期刊论文

Research Progress on Formation Mechanism and Inhibition Pathway of N^ε-（1-Carboxyethyl）-L-Lysine in Food

Tan, X.-H.

中文

现代食品科技

1673-9078

2018

34

1

245-251

10.13982/j.mfst.1673-9078.2018.1.038

河南省高等学校青年骨干教师培养计划项目（2016GGJS-268）； 河南省科技攻关项目（172102110222）； 漯河市青年拔尖人才支持计划项目（LBJZ201606）；

本校为第一且通讯机构

本文研究建立一种检测新型瘦肉精多残留胶体金检测卡的方法,能对大量样品进行定量检测。应用胶体金免疫层析技术,采用柠檬酸钠还原法,标记新型瘦肉精多克隆抗体并喷于玻璃纤维上,新型瘦肉精偶联OVA抗原和羊抗鼠Ig G分别结合于硝酸纤维膜上,依次将样品垫、胶体金垫、硝酸纤维素膜和吸水纸组装切割成新型瘦肉精多残留胶体金检测卡。通过灵敏度、假阳性、假阴性试验测试,梯度浓度显色结果表明,该检测卡的灵敏度分别为克伦特罗3 ng/m L、莱克多巴胺5 ng/m L、沙丁胺醇3 ng/m L、西马特罗5 ng/m L、班布特罗5 ng/m L、妥布特罗5 ng/m L、特布他林8 ng/m L、氯丙那林5 ng/m L、马布特罗5 ng/m L、溴布...

Nε-(1-Carboxyethyl)-L-Lysine (carboxymethyllysine or CML) in food is one of main advanced glycation end-products, which are produced by maillard reaction between reducing sugars and proteins or amino acid. CML has high acid stability and can be used as an important index to evaluate the chemical modification of protein, carbonyl stress and lipid oxidation in maillard reaction of food system. CML can be accumulated in different tissues and organs after entering the human body through a food medium, and would affect the function of tissues and o...