| 呋甾烷研究进展 |
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| 引用本文： | 李亚丽,逄世峰,郑培和,曲正义,闫梅霞,张舒娜,王英平.呋甾烷研究进展[J].安徽农业科学,2014(35):12679-12681. |
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| 作者姓名： | 李亚丽 逄世峰 郑培和 曲正义 闫梅霞 张舒娜 王英平 |
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| 作者单位： | 中国农业科学院特产研究所新药创制研究室 |
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| 基金项目： | 国家科技支撑计划项目(2011BAI03B0106);国家自然科学基金项目(31401606);公益性行业(农业)科研专项(201303111);吉林省科技厅项目(20130305046YY和20140311033YY) |
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| 摘 要： | 呋甾烷是食品、中药材（药品）储存和炮制以及人体内非酶糖基化反应（Mallard反应）的糖基化终产物之一,与食品营养、中药材（药品）品质和人体健康密切相关.因此,对呋甾烷进行全面、深刻研究具有重要意义.对呋甾烷生化特性与结构、生成机理、测试方法和抑制策略4部分进行简要综述,并在此基础上对呋甾烷研究前景进行展望,以期为呋甾烷后期研究提供一定参考.
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| 关 键 词： | 呋甾烷 Mallard反应 糖基化终产物 |
Research Progress on Furosine |
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| LI Ya-li,PANG Shi-feng,ZHENG Pei-he,WANG Ying-ping.Research Progress on Furosine[J].Journal of Anhui Agricultural Sciences,2014(35):12679-12681. |
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| Authors: | LI Ya-li PANG Shi-feng ZHENG Pei-he WANG Ying-ping |
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| Institution: | et al ( Institute of Special Wild Economic Animals and Plants, Chinese Academy of Agriculture Sciences, Changchun, Jilin 130122) |
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| Abstract: | Furosine is a kind of advanced glycation end products （AGEs） occurring Maillard reaction in the process of food and Chinese Herbal Medicines storage and processing,as well as the non-enzymatic glycation reaction in human body.Furosine is close relating to the food nutrition,Chinese Herbal Medicines quality and human health.Therefore,it is important to study furosine comprehensively and profoundly.The biochemical properties and structure,test methods,formation mechanism and control strategy of furosine were reviewed,and the prospects of the furosine in each domain were forecasted,which will provide certain basis in various researches in future. |
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| Keywords: | Furosine Maillard reaction Advanced glycosylation end products（AGEs） |
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