Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China.
College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China.
Molecules. 2023 Oct 10;28(20):7012. doi: 10.3390/molecules28207012.
Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are two kinds of important harmful products formed simultaneously during the thermal processing of proteinaceous food. In this paper, the effect of roasting conditions on the formation of AGEs and HAs, as well as active carbonyl intermediates in common peanut (C-peanut) and high-oleic acid peanut (HO-peanut) was studied simultaneously for the first time. In general, with the increase in roasting temperature (160-200 °C) and time, the contents of AGEs, HAs and active carbonyl intermediates (i.e., glyoxal (GO) and methylglyoxal (MGO)) significantly increased in peanuts. Four kinds of HAs (i.e., AαC, DMIP, Harman and Norharman) were observed in roasted peanuts, of which Harman and Norharman accounted for about 93.0% of the total HAs content after roasting for 30 min at 200 °C. Furthermore, a correlation analysis among AGEs (i.e., -(1-Carboxymethyl)-L-lysine (CML) and -(1-Carboxyethyl)-L-lysine (CEL)), HAs, GO and MGO was conducted. Most of these compounds showed an excellent positive linear relationship ( ≤ 0.001) with each other. The evident increase in GO and MGO contents implied an increase in not only the content of AGEs but also HAs. However, contents of AGEs and HAs showed no significant difference between roasted HO-peanut and C-peanut. This study would provide a theoretical basis for simultaneously controlling the levels of AGEs and HAs in thermal processed peanut foods.
高级糖基化终产物（AGEs）和杂环胺（HAs）是在蛋白质类食物热加工过程中同时形成的两种重要有害产物。本文首次同时研究了烘烤条件对普通花生（C-花生）和高油酸花生（HO-花生）中 AGEs 和 HAs 以及常见活性羰基中间产物（即乙二醛（GO）和甲基乙二醛（MGO））形成的影响。一般来说，随着烘烤温度（160-200°C）和时间的增加，花生中 AGEs、HAs 和活性羰基中间产物（即 GO 和 MGO）的含量显著增加。在烤花生中观察到四种 HAs（即 AαC、DMIP、Harman 和 Norharman），其中 Harman 和 Norharman 在 200°C 烘烤 30 分钟后占 HAs 总量的 93.0%左右。此外，还对 AGEs（即 -（1-羧甲基）-L-赖氨酸（CML）和 -（1-羧乙基）-L-赖氨酸（CEL））、HAs、GO 和 MGO 之间的相关性进行了分析。这些化合物中的大多数彼此之间表现出极好的正线性关系（≤0.001）。GO 和 MGO 含量的明显增加意味着不仅 AGEs 的含量增加，而且 HAs 的含量也增加。然而，HO-花生和 C-花生烤后 AGEs 和 HAs 的含量没有显著差异。本研究为同时控制热加工花生食品中 AGEs 和 HAs 的水平提供了理论依据。
