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Introduction:Both fresh longan and Aiillus longanae have been used in either medicine or food,but they are known to have effects.Like many other TCM, Maillard reaction happened during process from fresh longan to Arillus longanae which may to the difference of their functional effects.Compared with fresh longan,some major disappeared or decreased dramatically in their contents in Arillus longanae.To understand the role of proteins in the glycation process,two proteins with the highest contents in fresh longan were isolated and characterized in this work.