竹叶黄酮与谷胱甘肽对食源性非酶糖基化的抑制  

Inhibition of dietary non-enzymatic glycosylation by bamboo-leaf-flavonoids and glutathione

作　　者：孙涛[1] 张亦鸣[1] 谢晶[1] 薛斌[1] 

机构地区：[1]上海海洋大学食品学院上海水产品加工储藏工程研究中心,上海201306

出　　处：《食品工业科技》2014年第10期106-109,共4页Science and Technology of Food Industry

基　　金："十二五"国家支撑计划项目(2012BAD38B04);上海市科委工程中心建设(11DZ2280300)

摘　　要：研究了竹叶黄酮与谷胱甘肽对食源性非酶糖基化反应的抑制作用。采用氯化硝基四氮唑蓝(NBT)还原实验检测糖基化反应产生的果糖胺,Girard-T实验检测二羰基化合物,295nm处的紫外吸收检测小分子醛类物质,荧光性非酶糖基化终产物AGEs的检测,以及用HPLC法检测5-羟甲基糠醛(5-HMF)含量。结果显示,竹叶黄酮可抑制果糖胺、二羰基化合物、有效抑制荧光性终产物;而谷胱甘肽可抑制二羰基化合物、小分子醛类及5-HMF。The inhibition effect of bamboo-leaf-flavonoids and glutathione against dietary non-enzymatic glycosylation was evaluated by the following tests. Fructosamine was tested by NBT reduction reaction. The dicarbonyl compound was detected by Girard-T reagent. The micromolecule aldehydes and advanced glycosylation end products（AGEs） with fluorescent value were detected by UV-A295 and fluorescence absorption, respectively. The content of 5-hydroxymethyl furfural （5-HMF） was determined by a HPLC method. Results showed that bamboo-leaf-flavonoids effectively inhibited Fructosamine,dicarbonyl compounds and AGEs with fluorescent value. While glutathione inhibited dicarbonyl compounds,micromolecule aldehydes and 5-HMF.

关 键 词：竹叶黄酮 谷胱甘肽 食源性非酶糖基化 抑制 

分 类 号：TS201.2[轻工技术与工程—食品科学]