科研之友
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摘要
The advanced glycation end products (AGEs) patho-biochemistry was particularly related to the diabetic microvascular complications of retinopathy,neuropathy and nephropathy.Pyrraline was used as a marker of AGE to evaluate the formation of AGEs in diet foods.In this study,model systems consisting of lysine and different saccharides were heated at different times,temperatures and initial molar ratios of saccharide to lysine under microwave heating conditions in order to investigate the formation of pyrraline.Increasing in initial molar ratios of saccharide to lysine can significant promote the formation of pyrraline.Among different saccharides,the highest pyrraline was generated in lysine-lactose models,the pyrraline formation rate was influenced by the type of reducing saccharide involved in the reaction,the formation rate decreased in the following order:lactose>fructose>glucose>sucrose.Besides,the maximum pyrraline was formed at 140℃.Generally,the formation of pyrraline by saccharide-lysine model system was a dynamic reaction,which consists of not only the formation of pyrraline,but also the loss ofpyrraline.
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