Developing an effective means to reduce 5-hydroxymethyl-2-furfural from caramel colour.
Supercritical carbon dioxide fluid extraction was used to extract 5-hydroxymethyl-2-furfural from caramel colour (solid content was about 75%). The procedure was carried out by response surface methodology using a quadratic polynomial model. Extraction pressure, time, temperature and ethanol content were selected as the independent variables. Conditions to obtain the highest extraction ratio of 5-hydroxymethyl-2-furfural were determined to be an extraction pressure of 21.65MPa, time of 46.7min, temperature of 35°C and 70% ethanol content of caramel colour. The predicted 5-hydroxymethyl-2-furfural extraction ratio was 87.42%. Under the conditions stated above, the experimental value of 5-hydroxymethyl-2-furfural extraction ratio was 86.98%, which was similar to the predicted value by the model. This study indicated that supercritical carbon dioxide fluid extraction can effectively reduce 5-hydroxymethyl-2-furfural from caramel colour, which can help food industry to improve the safety of the food material, as well as provide more healthy caramel colour for human beings.
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
Yongguang
Y
Guan
Mingshun
M
Chen
Shujuan
S
Yu
Qiang
Q
Tang
He
H
Yan
D002241:Carbohydrates / Q000737:chemistry*; D025924:Chromatography, Supercritical Fluid / Q000295:instrumentation / Q000379:methods*; D005505:Food Coloring Agents / Q000737:chemistry*; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000737:chemistry / Q000302:isolation & purification
D002241:Carbohydrates; D005505:Food Coloring Agents; C569050:caramel coloring; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde
5-Hydroxymethyl-2-furfural; Caramel colour; Supercritical fluid extraction