This study was to examine the formation of advanced glycation end-products (AGEs) in black tea during drying process at 90, 120, and 150 °C for 1 h. Nine AGEs including Nɛ-(carboxyethyl)-l-lysine (CEL), Nɛ-(carboxymethyl)-l-lysine (CML), three isomers of methylglyoxal-hydroimidazolones (MG-Hs), three isomers of glyoxal-hydroimidazolones (GO-Hs), and argpyrimidine were quantified by using HPLC-MS/MS with isotope-labelled internal standard. Results showed that each AGE during the drying process of 150 °C was significantly higher (p < 0.05) than at 90 and 120 °C, and argpyrimidine was only found in the treatment of 150 °C. MG-H1/3 was first quantified as the major AGE during drying at 120–150 °C, the content respectively reached to (39.66 ± 2.61) μg/g and (58.88 ± 1.76) μg/g after 1 h drying, where CML content only had (19.86 ± 1.02) μg/g and (23.71 ± 1.40) μg/g. This study indicated that arginine derived-AGEs are the key components of black tea AGEs.

这项研究旨在检查在90、120和150°C干燥1小时的过程中红茶中高级糖基化终产物（AGEs）的形成。九点的AGEs包括Nɛ-（羧乙基） -升-赖氨酸（CEL），Nɛ-（羧甲基） -升-赖氨酸（CML），甲基乙二醛-氢咪唑啉酮（MG-Hs）的三个异构体，乙二醛-氢咪唑啉酮（GO-Hs）和argpyrimidine的三个异构体通过具有同位素标记内标的HPLC-MS / MS进行定量。结果表明，在150°C的干燥过程中，每个AGE均显着高于90和120°C（p <0.05），仅在150°C的处理中才发现精氨嘧啶。MG-H1 / 3首先被量化为在120–150°C下干燥过程中的主要AGE，干燥1 h后其含量分别达到（39.66±2.61）μg/ g和（58.88±1.76）μg/ g，其中CML含量仅为（19.86±1.02）μg/ g和（23.71±1.40）μg/ g。这项研究表明，精氨酸衍生的AGEs是红茶AGEs的关键成分。