热加工食品中晚期糖基化终末产物和5-羟甲基糠醛的形成、检测与控制

doi:10.3969/j.issn.1004-1524.20230564

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (6): 1458-1468.DOI: 10.3969/j.issn.1004-1524.20230564

• 综述 • 上一篇

热加工食品中晚期糖基化终末产物和5-羟甲基糠醛的形成、检测与控制

陆胜民¹^,²(), 黄子馨¹^,², 李小琼¹, 郑美瑜¹, 韩永斌²

1.浙江省农业科学院食品科学研究所,农产品质量安全危害因子与风险防控国家重点实验室,浙江杭州 310021
2.南京农业大学食品科学技术学院,江苏南京 210095

收稿日期:2023-05-03 出版日期:2024-06-25 发布日期:2024-07-02
作者简介:陆胜民(1969—),男,浙江兰溪人,博士,研究员,主要从事果品加工与危害因子控制研究。E-mail: lushengmin@hotmail.com
基金资助:
省部共建农产品质量安全危害因子与风险防控国家重点实验室资助项目(2021DG700024-ZZ202210)

Formation, detection and control of advanced glycation end products and 5-hydroxymethylfurfural in heated foods

LU Shengmin¹^,²(), HUANG Zixin¹^,², LI Xiaoqiong¹, ZHENG Meiyu¹, HAN Yongbin²

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received:2023-05-03 Online:2024-06-25 Published:2024-07-02

摘要/Abstract

摘要：

食品加工过程中的美拉德反应有助于形成一些热诱导毒性产物,包括晚期糖基化终末产物(advanced glycation end products, AGEs)和5-羟甲基糠醛(5-hydroxymethylfurfural, 5-HMF)。食源性AGEs在体内的积累和循环与糖尿病并发症的发生有关,同时可能诱发氧化应激、炎症和动脉粥样硬化。5-HMF的代谢物5-磺基氧甲基糠醛(5-sulfooxymethylfurfural, 5-SMF)有潜在基因毒性和致癌性。如何控制热加工食品中这些危害物的形成已成为食品行业的关注焦点。本文从美拉德反应和焦糖化反应两条途径探究了AGEs和5-HMF的形成机理,并对近5年二者的检测方法进行了综述,阐述了各类方法的优缺点,以期为建立二者的通用检测方法奠定基础。在此基础上,从削减前体物质的供给、阻断中间体的转化,以及去除已经生成的AGEs和5-HMF这3个方面着手,综述了近年来相应所采用的抑制策略,以期为AGEs和5-HMF在食品中的控制及热加工食品质量与安全管理提供理论依据。

关键词: 晚期糖基化终末产物(AGEs), 5-羟甲基糠醛(5-HMF), 形成途径, 检测方法, 控制措施

Abstract:

The Maillard reaction during food processing contributes to the formation of a number of heat-induced toxicants, including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural(5-HMF), which are associated with a variety of health risks. Accumulation and circulation of food-derived AGEs in the body are associated with the development of diabetic complications, meanwhile it could induce oxidative stress, inflammation, and atherosclerosis. The metabolite of 5-HMF, 5-sulfooxymethylfurfural (5-SMF), is potentially genotoxic and carcinogenic. Therefore, how to control the formation of these hazards in thermally processed foods has become a focus of attention in the food industry. In the present study, the formation mechanisms of AGEs and 5-HMF were reviewed in view of the two pathways of Maillard reaction and caramelization, and their detection methods in the last five years were summarized as well as the advantages and disadvantages of each method, to lay the foundation for the establishment of the universal detection method for the AGEs and 5-HMF. On the above basis, the inhibition strategies adopted in recent years were reviewed from three aspects of cutting down the supplies of precursors, blocking the transformation of intermediates, and removing the generated AGEs and 5-HMF, to provide theoretical basis for the control of AGEs and 5-HMF in food to safeguard the quality of heated foods.

Key words: advanced glycation end products (AGEs), 5-hydroxymethylfurfural (5-HMF), formation pathway, detection method, control measure

中图分类号:

TS255.43

陆胜民, 黄子馨, 李小琼, 郑美瑜, 韩永斌. 热加工食品中晚期糖基化终末产物和5-羟甲基糠醛的形成、检测与控制[J]. 浙江农业学报, 2024, 36(6): 1458-1468.

LU Shengmin, HUANG Zixin, LI Xiaoqiong, ZHENG Meiyu, HAN Yongbin. Formation, detection and control of advanced glycation end products and 5-hydroxymethylfurfural in heated foods[J]. Acta Agriculturae Zhejiangensis, 2024, 36(6): 1458-1468.

图/表 2

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热加工食品中晚期糖基化终末产物和5-羟甲基糠醛的形成、检测与控制

Formation, detection and control of advanced glycation end products and 5-hydroxymethylfurfural in heated foods

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