This study was to examine the formation of advanced glycation end-products (AGEs) in black tea during drying process at 90, 120, and 150 degrees C for 1 h. Nine AGEs including N epsilon-(carboxyethyl)-L-lysine (CEL), N epsilon-(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 degrees C was significantly higher (p < 0.05) than at 90 and 120 degrees C, and argpyrimidine was only found in the treatment of 150 degrees C. MG-H1/3 was first quantified as the major AGE during drying at 120- 150 degrees C, the content respectively reached to (39.66 +/- 2.61) mu g/g and (58.88 +/- 1.76) mu g/g after 1 h drying, where CML content only had (19.86 +/- 1.02) mu g/g and (23.71 +/- 1.40) mu g/g. This study indicated that arginine derived-AGEs are the key components of black tea AGEs.
Errata: Zhang W., Zhang B., Ye Y., Zhu H. Corrigendum to “Methylglyoxal-hydroimidazolones (MG-Hs) instead of Nɛ-(carboxymethyl)-l-lysine (CML) is the major advanced glycation end-product during drying process in black tea” [Food Chem. 333 (2020) 127499]. Food Chem. 2020;333:127499. DOI: 10.1016/j.foodchem.2021.129326