Abstract:

The aim of this study was to quantify furan levels in three sugar-glycine model systems by using headspace gas
chromatography mass spectrometry method (HS-GC/MS) and to explore the effects of pH, temperature, and heating time on
furan formation in each model system. The results showed that glucose-glycine, fructose-glycine, and sucrose-glycine model
systems could product furan by Maillard reaction due to thermal processing and pH, temperature and heating time affected
profoundly furan formation in the sugar-glycine model systems. In a neutral solution, sugar-glycine system could form more
furan when compared with acid and alkaline solutions. In addition, higher temperature and longer heating time also could
result in more furan formation in each sugar-glycine system. Under the same conditions, the amounts of furan formed in
fructose-glycine model system were always higher than those in glucose-glycine system. Therefore, this present study could
be regarded as a research basis and a technical support for further eliminating the formation of furan in heat-processed foods.

Key words: furan, sugar-glycine model systems, factors, headspace-gas chromatography-mass spectrometry (HS-GC/MS)