强碱（OH-）和Cu2+对皮蛋清晚期糖化终末产物形成的协同诱导机制

食源性晚期糖化终末产物（AGEs）具有潜在的安全隐患。项目组前期研究发现，皮蛋中AGEs含量高，且蛋清中更为严重，这主要与腌液中碱和金属离子（Cu2+）有关；但是，目前国内外尚无有关皮蛋中AGEs的研究报道。本项目拟以皮蛋清为研究对象，采用壳内腌制和LC-MS/MS-同位素内标法等方法，探明皮蛋清腌制过程中基质演变和AGEs形成规律；采用壳外模拟腌制，明确皮蛋清中AGEs形成的主导蛋白、糖源（种类及状态）和主导途径；在此基础上，借助同位素示踪、动力学、结构方程模型等手段，从分步协同和整体协同两个方面，反应途径（羰氨反应位点、葡萄糖开环、异构、烯醇化等）和速率（反应级数、速率常数、活化能等）两个维度，探明强碱和Cu2+对主导蛋白中AGEs形成的协同诱导机制，阐明皮蛋清中AGEs形成机理，最终为皮蛋加工过程中AGEs减控和品质改良提供理论依据。

Dietary advanced glycation end-products (AGEs) have potential safety risks. Based upon our preliminary experiments, high levels of AGEs were detected in preserved eggs, especially in preserved egg white, which related to alkali and Cu2+ in the brine during the pickling process. However, there is no reported study on the formation of AGEs in preserved eggs to date. In this proposed research project, LC-MS/MS combined with isotope internal standards will be used to understand the trend of AGEs formation in preserved eggs during their pickling and dominant proteins, pathways and reducing sugars for AGEs formation were confirmed by simulated pickling outside the egg shell. Moreover, isotope tracer, kinetics, structural equation model and other methods were used to explore the synergistic mechanism of AGEs formation induced by alkali and Cu2+, from two dimensions: reaction pathway and rate, at two levels: steps and overall synergy. At last, to elucidate the formation mechanism of AGEs in preserved egg white, which serves as a theoretical basis for the reduction of AGEs in preserved eggs and their overall quality improvement.