（Formation of advanced glycation endproducts in ground beef under pasteurisation conditions）在巴氏杀菌条件

Advanced glycation endproducts (AGEs) in food products may pose health risks, and thermal processing of foods accelerates the formation of AGEs. The effects of heat treatments (65–100 C, 0–60 min) on the formation of AGEs including Ne-carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL) in ground beef were investigated. The levels of CML and CEL in ground beef steadily increased with heating time and heating temperature. A strong linear relationship (r2 = 0.920) between the amounts of CML (2.76–19.96 mg/kg) and CEL (2.32–11.89 mg/kg) in raw and thermally treated beef was found. The formations of both CML and CEL in ground beef during heat treatments basically fitted zero-order reactions (CML: r2 = 0.851–0.995, rate constant = 0.031–0.224 mg kg 1 min 1; CEL: r2 = 0.907–0.971, rate constant = 0.044–0.118 mg kg 1 min 1) with an activation energy of 61.01 kJ/mol for CML and 29.21 kJ/ mol for CEL.（食品中的糖化成品能带来健康风险,食物的热处理加速了糖化成品的形成。研究了热处理碎牛肉（65-100℃,0-60min）对糖化成品的影响包括羧甲基赖氨酸(CML)和羧乙基赖氨酸(CEL)。随着加热时间和加热温度的增加,牛肉中羧甲基赖氨酸和羧乙基赖氨酸的量稳步增加。在生&热牛肉间发现了CML与CEL 量的一种强线性关系(r2 = 0.920)。在热处理过程中,碎牛肉中CML与CEL形成过程,基本上是0级反应,活化能量为CML 61.01 kJ/ mol和CEL 29.21 kJ/ mol (CML: r2 = 0.851–0.995, rate constant = 0.031–0.224 mg kg_1 min_1; CEL: r2 = 0.907–0.971, rate constant = 0.044–0.118 mg kg_1 min_1)）