Analysis of glycative products in sauces and sauce-treated foods

被引：83

作者：

Chao, Pei-chun ^{[1
]}

Hsu, Cheng-chin ^{[1
]}

Yin, Mei-chin ^{[1
]}

机构：

[1] China Med Univ, Dept Nutr, Taichung, Taiwan

来源：

FOOD CHEMISTRY | 2009年 / 113卷 / 01期

关键词：

Pentosidine; Carboxymethyllysine; Soybean sauce; Barbecue sauce; Maillard reaction; MAILLARD REACTION-PRODUCTS; FREE AMINO-ACIDS; LIPID OXIDATION; END-PRODUCTS; RISK-FACTOR; GLYCOTOXINS; PENTOSIDINE; FUROSINE; SUGARS; MODEL;

D O I：

10.1016/j.foodchem.2008.06.076

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Content of Maillard reaction products (MRPs) such as pentosidine, carboxymethyllysine and furosine in soybean sauce, sour-sweet sauce, tomato sauce, barbecue sauce, and sauce-treated chicken, pork, beef, salmon and cod was analysed. In test sauces, MRP content was in the range of 10-692 mu g/100 mL sample. MRP content in raw, boiled, fried and baked foods was in the range of 10-76 mu g/100 g sample. Boiling, frying and baking caused significantly higher MRP levels in test foods (P < 0.05). MRP levels in soybean sauce, sour-sweet sauce and barbecue sauce-treated foods were in the range of 1094-2424, 1494-3146 and 1400-2926 mu g/100 g sample. The interactions of sauce, heating and frying oil markedly enhanced the formation of MRPs in sauce-treated foods. Because MRPs are glycative products; thus, patients with glycation associated diseases may consider limiting the dietary use of these sauces. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：262 / 266

页数：5

共 23 条

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