Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

被引:66
作者
Troise, Antonio Dario [1 ,2 ]
Fiore, Alberto [3 ]
Wiltafsky, Markus [4 ]
Fogliano, Vincenzo [1 ]
机构
[1] Wageningen Univ, Food Qual Design Grp, NL-6700 EV Wageningen, Netherlands
[2] Univ Naples Federico II, Dept Agr & Food Sci, I-80055 Naples, Italy
[3] Abertay Univ, Div Food Sci, Sch Sci Engn & Technol, Dundee DD1 1HG, Scotland
[4] Evon Ind AG, D-63457 Hanau, Germany
关键词
Maillard reaction; LC-MS/MS; CML; CEL; Lysine; Furosine; N-EPSILON-CARBOXYMETHYLLYSINE; MAILLARD REACTION; BETA-LACTOGLOBULIN; PRODUCTS; MILK; IDENTIFICATION; CHEMISTRY; GLYCATION; FOODS; ACID;
D O I
10.1016/j.foodchem.2015.04.137
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), N epsilon-(Carboxymethyl)-L-lysine (CML), N epsilon-(Carboxyethyl)-L-lysine (CEL). A new analytical strategy was proposed which allowed to simultaneously quantify lysine, CML, CEL and the N epsilon-(2-Furoylmethyl)-L-lysine (furosine), the indirect marker of AP. The procedure is based on stable isotope dilution assay followed by liquid chromatography tandem mass spectrometry. It showed high sensitivity and good reproducibility and repeatability in different foods. The limit of detection and the RSD% were lower than 5 ppb and below 8%, respectively. Results obtained with the new procedure not only improved the knowledge about the reliability of thermal treatment markers, but also defined new insights in the relationship between Maillard reaction products and their precursors. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:357 / 364
页数:8
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