The results of furan in samples from model II (including 0.5 M
glucose and alanine/serine each) reacted with 0.1 M of each metal
ion (iron sulphate, magnesium sulphate, calcium sulphate, and
zinc sulphate), antioxidants (BHT and BHA), and sodium sulphite
are shown in Table 2. The formation of furan ranged from
3.05 ± 1.15 ng/ml to 99.35 ± 1.61 ng/ml. When glucose and alanine/
serine were heated without food additives, the amount of
furan formed was 8.60 ± 0.47 ng/ml and 12.82 ± 3.61 ng/ml,
respectively. Because serine contains a hydroxyl group, the
reactivity with a-dicarbonyl compounds is more than that of alanine
(Piloty & Baltes, 1979). Therefore, the glucose/serine model
formed more furan than that of the glucose/alanine model.
According to a previous study (Nie et al., 2013),