煮炸鹿茸加工过程中晚期糖基化终产物生成规律及动力学分析  

Study on formation regularity and kinetics of advanced glycation end-products during processing of boiled Cervi Cornu Pantotrichum

作　　者：宫瑞泽 刘松鑫 邵紫君 夏蕴实 张磊[1] 王玉方[1] 孙印石[1] 刘畅[1] GONG Rui-ze;LIU Song-xin;SHAO Zi-jun;XIA Yun-shi;ZHANG Lei;WANG Yu-fang;SUN Yin-shi;LIU Chang(Institute of Special Animals and Plants Sciences,Chinese Academy of Agricultural Sciences,Changchun 130112,China;College of Chinese Medicinal Materials,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]中国农业科学院特产研究所,吉林长春130112 [2]吉林农业大学中药材学院,吉林长春130118

出　　处：《中草药》2020年第7期1852-1861,共10页Chinese Traditional and Herbal Drugs

基　　金：国家重点研发计划项目(2018YFC1706604);国家重点研发计划项目(2018YFC1706605);中国农业科学院科技创新工程项目(CAASASTIP-2016-ISAPS);吉林省科技发展计划项目(20180201076YY);中国农业科学院特产研究所基本科研业务费(1610342019010)。

摘　　要：目的研究煮炸鹿茸加工过程中晚期糖基化终产物的生成规律及动力学参数。方法通过构建葡萄糖与赖氨酸模拟煮炸鹿茸加工过程美拉德(Maillard)反应体系,分别采用紫外-可见分光光度法和UPLC-MS/MS法测定体系褐变指数和典型晚期糖基化终产物(羧甲基赖氨酸和羧乙基赖氨酸)含量变化,探讨晚期糖基化终产物的生成规律和动力学参数。结果鹿茸加工过程中煮炸时发生褐变反应,生成羧甲基赖氨酸和羧乙基赖氨酸反应的活化能分别为5.07、40.44、78.47 kJ/mol,且均为零级反应;烘烤时相应反应的活化能分别为6.72、89.34、164.77 kJ/mol,也均为零级反应。相对于生成羧甲基赖氨酸而言,生成羧乙基赖氨酸所需能量更高,反应更难发生。结论烘烤过程温度变化对晚期糖基化终产物的动力学参数影响显著高于煮炸过程,长时间较高温度的烘烤使鹿茸中产生了较多的晚期糖基化终产物,这些结果为鹿茸加工过程中晚期糖基化终产物的阻断、抑制策略提供了理论基础,对生产绿色安全的鹿茸及加强中药安全具有重要意义。Objective To study the formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled Cervi Cornu Pantotrichum(CCP).Methods UV-visible spectrophotometry and UPLC-MS/MS method were used to determine the change of browning index and content of typical advanced glycation end-products,Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine,of the processing system of simulated boiled CCP.The formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled CCP were discussed by constructing glucose and lysine to simulate the Maillard reaction system of CCP processing.Results The activation energy of browning reaction,Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine reaction during processing of boiled CCP were 5.07,40.44 and 78.47 kJ/mol,respectively,and all of them were zero-order kinetics.The activation energies of the above reactions in the baking process were 6.72,89.34 and 164.77 kJ/mol,respectively,and all of them were zero-order kinetics.Compared to the formation of Nε-(carboxymethyl)lysine,the formation of Nε-(carboxyethyl)lysine required higher activation energy and was more difficult to occur.Conclusion The temperature changed in the baking process has a significantly higher effect on the kinetic parameters of the advanced glycation end-products than in the boiling process.Long-term higher baking temperature resulted in more advanced glycation end-products produced in the boiled CCP.This study provides a solid theoretical basis for the blocking and inhibition strategies of advanced glycation end-products in the processing of CCP,which is also a great significance for the production of green safety CCP and strengthening the safety of traditional Chinese medicine.

关 键 词：鹿茸 煮炸 烘烤 模拟体系 晚期糖基化终产物 生成规律 动力学分析 美拉德反应 UPLC-MS/MS 羧甲基赖氨酸 羧乙基赖氨酸 褐变反应 活化能 零级反应 

分 类 号：R283.1[医药卫生—中药学]