Study On The Inhibition Of Glycosylation In Food Simulation System By Apple Polyphenols

Apple polyphenol is one of the main active ingredients in apple.It has obvious anti-oxidation,anti-tumor,anti-arteriosclerosis and coronary heart disease prevention function.In this study,hanfu apple,a special northern variety,was used as the research object.Ultrasonic-assisted extraction and NKA-9 macroporous resin were used to purify the apple polyphenols.Total antioxidant capacity of the samples was further determined by Folin-phenol method,ABTS method and FRAP method.Comparing apple polyphenols and tea polyphenols in Glc-Lys glycosylation simulation system inhibitory effects.UPLC-MS/MS method was used to analyze the main components of hanfu apple polyphenols,and compared the inhibitory effects.Main research as follows:?1?Apple polyphenols are ultrasonic-assisted extracted and purified with NKA-9macroporous adsorption resin.Dynamic adsorption conditions:1 mL/min of loading,0.5mL/min of elution,70%ethanol of eluent.?2?The total apple polyphenols were quantified by Folin-phenol method,and the polyphenol content of hanfu apple polyphenol lyophilized powder was determined to be 52.26mg/g.ABTS and FRAP were used to determine the total antioxidant capacity.The results showed that 10 mg/mL apple polyphenols scavenged free radicals equivalent to 29.56 mM Trolox and 85.72 mM FeSO₄.?3?Comparing 0.3 mg/mL hanfu apple polyphenols and tea polyphenols Suppression ability in Glc-Lys glycation system.Measuring and comparing the changes of Glyoxal?GO?,5-Hydroxymethylfurfural?HMF?,Pentosidine,Fluorescent AGEs,Melanoidin,and N^?-Carboxymethyllysine?CML?at 60°C for 0-40 h.The result showed the inhibitory activity of hanfu apple polyphenols was significantly higher than that of tea polyphenols?p<0.05?.?4?The major apple polyphenols were qualitative and quantified by UPLC-MS/MS.Two highest polyphenol components procyanidins?44.81%?,chlorogenic acids?31.12%?and total polyphenols extracted were added to Glc-Lys and Glc-BSA glycation simulation systems respectively.Comparing GO,HMF,pentosidine,fluorescent AGEs,melanoidin and CML changes at 60°C for 0-40 h.The inhibitors on the cross-linking of proteins was analyzed.Comparing the inhibition of glycosylation between total apple polyphenols and major polyphenols.Results showed apple polyphenols and chlorogenic acid and procyanidins all own suppression ability on glycosylation reaction system.In which,chlorogenic acid had the best inhibitory effect?p<0.05?.Procyanidins was lower than total apple polyphenols?p<0.05?.