Quantitative assessment of furosine, furfurals, and advanced glycation end products in different types of commercially available cheeses

被引:16
作者
Li, Mingyu [1 ]
Lu, Jingnan [1 ]
Huang, Yousheng [2 ]
Wang, Wenjing [1 ]
Xie, Jianhua [1 ]
Xie, Mingyong [1 ]
Shen, Mingyue [1 ]
机构
[1] Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China
[2] Jiangxi Inst Anal & Testing, Nanchang 330029, Jiangxi, Peoples R China
基金
中国国家自然科学基金;
关键词
Cheese; Maillard reaction products; Furosine; Furfurals; Advanced glycation end products (AGEs);   N-epsilon-carboxymethyllysine (CML); N-epsilon-carboxyethyllysine (CEL); LIQUID-CHROMATOGRAPHIC DETERMINATION; MAILLARD REACTION-PRODUCTS; INFANT FORMULAS;
D O I
10.1016/j.foodcont.2022.108866
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this study was to investigate the occurrence of Maillard reaction products of different types of commercially available cheeses. Cheeses are the commonly consumed dairy products characterized by their many different flavors, textures and aromas. Pasteurization, fermentation and ripening are the key steps of cheese manufacturing, which might lead to the formation of some harmful products. In this study, furosine, furfurals, two "representative " advanced glycation end products (AGEs) were analyzed by gas chromatography triple quadrupole mass spectrometry (GC-MS/MS) and liquid chromatography-triple quadrupole mass spectrometry (LC-MS/MS). The content of furosine in cheeses were the highest, followed by AGEs, while levels of furfurals were relatively low. The contents of these Maillard reaction products in hard and semi-hard cheeses were significantly higher than those in soft and semi-soft cheeses. Finally, the correlation between proximate composition and Maillard reaction products was further analyzed.
引用
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页数:8
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