Li Yali, Liu Xiaoxu, Meng Lulu, Wang Yingping
Institute of Special Wild Economic Animals and Plants, Chinese Academy of Agriculture Sciences, Changchun, China.
Flight Training Base, Air Force Aviation University, Changchun, China.
J Ginseng Res. 2018 Jan;42(1):21-26. doi: 10.1016/j.jgr.2016.12.004. Epub 2017 Jan 10.
Furosine (ɛ-N-2-furoylmethyl-L-lysine, FML) is an amino acid derivative, which is considered to be an important indicator of the extent of damage (deteriorating the quality of amino acid and proteins due to a blockage of lysine and a decrease in the digestibility of proteins) during the early stages of the Maillard reaction. In addition, FML has been proven to be harmful because it is closely related to a variety of diseases such as diabetes. The qualitative analysis of FML in fresh and processed ginsengs was confirmed using HPLC-MS.
An ion-pair reversed-phase LC method was used for the quantitative analysis of FML in various ginseng samples.
The contents of FML in the ginseng samples were 3.35-42.28 g/kg protein. The lowest value was observed in the freshly collected ginseng samples, and the highest value was found in the black ginseng concentrate. Heat treatment and honey addition significantly increased the FML content from 3.35 g/kg protein to 42.28 g/kg protein.
These results indicate that FML is a promising indicator to estimate the heat treatment degree and honey addition level during the manufacture of ginseng products. The FML content is also an important parameter to identity the quality of ginseng products. In addition, the generation and regulation of potentially harmful Maillard reaction products-FML in ginseng processing was also investigated, providing a solid theoretical foundation and valuable reference for safe ginseng processing.
呋喃素（ɛ-N-2-呋喃甲酰基-L-赖氨酸，FML）是一种氨基酸衍生物，被认为是美拉德反应早期损伤程度（由于赖氨酸受阻和蛋白质消化率降低导致氨基酸和蛋白质质量下降）的重要指标。此外，FML已被证明是有害的，因为它与糖尿病等多种疾病密切相关。采用高效液相色谱-质谱联用（HPLC-MS）对新鲜人参和加工后人参中的FML进行了定性分析。
采用离子对反相液相色谱法对各种人参样品中的FML进行定量分析。
人参样品中FML的含量为3.35 - 42.28 g/kg蛋白质。在新鲜采集的人参样品中观察到最低值，在黑参浓缩物中发现最高值。热处理和添加蜂蜜显著提高了FML含量，从3.35 g/kg蛋白质增加到42.28 g/kg蛋白质。
这些结果表明，FML是评估人参制品生产过程中热处理程度和蜂蜜添加水平的一个有前景的指标。FML含量也是鉴定人参制品质量的一个重要参数。此外，还研究了人参加工过程中潜在有害的美拉德反应产物FML的生成和调控，为人参安全加工提供了坚实的理论基础和有价值的参考。
