The simultaneous formation of acrylamide; β-carboline heterocyclic amines (HAs): harmane and norharmane; and advanced glycation end products (AGEs) (N^ε-(carboxymethyl)lysine (CML) and N^ε-(carboxyethyl)lysine (CEL)) was analyzed based on an aqueous model system. The model systems included lysine–glucose (Lys/Glu), asparagine–glucose (Asn/Glu), tryptophan–glucose (Trp/Glu), and a mixture of these amino acids (Mix/Glu). Only AGEs were generated when heated at 100 °C, Asn and Trp competed with Lys for glucose and methylglyoxal (MGO), and glyoxal (GO) decreased AGE content. The k value of CML, CEL, and acrylamide decreased when heated at 130 °C, whereas that of harmane increased in the Mix/Glu, owing to the competition between Lys and Asn for glucose, GO, and MGO. Harmane preferably formed via the Pictet–Spengler condensation between Trp and acetaldehyde, which further reduced acrylamide formation via the acrolein pathway.

同时形成丙烯酰胺；β-咔啉杂环胺（HAs）：harmane和norharmane；和晚期糖基化终产物（AGEs）（ñ ^ε - （羧甲基）赖氨酸（CML）和Ñ ^ε - （羧乙基）赖氨酸（CEL））是基于水性的模型系统上进行分析。模型系统包括赖氨酸-葡萄糖（Lys / Glu），天冬酰胺-葡萄糖（Asn / Glu），色氨酸-葡萄糖（Trp / Glu）以及这些氨基酸的混合物（Mix / Glu）。在100°C加热时仅生成AGEs，Asn和Trp与Lys竞争葡萄糖和甲基乙二醛（MGO），而乙二醛（GO）降低了AGE含量。该ķ当在130°C下加热时，CML，CEL和丙烯酰胺的值降低，而由于Lys和Asn在葡萄糖，GO和MGO之间的竞争，在Mix / Glu中harmane的值增加。最好通过Trp和乙醛之间的Pictet-Spengler缩合形成Harmane ，这进一步减少了通过丙烯醛途径形成的丙烯酰胺。