1,2-二羰基化合物及晚期糖基化终产物在蒸蛋糕中的形成及调控

Formation and regulation of 1,2-dicarbonyl compounds and AGEs in steamed cakes

鉴于烘焙食品中美拉德反应有害产物的形成,选择不同蒸蛋糕配方(糖种类、油脂种类、糕点酸度调节剂、蛋黄蛋清比例),分析蛋糕中乙二醛(glyoxal,GO)、甲基乙二醛(methylglyoxal,MGO)及晚期糖基化终产物(advanced glycation end products,AGEs)含量的变化,并通过添加天然黄酮(染料木素、木犀草素)对蛋糕中GO、MGO及AGEs进行抑制试验。研究结果表明:用果糖(六碳糖)加工的蛋糕产生的MGO最高,木糖(五碳糖)产生的GO最高,木糖醇产生的GO及MGO含量均为最低;油脂对GO、MGO和AGEs生成量的影响由高到低依次为玉米油、大豆油、棕榈油、植物黄油;GO、MGO和AGEs的含量随着酸度调节剂的增加而呈下降趋势;添加蛋黄低于40%时,随着蛋黄添加量的减少有害指标均能显著降低。黄酮能显著抑制有害产物GO、MGO和AEGs的形成,且木犀草素的抑制效果高于染料木素。

In view of the formation of harmful products of Maillard reaction in baked foods,different recipes of steamed cakes(sugar type,oil type,cake acidity regulator and the ratio between egg white and yolk)were selected to analyze the changes of glyoxal(GO),methylglyoxal(MGO)and advanced glycation end products(AGEs)in cakes,and the inhibitory effects of natural flavonoids(geneistein and luteolin)were investigated.The results showed that fructose(hexacarbohydrate)produced the highest MGO,xylose(pentose)produced the highest GO,GO and MGO contents were the lowest in cakes produced by xylitol;The influence of oil on the production of GO/MGO and AGEs from high to low was corn oil,soybean oil,palm oil,and margarine;The contents of GO/MGO and AGEs decreased with the increase of acidity regulator and the decrease of pH value(8.5~5.4)of cake system;When yolk was added less than 40%,the amount of harmful products can significantly be reduced with the decrease of yolk content.The flavonoids can inhibit the harmful products of GO/MGO and AEGs,and the inhibitory effect of luteolin was higher than that of genistein.