超高效液相色谱-稳定性同位素稀释质谱法测定预包装食品中不同阶段美拉德反应产物含量  

Detection of Maillard Reaction Products at Different Stages in Prepackaged Foods by Ultra-high Performance Liquid Chromatography-Stable Isotope Dilution Mass Spectrometry

作　　者：李华韬 张巧智 鲍宗燠 蔡庆霆 倪皓洁 郑睿行 张书芬 曹丽丽 王彦波[1] 傅玲琳[1] LI Huatao;ZHANG Qiaozhi;BAO Zongyu;CAI Qingting;NI Haojie;ZHENG Ruixing;ZHANG Shufen;CAO Lili;WANG Yanbo;FU Linglin(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Ningbo Institute For Food Control,Ningbo 315048,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]宁波市食品检验检测研究院,浙江宁波315048

出　　处：《食品科学》2023年第8期293-300,共8页Food Science

基　　金：国家自然科学基金面上项目(31871735);国家自然科学基金青年科学基金项目(32202202)。

摘　　要：建立基于稳定同位素内标稀释的超高效液相色谱-串联三重四极杆质谱同步检测预包装食品中羧甲基赖氨酸(Nε-(carboxymethyl)-lysine,CML)、羧乙基赖氨酸(Nε-(carboxyethyl)-lysine,CEL)、甲基乙二醛-羟基咪唑酮异构体(methyglyoxal-derived hydroimidazolones,MG-H1、MG-H2、MG-H3)、乙二醛-氢咪唑酮(glyoxal-derived hydroimidazolone,G-H1)、糠氨酸7种不同阶段美拉德反应产物(Maillard reaction products,MRPs)的含量。采用Kinetex C18色谱柱进行分离,多反应监测模式进行定量分析。该方法的加标回收率为88.4%~111.3%,精密度相对标准偏差小于9%,检出限和定量限分别为2.1~14.2 ng/mL和7.4~41.2 ng/mL。采用该方法对134种常见预包装食品中的7种MRPs进行定量,并对得到的数据进行主成分分析和相关性分析。结果表明,CML、MG-H1/3、MG-H2和G-H1是预包装食品中主要的MRPs,各MRPs含量之间呈显著正相关,而且与蛋白质、脂肪、总糖含量呈显著正相关。该方法表现出良好的线性度、准确度和精密度,适用于预包装食品中不同种MRPs的快速检测。A method was developed for the simultaneous determination of seven Maillard reaction products(MRPs),namely Nε-(carboxymethyl)-lysine(CML),Nε-(carboxyethyl)-lysine(CEL),methyglyoxal-derived hydroimidazolones(MG-H1,MGH2 and MG-H3),glyoxal-derived hydroimidazolone(G-H1)and furosine in prepackaged foods by ultra-high performance liquid chromatography-triple quadrupole-tandem mass spectrometry(UPLC-QqQ-MS/MS).The chromatographic separation was performed on a Kinetex C18 column and quantification was performed in the multiple reaction monitoring(MRM)mode.The recoveries of the method ranged from 88.4%to 111.3%with relative standard deviations(RSDs)less than 9%in terms of precision,and the limit of detection and the limit of quantification were 2.1–14.2 and 7.4–41.2 ng/mL,respectively.The developed method was applied to 134 typical prepackaged foods,and the obtained data was analyzed by principal component analysis(PCA)and correlation analysis(CA).The results showed that CML,MG-H1/3,MG-H2 and G-H1 were the major MRPs in prepackaged foods,and they had significant positive correlations with each other and with protein,fat and total sugar contents.This method shows acceptable linearity,accuracy and precision and is suitable for the rapid determination of multiple MRPs in prepackaged foods.

关 键 词：超高效液相色谱-串联三重四极杆质谱 美拉德反应产物 预包装食品 羧甲基赖氨酸 甲基乙二醛-羟基咪唑酮异构体 

分 类 号：TS201.2[轻工技术与工程—食品科学]