Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying.

The Maillard reaction occurs during the frying of batter-coated meat products, resulting in the production of advanced glycosylation products that are harmful to human health. This study investigated the effects of frying temperature (140, 150, 160, 170 and 180 ℃) and time (80, 100, 120, 140 and 160 s) on the quality, advanced glycation end product (AGE) level and the relationship between these parameters in batter-coated meat products were investigated. The results showed that with an increase in frying temperature and time, the moisture content of the batter-coated meat products gradually decreased, the thiobarbituric Acid Reactive Substance (TBARS) values and oil content increased to 0.37 and 21.7 %, respectively, and then decreased, and CML and CEL content increased to 7.30 and 4.86 mg/g, respectively. Correlation analysis showed that the moisture content and absorbance at 420 nm, as well as TBARS values, were highly correlated with the oil content in batter-coated meat products. Additionally, the absorbance at 420 nm and TBARS levels were significantly correlated with AGE levels. Moreover, the AGE content in batter-coated meat products was less variable at lower frying temperatures or shorter frying times, and the influence of temperature on AGE formation was greater than that of time. Overall, these findings may help to better control the cooking conditions of batter-coated meat products based on AGE profiles.

[Determination of carotenoids in flue-cured tobacco leaves during its growth by reversed-phase high performance liquid chromatography].

A reversed-phase high performance liquid chromatographic (RP-HPLC) method for the determination of carotenoids in flue-cured tobacco leaves was developed. Carotenoids were extracted from flue-cured tobacco leaves by acetone-water (90:10, v/v) solution containing 0.1% butylated hydroxytoluene (BHT). Plant proteins were eliminated by adding 0.1 g Pb(Ac)2 and by centrifugation (10000 r/min) for 5 min at 4 degrees C. Lutein, beta-carotene, neoxanthin, violaxanthin and other plant pigments were separated on a reversed-phase C18 column (3.9 mm i.d. x 150 mm, 5 microm), with a mobile phase of (A) methanol-isopropyl alcohol (1:1, v/v) and (B) water using a gradient elution at a flow rate of 0.5 mL/min. The optimum elution gradient was as follows: 0-10 min, 70% A + 30% B; 10-17 min, 100% A; 17-30 min, 90% A + 10% B. The recoveries of carotenoids in flue-cured tobacco leaves were 91.77%-97.42%, and relative standard deviations were 3. 46%-0.98%. This method was applied to determine carotenoids in flue-cured tobacco leaves during its growth with satisfactory results.