呋喃是一种“2B”类致癌物，可由维生素C、碳水化合物、氨基酸、多不饱和脂肪酸和类胡萝卜素等多种前体合成，广泛存在于热加工食品中。呋喃的危害在婴幼儿食品中更为严重，为此本文基于婴幼儿金枪鱼泥中游离糖类和氨基酸类的成分及含量，构建了四种乳糖-氨基酸模型，设计了二水平部分因子实验，系统地研究了灭菌时间、灭菌温度、pH值、相态和缓冲体系对呋喃形成的影响。结果表明：在四种乳糖-氨基酸模型中，各因素对呋喃的影响有相似的规律，即高温、长时间加热、中性环境、液态和磷酸盐促进呋喃的形成；灭菌时间、灭菌温度、pH值、缓冲体系对呋喃生成量的影响较大，而相态的影响效果较小。本研究旨在为食品中呋喃的防控提供一定的理论基础，同时也为食品中其它危害物的研究提供方法借鉴。

Furan, a Group 2B carcinogen, is often found in heat-processed foods and has several precursors including ascorbic acid, carbohydrates, amino acids, polyunsaturated fatty acids, and carotenoids. It is particularly harmful when present in baby food. To determine the factors contributing to formation of furan in food, four types of lactose-amino acid models were constructed based on the composition and content of free carbohydrates and amino acids in mashed tuna. A two-level, fractional factorial experiment was designed to systemically investigate the effects of sterilization time, sterilization temperature, pH, phase state, and buffer system on the furan formation. The results showed that the effects of these factors were similar in all four lactose-amino acid models, wherein, high temperature, long durations of sterilization, neutral pH, liquid state, and the presence of phosphates all promoted the furan formation. Additionally, phase state had a relatively lesser impact as compared to the other factors tested. This work provide data for the prevention and control of furan formation in food as well as a reference for the study of other hazards in food.

国家自然科学基金资助项目（31201354；31101275）