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

NIU Li; SUN Mufang; JIANG Yongwen; ZHU Hongkai

doi:10.13305/j.cnki.jts.2026.03.008

Journal of Tea Science >

2026 , Vol. 46 >Issue 3: 489 - 498

DOI: https://doi.org/10.13305/j.cnki.jts.2026.03.008

Research Paper

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

NIU Li ,
SUN Mufang ,
JIANG Yongwen ,
ZHU Hongkai

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1. Key Laboratory of Tea Science of Ministry of Education Hunan Agricultural University/National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients/Yuelushan Laboratory, Changsha 410128, China;
2. Xinyang Agriculture and Forestry University/Dabie Mountain Laboratory, Xinyang 464000, China;
3. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China

Received date: 2026-02-02

Revised date: 2026-04-09

Online published: 2026-06-16

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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.

Key words： lysine; arginine; α-dicarbonyl; AGEs; furosine; Maillard reaction

Cite this article

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 . DOI: 10.13305/j.cnki.jts.2026.03.008

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