豆乳加工中晚期糖基化终产物的调控  

Regulation of Advanced Glycation End Products in Soymilk

作　　者：王晨[1] 李普[1] 卢永翎[1] 郑铁松[1] 吕丽爽[1] WANG Chen;LI Pu;LU Yongling;ZHENG Tiesong;Lü Lishuang(Ginling College, Nanjing Normal University, Nanjing 210097, China)

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097

出　　处：《食品科学》2017年第13期47-52,共6页Food Science

基　　金：国家自然科学基金面上项目(31571783)

摘　　要：目的:通过模拟豆乳的加工条件,考察影响豆乳加工中晚期糖基化终产物(advanced glycation end products,AGEs)形成的因素。方法:采用荧光光谱法(λ_(ex)/λ_(em)=340 nm/465 nm)检测豆乳中荧光性AGEs含量,考察各因素:加工条件(煮沸时间、糖种类、糖添加量和脂肪含量)、贮藏条件(温度和时间)和食源性黄酮(槲皮素、芦丁、染料木素、木犀草素和儿茶素)对荧光性AGEs形成的影响;结果:豆乳体系中,糖种类对荧光性AGEs的影响从低到高依次为:木糖醇<蔗糖<果葡糖浆<葡萄糖<果糖;煮沸时间、糖添加量和脂肪含量均与荧光性AGEs形成呈正相关;在贮藏过程中,荧光性AGEs随着贮藏温度的提高、贮藏时间的延长而增多;黄酮能够有效抑制豆乳加工和贮藏过程中荧光性AGEs的形成,芦丁在2 mmol/L时,抑制效果最好。结论:通过部分条件的改变,如煮沸保持时间、糖种类、糖添加量、脂肪含量、贮藏条件和加入适量的AGEs抑制剂,在一定程度上调控AGEs的形成是可行的。Purpose:To investigate the factors influencing the formation of fluorescent advanced glycation end products(AGEs)in soymilk model system.Methods:The concentration of fluorescent AGEs was detected by fluorescence spectrometry(λex/λem=340nm/465nm).The factors investigated included processing conditions(boiling time,sugar type,sugarconcentration and soybean oil concentration),storage conditions(temperature and time)and flavonoids(quercetin,rutin,genistein,luteolin and catechins).Results:The effect of different sugars on fluorescent AGEs formation was in theincreasing order:xylitol<sucrose<fructose syrup<glucose<fructose.Boiling time,sugar concentration and soybean oilconcentration showed a positive correlation with fluorescent AGEs.During storage,the formation of fluorescent AGEsincreased with increasing temperature and time.Flavonoids could effectively inhibit the formation of fluorescent AGEsduring the processing and storage of soybean milk,especially at a concentration of2mmol/L.Conclusion:By changingsome conditions,such as boiling time,sugar type,sugar concentration,fat concentration,storage condition and using anappropriate amount of AGEs inhibitors,the regulation of the formation of AGEs is feasible.

关 键 词：豆乳 晚期糖基化终产物 加工贮藏条件 黄酮 

分 类 号：TS201.2[轻工技术与工程—食品科学]