摘要
介绍了在果葡糖浆中可能存在并对产品口感风味有潜在影响的一种物质——5-羟甲基糠醛,分析其形成机理、性质和食品安全性,重点介绍国内外常用的检测方法。
In this paper,5-hydroxymethylfurfural（HMF） which might exist in high fructose syrup and play a potential impact in the taste was introduced.The formation mechanism,characteristics and food security of HMF were analyzed.The detection methods commonly used at home and abroad were summarized.
出处
《现代农业科技》
2010年第11期20-22,共3页
Modern Agricultural Science and Technology
关键词
果葡糖浆
5-羟甲基糠醛
安全性
检测方法
high fructose syrup
5-hydroxymethylfurfural（HMF）
security
detection methods
