Study On The Formation Regularity And Regulation Mechanism Of Advanced Glycosylation End Products In Boiled Velvet Antler

Velvet antlers are young horns that are not ossified and densely hairy,derived from the stags of Cervus nipport Temminck and Cervus elaphus Linnaeus.It is a kind of precious traditional Chinese medicine commonly used in clinic.Fresh velvet antler riched in blood is easily corrupted if it is not processed in time.At present,the traditional hot water boiled processing method is still widely used in the main producing areas.Maillard reaction occurs extensively during the processing of boiled velvet antler,and it is easy to produce trace toxic and harmful substances such as advanced glycation end products(AGEs).The purpose of this research was to study the formation mechanism,transformation pathways and control strategies of AGEs in the process of boiled velvet antler.First,modern instrumental analysis techniques were used to determine the content of5-hydroxymethylfurfural(5-HMF)and AGEs in processed velvet antler with different processing methods and different parts.The results showed that the content of 5-HMF and AGEs in freeze-dried velvet antler was significantly lower than that in the same part of boiled velvet antler(P <0.01).AGEs in boiled velvet antler are 1.24 to 6.19 times than those of non-heat-processed velvet antler.The content of 5-HMF and AGEs in processed velvet antler without blood was significantly lower than that in the same part in processed velvet antler with blood(P <0.01).The content of 5-HMF and AGEs was highest in wax slices,which in bone slices was the lowest.Second,the factors influencing the formation of AGEs in processed velvet antler were explored and analyzed further.The study indicated that heat processing and the substrate concentration involved in the reaction were important factors that caused a significant increase in AGEs in boiled velvet antler.The high temperature exacerbated Maillard reaction,resulting in the higher content of 5-HMF and AGEs in boiled velvet antler than that of freeze-dried velvet antler.Processed velvet antler with blood is riched in substrates involved in Maillard reaction including amino compounds and carbonyl compounds than processed velvet antler without blood.Therefore,the content of 5-HMF and AGEs in processed velvet antler with blood is higher than that of processed velvet antler without blood.The differential distribution of amino compounds,carbonyl compounds and metal ions in different parts of velvet antler resulted in a regular distribution of the content of 5-HMF and AGEs which is highest in wax slices,and in powder slices,gauze slices and bone slices decreasing in order.Third,a glucose-lysine simulation reaction system simulating the Maillard reaction system of boiled velvet antler processing was constructed,and a multi-stage reaction kinetic model was used to analyze the formation regularity and kinetic parameters of AGEs in boiled velvet antler.The results showed that pH and baking temperature of the reaction system had the greatest influence on the production of AGEs.Long-time and high-temperature baking produced more AGEs in boiled velvet antler.Results of kinetic analysis showed that,compared with boiling process,baking process requires more activation energy to reaction,and the activation energies to brown,to form Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine were 6.72,89.34 and 164.77 kJ/mol,respectively.Long-time andhigh-temperature baking produced more AGEs in boiled velvet antler.Fourth,the processing parameters of boiled velvet antler were changed to find the processing method of low AGEs velvet antler,and its safety was evaluated.The results confirmed that using weak acid and reducing the baking temperature can reduce the AGEs content in boiled velvet antler and ensure safety of velvet antler.In this study,the formation mechanism and regulation method of AGEs in boiled velvet antler were described completely.On the basis of ensuring the safety of velvet antler,it provided a rich theoretical basis for determining the blocking and inhibition strategies of AGEs during velvet antler processing.In the end,it is possible to make the velvet antler processing safe and controllable,which is of great significance to strengthen the safety of traditional Chinese medicine.