摘要
α-二羰基化合物是一类具有高度生物反应活性的羰基化合物,可与人体内含有氨基的物质发生strecker降解反应,再经一系列的重排反应进一步形成对人体有害的晚期糖基化终产物(AGEs)。早期研究表明AGEs能够导致糖尿病和衰老。因此,对食品中α-二羰基化合物的研究具有重要意义。文章主要介绍了α-二羰基化合物产生的来源、危害、相关机理以及控制途径。
α-dicarbonyl compounds are highly biological active carbonyl compounds,which can undergo strecker degradation reaction with amino-containing substances in human body,and then undergo a series of rearrangement reactions to further form advanced glycosylation end products（AGEs）that are harmful to human body.Early studies have shown that AGEs can lead to diabetes and aging.Therefore,the study onα-dicarbonyl compounds in food is of great significance.In this review,the source,harmfulness and related mechanisms ofα-dicarbonyl compounds and their control methods are introduced.
作者
蔡智立
陈诗炜
陈媛媛
周梦舟
冯年捷
吴茜
CAI Zhi-li;CHEN Shi-wei;CHEN Yuan-yuan;ZHOU Meng-zhou;FENG Nian-jie;WU Qian(School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China;Hubei Collaborative Innovation Center for Industrial Fermentation,Wuhan 430068,China;Food Fermentation E Wuhan 430068,ngineerin China;Hubei University g and Technology Research Center in Hubei Province,School of Materials and Chemical Engineering,of Technology,Wuhan 430068,China)
出处
《中国调味品》
CAS
北大核心
2018年第10期185-189,共5页
China Condiment
基金
湖北工业大学大学生创新创业训练计划(201710500043)
湖北工业大学博士生启动资金(4301/00047)
湖北省自然科学基金项目(4115/00051)
关键词
α-二羰基化合物
来源
危害
控制
a-dicarbonyl compounds
source
harmfulness
inhibition
