一种新型基于美拉德反应的时间-温度指示器的开发，用于监测再加热食品中的荧光晚期糖基化终产物含量。
Development of a novel Maillard reaction-based time-temperature indicator for monitoring the fluorescent AGE content in reheated foods.
作者信息
Hu Bei, Li Lin, Hu Yi, Zhao Di, Li Yuting, Yang Mingquan, Jia Aijuan, Chen Sui, Li Bing, Zhang Xia
机构信息
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology Guangzhou 510640 China
School of Chemical Engineering and Energy Technology, Dongguan University of Technology College Road 1 Dongguan 523808 China.
出版信息
RSC Adv. 2020 Mar 11;10(18):10402-10410. doi: 10.1039/d0ra01440k.
Dietary advanced glycation end products (AGEs) are formed the Maillard reaction in foods, especially in reheated foods, and can cause chronic diseases. In this study, a series of Maillard reaction-based time-temperature indicators (TTIs: TTI-1, TTI-2, and TTI-3) were developed with lysine and xylose for monitoring the dynamic formation of fluorescent AGEs in reheated foods. The discoloration kinetics of Maillard reaction-based TTIs and the dynamics of fluorescent AGE formation were explored. Formulas were derived to illustrate the relationship of the color change in the TTIs with time and temperature. The activation energies ( values) for generating the TTIs were 96.17, 87.98, and 83.55 kJ mol, respectively. TTI-1 was the optimal indicator for instant soy milk powder because it showed the lowest activation energy difference in this study. The results show that this series of Maillard reaction-based TTIs can be used to monitor the AGE contents in various reheated foods.
膳食晚期糖基化终产物（AGEs）是由食物中的美拉德反应形成的，尤其是在再加热的食物中，并且会引发慢性疾病。在本研究中，用赖氨酸和木糖开发了一系列基于美拉德反应的时间-温度指示物（TTIs：TTI-1、TTI-2和TTI-3），用于监测再加热食物中荧光AGEs的动态形成。探究了基于美拉德反应的TTIs的变色动力学以及荧光AGE形成的动力学。推导了公式以说明TTIs中颜色变化与时间和温度的关系。生成TTIs的活化能（ 值）分别为96.17、87.98和83.55 kJ/mol。TTI-1是速溶豆浆粉的最佳指示物，因为在本研究中它显示出最低的活化能差异。结果表明，这一系列基于美拉德反应的TTIs可用于监测各种再加热食物中的AGE含量。
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