3种天然抗氧化剂对阿拉伯糖-赖氨酸模拟体系中AGEs抑制作用的研究  

The Inhibition of Three Natural Antioxidants on Advance Glycation End Products(AGEs) in Arabinose-lysine Model System

作　　者：暴洁[1] 淡文佳 刘熙[1] 李巨秀[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《农产品加工（创新版）（中）》2013年第12期4-8,共5页Farm Products Processing

基　　金：国家自然科学基金(31101217)

摘　　要：晚期糖基化末端产物(Advanced glycation end products,AGEs)是食品加工和贮藏过程中发生美拉德反应或脂肪氧化反应的产物,与流行性慢性病的发生发展有重要关系,因此控制食品中AGEs形成具有重要意义。为了评价茶多酚提取物、迷迭香提取物和甘草提取物3种天然抗氧化剂对AGEs形成的影响,通过建立不同还原糖和氨基酸的模拟反应体系,筛选出美拉德反应模型,并在模型中加入不同浓度的3种天然抗氧化剂,分别以波长280,360,420 nm处的吸光度反映美拉德反应的程度,以荧光强度表示AGEs含量,评价3种抗氧化剂对AGEs形成的抑制作用。结果表明,当还原糖与氨基酸的摩尔浓度接近时,美拉德反应速度较慢,五碳糖快于六碳糖,其中阿拉伯糖与赖氨酸摩尔浓度比为1∶10时反应最为剧烈,且生成的AGEs最多。在阿拉伯糖-赖氨酸模拟体系中,3种抗氧化剂在试验范围内(10～100μg/mL)均对AGEs有明显的抑制作用,且有剂量依赖关系。质量浓度为100μg/mL的茶多酚提取物、迷迭香提取物、甘草提取物对AGEs的抑制率分别为96.63%,88.30%,94.75%,因此这3种天然抗氧化剂具有良好的抑制AGEs形成作用。Advanced glycation end products （AGEs） are the products of Maillard reaction or fat oxidation occurring in food processing and storage. AGEs is related to the occurrence and development of some chronic diseases. Therefore, it is important to control AGEs formation in foods. In this present study, the inhibitory effects of three different natural antioxidants （tea polyphenols extract, rosemary extract and licorice extract） on AGEs formation in reducing sugar-amino acids system are evaluated. The three natural antioxidants are added to the selected model system with different concentrations （10~100μg/mL） . Absorbance of 280, 360, and 420 nm are recorded to reflect the extent of early, advance, final stage of Maillard reaction. The AGEs content is expressed as fluorescence intensity. The results show that when the molar ratio of reducing sugars with amino acids is close to 1, reaction speed of Maillard reaction is the lowest. The reaction of pentose with reducing sugar is faster than hexose. Arabinose-lysine system is selected because when the molar ratio of the arabinose lysine and lysine is 1∶10 , the reaction is most severe and generated largest AGEs. The inhibitory effects of the three antioxidants （10~100 μg/mL） on AGEs are intensely in a dose dependent manner. At concentration of 100 μg/mL, the inhibit rates of tea polyphenols extract, rosemary extract, licorice extract on AGEs formation are 96.6%, 88.3%, 94.8%, respectively, and these three natural antioxidants have a good suppression of AGEs formation.

关 键 词：天然抗氧化剂 晚期糖基化末端产物 模拟体系 抑制 

分 类 号：TS202.3[轻工技术与工程—食品科学]