Baked milk and baked yogurt are two newly developed dairy products in the market. Throughout the processing, a long-time-high-temperature baking procedure was involved to enhance the formation of a brownish color and desirable flavors; meanwhile, advanced glycation end-products (AGEs) were extensively produced through Maillard reaction (MR). Resveratrol was first developed as a potential inhibitor of AGEs formation. The resveratrol at 1 μmol/L was achieved the highest inhibitory rate against the formation of dicarbonyl compounds in the baked milk (3-deoxyglucosone (3-DG): 68.77%, methylglyoxal (MG): 50.46%) and baked yogurt (3-DG: 35.50%, MG: 37.11%). Furthermore, the inhibitory effect of resveratrol on the formation of four AGEs was observed compared with those without adding resveratrol. The content of N^Ɛ-(carboxymethyl)lysine (CML) and N^Ɛ-(hydroxyethyl) lysine (CEL) as the two commonly detected AGEs were decreased by higher than 30% and 27% in the baked milk and baked yogurt, respectively, when the concentration of resveratrol was 0.1 μmol/L. Moreover, the generation of furosine was significantly inhibited by 1 μmol/L resveratrol, which was decreased to less than 40% and 60% in the baked milk and baked yogurt, respectively. The generation of pyrraline, in particular, was completely inhibited at a resveratrol concentration ranging from 0.1 to 10 μmol/L. Furthermore, the additional level of 0.1 μmol/L resveratrol achieved a high inhibitory effect of AGEs, and such an additional level would not alter the color and flavor profile of the baked milk and baked yogurt. Considering the high solubility of resveratrol in milk fat, it is speculated that resveratrol mainly acted at an early stage of the degradation, i.e., through the inhibition of the autocatalytic lipid oxidation that generates dicarbonyl compounds but played less as a dicarbonyl compounds scavenger. Significance of this study is developing resveratrol as the additive to inhibit the AGEs formation in the baked milk and baked yogurt without altering overall color and flavors, which let the dairy products become safer to consume.

烤乳和烤酸奶是市场上两种新开发的乳制品。在整个加工过程中，要进行长时间的高温烘烤，以增强褐色的形成和所需的风味。同时，通过美拉德反应（MR）大量生产了高级糖基化终产物（AGEs）。白藜芦醇首先被开发为AGEs形成的潜在抑制剂。1μmol/ L的白藜芦醇对烘烤的牛奶（3-脱氧葡糖酮（3-DG）：68.77％，甲基乙二醛（MG）：50.46％）和烘烤的酸奶（3- DG：35.50％，MG：37.11％。此外，与未添加白藜芦醇的白藜芦醇相比，观察到白藜芦醇对四种AGE的形成具有抑制作用。^NƐ的含量-（羧甲基）赖氨酸（CML）和^NƐ当白藜芦醇的浓度为0.1μmol/ L时，在烘烤的牛奶和烘烤的酸奶中，作为两种常见检测到的AGEs的-（羟乙基）赖氨酸（CEL）分别降低了30％和27％以上。此外，1μmol/ L白藜芦醇显着抑制了糠胺的生成，在烘焙乳和烘焙酸奶中，白藜芦醇分别降低至40％和60％以下。特别是在0.1至10μmol/ L的白藜芦醇浓度下，吡喃啉的生成被完全抑制。此外，添加量为0.1μmol/ L白藜芦醇可实现对AGEs的高度抑制作用，并且该添加量不会改变烘焙乳和烘焙酸奶的颜色和风味。考虑到白藜芦醇在乳脂中的高溶解度，据推测，白藜芦醇主要在降解的早期阶段起作用，即，通过抑制产生二羰基化合物的自催化脂质氧化作用，而作为二羰基化合物的清除剂发挥作用较小。这项研究的重要意义在于开发白藜芦醇作为添加剂，以抑制烤乳和烤酸奶中AGEs的形成，而不会改变总体颜色和风味，从而使乳制品变得更安全食用。