SPE-LC-MS/MS法检测肉制品中羧甲基赖氨酸与羧乙基赖氨酸
首发时间:2014-03-26
摘要:本文建立了一种基于固相萃取-液相色谱-三重四级杆质谱(SPE-LC-MS/MS)检测肉制品中两种晚期糖基化末端终产物,羧甲基赖氨酸和羧乙基赖氨酸的方法。样品用正己烷除去脂肪,硼氢化钠还原,酸水解蛋白质,Oasis MCX 小柱净化。以乙腈-5mM九氟戊酸作为流动相,采用X-Bridge C18色谱柱,选择电喷雾源正离子模式(ESI+)和多重反应监测(MRM)进行LC-MS/MS分析,同位素内标稀释法定量。该方法检出限为0.13 μg/g ~ 0.28 μg/g,加标回收率为88.57 % ~ 103.15 %,相对标准偏差(RSD)为4.34 % ~ 13.72 %。最后对市场上若干种肉制品进行检测,各样品中均有检出,其中肉松中羧甲基赖氨酸含量最高,达到81.71 μg/g,猪肉脯中羧乙基赖氨酸含量最高,可达112.43 μg/g。
关键词: 食品安全 固相萃取 液相色谱-质谱 晚期糖基化终产物 肉制品
For information in English, please click here
Determination of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in meat product by SPE-LC-MS/MS
Abstract:In this paper, a reliable method based on SPE-LC-MS/MS was developed to determine two typical advanced glycation end products, namely Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) in meat products. Sample was reduced by sodium borohydride after removing lipid. After hydrolysis, sample was cleaned up by Oasis MCX SPE cartridge. Then the sample was separated by X-Bridge C18 column with acetonitrile and 5mM nonafluoropentanoic acid aqueous solution as mobile phases. LC-MS/MS analysis was conduct using ESI+ and multiple reaction monitoring (MRM) mode, and quantified by stable isotope dilution method. The limit of detection ranged from 0.13 μg/g to 0.28 μg/g. The average recovery of CML and CEL of meat products at three spiked levels ranged from 88.57 % to 103.15 % with relative standard deviation (RSD) in the range of 4.34 % to 13.72 %. Several kinds of commercial meat products were detected, and both CML and CEL were found in all of the meat products. The highest contents of CML and CEL were detected in dried meat floss (81.71 μg/g) and dried pork slice (112.43 μg/g), respectively.
Keywords: Food safety SPE LC-MS Advance glycation end products Meat product
论文图表:
引用
No.4590754138691395****
同行评议
共计0人参与
勘误表
SPE-LC-MS/MS法检测肉制品中羧甲基赖氨酸与羧乙基赖氨酸
评论
全部评论0/1000