UPLC-Q-TOF/MS在烘焙食品中羧甲基赖氨酸和羧乙基赖氨酸检测中的应用  

Application of Ultra Performance Liquid Chromatography-Quadrupole Time-of-flight Mass Spectrometry in Determination of CML and CEL in Baking Foods

作　　者：林钦 郑小严 陈纯[2] 戴明 周燕琼[2] 张英[2] LIN Qin ZHENG Xiao-yan CHEN Chun DAI Ming ZHOU Yan-qiong ZHANG Ying(Fujian Inspection and Research Institute for Product Quality, Fuzhou 350002, China College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China)

机构地区：[1]福建省产品质量检验研究院,福建福州350002 [2]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《分析测试学报》2017年第3期297-304,共8页Journal of Instrumental Analysis

基　　金：福建省科技厅民生科技专项(2013Y6003)

摘　　要：建立了烘焙食品中羧甲基赖氨酸(CML)和羧乙基赖氨酸(CEL)的UPLC-Q-TOF/MS检测方法。烘焙食品经脱脂、还原、沉淀蛋白、酸水解释放出CML和CEL,使用FMOC-Cl柱前衍生和HLB小柱固相萃取净化后,采用UPLC-Q-TOF/MS检测。CML和CEL在1~700 ng/m L浓度范围内均呈良好的线性关系,线性回归系数r>0.999。CML和CEL的检出限均为0.1 mg/kg;回收率为94.4%~108.3%;相对标准偏差(RSD,n=6)为0.4%~6.2%。该方法定性、定量准确,灵敏度高,能很好地应用于烘焙食品中CML和CEL的检测。A method was developed for the determination of Nε-（carboxymethyl）lysine（CML） and Nε-（carboxyethyl）lysine（CEL） in baking food using ultra performance liquid chromatography-quadrupole Time-of-flight mass spectrometry（UPLC-Q-TOF/MS）.CML and CEL were released from the baking foods through the process of sample degreasing, reduction reaction,precipitation and acid hydrolysis of acquired protein,treated by pre-column derivation with FMOC-Cl,and purified with HLB solid-phase extraction（SPE） column.Then the contents of CML and CEL in pretreated samples were determined by UPLC-Q-TOF/MS. All the target compounds exhibited good linearity（r〉0.999） over the concentration range of 1-700ng/mL.The detection limits of CML and CEL were all 0.1mg/kg and the mean recoveries were in the range of 94.4%-108.3% with relative standard deviations（RSD,n=6） of 0.4%-6.2%.The method was accurate and sensitive,and was suitable for the detection of CML and CEL contents in baking foods.

关 键 词：超高效液相色谱-四极杆-飞行时间质谱仪 烘焙食品 羧甲基赖氨酸 羧乙基赖氨酸 

分 类 号：O657.7[理学—分析化学] O657.63[理学—化学]