白藜芦醇对美拉德反应体系中几种AGEs的抑制作用

In this paper, the Maillard reaction system of glucose and lysine was firstly constructed to study the inhibition of resveratrol with different concentrations on the formation of intermediate and final products in Maillard reaction system. The results showed that when the concentration of resveratrol in Maillard reaction system was 1 μmol/L, resveratrol had the best inhibition effect on the intermediate products: 3-deoxyglucosone (3-DG) and methylglyoxal (MG), the inhibition rates were 71.58% and 52.23%, respectively. At the same time, resveratrol had the best inhibitory effect on melanoidin and N?-(hydroxyethyl)lysine (CEL), the inhibitory rates were 56.22% and 46.93%, respectively. When resveratrol concentration was 10 μ mol/L, resveratrol had the best inhibitory effect on furosine and N?–(carboxymethyl)lysine (CML), the inhibitory rates were 32.69% and 66.67%, respectively. Pyrraline could not be detected when resveratrol concentration was 0.1-100 μmol/L. The results of this study will provide theoretical support for resveratrol to inhibit the advanced glycation products in the process of food hot processing.