乌饭树叶黄酮对UHT奶加工过程中晚期糖基化末端产物的抑制作用  

Inhibitory Effect of Flavones from Vaccinium Bracteatum Thunb Leaves on Advanced Glycation End Products during UHT Milk Processing

作　　者：薛海波 张洁菡 金思洋 彭英云 杨治风 陈义勇[1] XUE Haibo;ZHANG Jiehan;JIN Siyang;PENG Yingyun;YANG Zhifeng;CHEN Yiyong(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500;Jiangsu Liangfeng Food Group Co.,Ltd.,Zhangjiagang 215623;Zhangjiagang Animal Husbandry and Veterinary Station,Zhangjiagang 215699,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500 [2]江苏梁丰食品集团有限公司,江苏张家港215623 [3]张家港市畜牧兽医站,江苏张家港215699

出　　处：《常熟理工学院学报》2022年第2期27-31,共5页Journal of Changshu Institute of Technology

基　　金：2020年度张家港市科技计划(社会发展)项目“乳制品生产过程中危害物AGEs控制关键技术及应用研究”(ZKS2002)。

摘　　要：以UHT奶为研究对象,探究乌饭树叶黄酮对UHT奶加工过程中晚期糖基化末端产物的抑制作用.结果表明:在UHT奶加工过程中,乌饭树叶黄酮具有明显的抑制AGEs和CML生成的作用,且抑制作用与乌饭树叶黄酮添加量呈正相关;乌饭树叶黄酮合适的添加量为8%.在UHT奶贮藏过程中,贮藏时间不宜超过15 d,同时低温贮存.乌饭树叶黄酮的添加更有利于降低蛋白糖基化的进程,减少AGEs形成和CML的含量.本研究为乌饭树叶黄酮在UHT奶加工过程中可抑制AGEs的生成提供了理论支持.In this study,by using UHT milk as the research object,the inhibitory effect of flavones from Vaccinium Bracteatum Thunb leaves (VBTLF) on the end-products of advanced glycosylation was explored during UHT milk processing.The results showed that VBTLF could significantly inhibit AGEs and CML during UHT milk processing.The inhibitory effect of VBTLF was positively correlated.The appropriate amount of VBTLF added was 8%.During the storage of UHT milk,the storage time should not exceed 15 days.Low-temperature storage and the addition of VBTLF were more conducive to reducing both the process of protein glycosylation and the formation of AGEs and the content of CML.The study provides theoretical support for the inhibition of the formation of AGEs by VBTLF during UHT milk processing and storage.

关 键 词：乌饭树叶黄酮 UHT奶 晚期糖基化末端产物 抑制 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]