CN106770926B - Maillard reaction type time temperature indicator for indicating content of food-borne advanced saccharification end product, and preparation and application thereof - Google Patents

Maillard reaction type time temperature indicator for indicating content of food-borne advanced saccharification end product, and preparation and application thereof Download PDF

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CN106770926B
CN106770926B CN201710085354.4A CN201710085354A CN106770926B CN 106770926 B CN106770926 B CN 106770926B CN 201710085354 A CN201710085354 A CN 201710085354A CN 106770926 B CN106770926 B CN 106770926B
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李冰
胡怡
张霞
李琳
卞华伟
李玉婷
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South China University of Technology SCUT
Third Affiliated Hospital Sun Yat Sen University
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Abstract

The invention belongs to the technical field of food monitoring, and discloses a Maillard reaction type Time Temperature Indicator (TTI) for indicating the content of a food-borne advanced saccharification end product, and a preparation method and application thereof. The TTI comprises a container and an indicating mixed solution in the container, wherein the indicating mixed solution contains amino acid, monosaccharide and phosphoric acid buffer solution. The activation energy of the TTI is close to that of food-derived AGEs, the TTI can be used for visually monitoring the change of the content of the AGEs in the processing process of a food consumption end, and the change rule of the color of the TTI is closer to that of the AGEs content, so that the indication effect is more accurate, the TTI has the characteristic of indicating the content of the food-derived AGEs in real time, is convenient, rapid, visual and reliable, and meets the requirement of consumers on visual and dynamic identification of the content of the food AGEs. The TTI of the invention does not need refrigeration, has obvious color change, low manufacturing cost, simple method, no toxicity and no harm, and is beneficial to large-scale production.

Description

Maillard reaction type time temperature indicator for indicating content of food-borne advanced saccharification end product, and preparation and application thereof
Technical Field
The invention belongs to the technical field of food monitoring, and particularly relates to a Maillard reaction type time temperature indicator for indicating the content of a food-borne advanced saccharification end product, and a preparation method and application thereof.
Background
Advanced glycation end products (AGEs) are stable products formed by amino ends of saccharides, proteins, amino acids and the like in a Maillard reaction without an enzymatic reaction. Food-derived AGEs are important sources of AGEs in vivo, so that reducing the intake of food-derived AGEs is an important means for controlling the occurrence and development of chronic diseases such as diabetes.
In order to establish and perfect a food AGEs content database, the existing detection means mainly focuses on detecting the AGEs content by using a precise instrument (such as a fluorescence spectrophotometer, a liquid mass spectrum and the like) at a factory production end. After a consumer purchases food, the food can be processed (such as reheating, cooking and the like) in a short time and simply at a consumer end, but the content of AGEs in the food processing process at the consumer end at the present stage lacks an effective detection means, and meanwhile, the consumer (especially patients with diabetes and complications thereof) needs a convenient and recognizable content mark of the AGEs in the food. In order to allow consumers to intuitively know the content of food-derived AGEs, a method for providing information about the content of AGEs at the consuming end is needed, which does not require data to be accurate, but requires intuition and certain reliability.
The traditional shelf life and food labeling mode cannot reflect the dynamic change of food quality, the applicability is not strong enough, a Time-temperature Indicator (TTI) is a monitoring mode capable of indicating the temperature change history of food and the change of key parameters of product quality through a Time-temperature accumulation effect, the monitoring method mainly utilizes temperature-sensitive color change to indicate the temperature-sensitive food quality change, and the monitoring method has the characteristics of convenience, rapidness and easiness in observation, and greatly improves the confidence of consumers on the quality of purchased food.
However, the following problems still face in applying TTI to the indication of changes in food-derived AGEs during food processing at the consumer end: (1) the reaction activation energy of the color change of the TTI and the change of key parameters of the food quality are required to be close to meet the matching principle of the TTI and the food quality; (2) ideally the TTI should be safe, inexpensive and reliable, so the design of the TTI raw material should meet this requirement.
Disclosure of Invention
To overcome the above-mentioned drawbacks and deficiencies of the prior art, it is a primary object of the present invention to provide a maillard reaction type Time Temperature Indicator (TTI) for indicating the content of food-borne advanced glycation end products. By utilizing the TTI of the invention, consumers can intuitively obtain the AGEs content information of the food from the color change of the indicator.
