【摘要】 以UHT奶为研究对象，探究乌饭树叶黄酮对UHT奶加工过程中晚期糖基化末端产物的抑制作用.结果表明：在UHT奶加工过程中，乌饭树叶黄酮具有明显的抑制AGEs和CML生成的作用，且抑制作用与乌饭树叶黄酮添加量呈正相关；乌饭树叶黄酮合适的添加量为8%.在UHT奶贮藏过程中，贮藏时间不宜超过15 d，同时低温贮存.乌饭树叶黄酮的添加更有利于降低蛋白糖基化的进程，减少AGEs形成和CML的含量.本研究为乌饭树叶黄酮在UHT奶加工过程中可抑制AGEs的生成提供了理论支持.更多还原

【Abstract】 In this study,by using UHT milk as the research object,the inhibitory effect of flavones from Vaccinium Bracteatum Thunb leaves (VBTLF) on the end-products of advanced glycosylation was explored during UHT milk processing.The results showed that VBTLF could significantly inhibit AGEs and CML during UHT milk processing.The inhibitory effect of VBTLF was positively correlated.The appropriate amount of VBTLF added was 8%.During the storage of UHT milk,the storage time should not exceed 15 days.Low-temperature storage and the addition of VBTLF were more conducive to reducing both the process of protein glycosylation and the formation of AGEs and the content of CML.The study provides theoretical support for the inhibition of the formation of AGEs by VBTLF during UHT milk processing and storage.更多还原