油炸食品加工与贮藏过程中易发生美拉德反应、脂肪氧化反应而形成晚期糖基化产物（advanced glycation end products，AGEs)。AGEs与人类诸多慢性疾病的发生密切相关。本文研究了油炸麻花加工与贮藏过程中荧光性AGEs和羧甲基赖氨酸(Nε-(Carboxymethyl)lysine，CML)的变化规律及AGEs抑制剂（槲皮素、阿魏酸和硫胺素）对荧光性AGEs和CML的抑制特性。结果表明，荧光性AGEs和CML均随着油炸温度升高和油炸时间的延长呈上升趋势，荧光性AGEs含量为258.34~1068.90 AU/g样品，CML为1036.56~1603.72 mg/kg蛋白质；较高贮藏温度和氧气对荧光性AGEs的变化有显著（P<0.05）影响，光照对荧光性AGEs的影响较小。随着温度升高和贮藏时间延长CML显著（P<0.05）升高，氧气和光照对CML的形成无影响；AGEs抑制剂（槲皮素、阿魏酸和硫胺素）能够有效的抑制麻花加工过程中荧光性AGEs和CML的形成，硫胺素的抑制效果最好。因此，在麻花的加工和贮藏过程中，通过部分条件的改变如油炸温度、油炸时间、贮藏条件和加入适量的AGEs抑制剂，在一定程度上调控AGEs的形成是可行的。

Fried foods are susceptible to Maillard reaction and lipid oxidation during processing and storage to form advanced glycation end products (AGEs), shown to be closely associated with several chronic diseases. In this study, changes in ?uorescent AGE and Nε-(carboxymethyl) lysine (CML) content in fried dough twist and the inhibitory effect of AGE inhibitors (quercetin, ferulic acid, and thiamin) on fluorescent AGE and CML formation during frying and storage were evaluated. The results suggested that the ?uorescent AGE and CML levels increased with increasing frying temperature and frying time. Fluorescent AGE and CML content in fried dough twist ranged from 258.34 to 1068.90 AU/g of food and from 1036.56 to 1603.72 mg/kg protein, respectively. High storage temperature and ambient oxygen showed a significant (p < 0.05) effect on the ?uorescent AGE level, while illumination had a limited impact. CML level increased significantly (p < 0.05) with increasing temperature and storage time, while oxygen and illumination showed no effect. AGE inhibitors (quercetin, ferulic acid, and thiamin) effectively inhibited the formation of ?uorescent AGE and CML, where the highest inhibition was observed with thiamin. Thus, the results from this study show that control of AGE formation is possible to some extent during frying and storage of fried dough twist, by altering conditions of these processes (frying time and temperature, storage conditions) and adding AGE inhibitors.

国家自然科学基金项目(31101217)；西北农林科技大学科技创新专项(QN 2012034)