Another object of the present invention is to provide a method for preparing the above Maillard reaction type time temperature indicator for indicating the content of food-borne advanced glycation end products.
The invention further aims to provide application of the Maillard reaction type time temperature indicator for indicating the content of the food-borne advanced glycation end products in food-borne AGEs content monitoring. The activation energy of the Maillard reaction type time temperature indicator provided by the invention is close to that of a food simulation system and the advanced glycation end products in most types of food, and can be used for indicating the content of the food-borne advanced glycation end products.
The purpose of the invention is realized by the following scheme:
a maillard reaction type Time Temperature Indicator (TTI) for indicating the content of a food-borne advanced glycation end product, comprising a container and an indicating mixture in the container, the indicating mixture containing an amino acid, a monosaccharide and a phosphoric acid buffer solution.
In one embodiment, the amino acid comprises at least one of glycine, alanine, serine, and lysine. The invention selects amino acid with high solubility to ensure the flexibility of TTI manufacture.
In one embodiment, the amino acid is lysine. The TTI prepared from lysine has more obvious color change of Maillard reaction.
In one embodiment, the monosaccharide includes at least one of xylose, glucose, and galactose.
In one embodiment, the monosaccharide is xylose. The color change of the Maillard reaction of the TTI prepared by the xylose is more obvious.
In one embodiment, the concentration of the amino acid in the indicator mixed solution is 0.1-0.5 mol/L.
In one embodiment, the concentration of amino acids in the indicator mixture is 0.4 mol/L.
In one embodiment, the monosaccharide concentration in the indicating mixed liquid is 0.1-0.5 mol/L.
In one embodiment, the concentration of monosaccharide in the indicating mixed solution is 0.3-0.5 mol/L.
In one embodiment, the pH of the phosphoric acid buffer solution is 6.0-8.0.
In one embodiment, the phosphate buffered solution has a pH in the range of 7.0.
In one embodiment, the concentration of the phosphoric acid buffer solution is 0.2M.
In one embodiment, the phosphoric acid buffer solution is prepared by a method comprising the following steps: dissolving sodium dihydrogen phosphate dihydrate in water to obtain solution A with the concentration of 31.1-31.3 g/L, dissolving disodium hydrogen phosphate dodecahydrate in water to obtain solution B with the concentration of 71.5-71.7 g/L, and uniformly mixing the solution A and the solution B according to the volume ratio of 39:61 to obtain a phosphoric acid buffer solution with the pH of 7.0 and the concentration of 0.2M.
In one embodiment, the container is a transparent or translucent container.
In one embodiment, the container has good thermal conductivity.
The invention also provides a preparation method of the Maillard reaction type time temperature indicator for indicating the content of the food-borne advanced saccharification end product, which comprises the following steps: respectively dissolving amino acid and monosaccharide in phosphoric acid buffer solution, uniformly mixing the amino acid and the monosaccharide, and filling the mixture into a container to obtain the Maillard reaction type time temperature indicator.
The invention also provides application of the TTI in food-derived AGEs content monitoring, and the TTI is particularly suitable for liquid seasonings, instant foods, canned foods, sauces and other foods. The Maillard reaction type time temperature indicator can be used for indicating the content of the food-derived advanced glycation end product according to the matching of the activation energy of the established time temperature indicator and the activation energy of the food-derived advanced glycation end product to be indicated.
During processing of the food product, the TTI and the food product experience the same time temperature history. In the whole heating process, the color of the Maillard reaction type TTI is continuously changed along with the accumulation of time and temperature, the AGEs content in the food is continuously accumulated along with the accumulation of time and temperature, different colors displayed by the Maillard reaction type time temperature indicator TTI respectively correspond to different contents of the AGEs in the food, and a consumer can visually judge the AGEs content in the food by distinguishing the colors.
According to the invention, the activation energy of brown substances in the Maillard reaction process is about 120kJ/mol and is close to the activation energy of AGEs content change, and the content of food-borne AGEs is reflected by the color change of the brown substances in the Maillard reaction through constructing the Maillard reaction type TTI. When the Maillard reaction type TTI raw material consists of lysine and xylose, the reaction capability of the lysine is stronger than that of other amino acids, and the reaction capability of the xylose is stronger than that of other monosaccharides, so that the color change of the lysine/xylose combination reaction in the heating process is quicker, and the Maillard reaction type TTI raw material is more suitable for indicating the AGEs content in a short-time processing process of a consumer terminal.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the invention utilizes amino acid and monomer as raw materials of TTI, in particular lysine and xylose, the source is wide, the purchase is convenient and fast, and compared with other types of TTI, the Maillard reaction type TTI has the characteristics of no need of refrigeration, obvious color change, low manufacturing cost, simple method, no toxicity and no harm, and is beneficial to large-scale production.
