羧甲基赖氨酸(CML)对人体健康具有潜在危害性,为此,文中建立了赖氨酸+葡萄糖+油脂食品模拟体系,采用高效液相色谱-质谱对目标产物进行检测,并利用Fenton 试剂证明羟基自由基( OH·) 对模拟体系中生成CML 的3 条路径的促进作用. 结果表明:OH·对模拟体系中生成CML 的3 条路径均具有促进作用;5 种植物油脂能够诱发食品模拟体系产生更多的OH·,这些OH·促进了模拟体系中果糖基赖氨酸和乙二醛向CML 的转化,其对模拟体系中CML 的促进作用从大到小依次为大豆油>玉米油>橄榄油>棕榈油>菜籽油. 以上结果证实,油脂在食品体系中引发了更多的OH·,进而促进了模拟体系中CML 的生成.

N_ε-carboxymethyllysine (CML) is a potential hazard to human health. In this paper, diet-derived CMLwas determined by means of high-performance liquid chromatography-mass spectroscopy (HPLC-MS) in an oil dietmodel system containing lysine, glucose and oil, and the capability of hydroxyl radical (OH·) induced by Fentonreagent for promoting three pathways of CML formation was verified. The results indicate that OH· promotes theCML formation in the model system, and that there are five kinds of vegetable oils that can induce more hydroxylradicals for the transformation of fructoselysine and glyoxal into CML in the order of soybean oil ﹥ corn oil ﹥ oliveoil ﹥ palm oil ﹥ rape oil. Thus, it is concluded that the CML formation in the model system can be promoted bythe hydroxyl radicals induced by oils in Maillard reaction system.