食品加工过程中的美拉德反应有助于形成一些热诱导毒性产物,包括晚期糖基化终末产物(advanced glycation end products,AGEs)和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)。食源性AGEs在体内的积累和循环与糖尿病并发症的发生有关,...食品加工过程中的美拉德反应有助于形成一些热诱导毒性产物,包括晚期糖基化终末产物(advanced glycation end products,AGEs)和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)。食源性AGEs在体内的积累和循环与糖尿病并发症的发生有关,同时可能诱发氧化应激、炎症和动脉粥样硬化。5-HMF的代谢物5-磺基氧甲基糠醛(5-sulfooxymethylfurfural,5-SMF)有潜在基因毒性和致癌性。如何控制热加工食品中这些危害物的形成已成为食品行业的关注焦点。本文从美拉德反应和焦糖化反应两条途径探究了AGEs和5-HMF的形成机理,并对近5年二者的检测方法进行了综述,阐述了各类方法的优缺点,以期为建立二者的通用检测方法奠定基础。在此基础上,从削减前体物质的供给、阻断中间体的转化,以及去除已经生成的AGEs和5-HMF这3个方面着手,综述了近年来相应所采用的抑制策略,以期为AGEs和5-HMF在食品中的控制及热加工食品质量与安全管理提供理论依据。展开更多
The preparation of materials with enhanced magnetocaloric properties is crucial for magnetic refrigeration. In thisstudy, Nd-doped Gd5Si4 microparticles and nanomaterials were synthesized using the reduction–diffusio...The preparation of materials with enhanced magnetocaloric properties is crucial for magnetic refrigeration. In thisstudy, Nd-doped Gd5Si4 microparticles and nanomaterials were synthesized using the reduction–diffusion method. Theimpact of Nd doping with varying compositions on the structure and entropy change properties of the materials was investigated.The Curie temperatures of both the micron- and nano-sized materials ranged from 190 K to 210 K, which were lowerthan previously reported values. Micron-sized samples doped with 1% Nd exhibited superior magnetocaloric properties,demonstrating a maximum entropy change of 4.98 J·kg^(-1)·K^(-1) at 5 T, with an entropy change exceeding 4 J·kg^(-1)·K^(-1)over a wide temperature range of approximately 70 K. Conversely, the nanomaterials had broader entropy change peaks butlower values. All samples exhibited a second-order phase transition, as confirmed by the Arrott plots.展开更多
文摘食品加工过程中的美拉德反应有助于形成一些热诱导毒性产物,包括晚期糖基化终末产物(advanced glycation end products,AGEs)和5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)。食源性AGEs在体内的积累和循环与糖尿病并发症的发生有关,同时可能诱发氧化应激、炎症和动脉粥样硬化。5-HMF的代谢物5-磺基氧甲基糠醛(5-sulfooxymethylfurfural,5-SMF)有潜在基因毒性和致癌性。如何控制热加工食品中这些危害物的形成已成为食品行业的关注焦点。本文从美拉德反应和焦糖化反应两条途径探究了AGEs和5-HMF的形成机理,并对近5年二者的检测方法进行了综述,阐述了各类方法的优缺点,以期为建立二者的通用检测方法奠定基础。在此基础上,从削减前体物质的供给、阻断中间体的转化,以及去除已经生成的AGEs和5-HMF这3个方面着手,综述了近年来相应所采用的抑制策略,以期为AGEs和5-HMF在食品中的控制及热加工食品质量与安全管理提供理论依据。
基金Project supported by the Natural Science Foundation of Gansu Province(Grant No.22JR5RA404).
文摘The preparation of materials with enhanced magnetocaloric properties is crucial for magnetic refrigeration. In thisstudy, Nd-doped Gd5Si4 microparticles and nanomaterials were synthesized using the reduction–diffusion method. Theimpact of Nd doping with varying compositions on the structure and entropy change properties of the materials was investigated.The Curie temperatures of both the micron- and nano-sized materials ranged from 190 K to 210 K, which were lowerthan previously reported values. Micron-sized samples doped with 1% Nd exhibited superior magnetocaloric properties,demonstrating a maximum entropy change of 4.98 J·kg^(-1)·K^(-1) at 5 T, with an entropy change exceeding 4 J·kg^(-1)·K^(-1)over a wide temperature range of approximately 70 K. Conversely, the nanomaterials had broader entropy change peaks butlower values. All samples exhibited a second-order phase transition, as confirmed by the Arrott plots.