The activation energy of the TTI provided by the invention is close to that of food-derived AGEs, and the TTI can be used for visually monitoring the change of the AGEs content in the processing process of a food consumption end. Compared with the existing detection method for food-borne AGEs, the Maillard reaction type TTI provides a new method for indicating the content information of the AGEs at the consumption end, and makes up for the deficiency of the means for detecting the AGEs at the consumption end at the present stage. Compared with the existing Maillard reaction type TTI, the change rule of the Maillard reaction type TTI color is closer to the change rule of AGEs content, so the indicating effect is more accurate. In addition, the Maillard reaction type TTI has the characteristic of indicating the content of food-borne AGEs in real time, and the mode is convenient, quick, visual and reliable, and meets the requirement of consumers on visual and dynamic identification of the content of food AGEs.
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FIG. 1 is a scatter diagram of fluorescence intensity change of fluorescent AGEs of a food simulation system at different temperatures and a fitting curve thereof.
FIG. 2 is a graph showing the relationship between the change lnk of fluorescence intensity of fluorescent AGEs in a food simulation system and 1/T.
FIG. 3 shows the color change course of TTI heated for 15min under temperature-changing conditions.
FIGS. 4 to 6 are scattergrams of fluorescence intensity changes of fluorescent AGEs of soy sauce at different temperatures and fitting curves thereof.
FIG. 7 is a graph showing the relationship between the change lnk of fluorescence intensity of fluorescent AGEs of soy sauce and 1/T.
FIGS. 8-10 are scattering diagrams and fitting curves of fluorescence intensity of fluorescent AGEs of milk powder at different temperatures.
FIG. 11 is a curve of fluorescent AGEs with a change of fluorescent intensity lnk versus 1/T.
Fig. 12 to 14 are scatter diagrams and fitted curves of changes of fluorescence intensity of fluorescent AGEs of eight-treasure porridge at different temperatures.
FIG. 15 is a plot of fluorescent AGEs fluorescence intensity change lnk vs. 1/T.
Fig. 16 to 18 are scattergrams of fluorescence intensity changes of fluorescent AGEs of soybean paste at different temperatures and fitted curves thereof.
FIG. 19 is a graph showing the relationship between the change lnk in fluorescence intensity of fluorescent AGEs in soybean paste and 1/T.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
The materials in the following examples are commercially available.
Example 1
And (3) measuring the activation energy of the food-derived AGEs and comparing the activation energy of the TTI, firstly establishing a food simulation system, and preliminarily discussing the feasibility of indicating the content of the food-derived AGEs by the TTI.
Preparing a food simulation system: dissolving 0.013-0.015 g of lysine powder and 0.017-0.019 g of xylose powder in each milliliter of phosphoric acid buffer solution, and uniformly mixing to prepare a food simulation system for later use.
Heating the food simulation system at 80 deg.C, 90 deg.C and 100 deg.C for 15min, measuring fluorescent AGEs content every 3min, and measuring with fluorescence wavelength as lambdaex/λemThe fluorescent AGEs content was characterized at 370nm/440nm, and a trend graph of the change in fluorescence intensity and related kinetic parameters were obtained, as shown in fig. 1 and table 1.
TABLE 1 reaction kinetics parameters of fluorescent AGEs of food simulant systems at different temperatures
Figure BDA0001227220240000051
Table 1 shows the correlation parameters of the fluorescence intensity changes at different temperatures, and it can be seen from Table 1 that the linear correlation coefficient R is obtained by linear fitting the scatter plots of the fluorescence intensity at different temperatures2The fluorescence intensity changes and the time linearity is obvious in relation in the heating process of 15min, and the reaction rates at different temperatures can be obtained.
