Dietary AGEs are closely related to diabetes and cardiovascular disease. Pyrraline was used as an AGEs marker to evaluate the formation of AGEs in diets. Model systems consisting of different saccharides and lysine were heated at different times, temperatures and initial molar ratios of saccharide to lysine under microwave heating. Pyrraline was detected and quantified by HPLC-MS. Increase in initial molar ratios of saccharide to lysine can significantly promote the pyrraline formation. The highest pyrraline (4.56 �g/mL) was generated in lysine-lactose models. The pyrraline formation rate was influenced by the types of saccharides involved, with the decreasing order: lactose > fructose > glucose > sucrose. The maximum pyrraline was formed at 140�C for different saccharides lysine models except sucrose. Nevertheless, heating times had no pronounced effect on formation of pyrraline except in lactose-lysine system.  This project was financially supported by NNSF (No. 31130042), 973Program (No. 2012CB720800), and FRFCU-SCUT (No. 2011ZZ0084).

Formation of pyrraline in the Maillard reaction in a saccharide–lysine model system

245th National Meeting (2013)

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