热加工食品中晚期糖基化终产物及其检测技术研究进展

Research progress on advanced glycosylation end products and detection method in thermal processed foods

中文关键词:  晚期糖基化终产物  热加工  加工食品  美拉德反应

英文关键词:advanced glycation end products  thermal processing  processed food  Maillard reaction

中文摘要:

      晚期糖基化终产物(advanced glycation end products, AGEs)是食品在热加工过程中生成的副产物, 其对人类健康的潜在危害尤其体现在代谢性疾病的风险上, 如糖尿病和心血管疾病。因此, AGEs在食品科学和健康领域引发了广泛关注。AGEs主要源于碳水化合物、蛋白质和脂类之间复杂的化学反应, 尤其是通过美拉德反应生成, 这一反应在高温下尤其活跃。食品热加工中, 油炸、烘焙和烧烤等高温处理方式会显著促进AGEs的生成, 从而提高食品的AGEs含量。本文综述了AGEs形成的化学机制, 并分析了影响AGEs生成的关键因素, 包括加热温度、时间、食品成分以及不同加工工艺。为了更好地检测和评估AGEs的存在及含量, 本文总结了当前的分析检测方法, 这些方法涵盖样品前处理技术和色谱法、免疫学方法、质谱法等, 探讨了食品加工过程中减少AGEs生成的可能策略, 例如优化热处理温度和时间、添加抗AGEs添加剂以及选择更为温和的加热工艺等, 旨在为食品加工行业提供科学的指导。

英文摘要:

      Advanced glycation end products (AGEs) are by-products generated during the heat processing of food, which can potentially pose a threat to human health, especially in terms of the risk of metabolic diseases such as diabetes and cardiovascular diseases. As a result, AGEs have attracted significant attention in the fields of food science and health. AGEs primarily originate from complex chemical reactions among carbohydrates, proteins, and lipids, with the Maillard reaction being a key pathway, especially active at high temperatures. High-temperature processing methods in food production, such as frying, baking, and grilling, can significantly accelerate the formation of AGEs, thus increasing their concentration in food products. This paper reviewed the chemical mechanisms behind AGE formation and key factors influencing their production, including heating temperature, heating time, food composition, and different processing techniques. To better detect and assess the presence and concentration of AGEs, this paper summarized current analytical detection methods, encompassing sample pretreatment techniques, chromatography, immunological methods, and mass spectrometry, also discussed potential strategies to reduce AGE formation in food processing, such as optimizing heating temperature and time, adding anti-AGE additives, and choosing milder heating methods, so as to provide scientific guidance for the food processing industry.