According to the Arrhenius equation:
Figure BDA0001227220240000061
establishing a relation curve lnk to 1/T, and drawing a relation curve of the fluorescence intensity change lnk to 1/T, as shown in FIG. 3. The activation energy of the food simulation system is obtained by calculating the slope of a straight line, namely 118.18 kJ/mol.
Comparing the activation energy of a food simulation system with the activation energy of the TTI provided by the invention, in the same way, measuring the color of the TTI in the heating process at 80 ℃, 90 ℃ and 100 ℃, representing the color of the TTI by the absorbance at 420nm, obtaining a trend graph of absorbance change and related kinetic parameters, drawing a relation curve lnk to 1/T, obtaining the activation energy of the TTI, finding that the activation energy of the Maillard reaction type TTI prepared by mixing the lysine solution with the xylose solution with the concentration of 0.8mol/L and 0.6mol/L in a volume ratio of 1:1 is closest to the activation energy of the food simulation system, wherein the activation energy of the TTI is 96.17kJ/mol, and the difference between the activation energy of the TTI and the activation energy of the lysine solution is 22.01 to 25kJ/mol, which indicates that the TTI can be accurately used for monitoring the AGEs content of the food simulation system.
The configuration method of the TTI comprises the following steps:
preparing a lysine solution: dissolving 0.115-0.117 g lysine powder in each milliliter of phosphoric acid buffer solution to obtain a lysine solution with the concentration of 0.8mol/L for later use.
Preparing a xylose solution: dissolving 0.090-0.092 g xylose powder in each milliliter of phosphoric acid buffer solution to obtain a xylose solution with the concentration of 0.6 mol/L.
And uniformly mixing the lysine solution and the xylose solution in a volume ratio of 1:1, and filling the mixture into a container to obtain the Maillard reaction type TTI.
Fig. 3 shows the color change course of the TTI at varying temperatures for 15min, and it can be seen from fig. 3 that the TTI produces a clear color change from colorless, light yellow, orange, brown to dark brown over time.
Example 2
The utility of the Maillard reaction type TTI of the present invention was further explored by selecting a common liquid seasoning, soy sauce.
Measuring the content change of fluorescent AGEs in the heating process of soy sauce at 80 deg.C, 90 deg.C and 100 deg.C, and measuring with fluorescence wavelength as lambdaex/λemThe fluorescence intensity at 370nm/440nm characterizes the content of fluorescent AGEs.
The pretreatment method for measuring the fluorescence intensity of the soy sauce comprises the following steps:
the protein content in the soy sauce is 0.11g/mL, the protein content in the sample is controlled within the range of 0.02-0.05 g protein/mL, namely 1mL of soy sauce is diluted by 3 times by using distilled water. 0.5mL of the diluted sample was added with 0.25mL of pronase (35U/mL) and subjected to enzymatic hydrolysis at 30 ℃ for 90 min. Centrifuging the sample after enzymolysis in a high-speed centrifuge at 20 ℃ and 10000g for 10min, and taking supernatant to dilute 160 times to ensure that the fluorescence intensity is in a measurement range.
A trend graph and relevant kinetic parameters of the fluorescence intensity change of the soy sauce in the heating process under different temperature conditions are shown in figures 4-6 and table 2, and similarly, a relation curve lnk is plotted against 1/T, and a graph shown in figure 7 shows that the fluorescence AGEs activation energy in the soy sauce is 75.55 kJ/mol.
TABLE 2 reaction kinetics parameters of fluorescent AGEs in Soy sauce at different temperatures
Figure BDA0001227220240000071
Comparing the activation energy of the soy sauce and the TTI of the invention, the activation energy of the Maillard reaction type TTI prepared by mixing the lysine solution with the concentration of 0.8mol/L and the xylose solution with the concentration of 1:1 in volume ratio is the closest to the activation energy of the change of fluorescent AGEs in the soy sauce, the activation energy of the TTI is 83.55kJ/mol, and the difference between the activation energy of the soy sauce and the activation energy of the TTI is 8.00kJ/mol and is less than 25.00kJ/mol, which shows that the TTI can be accurately used for monitoring the fluorescent AGEs content of the soy sauce.
Example 3
The practicability of the Maillard reaction type TTI is further researched by selecting common instant food, namely milk powder.
Measuring the content change of fluorescent AGEs in the heating process of the milk powder at 80 ℃, 90 ℃ and 100 ℃, and taking the fluorescence measurement wavelength as lambdaex/λemThe fluorescence intensity at 370nm/440nm characterizes the content of fluorescent AGEs.
