Analysis of Advanced Glycation End Products in Oriental Instant Foods
Advanced glycation end products (AGEs) a series of highly oxidant compounds were generated by Maillard reaction.The intake of AGEs was linked to the progress of many chronic diseases.High performance liquid chromatography-mass spectrometry (HPLC-MS) was used for the quantitative determination of Nε-(carboxymethyl)lysine (CML) a typical representative of AGEs in selected oriental instant foods.Highest content of AGE was determined in dark soy sauce (478.6509±15.6752μg/mL food),followed by light soy sauce(375.8741±5.4979μg/mL food) and mature vinegar (121.5342±5.9065μg/mL food).Lowest content of AGEs was found in quick-frozen steamed bun (0.6604± 0.0294 μg/g food).
Advanced glycation end products (AGEs) Nε-(carboxymethyl)lysine (CML) Oriental instant foods Maiilard reaction
LI Yu-ting LI Bing HAN Li-peng XU Zhen-bo LI Lin
College of Light Industry and Food Sciences,South China Univ.of Technology,Guangzhou,China College of Light Industry and Food Sciences,South China Univ.of Technology,Guangzhou,China;Guangdong
国内会议
广州
英文
400-404
2015-07-03（万方平台首次上网日期，不代表论文的发表时间）