Effects of galangal, angelica root and bay leaves on the formation of advanced glycation end-products in pork during heating

Authors

CHEN Ming, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
WU Shuai, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
HUANG Yiqun, School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
NIU Lihong, School of Food Engineering, Ludong University, Yantai, Shandong 264025, China
FAN Yuxia, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, China
LAI Keqiang, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, China

Abstract

The accumulation of dietary advanced glycation end-products (AGEs) in human body may be a potential safety problem. In this study, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with the isotope internal standard of carboxymethyllysine (CML) and carboxyethyllysine (CEL) was used to analyze AGEs in pork. The effects of galangal, angelica root and bay leaves on the levels of protein-bound CML and CEL in pork during heat treatments (100 ℃, 5～120 min) were investigated. The results showed that heating promoted the production of AGEs, and the content of AGEs continuously increased with an increase of heating time. The content of AGEs in pork heated at 120 min was about 5~8 times as much as that of raw meat, leading to (35.60±2.20)～(40.68±5.66) mg/kg of CML and (13.32±1.49)～(16.85±2.44) mg/kg of CEL in pork. During the first 40 minutes of heat treatment, the formation of CML [R²=0.971～0.996; k=0.355～0.590 mg/(kg·min)] and CEL [R²=0.942～0.997; k=0.150～0.368 mg/(kg·min)] in pork with or without spice could be considered as zero order reaction. The effects of each spice on the formation of AGEs in meat during heating varied with the change of spices, heating time and the batch of meat used. The influence of each spice on the formation of CML in pork during heating is minor, however, all three species could promote the formation of CEL in pork during heating, especially the content of CEL in 5 min heat treated meat, which increased by 13%～61% as compared to their control counterparts.

Publication Date

4-28-2019

First Page

1

Last Page

6,13

DOI

10.13652/j.issn.1003-5788.2019.04.001

Recommended Citation

Ming, CHEN; Shuai, WU; Yiqun, HUANG; Lihong, NIU; Yuxia, FAN; and Keqiang, LAI (2019) "Effects of galangal, angelica root and bay leaves on the formation of advanced glycation end-products in pork during heating," Food and Machinery: Vol. 35: Iss. 4, Article 1.
DOI: 10.13652/j.issn.1003-5788.2019.04.001
Available at: https://www.ifoodmm.cn/journal/vol35/iss4/1

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