2.1构建AGEs模拟生成体系···································6

2.1.1 BSA-葡萄糖模型····································7

2.1.2 BSA-GO模型········································7

2.2 对AGEs的分析鉴定······································7

    2.2.1 荧光检测法········································7

    2.2.2 SDS-聚丙烯酰胺凝胶电泳法··························8

    2.2.3 蛋白印迹法········································8

2.3 试验数据的统计分析·····································9

3. 结果与分析·················································9

   3.1 BSA-葡萄糖组结果分析···································9

   3.2 BSA-GO组结果分析······································11

4. 讨论·······················································13 肉桂提取物对食品中AGEs的抑制作用研究(2):http://www.751com.cn/shiping/lunwen_49762.html