) -
Guan YongGuang,
Zhu SiMing,
Yu ShuJuan,
Xu XianBing,
Shi WenHui
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02574.x
Subject(s) - hydroxymethyl , browning , chemistry , ammonium , nuclear chemistry , food science , organic chemistry
Summary Effects of sulphite concentration on ammonium sulphite–glucose solution’s pH value and browning intensity were studied. Results showed both the solution’s pH value and browning intensity changed significantly in relation to the increases in SO 3 2– concentration. 5‐hydroxymethyl‐2‐furaldehyde was measured by nuclear magnetic resonance and HPLC. This study indicates that the changes of 5‐hydroxymethyl‐2‐furaldehyde content accompanied changes in browning intensity. Moreover, adding ammonium sulphite significantly reduced the 5‐hydroxymethyl‐2‐furaldehyde content. The mechanism may be that SO 3 2– limits the formation of N ‐glucosamine, an important precursor for forming 5‐hydroxymethyl‐2‐furaldehyde, by reacting with glucose, which could not form an imine in further reaction.