Effects of Drying, Storage Conditions and Simulated Digestion on the Content of 5-Hydroxymethylfurfural in Dried Longan - Details

author：

Fang, Ronghui (Fang, Ronghui.) ^[1] | Sang, Wanjing (Sang, Wanjing.) ^[2] | Cheng, Qun (Cheng, Qun.) ^[3] | Liu, Shutao (Liu, Shutao.) ^[4] (Scholars：刘树滔)

Indexed by：

EI Scopus

Abstract：

To　explore　the　formation　pattern　of　5-hydroxymethylfurfural　(5-HMF)　and　the　safety　of　dried　longan　during　processing　and　storage,　this　study　monitored　the　changes　in　5-HMF　content　during　drying　and　storage　at　different　temperatures.　The　changes　in　the　contents　of　reducing　sugar,　total　acid　and　total　free　amino　acid　and　browning　degree　during　processing　were　determined　and　their　correlation　with　5-HMF　content　was　analyzed.　Moreover,　the　safety　of　dried　longan　was　analyzed　using　in　vitro　simulated　digestion　experiments　and　a　Caco-2　cell　model.　The　results　showed　that　as　the　drying　temperature　increased　above　85　℃,　the　5-HMF　content　significantly　increased　(P　©　2024　Chinese　Chamber　of　Commerce.　All　rights　reserved.

Keyword：

Drying

Community：

[ 1 ] [Fang, Ronghui]Zhicheng College, Fuzhou University, Fuzhou; 350002, China
[ 2 ] [Sang, Wanjing]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350002, China
[ 3 ] [Cheng, Qun]Putian Customs Comprehensive Technical Service Center, Putian; 351100, China
[ 4 ] [Liu, Shutao]Zhicheng College, Fuzhou University, Fuzhou; 350002, China
[ 5 ] [Liu, Shutao]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350002, China