Study on formation regularity and kinetics of advanced glycation end-products during processing of boiled Cervi Cornu Pantotrichum
10.7501/j.issn.0253-2670.2020.07.021
- Author:
Rui-Ze GONG
1
Author Information
1. Institute of Special Animals and Plants Sciences, Chinese Academy of Agricultural Sciences
- Publication Type:Journal Article
- Keywords:
Activation energy;
Advanced glycation end-products;
Baking process;
Boiling process;
Browning reaction;
Cervi Cornu Pantotrichum;
Formation regularity;
Kinetic analysis;
Maillard reaction;
Nε-(carboxyethyl)lysine;
Nε-(carboxymethyl)lysine;
Simulation system;
UPLC-MS/MS;
Zero-order kinetics
- From:
Chinese Traditional and Herbal Drugs
2020;51(7):1852-1861
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To study the formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled Cervi Cornu Pantotrichum (CCP). Methods: UV-visible spectrophotometry and UPLC-MS/MS method were used to determine the change of browning index and content of typical advanced glycation end-products, Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine, of the processing system of simulated boiled CCP. The formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled CCP were discussed by constructing glucose and lysine to simulate the Maillard reaction system of CCP processing. Results: The activation energy of browning reaction, Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine reaction during processing of boiled CCP were 5.07, 40.44 and 78.47 kJ/mol, respectively, and all of them were zero-order kinetics. The activation energies of the above reactions in the baking process were 6.72, 89.34 and 164.77 kJ/mol, respectively, and all of them were zero-order kinetics. Compared to the formation of Nε-(carboxymethyl) lysine, the formation of Nε-(carboxyethyl) lysine required higher activation energy and was more difficult to occur. Conclusion: The temperature changed in the baking process has a significantly higher effect on the kinetic parameters of the advanced glycation end-products than in the boiling process. Long-term higher baking temperature resulted in more advanced glycation end-products produced in the boiled CCP. This study provides a solid theoretical basis for the blocking and inhibition strategies of advanced glycation end-products in the processing of CCP, which is also a great significance for the production of green safety CCP and strengthening the safety of traditional Chinese medicine.
