不同茶类高级糖基化末端产物的组成及含量研究

牛丽; 孙慕芳; 江用文; 朱宏凯

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茶叶科学 ›› 2026, Vol. 46 ›› Issue (3) : 489-498.

研究报告

不同茶类高级糖基化末端产物的组成及含量研究

牛丽¹, 孙慕芳^2,*, 江用文³, 朱宏凯^3,*

作者信息 +

Study on the Composition and Content of Advanced Glycation End-Products in Different Teas

NIU Li¹, SUN Mufang^2,*, JIANG Yongwen³, ZHU Hongkai^3,*

Author information +

文章历史 +

摘要

为明确不同茶类中高级糖基化末端产物（AGEs）的含量及组成,利用超高效液相色谱-串联质谱方法分析了绿茶、白茶、乌龙茶、红茶、黑茶中赖氨酸和精氨酸衍生的13种AGEs。结果显示,9种AGEs在所有茶类中都能被检测到,其中精氨酸甲基乙二醛-氢咪唑酮类产物（MG-Hs）是茶叶中最主要的AGEs化合物;不同茶类间AGEs总量变化呈现绿茶=白茶>黑茶>红茶>乌龙茶的趋势（P<0.05）。研究结果表明,茶叶中儿茶素含量高并不能有效控制AGEs的形成,反而可能是引起AGEs增加的诱因之一。

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.

导出引用

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

NIU Li, SUN Mufang, JIANG Yongwen, ZHU Hongkai. Study on the Composition and Content of Advanced Glycation End-Products in Different Teas[J]. Journal of Tea Science. 2026, 46(3): 489-498

中图分类号： S571.1 TS272

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