烤馕中晚期糖基化终末产物和4-甲基咪唑的生成规律研究进展  

Progress on the formation of advanced glycosylation end products and 4-methylimidazole in roasted naan

作　　者：邬丹 李惠霖 陈肖阳 程相雷 朱邦栋 吴浪 沈幸 柴仲平[1] 曾茂茂 WU Dan;LI Hui-Lin;CHEN Xiao-Yang;CHENG Xiang-Lei;ZHU Bang-Dong;WU Lang;SHEN Xing;CHAI Zhong-Ping;ZENG Mao-Mao(College of Resources and Environment,Xinjiang Agricultural University,Urumqi 830052,China;College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Key Laboratory of Soil and Plant Ecological Processes,Urumqi 830052,China;State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China)

机构地区：[1]新疆农业大学资源与环境学院,乌鲁木齐830052 [2]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [3]新疆土壤与植物生态过程重点实验室,乌鲁木齐830052 [4]江南大学食品科学与资源挖掘全国重点实验室,无锡214122

出　　处：《食品安全质量检测学报》2024年第9期84-92,共9页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32360802);新疆维吾尔自治区重点实验室开放课题项目(2021D04005);新疆维吾尔自治区“三农”骨干人才培养项目(2022SNGGGCC017);新疆土壤与植物生态过程重点实验室开放课题项目(23XJTRZW05)。

摘　　要：随着人们对健康和食品安全的日益关注,研究食品中致病因素的含量和分布规律成为学术界和工业界关注的热点问题。其中,晚期糖基化终末产物和4-甲基咪唑在多种疾病的发展过程中有着重要影响。乌鲁木齐市作为新疆的商业中心和交通枢纽,对于其特色食品——烤馕对人体健康潜在影响的科学评估,具有十分重要的现实意义及研究价值。馕作为热加工食品,在热加工过程中极易产生多种危害物,其中包括晚期糖基化终末产物和4-甲基咪唑。本文将综述烤馕中晚期糖基化终末产物和4-甲基咪唑的形成机制及其危害,重点总结烤馕中晚期糖基化终末产物及4-甲基咪唑的生成规律及抑制方法,以期为今后新疆烤馕的绿色加工及晚期糖基化终末产物和4-甲基咪唑的减控方法提供科学理论依据,对消费者的健康饮食提供指导。With the increasing concern for health and food safety,the study of the content and distribution pattern of disease-causing factors in food has become a hot issue in academia and industry.Among them,late glycosylation end products and 4-methylimidazole have an important influence in the development of many diseases.As the commercial center and transportation hub of Xinjiang,Urumqi has a very important practical significance and research value for the scientific evaluation of the potential impact of its special food—roast naan on human health.Roast naan,as a thermally processed food,is highly susceptible to the generation of various hazards during thermal processing,including late glycosylation end products and 4-methylimidazole.This paper reviewed the formation mechanism of late glycosylation end-products and 4-methylimidazole in naan and their hazards,and summarized the generation pattern and inhibition method of late glycosylation end-products and 4-methylimidazole in naan,with a view to providing scientific theoretical basis for the green processing of naan in Xinjiang in the future as well as the method of reducing and controlling late glycosylation end-products and 4-methylimidazole and providing guidance for the consumers to have a healthy diet.

关 键 词：新疆 烤馕 晚期糖基化终末产物 4-甲基咪唑 生成规律 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]