Maillard反应是食品加工过程中重要的反应之一，在改善食品色泽、风味和质地并产生有益活性物质的同时，也产生了部分不可忽视的有毒物质－新生污染物，降低了食品的营养价值。其中，糖基化终产物（AGEs）是Maillard反应终后期的产物，与糖尿病和衰老等人类诸多疾病的发生有密切关系。高温下长时间加工可导致食品中AGEs的含量急剧增加。目前，针对AGEs在食品加工过程中形成机制、控制和消除策略等方面的研究还非常缺乏。本课题将从食品加工角度研究Maillard反应伴生AGEs形成的分子机制和转化规律，揭示抑制AGEs形成的关键控制点，并在此基础上，从天然抗氧化剂的生物活性、抑制蛋白质糖基化及其构效关系等方面，阐述天然抗氧化剂调控Maillard反应抑制AGEs形成的路径和机理，为提高加工食品的安全性、保障国民营养与健康奠定理论基础。

Maillard reaction is of great importance to food processing. Maillard reaction is responsible for many colors and flavors in food, while some neoformed contaminants can also be formed during the reaction. Among them, advanced glycation end-products (AGEs) are compounds generated in the late stages of the Maillard reaction from reducing sugars and proteins or amino acids during food processing and preservation. AGEs can contribute to the pathogenesis of diabetes and neurological diseases such as Alzheimer's disease. AGEs also play a major role in vascular stiffening, atherosclerosis, osteoarthritis, inflammatory arthritis and cataracts. Processing at high temperature for a long time can result in the increased production and accumulation of AGEs. So far, very few researches have been focused on the formation mechanism, control and mitigation of AGEs. The objective of the project is to investigate the molecule mechanism of advanced glycation end-products (AGEs) formation during Maillard reaction, and unravel the inhibition mechanism of natural antioxidants on AGEs formation in Maillard reaction. The successful completion will provide theoretical principles for enhancing the safety of processed food and promoting healthy development of food industry.