Abstract: Purpose: To investigate the factors influencing the formation of fluorescent advanced glycation end products (AGEs) in soymilk model system. Methods: The concentration of fluorescent AGEs was detected by fluorescence spectrometry (λex/λem = 340 nm/465 nm). The factors investigated included processing conditions (boiling time, sugar type, sugar concentration and soybean oil concentration), storage conditions (temperature and time) and flavonoids (quercetin, rutin, genistein, luteolin and catechins). Results: The effect of different sugars on fluorescent AGEs formation was in the increasing order: xylitol < sucrose < fructose syrup < glucose < fructose. Boiling time, sugar concentration and soybean oil concentration showed a positive correlation with fluorescent AGEs. During storage, the formation of fluorescent AGEs increased with increasing temperature and time. Flavonoids could effectively inhibit the formation of fluorescent AGEs during the processing and storage of soybean milk, especially at a concentration of 2 mmol/L. Conclusion: By changing some conditions, such as boiling time, sugar type, sugar concentration, fat concentration, storage condition and using an appropriate amount of AGEs inhibitors, the regulation of the formation of AGEs is feasible.

Key words: soymilk, advanced glycation end products (AGEs), processing and storage conditions, flavonoids