白藜芦醇对美拉德反应体系中几种AGEs的抑制作用
首发时间:2020-02-19
摘要:本研究首先构建葡萄糖和赖氨酸的美拉德反应体系,研究不同浓度的白藜芦醇对美拉德反应体系中间产物和终产物形成的抑制作用。研究表明,美拉德反应体系中白藜芦醇浓度为1 μmol/L时,白藜芦醇对中间产物:3-脱氧葡糖醛酮(3-DG)和丙酮醛(MG)的抑制效果最佳,抑制率分别达到71.58%和52.23%。同时,该浓度白藜芦醇对类黑精和羧乙基赖氨酸(CEL)达到最佳抑制效果,抑制率分别为56.22%和46.93%。白藜芦醇浓度为10 μmol/L时,白藜芦醇对糠氨酸和羧甲基赖氨酸(CML)的抑制效果最佳,抑制率分别为32.69%和66.67%。当白藜芦醇添加浓度为0.1-100 μmol/L时,吡咯啉无法检出。本研究成果将为白藜芦醇在食品热加工过程中抑制晚期糖基化产物提供理论支撑。
关键词: 美拉德反应 白藜芦醇 羧甲基赖氨酸 羧乙基赖氨酸 糠氨酸 吡咯啉
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Inhibitory effect of resveratrol on several AGEs in Maillard reaction system
Abstract:In this paper, the Maillard reaction system of glucose and lysine was firstly constructed to study the inhibition of resveratrol with different concentrations on the formation of intermediate and final products in Maillard reaction system. The results showed that when the concentration of resveratrol in Maillard reaction system was 1 μmol/L, resveratrol had the best inhibition effect on the intermediate products: 3-deoxyglucosone (3-DG) and methylglyoxal (MG), the inhibition rates were 71.58% and 52.23%, respectively. At the same time, resveratrol had the best inhibitory effect on melanoidin and NƐ-(hydroxyethyl)lysine (CEL), the inhibitory rates were 56.22% and 46.93%, respectively. When resveratrol concentration was 10 μ mol/L, resveratrol had the best inhibitory effect on furosine and NƐ–(carboxymethyl)lysine (CML), the inhibitory rates were 32.69% and 66.67%, respectively. Pyrraline could not be detected when resveratrol concentration was 0.1-100 μmol/L. The results of this study will provide theoretical support for resveratrol to inhibit the advanced glycation products in the process of food hot processing.
Keywords: Maillard reaction resveratrol NƐ–(carboxymethyl)lysine NƐ-(hydroxyethyl)lysine furosine pyrraline
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白藜芦醇对美拉德反应体系中几种AGEs的抑制作用
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