Kinetics of 5‐hydroxymethylfurfural formation in the sugar–amino acid model of Maillard reaction

Abstract BACKGROUND As a potential health hazard, 5‐hydroxymethylfurfural (HMF) has been detected in thermally processed foods high in sugar and amino acids. In order to analyze HMF quantitatively and investigate the kinetics of its formation, high‐performance liquid chromatography was employed to determine the content of HMF in six sugar–amino acid thermal reaction models. RESULTS In thermal reaction models, formation of HMF was significantly affected by sugar and amino acid composition, pH value and heating conditions. HMF formation increased with increasing sugar and amino acid (cysteine excepted) content, temperature and reaction time. A maximum amount of HMF of 1.50 g kg −1 was detected in the sucrose–glutamic acid model at 110 °C and 6 h. Low pH value and added acidic amino acids promoted the formation of HMF, especially in the sucrose‐containing system. CONCLUSION HMF formation followed first‐order kinetics in four models, including the model of glucose–cysteine, glucose–glutamic acid, glucose–leucine and sucrose–leucine. In contrast, HMF formation followed zero‐order kinetics in the model of sucrose–glutamic acid. The quantity of HMF increased as the quantity of sugar and amino acid increased (cysteine excepted) in six tested models. © 2018 Society of Chemical Industry