The pretreatment method for measuring the fluorescence intensity of the milk powder comprises the following steps:
the protein content in the milk powder is 0.18g/g, the protein content in the sample needs to be controlled within the range of 0.02-0.05 g protein/mL of the sample, namely 1g of milk powder is dissolved in 6mL of distilled water. 0.5mL of the diluted sample was added with 0.25mL of pronase (35U/mL) and subjected to enzymatic hydrolysis at 30 ℃ for 90 min. Centrifuging the sample after enzymolysis in a high-speed centrifuge at 20 ℃ and 10000g for 10min, and taking the supernatant to dilute by 10 times to ensure that the fluorescence intensity is in the measurement range.
The trend graph and relevant kinetic parameters of fluorescence intensity change of the milk powder in the heating process under different temperature conditions are shown in fig. 8-10 and table 3, a relation curve lnk is plotted against 1/T, as shown in fig. 11, and the fluorescent AGEs activation energy in the milk powder is 106.12 kJ/mol.
TABLE 3 reaction kinetics parameters of fluorescent AGEs in milk powder at different temperatures
Figure BDA0001227220240000081
Comparing the activation energy of the milk powder and the TTI provided by the invention, the activation energy of the Maillard reaction type TTI prepared by mixing the lysine solution with the concentration of 0.8mol/L and the xylose solution with the concentration of 0.6mol/L according to the volume ratio of 1:1 is the closest to the activation energy of the fluorescence AGEs change of the milk powder, the activation energy of the TTI is 96.17kJ/mol, and the difference between the activation energy of the TTI and the activation energy of the lysine solution is 9.95kJ/mol and less than 25.00kJ/mol, which indicates that the TTI can be accurately used for monitoring the fluorescence AGEs content of the milk powder.
Example 4
The practicability of the Maillard reaction type TTI is further researched by selecting a common canned food, namely the eight-treasure porridge.
Measuring the content change of fluorescent AGEs in the eight-treasure porridge during heating at 80 deg.C, 90 deg.C and 100 deg.C, and measuring the fluorescence wavelength as lambdaex/λemThe fluorescence intensity at 370nm/440nm characterizes the content of fluorescent AGEs.
The pretreatment method for measuring the fluorescence intensity of the eight-treasure porridge comprises the following steps:
the protein content of the eight-treasure porridge is 0.03g/g, the protein content of a sample needs to be controlled within the range of 0.02-0.05 g protein/mL, namely 10g of eight-treasure porridge is homogenized by using distilled water and then the volume is fixed to 10 mL. 0.5mL of the diluted sample was added with 0.25mL of pronase (35U/mL) and subjected to enzymatic hydrolysis at 30 ℃ for 90 min. Centrifuging the sample after enzymolysis in a high-speed centrifuge at 20 ℃ and 10000g for 10min, and taking the supernatant to dilute by 10 times to ensure that the fluorescence intensity is in the measurement range.
A trend graph of the change of fluorescence intensity of the eight-treasure porridge during heating under different temperature conditions and relevant kinetic parameters are shown in figures 12-14 and table 4, a relation curve lnk is plotted against 1/T, and a graph shown in figure 15 shows that the activation energy of a food simulation system is 62.95 kJ/mol.
TABLE 4 reaction kinetics parameters of fluorescent AGEs in eight-treasure gruel at different temperatures
Figure BDA0001227220240000091
Comparing the activation energy of the eight-treasure porridge and the TTI provided by the invention, the activation energy of the Maillard reaction type TTI prepared by mixing the lysine solution with the concentration of 0.8mol/L and the xylose solution with the concentration of 1:1 in volume ratio is the closest to the activation energy of the change of fluorescent AGEs of the eight-treasure porridge, the activation energy of the TTI is 83.55kJ/mol, the difference between the activation energy of the eight-treasure porridge and the TTI is 20.60kJ/mol which is less than 25.00kJ/mol, which shows that the TTI can be accurately used for monitoring the fluorescent AGEs content of the eight-treasure porridge.
Example 5
The utility of the maillard reaction type TTI was further explored by selecting a common sauce, soybean paste.
