人参加工美拉德反应过程呋喃甲基赖氨酸生成规律及调控机理研究

Maillard reactions (MRs) in ginseng progressing not only produce a large number of efficacy functional components, but also generate a small amount of harmful substances can not be ignored. In 2012, ginseng (planted) within five years was allowed to be "medicine food homology”, putting forward higher requests to the quality and safety of ginseng. ε-N-2-furoylmethyl-L-lysine (FML) is one of the series Maillard reaction products (MRPs) from MRs between lysine with glucose and other reducing sugars, which has been proved to be closely related to a variety of diseases such as diabetes, eating too much is harmful to human body. Our previous research found that FML is contained in the ginseng products, and the content is very different. However, there have no related reports. The aim of this study is to combine with MRs model system to analysis the effects of processing conditions on the FML formation. At the same time, carbon and nitrogen module labeling techniques are used to explore the FML intermediate formation and the complex chemical reaction pathway in the molecular level. In the process, the liquid-mass spectrometry and other modern testing technology will be used to study the generation and transformation law in the ginseng progressing; Furthermore, Looking for the strategies to block the generation of FML, helping with a multi-stage kinetics model to disclose its regulation mechanism. This research will fill the blank of the generation and regulation of potentially harmful MRPs in ginseng processing, providing a solid theoretical foundation and valuable reference for ginseng safe processing.

人参加工美拉德反应（MRs）过程产生大量功效组分的同时亦产生少量不可忽视的有害物质。 2012年，5年及以下人工种植人参“药食同源”的获批，对人参质量安全提出更高的要求。呋喃甲基赖氨酸（FML）是赖氨酸与葡萄糖等还原糖发生MRs所产生的系列美拉德反应产物（MRPs）之一，已被证实与糖尿病等多种疾病密切相关，食入过量对人体有害。我们前期研究发现人参加工品中含有FML，而且不同人参加工品中含量各不相同，然而尚未见相关报道。本项目研究加工对FML含量的影响，结合构建模拟MRs体系，碳、氮同位素标记反应底物，依托液相-质谱等现代检测技术，从分子水平追踪中间产物和FML形成路径，探究FML在人参加工链中的生成和转化规律；同时寻找阻断FML生成的方法和途径，借助多级反应动力学模型全面揭示其调控机理。此研究将填补人参加工中潜在有害MRPs生成和调控研究的空白，为人参安全加工提供坚实理论基础和有价值参考。

人参加工美拉德反应（MRs）过程产生大量功效组分的同时亦产生少量不可忽视的有害物质。2012年，5年及以下人工种植人参“药食同源”的获批，对人参质量安全提出更高的要求。呋喃甲基赖氨酸（FML）是赖氨酸与葡萄糖等还原糖发生MRs所产生的系列美拉德反应产物（MRPs）之一，已被证实与糖尿病等多种疾病密切相关，食入过量对人体有害。本项目将FML的产生和人参加工过程相关联，按照从微观机理到宏观表象的整体研究思路，从简单到复杂的逻辑顺序，建立2个体系，从模拟体系逐步扩展到真实人参加工体系。结果发现人参加工过程中与Maillard 反应相关的氨基酸、皂苷、单糖及寡糖均有一定程度的降低，与Maillard 反应的发生密切相关；然后发现少量的FML生成在人参蒸制阶段，主要生成在第一次干燥（70℃）阶段。然后发现人参中FML含量随着温度的升高和时间的延长而增加；随后发现维生素C对FML的生成没有明显抑制效果，其他三种的抑制剂的抑制效果依次为硼氢化钠抑制FML生成的效果最佳，其次为黄酮类化合物芦丁，然后是维生素B1。最后总结出人参加工过程中FML的调控策略大概分控制反应条件、添加竞争性亲核反应底物和添加还原性抑制剂的结论。此项目研究结果和结论可为人参安全加工提供坚实理论基础和有价值参考。