茶叶科学2026，Vol.46Issue(3)：489-498,10.
不同茶类高级糖基化末端产物的组成及含量研究
Study on the Composition and Content of Advanced Glycation End-Products in Different Teas
摘要
Abstract
To clarify the content and composition of advanced glycation end products(AGEs)in different types of tea,13 AGEs derived from lysine and arginine in green tea,white tea,oolong tea,black tea,and dark tea were analyzed using ultra-high performance liquid chromatography-tandem mass spectrometry.The results indicate that 9 AGEs were detected in all tea samples,arginine-derived methylglyoxal-hydroimidazolones(MG-Hs)being the predominant.The total AGEs contents in different tea typesfollowed the trend of green tea=white tea>dark tea>black tea>oolong tea(P<0.05).A high catechin content in tea did not effectively inhibit the formation of AGEs.Instead,they might serve as one of the contributing factors to elevated AGEs.This study aimed to characterize the overall profile of AGEs composition in tea,providing a comprehensive evaluation of protein thermal damage during tea processing.关键词
精氨酸/赖氨酸/α-二羰基化合物/高级糖基化末端产物/糠氨酸/美拉德反应Key words
lysine/arginine/α-dicarbonyl/AGEs/furosine/Maillard reaction分类
农业科技引用本文复制引用
牛丽,孙慕芳,江用文,朱宏凯..不同茶类高级糖基化末端产物的组成及含量研究[J].茶叶科学,2026,46(3):489-498,10.基金项目
大别山实验室开放基金项目(DMLOF2024025) （DMLOF2024025）
中国农业科学院科技创新工程专项项目(CAAS-ASTIP-TRICAAS) （CAAS-ASTIP-TRICAAS）
