在烤过程中对花生中高级糖化终端产品和异环胺的全面分析
Jingjing Yu1, Xiaohui Yu2, Lili Shi2
1Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China.
Molecules (Basel, Switzerland)
|October 28, 2023
概括
在更高的温度和更长的时间内花生会增加有害的先进糖化终产物 (AGEs) 和异环胺 (HA). 控制烤条件可以帮助管理加工花生食品中的这些化合物.
科学领域:
- 食品化学 食品化学
- 食品安全 食品安全
- 营养科学 营养科学
背景情况:
- 先进的糖化终产物 (AGEs) 和异环胺 (HA) 是热加工食品过程中形成的有害化合物.
- 这些化合物同时产生在像花生这样的富含蛋白质的食物中.
研究的目的:
- 调查烤条件对花生中AGE和HA形成的影响.
- 为了分析活性碳基中间体,酸盐 (GO) 和甲基酸盐 (MGO),以及AGEs和HA.
- 为了比较普通花生 (C-花生) 和高油酸花生 (HO-花生) 的形成.
主要方法:
- 花生在不同的温度 (160-200°C) 和时间条件下被烤.
- 对AGE (CML,CEL),HA (AαC,DMIP,Harman,Norharman),GO和MGO进行量化.
- 在测量的化合物中进行了相关性分析.
主要成果:
- 烤温度和时间显著增加了AGE,HA,GO和MGO水平.
- 哈曼和诺哈曼约占HAs总数的93.0%.
- 在AGE,HA,GO和MGO之间观察到强烈的正线性关系.
- 在C-花生和HO-花生之间没有发现AGE和HA的显著差异.
结论:
- 烤条件是影响花生中AGE和HA形成的关键因素.
- 增加的GO和MGO水平表明更高的AGEs和HA形成.
- 控制烤参数为处理花生产品中的有害化合物提供了管理策略.
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