Measuring content change of fluorescent AGEs in the heating process of soybean paste at 80 deg.C, 90 deg.C and 100 deg.C, and measuring with fluorescence wavelength as lambdaex/λemThe fluorescence intensity at 370nm/440nm characterizes the content of fluorescent AGEs.
The pretreatment method for measuring the fluorescence intensity of the soybean paste comprises the following steps:
the protein content in the soybean paste is 0.09g/g, the protein content in the sample needs to be controlled within the range of 0.02-0.05 g protein/mL sample, namely 3.3g of soybean paste is homogenized and then is subjected to constant volume to 10mL by using distilled water. 0.5mL of the diluted sample was added with 0.25mL of pronase (35U/mL) and subjected to enzymatic hydrolysis at 30 ℃ for 90 min. Centrifuging the sample after enzymolysis in a high-speed centrifuge at 20 ℃ and 10000g for 10min, and taking supernatant to dilute by 50 times to ensure that the fluorescence intensity is in a measurement range.
The trend graph of the fluorescence intensity change of the soybean paste in the heating process under different temperature conditions and the relevant kinetic parameters are shown in fig. 16-18 and table 5, a relation curve lnk is plotted against 1/T, and fig. 19 shows that the activation energy of the food simulation system is 81.04 kJ/mol.
TABLE 5 reaction kinetics parameters of fluorescent AGEs in Soybean paste at different temperatures
Comparing the activation energy of the soybean paste and the activation energy of the TTI provided by the invention, the activation energy of the Maillard reaction type TTI prepared by mixing the lysine solution with the concentration of 0.8mol/L and the xylose solution with the concentration of 1:1 in volume ratio is the closest to the activation energy of change of fluorescence AGEs of milk powder, the activation energy of the TTI is 83.55kJ/mol, and the difference between the activation energy of the soybean paste and the activation energy of the TTI is 2.51kJ/mol and is less than 25.00kJ/mol, which shows that the TTI can be accurately used for monitoring the fluorescence AGEs content of the soybean paste.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims (7)

1. A Maillard reaction type time temperature indicator for indicating the content of food-borne advanced glycation end products is characterized by comprising a container and indicating mixed liquid in the container, wherein the indicating mixed liquid contains amino acid, monosaccharide and phosphoric acid buffer solution; the amino acid is lysine; the monosaccharide is xylose; the concentration of amino acid in the indicating mixed liquid is 0.1-0.5 mol/L; the concentration of monosaccharide in the indicating mixed liquid is 0.1-0.5 mol/L; the pH range of the phosphoric acid buffer solution is 6.0-8.0.
2. The maillard reaction type time temperature indicator for indicating the content of food-borne advanced glycation end products according to claim 1, characterized in that: the concentration of amino acid in the indicating mixed liquor is 0.4 mol/L; the concentration of monosaccharide in the indicating mixed liquid is 0.3-0.5 mol/L; the pH range of the phosphoric acid buffer solution is 7.0.
3. The maillard reaction type time temperature indicator for indicating the content of food-borne advanced glycation end products according to claim 1, characterized in that: the concentration of the phosphoric acid buffer solution was 0.2M.
4. The maillard reaction type time temperature indicator for indicating the content of food-borne advanced glycation end products according to claim 1, characterized in that: the phosphoric acid buffer solution is prepared by the following steps: dissolving sodium dihydrogen phosphate dihydrate in water to obtain solution A with the concentration of 31.1-31.3 g/L, dissolving disodium hydrogen phosphate dodecahydrate in water to obtain solution B with the concentration of 71.5-71.7 g/L, and uniformly mixing the solution A and the solution B according to the volume ratio of 39:61 to obtain a phosphoric acid buffer solution with the pH of 7.0 and the concentration of 0.2M.
5. The maillard reaction type time temperature indicator for indicating the content of food-borne advanced glycation end products according to claim 1, characterized in that: the container is a transparent or semitransparent container; the container has good thermal conductivity.
6. The method of any one of claims 1 to 5, wherein the method comprises the steps of: respectively dissolving amino acid and monosaccharide in phosphoric acid buffer solution, uniformly mixing the amino acid and the monosaccharide, and filling the mixture into a container to obtain the Maillard reaction type time temperature indicator.
7. Use of the Maillard reaction type time temperature indicator for indicating the content of food-borne advanced glycation end products according to any one of claims 1-5 in food-borne AGEs content monitoring.
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