目的 研究煮炸鹿茸加工過程中晚期糖基化終產(chǎn)物的生成規(guī)律及動(dòng)力學(xué)參數(shù)。方法 通過構(gòu)建葡萄糖與賴氨酸模擬煮炸鹿茸加工過程美拉德（Maillard）反應(yīng)體系，分別采用紫外-可見分光光度法和UPLC-MS/MS法測(cè)定體系褐變指數(shù)和典型晚期糖基化終產(chǎn)物（羧甲基賴氨酸和羧乙基賴氨酸）含量變化，探討晚期糖基化終產(chǎn)物的生成規(guī)律和動(dòng)力學(xué)參數(shù)。結(jié)果 鹿茸加工過程中煮炸時(shí)發(fā)生褐變反應(yīng)，生成羧甲基賴氨酸和羧乙基賴氨酸反應(yīng)的活化能分別為5.07、40.44、78.47 kJ/mol，且均為零級(jí)反應(yīng)；烘烤時(shí)相應(yīng)反應(yīng)的活化能分別為6.72、89.34、164.77 kJ/mol，也均為零級(jí)反應(yīng)。相對(duì)于生成羧甲基賴氨酸而言，生成羧乙基賴氨酸所需能量更高，反應(yīng)更難發(fā)生。結(jié)論 烘烤過程溫度變化對(duì)晚期糖基化終產(chǎn)物的動(dòng)力學(xué)參數(shù)影響顯著高于煮炸過程，長(zhǎng)時(shí)間較高溫度的烘烤使鹿茸中產(chǎn)生了較多的晚期糖基化終產(chǎn)物，這些結(jié)果為鹿茸加工過程中晚期糖基化終產(chǎn)物的阻斷、抑制策略提供了理論基礎(chǔ)，對(duì)生產(chǎn)綠色安全的鹿茸及加強(qiáng)中藥安全具有重要意義。

Objective To study the formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled Cervi Cornu Pantotrichum (CCP). Methods UV-visible spectrophotometry and UPLC-MS/MS method were used to determine the change of browning index and content of typical advanced glycation end-products, N^ε-(carboxymethyl) lysine and N^ε-(carboxyethyl) lysine, of the processing system of simulated boiled CCP. The formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled CCP were discussed by constructing glucose and lysine to simulate the Maillard reaction system of CCP processing. Results The activation energy of browning reaction, N^ε-(carboxymethyl) lysine and N^ε-(carboxyethyl) lysine reaction during processing of boiled CCP were 5.07, 40.44 and 78.47 kJ/mol, respectively, and all of them were zero-order kinetics. The activation energies of the above reactions in the baking process were 6.72, 89.34 and 164.77 kJ/mol, respectively, and all of them were zero-order kinetics. Compared to the formation of N^ε-(carboxymethyl) lysine, the formation of N^ε-(carboxyethyl) lysine required higher activation energy and was more difficult to occur. Conclusion The temperature changed in the baking process has a significantly higher effect on the kinetic parameters of the advanced glycation end-products than in the boiling process. Long-term higher baking temperature resulted in more advanced glycation end-products produced in the boiled CCP. This study provides a solid theoretical basis for the blocking and inhibition strategies of advanced glycation end-products in the processing of CCP, which is also a great significance for the production of green safety CCP and strengthening the safety of traditional Chinese medicine.

R283.1

國(guó)家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目（2018YFC1706604）；國(guó)家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目（2018YFC1706605）；中國(guó)農(nóng)業(yè)科學(xué)院科技創(chuàng)新工程項(xiàng)目（CAAS-ASTIP-2016-ISAPS）；吉林省科技發(fā)展計(jì)劃項(xiàng)目（20180201076YY）；中國(guó)農(nóng)業(yè)科學(xué)院特產(chǎn)研究所基本科研業(yè)務(wù)費(fèi)（1610342019010）