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合肥工业大学校徽

合肥工业大学学报自科版

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

主管：中华人民共和国教育部

主办：合肥工业大学

ISSN 1003-5060, CN 34-1083/N

不同热加工 pH 值对 3 种饮食晚期糖基化终产物形成的影响

Effects of pH on advanced glycation end products formation during thermal processing in three diets

期刊信息

合肥工业大学（自然科学版），2026年7月，第49卷第7期：917-923

DOI: 10.3969/j.issn.1003-5060.2026.07.008

作者信息

孙凯悦，刘健，张弦

（合肥工业大学食品与生物工程学院，安徽合肥230601）

摘要和关键词

摘要: 晚期糖基化终产物(advanced glycation end products, AGEs)是食品加工过程中由还原糖与蛋白质、脂质与氨基酸等发生非酶促糖基化反应形成的一类化合物,加工条件的变化是否会影响不同饮食下AGEs的形成尚不明确。文章在热加工pH值为3~11情况下,检测标准饮食(chow diet, CD)、高脂饮食(high-fat diet, HFD)和高脂高胆固醇西方饮食(Western diet, WD)中荧光性AGEs、羧甲基赖氨酸( $ N^{6} $-carboxymethyllysine, CML)、羧乙基赖氨酸( $ N^{5} $-carboxyethyllysine, CEL)的产生水平。结果显示:在不同的热加工pH值下,3种饮食产生的荧光性AGEs水平随热加工pH值增加而升高;与pH值为7的中性热加工条件相比,3种饮食在pH值为3的酸性热加工条件下,产生的非荧光性CML和CEL水平显著降低,而在pH值为11的碱性热加工条件下产生的CML和CEL水平显著升高。此外,在不同pH值热加工过程中标准饮食产生的AGEs水平最低,而西方饮食产生的AGEs水平最高。结果表明:酸性热加工条件抑制饮食AGEs的产生,而碱性热加工条件促进饮食AGEs的产生;高脂高胆固醇的饮食成分促进热加工过程中AGEs的产生。

关键词: 晚期糖基化终产物（AGEs）；热加工；pH值；羧甲基赖氨酸（CML）；羧乙基赖氨酸（CEL）

Authors

SUN Kaiyue, LIU Jian, ZHANG Xian

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: Advanced glycation end products(AGEs) are a class of compounds formed by non-enzymatic glycosylation of reducing sugars with proteins, lipids and amino acids during food processing. It is unclear whether changes in processing conditions affect the formation of AGEs in different diets. In this study, the formations of fluorescent AGEs, N-carboxymethyllysine(CML), and N-carboxyethyllysine(CEL) were examined in three diets including chow diet(CD), high-fat diet(HFD) and high-fat and high-cholesterol Western diet(WD) at pH from 3 to 11 during thermal processing. The results showed that the levels of fluorescent AGEs were elevated with the increase of pH during thermal processing in three diets. Compared to the neutral condition at pH 7, the levels of non-fluorescent CML and CEL were significantly decreased under the acidic condition at pH 3, and increased under the alkaline condition at pH 11 in all three diets during thermal processing. In addition, under the different thermal processing conditions from pH 3 to pH 11, the lowest levels of AGEs were formed at CD, and the highest levels of AGEs were formed at WD. These results indicated that during thermal process ing, the acidic conditions inhibited dietary AGEs production, whereas alkaline conditions promoted dietary AGEs production. Meanwhile, high-fat and high-cholesterol dietary components promoted dietary AGEs production during thermal processing.

Keywords: advanced glycation end products(AGEs); thermal processing; pH value; N $ ^{6} $-carboxymethyllysine(CML); N $ ^{6} $-carboxyethyllysine(CEL)

基金信息

国家自然科学基金资助项目（32200630）

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