油脂引发的OH·对食源性羧甲基赖氨酸生成的影响  

Effect of Hydroxyl Radical Induced by Oils on Formation of Diet-Derived N_ε-Carboxymethyllysine

作　　者：韩立鹏[1] 李琳[1] 李冰[1] 赵迪[1] 李玉婷[1] 徐振波[1] 刘国琴[1] 

机构地区：[1]华南理工大学轻工与食品学院∥广东省天然产物绿色加工与产品安全重点实验室,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2013年第1期139-144,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家"973"计划项目(2012CB720800);国家自然科学基金资助项目(31130042;20976061);教育部"新世纪优秀人才支持计划"项目(NCET-10-0395);华南理工大学中央高校基本科研业务费专项资金资助项目(2009ZM0326)

摘　　要：羧甲基赖氨酸(CML)对人体健康具有潜在危害性,为此,文中建立了赖氨酸+葡萄糖+油脂食品模拟体系,采用高效液相色谱-质谱对目标产物进行检测,并利用Fenton试剂证明羟基自由基(OH.)对模拟体系中生成CML的3条路径的促进作用.结果表明:OH.对模拟体系中生成CML的3条路径均具有促进作用;5种植物油脂能够诱发食品模拟体系产生更多的OH.,这些OH.促进了模拟体系中果糖基赖氨酸和乙二醛向CML的转化,其对模拟体系中CML的促进作用从大到小依次为大豆油>玉米油>橄榄油>棕榈油>菜籽油.以上结果证实,油脂在食品体系中引发了更多的OH.,进而促进了模拟体系中CML的生成.Nε-carboxymethyllysine （CML） is a potential hazard to human health. In this paper, diet-derived CML was determined by means of high-performance liquid chromatography-mass spectroscopy （HPLC-MS） in an oil diet model system containing lysine, glucose and oil, and the capability of hydroxyl radical （ OH· ） induced by Fenton reagent for promoting three pathways of CML formation was verified. The results indicate that OH· promotes the CML formation in the model system, and that there are five kinds of vegetable oils that can induce more hydroxyl radicals for the transformation of fructoselysine and glyoxal into CML in the order of soybean oil 〉 corn oil 〉 olive oil 〉 palm oil 〉 rape oil. Thus, it is concluded that the CML formation in the model system can be promoted by the hydroxyl radicals induced by oils in Maillard reaction system.

关 键 词：羧甲基赖氨酸 自由基 甘油三酯 油脂 

分 类 号：TS20[轻工技术与工程—食品科学]