Research On The Formation And Influencing Factors Of Advanced Glycation End-Products In Salted Aquatic Products

Advanced glycation end-products(AGEs)is produced by complex non-enzymatic reactions by reducing sugar and protein.At present,the general recognition of the AGEs generation channels include the Maillard reaction,lipid oxidation,automatic sugar oxidation,and multi-alcohol degradation.Products,processing and storage conditions,and external additives will affect the content of AGEs in food.This article mainly analyzes the twoα-dicarbonyl compounds(α-DCs)of high performance liquid chromatography and internal standards of Glyoxal(GO)and Methylglyoxal(MGO).Through High performance liquid chromatography-tandem mass spectrometry and internal standard method,the two AGEs of the N~ε-Carboxymethyllysine(CML)and N~ε-Carboxyethyllysine(CEL)are qualitative and quantitatively analyzed.Essence Research on the content of salt,thiobarbituric acid-reactive substances(TBARs),GO,MGO,CML and CEL in 34 commercially salted aquatic products,and analyze the relationship between lipid oxidation,α-DCs and AGES content.On this basis,taking the high coastal production of Spanish mackerel as the sample,the influence of salt content on AGEs in dried salted Spanish mackerel storage was studied,and the internal relationship between lipid oxidation and AGEs generation in dried salted Spanish mackerel was clarified by studying the influence of salt on lipid oxidation in dried salted Spanish mackerel storage,so as to provide theoretical reference for reducing the intake of food-derived AGEs and controlling the intake of endogenous hazards.The research results were as follows:(1)Research 34 kinds of salt content,TBARs,GO,MGO,free CML and CEL,protein-bound CML and CEL and perform correlation analysis in 34 commercially salted aquatic products.Results showed that the salt content of 34 aquatic products was between0.12±0.02%and 11.52±0.45%.The protein-bound CML content was 0.32±0.05?72.38±3.59 mg/kg,and the protein-bound CEL content was 0.91±0.26?97.55±15.45mg/kg.The content of AGEs in ready-to-eat aquatic products was higher than that in CML and CEL.Food components,exogenous additives,processing conditions and storage conditions all affected the generation of AGEs.In prefabricated aquatic products,heating had individual differences on TBARs values andα-DCs content in different samples,but significantly promoted the formation of CML and CEL.Correlation analysis showed that there was a significant positive correlation between TBARs,GO,MGO and protein-bound AGEs in 34 aquatic products,so lipid oxidation can promote the generation ofα-DCs and AGEs.In prefabricated aquatic products,samples stored in cold storage have lower TBARs and AGES content.Therefore,pre-prepared frozen aquatic products can effectively control the intake of food-derived AGEs.(2)Spanish mackerel were salted with 0%,5%,10%and 15%NaCl,dried with cold air and vacuumized,stored at 25℃,and the total viable counts,TVB-N,TBARs,GO,MGO,protein-bound CML and CEL contents were determined.The research results were as follows:In the process of dried salted Spanish mackerel,NaCl had no significant effect on total viable counts,α-DCs and AGEs contents,but significantly reduced TVB-N and promoted lipid oxidation.During the storage period of dried salted Spanish mackerel,total viable counts and TVB-N decreased gradually with the increase of NaCl concentration.The TBARs value of salt-added samples was higher than that of non-salt-added samples,high salt content inhibited the increase of TBARs value and the formation ofα-DCs.With the extension of storage time,CML and CEL contents gradually increased,CML increased by 2.62,3.49 and 1.67 times,and CEL increased by 2.40,2.08 and 0.95times,respectively,in 5.9%,8.1%and 9.6%NaCl salted mackerel.The addition of NaCl could inhibit the generation of CML and CEL.On day 25,CML and CEL contents of dried salted Spanish mackerel treated with 9.6%NaCl decreased by 93.5%and 46.6%compared with 5.9%NaCl treatment,respectively.CML and CEL contents were significantly positively correlated with total viable counts,TVB-N and TBARs of dried salted Spanish mackerel,indicating that protein degradation and lipid oxidation promoted the formation of AGEs during storage.Therefore,high concentration of NaCl can reduce the generation of dicarbonyl compounds by reducing the degree of protein degradation and lipid oxidation,so as to effectively control the formation of AGEs during the storage process of dried salted Spanish mackerel,which is of great significance to reduce the intake of foodborne AGEs.(3)The effect of salt on lipid oxidation in dried salted Spanish mackerel was clarified by measuring the volatile substances related to lipid oxidation in the storage process.After25 days of storage,the contents of aldehydes and acids increased obviously,alkanes decreased significantly,alcohols decreased first and then increased.Compared with day0,the total volatile substance content of dried salted Spanish mackerel with 5%,10%and15%NaCl increased by 95.82%,13.06%and 11.37%,respectively,after storage to day25.Therefore,salt can inhibit the increase of volatile substance during the storage process of dried salted Spanish mackerel.And the higher the NaCl concentration,the stronger the inhibition effect.Salt can promote the production of 1-octene-3-alcohol and inhibit the increase of 2-methylbutyric acid,phenylacetaldehyde and iso-valeral contents in salted and dried Spanish mackerel.According to correlation analysis,iso-valeraldehyde,1-octene-3-ol and 2-methylbutyric acid were positively correlated with CML,and 2-methylbutyric acid was positively correlated with CEL.This indicates that AGEs generation in salted and dried Spanish mackerel can be affected by linoleic acid oxidation,oleic acid oxidation,protein degradation and microbial action.Therefore,lipid oxidation can promote the generation of AGEs in s dried salted Spanish mackerel,but the effects of protein degradation and microbial action on AGEs also need to be further studied.