加工肉產品之活性雙羰基物質與糖化終產物分析

Analysis of reactive dicarbonyl species and advanced glycation end products in processed meat products

劉忬函(Yu-Han Liu)

指導教授 ： 呂廷璋

國立臺灣大學/生物資源暨農學院/食品科技研究所/碩士(2019年)

https://doi.org/10.6342/NTU201903725

摘要

食品在加工過程中會產生梅納反應 (Maillard reaction)，進而導致活性雙羰基物質 (reactive dicarbonyl species, RDS) 以及糖化終產物 (advanced glycation end products, AGEs) 的形成。研究顯示RDS會增加罹患神經退化性疾病的風險，而AGEs會對代謝症候群造成不利的影響。為瞭解市場販售之加工肉製品的RDS及AGEs含量，因此本研究以高效能液相層析串聯軌道阱質譜儀建立RDS以及自由態與結合態AGEs的分析方法，目前可以檢測的3種RDS包含glyoxal、methylglyoxal及diacetyl，與8種AGEs則包含Nε-carboxymethyllysine (CML)、Nε-carboxyethyllysine (CEL)、argpyrimidine、pyrraine、glyoxal-lysine dimer (GOLD)、methylglyoxal-lysine dimer (MOLD)、Nδ-(5-hydro-4-imidazolon-2-yl)ornithine (glyoxal derived hydroimidazolone; G-H1)、Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine (methylglyoxal derived hydroimidazolone; MG-H1)。研究結果顯示市售加工肉製品中總RDS含量介於244-3092 ng/g間；而AGEs則可在不須衍生的情況下以Intrada amino acid管柱進行液相層析來分離，在檢測的樣品中自由態的AGEs只存在CML及CEL這兩種且含量很低，而總AGEs含量則介於63-1833 μg/g。本研究發展的分析方法可以協助瞭解RDS及AGEs在加工肉品中的含量與分布，也是食品產業監控與管理產品中RDS及AGEs含量的必要利器，以及未來評估RDS及AGEs攝食量與尋找降低含量加工方法的有效工具。

關鍵字

活性雙羰基物質 ； 糖化終產物 ； 加工肉製品 ； 液相層析串聯高解析質譜 ； 梅納反應

並列摘要

Maillard reaction always occurs during food processing, and produces reactive dicarbonyl species (RDS) and advanced glycation end products (AGEs). According to the research, RDS will increase risk of neurodegenerative disease. The adverse effects of AGEs and their correlation with metabolism syndromes have been obtained much of attention on health researches. To measure the content of RDS and AGEs in commercial processed meat products, the analyses were conducted using liquid chromatography- high resolution mass spectrometry (LC-HRMS). Three RDS and eight AGEs were identified in selected samples from Taiwanese market including glyoxal, methylglyoxal, diacetyl, Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL), argpyrimidine, pyrraine, glyoxal-lysine dimer (GOLD), methylglyoxal-lysine dimer (MOLD), Nδ-(5-hydro-4-imidazolon-2-yl)ornithine (glyoxal derived hydroimidazolone; G-H1), Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine (methylglyoxal derived hydroimidazolone; MG-H1). Our research shows that the content of total RDS in commercial processed meat products are in the range of 244 to 3092 ng/g. The AGEs were separated on an Intrada amino acid liquid chromatographic column without derivatization. Only the free forms of CML and CEL were found in the examined samples with much lower content levels. The content of total AGEs in testing products was in the range of 63 to 1833 μg/g. The established analytical platform can be an effective tool for monitoring the distribution of RDS and AGEs in processed meat products as well as in our diet and also a tool for quality control of the food industry.

並列關鍵字

RDS ； AGEs ； processed meat products ； LC-HRMS ； Maillard reaction

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