The Analysis And Inhibition Of Advanced Glycation End Products (AGEs) In Fried Food During Processing And Storge

During food processing and storage, some chemical reaction not only changed thestructure and function of food components, but also generated a lot of harmful substances.Advanced glycation end products (AGEs) are formed by Maillard reaction, lipid peroxidationand autoxidation of glucose, which are closely related to many chronic diseases. On the onehand, the current international research focused on the physiology in medicine, analysis andtoxicity of CML (Nε-Carboxumethyl-lysine), however, the research in the food was still less,especially in the Chinese traditional fried foods. On the other hand, the study about fried foodfocused on the nutritional properties, the investigation and analysis of food poisoning causedby fried rancidity, the effect of preservation of antioxidants and fresh-keeping agent for friedfood and the effect of storage conditions on peroxide value and acid value. Nevertheless, thechange rule and the effect of processing and storage conditions on AGEs have not beenreported. In this study, using fried dough twist and fried instant noodles as materials, frieddough twist and fried instant noodles processing model system were carried out to investigatethe influence of processing and storage conditions and inhibition on the changes in AGEs bymeasuring GO, MGO, fluorescence AGEs and CML content. The main results are shown asfollow.（1）During fried dough twist and fried instant noodles frying, GO, MGO, fluorescenceAGEs and CML were formed in time-and temperature-dependent and the values of GO,MGO and fluorescence AGEs increased linearly with frying temperature and time.（2）During fried dough twist and fried instant noodles storage, with the extension ofstorage time, GO and MGO content increased at early stage and then decreased, fluorescenceAGEs and CML content increased gradually during storage in different temperature; Whenthe presence of oxygen, GO decreased and fluorescence AGEs increased gradually.Nevertheless, there was no significant (P>0.05) influence was observed on MGO and CML;Lighting did have no significant (P>0.05) effect on development of the GO, MGO,fluorescence AGEs and CML content after60days of storage.（3）Besides thiamine have no inhibitory effect on formation of AGEs in BSA-fructosemodle system, all experimental inhibitors (pyridoxamine, thiamine, epicatechin, quercetin, rutin, ferulic acid) could effectively inhibit the formation of AGEs and the inhibition ratio haddose-dependent effect with concentration. The inhibition rate of pyridoxamine to AGEs inwas BSA-fructose、BSA-MGO model systems significant （P <0.05）higher than others, butin fatty acid-amino acid model systems was lower; The flavonoids exhibited very stronginhibitory activity against the formation of AGEs, the inhibitory effect of epicatechin onAGEs in BSA-fructose、BSA-MGO model systems was the strongest in flavonoids, theinhibitory effect of quercetin on AGEs in fatty acid-amino acid model systems was thestrongest in flavonoids; The inhibition rate of ferulic acid to AGEs in fatty acid-amino acidmodel system greater than in BSA-fructose、BSA-MGO model systems. All inhibitors couldeffectively scavenge MGO, the lowest scavenging rate was79.96~98.42%.（4）AGEs inhibitors (quercetin, ferulic acid, thiamine) can reduced GO, MGO,fluorescence AGEs and CML formation during fried dough twist frying and thiamin showedthe better inhibitory effect.