Food and Fermentation Industries >

2026 , Vol. 52 >Issue 4: 295 - 302

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042981

Study on formation regularity of advanced glycation end-products and changes of bioactive components in process of hot air drying of Lycium barbarum

  • WANG Xiaolan ,
  • YANG Yuanyuan ,
  • GE Zhiwei ,
  • MA Siyang ,
  • WANG Zelan ,
  • LIU Jingze ,
  • ZHANG Ximing ,
  • WEI Chaokun
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  • 1(Ningxia University, College of Food Science and Engineering, Yinchuan 750001, China)
    2(Ningxia Hui Autonomous Region Food Testing and Research Institute,National Key Laboratory for Market Supervision ( Lycium barbarum and wine safety), Yinchuan 750001, China)

Received date: 2025-04-10

  Revised date: 2025-07-18

  Online published: 2026-03-17

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Abstract

The formation of food-borne advanced glycation end-products (AGEs) is closely related to the thermal processing conditions of food.In this study, fresh Lycium barbarum was dried at different hot-air temperatures (40, 50, 60 ℃) to explore the formation regularity of AGEs in L.barbarum during the drying process.A total of eight AGEs were identified in L.barbarum by targeted metabolomics.Nε- (carboxymethyl) lysine (CML), Nε- (carboxyethyl) lysine (CEL), N6-threonyl, N6-oxalyl, and N6-lactyl are lysine-derived AGEs.Nε- (carboxymethyl) arginine (CMA), Nε- (carboxyethyl) arginine (CEA), and methylglyoxal-hydroimidazolones (MG-H1) are arginine-derived AGEs.Therefore, the content of lysine-derived AGEs in L.barbarum was higher than that of arginine-derived AGEs.Results showed that during the drying process with different hot-air temperatures, AGEs in L.barbarum showed a general trend of first increasing and then decreasing.Both drying temperature and drying time affected the formation of AGEs, but drying temperature had a greater effect on their production.In addition, changes in the levels of amino acids, vitamins, carbohydrates and fatty acids in L.barbarum were correlated with the levels of AGEs, in which lysine and arginine were involved in the formation of AGEs as precursors of AGEs, whereas the vitamins (vitamin B6, vitamin B1, and niacinamide) and saturated fatty acids had an inhibitory effect on the formation of AGEs, and samples with a high content of carbohydrates had higher levels of AGEs, and the degree of unsaturation of unsaturated fatty acids was also positively correlated with the level of AGEs.This study elucidates the formation regularity of AGEs during the drying process of L.barbarum and the connection between AGEs and changes in bioactive components.

Key words： Lycium barbarum; hot-air drying; advanced glycation end-products; formation regularity; bioactive components

Cite this article

WANG Xiaolan , YANG Yuanyuan , GE Zhiwei , MA Siyang , WANG Zelan , LIU Jingze , ZHANG Ximing , WEI Chaokun . Study on formation regularity of advanced glycation end-products and changes of bioactive components in process of hot air drying of Lycium barbarum[J]. Food and Fermentation Industries, 2026 , 52(4) : 295 -302 . DOI: 10.13995/j.cnki.11-1802/ts.042981

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