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》.pdf

Food Chemistry 188 (2015) 357–364 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier .com/locate/foodchem Analytical Methods Quantification of Ne-(2-Furoylmethyl)-L-lysine (furosine), Ne-(Carboxymethyl)-L-lysine (CML), Ne-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry Antonio Dario Troise a,b,⇑, Alberto Fiore c, Markus Wiltafsky d, Vincenzo Fogliano a a Food Quality Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands b Department of Agricultural and Food Science, University of Napoli ‘‘Federico II’’, Parco Gussone, 80055 Portici, Napoli, Italy c School of Science, Engineering Technology, Division of Food Science, Abertay University, Dundee DD1 1HG, UK d Evonik Industries AG, Rodenbacher Chaussee 4, 63457 Hanau, Germany a r t i c l e i n f o a b s t r a c t Article history: The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence Received 14 January 2015 of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the Received in revised form 28 April 2015 formation of Amadori products (AP), Ne-(Carboxymethyl)-L-lysine (CML), Ne-(Carboxyethyl)-L-lysine Accepted 29 April 2015 (CEL). A new analytical strategy was proposed which allowed to simultaneously quantify lysine, CML, Available online 30 April 2015 CEL and the Ne-(2-Fu