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- Title
紫苏叶提取物对美拉德体系晚期糖基化 终末产物生成的抑制作用研究.
- Authors
郭誉嵘; 王 丹; 李 河; 武瑞杰; 崔小芳; 许瑞清; 李会珍; 张志军
- Abstract
Objective To explore the inhibitory effects of Perilla frutescens leaf extract (PLE) on advanced glycation end products (AGEs) of Maillard system. Methods Glucose-lysine model system was constructed, and liquid chromatography-tandem mass spectrometry was used to explore the inhibitory effects of PLE on Nε -(1-carboxymethyl)-L-lysine (CML), Nε -(1-carboxyethyl)-L-lysine (CEL) and pyrrolidine (Pyr) during heating. At the same time, the possible inhibition pathway of PLE on AGEs was discussed by evaluating the antioxidant activity of PLE and determining the inhibition rates of PLE on α-dicarbonyl compounds. Results PLE significantly inhibited the production of AGEs, and its inhibition rate was proportional to the concentration of PLE. When the addition amount was 2.0 mg/mL, the inhibition rates of CML, CEL and Pyr were 47.23%, 29.59% and 37.77%, respectively. The main active substances in the extract of PLE were rosmarinic acid, apigenin-7muro-diglucoside and scutellarin. It was speculated that the inhibitory pathway might be due to the joint action of PLE antioxidation and scavenging dicarbonyl compounds. Conclusion PLE has an inhibitory effect on AGEs and is of great significance to food safety and human health.
- Publication
Journal of Food Safety & Quality, 2023, Vol 14, Issue 16, p143
- ISSN
2095-0381
- Publication type
Article