油炸和焙烤等高温加工食品晚期糖基化终末产物（AGEs）的含量远高于相同材质的蒸煮食品。AGEs在体内的积累会对人体产生不良影响，食源性AGEs是造成机体损伤的一个慢性危险因素，越来越多的学者开始关注食品中AGEs的形成机制，并寻求天然抑制剂以降低食品中AGEs。杨梅多酚具备较强的AGEs形成抑制能力，但是其抑制机理尚不清楚。本项目建立牛血清蛋白-葡萄糖（BSA-Glucose）AGEs形成模拟体系，探究在不同高温加热条件下杨梅多酚与模拟体系AGEs形成的时效关系和量效关系；研究BSA-Glucose模拟体系高温加热前后乙二醛（GO）、甲基乙二醛（MGO）等重要中间体的动态变化，模拟体系中蛋白质羰基浓度、巯基浓度、分子量、杨梅多酚含量的变化，以及对杨梅多酚与MGO加合产物的鉴定，探讨杨梅多酚抑制高温加工食品AGEs形成的机理。研究结果旨在为降低高温加工食品中AGEs的含量提供理论依据。

The content of advanced glycation end products (AGEs) in high-temperature processed foods is much higher than that in the steamed foods made from the same ingredients. The accumulation of AGEs in the body has a negative impact on human, the dietary AGEs (dAGEs) are chronic risky factors which may damage tissue and body. A growing number of scholars began to study the mechanism of the formation of AGEs in foods processing, search for natural inhibitor to reduce AGEs in foods. In the previous study we found that the bayberry polyphenols possess good capacity of inhibiting the formation of the AGEs, but the mechanism is not clear. Based on the simulated high-temperatur processing system consisting of BSA and glucose, the relation between bayberry polyphenols and the content of AGEs in the BSA-Glucose simulated system will be investigated, the content of glyoxal, methylglyoxal will be determined, and the dynamic changes of protein carbonyl concentration, protein thiol concentration, molecular weight, the content of bayberry polyphenols in BSA-Glucose simulated system will be measured, and the structures of carbonyl adducts formed from bayberry polyphenols and methylglyoxal will be identified as well. Based on the experiments the mechanism of bayberry polyphenols inhibit the formation of advanced glycation end products in the high-temperature processed foods will be discussed. The results aim to provide theoretical basis on reducing AGEs in the high-temperature processed foods.