中文摘要：

油炸食品贮藏过程中易形成乙二醛（glyoxal，GO）、丙酮醛（methylglyoxal，MGO）等糖基化中间产物，进一步反应生成晚期糖基化终产物（advanced glycation end products，AGEs），包括荧光性AGEs和非荧光性AGEs，而AGEs与人类诸多疾病的发生密切相关。本试验研究了油炸方便面在贮藏过程中，温度、氧气、光照对GO、MGO、荧光性AGEs变化的影响。结果表明，温度可促进GO、MGO的变化，随时间延长呈现先上升后降低的趋势。氧气能促进GO含量的降低，对MGO变化没有显著性影响。光照对GO、MGO的变化无显著性影响；随着贮藏时间延长，荧光性AGEs含量在不同贮藏条件下都有所增加，其中温度和氧气的影响较大，37℃和室温有氧条件分别达到342．17、340．15AU／g。因此，油炸方便面贮藏时应低温、密封、避光，以保证其品质，减少糖基化产物的形成。

英文摘要：

During storage, fried instant noodles are easy to generate glyoxal, methylglyoxal and other intermediate compounds of glycation. Intermediate compounds of glycation with protein can further react to form advanced glycation end products （ AGEs）, including fluorescent AGEs and non- fluorescent AGEs, which are closely related to many human diseases. In order to investigate the effect of storage conditions on changes of fluorescent AGEs, GO and MGO, the fried instant noodles have been monitored for 60 - day - storage on different conditions. In line with the storage time, fluorescent AGEs of fried instant noodles have increased on different storage conditions, and the storage temperature and oxygen content exerted a significant effect on the formation of the fluorescent AGEs. The value of fluorescent AGEs of fried instant noodle stored at 37 ℃, in opened package were 342.17 and 340.15 AU/g respectively. Storage temperature had a significant effect （P 〈 0.05 ） on the changes of glyoxal （GO） and methylglyoxal （MGO） and showed a downward trend during storage period. Oxygen could promote the decreasing of GO with no significant effect on MGO. Light seemed to have no significant （ P 〈 0.05 ） effect on changes in GO and MGO during vision or opaque storage. Therefore, in order to ensure the quality of instant noodles and reduce the formation of glycation products, fried instant noodles shall be store in low temperature, in sealed and dark place.