Changes in Quality and the Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine during Air-frying of Pleurotus eryngii

The fluorescent advanced glycation end products (AGEs) and two typical AGEs, Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL) were identified in Pleurotus eryngii chips using fluorescence spectroscopy and ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry, respectively. Additionally, the effect of frying temperatures and times on the quality of Pleurotus eryngii chips was investigated. The results showed that the Pleurotus eryngii chips underwent browning during the frying process, with the color changing from white to golden yellow. The color intensified as the air-frying time and temperature increased. The crispy slices had a significantly (P