国内常见食品中羧甲基赖氨酸含量分析  

Analysis of Nε-(carboxymethyl) lysine Content in Oriental Foods

作　　者：卞华伟[1] 李玉婷[2] 李冰[2,3] 付全意[2] 李琳[2,3] 

机构地区：[1]中山大学附属第三医院营养科,广东广州510630 [2]华南理工大学轻工与食品学院,广东广州510640 [3]广东省天然产物绿色加工与产品安全重点实验室,广东广州510640

出　　处：《现代食品科技》2014年第11期223-228,共6页Modern Food Science and Technology

基　　金："973"项目(2012CB720800);国家自然科学基金(31371833)

摘　　要：本研究采用高效液相色谱-质谱联用技术（HPLC-MS）建立了一种操作简单、稳定性好的检测食品体系中羧甲基赖氨酸（CML）的方法,并对四类代表性中国常见食品（液体食品,粉状食品,调味品,固体、半固体食品）中CML含量进行了定量分析。结果表明：以30%甲醇为流动相时HPLC-MS的检测效果最佳,CML的HPLC-MS分析时间为6 min,保留时间为3.7±0.1 min;所测四类食品中,液体食品中CML含量为结合态：2.72-5.18μg/m L食品、游离态：0.05-1.78μg/m L食品;粉状食品中CML含量为结合态：0.84-63.00μg/g食品、游离态：0.73-14.37μg/g食品;调味品中CML含量为结合态：0.86-42.80μg/m L（g）食品;游离态：7.69-821.02μg/m L（g）食品;固体、半固体食品中CML含量为结合态：0.63-61.22μg/g食品;游离态：0.24-9.29μg/g食品。CML含量最高的食品为老抽（结合态CML：0.97±0.11μg/m L食品;游离态CML：796.35±24.67μg/m L食品）,CML含量最低的食品为速冻馒头（结合态CML：0.66±0.03μg/g食品;游离态CML：0.42±0.02μg/g食品）。In this study, high performance liquid chromatography-mass spectrometry （HPLC-MS） was used to establish a simple and stable method in detecting N^ε-（carboxymethyl） lysine （CML） in foods; a quantitative determination of the CML content in four common -types of food in China （liquid foods, instant powders, seasonings, solid or semi-solid foods） was carded out. The optimal mobile phase composition for HPLC-MS was 30% methanol, and the analysis time and retention time for CML were 6 min and 3.7 ± 0.1 min, respectively. The CML levels in the foods were as follows： -bound form and free form in liquid foods were 2.72 - 5.18 μg/mL food and 0.05 - 1.78 μg/mL food; bound form and free form in instant powders were 0.8±63.00 μg/g food and 0.73 - 14.37 μg/g food; bound form and free form in seasonings-were 0.86 - 42.80 μg/mL（g） food and 7.69 ± 821.02 μg/mL（g） food; bound form and free form in solid or semi-solid foods-were 0.63 - 61.22 pg/g food and 0.24 - 9.29 μg/g food. The highest CML content was found in dark soy sauce （bound form： 0.97 ± 0.11 μg/mL food; free form： 796.35±24.67 μg/mL food）, and the lowest CML content was observed in quick-frozen steamed buns （bound form： 0.66 ± 0.03 μg/g food, free form： 0.42 ± 0.02 μg/g food）.

关 键 词：晚期糖化产物 羧甲基赖氨酸 食品 美拉德反应 

分 类 号：TS207.3[轻工技术与工程—食品科学]