食品中高级糖基化终产物的研究进展  

Research Progress of Advanced Glycation End-products(AGEs)in Foods

作　　者：蔡成岗[1] 张慧[1] 李赫[1] 陆胤[1] 洪昱渂 

机构地区：[1]浙江树人大学生物与环境工程学院,浙江杭州310015

出　　处：《食品研究与开发》2013年第24期280-282,共3页Food Research and Development

基　　金：浙江省科技厅重点软科学项目(2012C25104)

摘　　要：综述食品中高级糖基化终产物的概念、来源、危害和在部分食品中的检测方法。高级糖基化终产物为糖和蛋白质或脂肪反应生成,在食品中主要存在于高温加热烹制的食品,具有促进炎症、心血管疾病、糖尿病和加速衰老等有害作用,结构复杂。检测中常以羧甲基赖氨酸等为指标,采用高效液相色谱和酶联免疫的方法进行分析。高级糖基化终产物的检测分析对于食品加工工艺控制和饮食安全保障具有重要的作用。The conception, sources, adverse effects and detection methods of advanced glycation end-products (AGEs) in foods were reviewed. AGEs originated from reactions of sugar and proteins or lipids in foods processed in high temperature, have adverse effects on disease of cardiovascular and diabetes, stimulate inflammation and aging. AGEs are composed of a diverse groups of compounds and usually analyzed by HPLC and ELISA methods for the detection of several indicator chemicals of N-carboxymethyl-lysine and etc. Analysis of AGEs compounds will be benefical for the control of food processing and food safety ensuring.

关 键 词：高级糖基化终产物 危害 食品安全 检测方法 

分 类 号：TS207.3[轻工技术与工程—食品科学]