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
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作者:
Troise, Antonio Dario
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Wageningen Univ, Food Qual Design Grp, NL-6700 EV Wageningen, Netherlands
Univ Naples Federico II, Dept Agr & Food Sci, I-80055 Naples, ItalyWageningen Univ, Food Qual Design Grp, NL-6700 EV Wageningen, Netherlands
Troise, Antonio Dario
[1
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Fiore, Alberto
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Abertay Univ, Div Food Sci, Sch Sci Engn & Technol, Dundee DD1 1HG, ScotlandWageningen Univ, Food Qual Design Grp, NL-6700 EV Wageningen, Netherlands
Fiore, Alberto
[3
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Wiltafsky, Markus
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Evon Ind AG, D-63457 Hanau, GermanyWageningen Univ, Food Qual Design Grp, NL-6700 EV Wageningen, Netherlands
Wiltafsky, Markus
[4
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Fogliano, Vincenzo
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Wageningen Univ, Food Qual Design Grp, NL-6700 EV Wageningen, NetherlandsWageningen Univ, Food Qual Design Grp, NL-6700 EV Wageningen, Netherlands
Fogliano, Vincenzo
[1
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机构:
[1] Wageningen Univ, Food Qual Design Grp, NL-6700 EV Wageningen, Netherlands
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.