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.
作者
林钦
郑小严
陈纯
戴明
周燕琼
张英
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)
出处
《分析测试学报》
CAS
CSCD
北大核心
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)
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
ultra performance liquid chromatography - quadrupole time-of-flight mass spectrometry（ UPLC - Q - TOF/MS ）
baking foods
Nε- （carboxymethyl） lysine （CML）
Nε- （ carboxyethyl ） lysine （CEL）
