Method for reducing methylglyoxal and formaldehyde in food

A technology of methylglyoxal and food, applied in the field of reducing methylglyoxal and formaldehyde in food, can solve secondary poisoning and other problems, and achieve the effect of eliminating methylglyoxal and formaldehyde

Inactive Publication Date: 2021-09-07
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The most researched aceglyoxal scavengers are mainly polyphenols, but in some simulated systems, polyphenols can promote the formation of other harmful substances, such as 1-deoxyosetose and 3-deoxyosetose, HMF, resulting in two secondary poisoning

Method used

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  • Method for reducing methylglyoxal and formaldehyde in food
  • Method for reducing methylglyoxal and formaldehyde in food
  • Method for reducing methylglyoxal and formaldehyde in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Prepare L-cysteine ​​(Cys), methylglyoxal (MGO) and formaldehyde solutions, respectively pipette 2 mL into stoppered colorimetric tubes, and the final concentrations are 40 mmol / L, 4 mmol / L and 4 mmol / L respectively. The stoppered colorimetric tubes were sealed with parafilm and placed in a water bath shaker at 37°C for 2h and 4h respectively. Cool with cold water immediately after the reaction, dilute the reaction solution 10 times, take 200μL of the diluted solution, 1.8mL of acetonitrile and 1mL of 12.5mmol / LDNPH and mix them in a 10mL test tube, derivatize at 60°C for 2h and pass through a 0.22μm organic microporous filter membrane After being detected by high-performance liquid chromatography (HPLC), formaldehyde and MGO were derivatized with standard substances and then injected. After three parallel experiments were performed on each standard sample, a standard curve was drawn. The MGO and formaldehyde solutions without L-cysteine ​​were used as blank controls re...

Embodiment 2

[0038] Add L-cysteine, methylglyoxal and formaldehyde solution to the stoppered colorimetric tube, the final concentrations are 40mmol / L, 4mmol / L and 4mmol / L respectively. After mixing, they were placed in a water-bath shaker at 80°C for 2h and 4h respectively. After the reaction, the reaction solution was diluted 10 times, and 200 μL of the diluted solution, 1.8 mL of acetonitrile and 1 mL of 12.5 mmol / L DNPH were mixed in a 10 mL test tube, derivatized at 60 ° C for 2 hours, passed through a 0.22 μm organic microporous membrane, and then detected by HPLC , formaldehyde and MGO were derivatized with standard substances and injected, and each standard sample was subjected to three parallel experiments, and a standard curve was drawn. The MGO and formaldehyde solutions without L-cysteine ​​were used as blank control respectively, and the elimination rates of MGO and formaldehyde were calculated.

Embodiment 3

[0040] Add L-cysteine, methylglyoxal and formaldehyde solution to the test tube, the final concentration is 40mmol / L, 4mmol / L and 4mmol / L respectively. After mixing, place in 120°C oil bath to react for 15min and 30min respectively. After the reaction, the reaction solution was diluted 10 times, and 200 μL of the diluted solution, 1.8 mL of acetonitrile and 1 mL of 12.5 mmol / L DNPH were mixed in a 10 mL test tube, derivatized at 60 ° C for 2 hours, and passed through a 0.22 μm organic microporous membrane for HPLC detection. Both formaldehyde and MGO were injected with standard substances, and each standard sample was subjected to three parallel tests to draw a standard curve. The MGO and formaldehyde solutions without L-cysteine ​​were used as blank control respectively, and the elimination rates of MGO and formaldehyde were calculated.

[0041] The elimination rate of Cys to MGO and formaldehyde detected in Examples 1-3 is shown in Table 1 and Table 2, and Cys has a significa...

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Abstract

The invention discloses a method for reducing the content of methylglyoxal and formaldehyde in food, and belongs to the technical field of hot processing food. The invention provides a method for adding L-cysteine into food as a removing agent for methylglyoxal and formaldehyde, and the purpose of reducing the content of methylglyoxal and formaldehyde in food at the same time is achieved. The method disclosed by the invention is simple and convenient to operate and has a remarkable effect of eliminating the methylglyoxal and the formaldehyde.

Description

technical field [0001] The invention relates to the technical field of heat-processed food, in particular to a method for reducing aceglyoxal and formaldehyde in food. Background technique [0002] Methylglyoxal (MGO), also known as methylglyoxal, is a highly reactive α-dicarbonyl compound. MGO will be produced in food during thermal processing (frying, baking), fermentation and even storage. MGO is widely found in various processed foods such as bread, biscuits, coffee, cheese, honey and beverages (carbonated soft drinks). In organisms, MGO is mainly produced by glycolysis, and can be formed spontaneously through glyceraldehyde-3-phosphate and dihydroxyacetone phosphate, so fermented foods such as white vinegar and wine also contain methylglyoxal. Oral LD ​​of MGO 50 It is 1165mg / kg, which is cytotoxic. It is chemically very reactive and can form harmful derivatives with food ingredients, including AGEs, acrylamide, and 4(5)-methylimidazole. Studies have shown that met...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L19/18A21D2/24A21D13/80
CPCA23L5/27A23L19/18A21D13/80A21D2/245A23V2002/00A23V2250/0616
Inventor 欧仕益胡嘉漫欧隽滢黄才欢郑洁刘付
Owner JINAN UNIVERSITY
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