糖醋排骨中羧甲基赖氨酸分析方法的建立及其烹饪过程中动态变化.PDF

142 2015, Vol.36, No.24 食品科学 ※成分分析 糖醋排骨中羧甲基赖氨酸分析方法的建立及其 烹饪过程中动态变化 贾寒冰，申明月，谢俊华，刘玲玲，聂少平* （南昌大学食品科学与技术国家重点实验室，江西 南昌 330047 ） 摘  要： - 采用高效液相色谱 三重四极杆质谱联用技术建立了一种操作简单、稳定性好的检测中式菜肴糖醋排骨 Nε-(carboxymethyl)lysine ，CML ）的方法。样品用正己烷去脂肪，硼氢化钠还原，盐酸水解蛋 中羧甲基赖氨酸（ V V 白，Oasis MCX 固相萃取小柱净化。以5 mmol/L 的乙酸铵溶液和甲醇-水（80 ∶20 ， / ）溶液作为流动相，采用 Phenomenex Synergi 4 μ Hydro-RP 80A色谱柱，在正离子模式下采用多重反应监测分析，同位素内标法定量。该方 法检出限为1.40 µg/g，加标回收率为90.94%～105.26%，相对标准偏差为5.80%～15.46% 。采用该分析方法对中式 菜肴糖醋排骨加工过程中CML 的含量变化进行分析，结果表明，加工温度和加热时间以及糖和油脂的添加均可以 显著影响糖醋排骨中CML 的含量。 - 关键词：晚期糖基化末端产物；羧甲基赖氨酸；糖醋排骨；高效液相色谱 三重四极杆质谱联用技术；多重反应监测 Establishment of Analytical Method for Nε-(carboxymethyl)lysine in Sweet and Sour Pork Ribs and Its Dynamic Change during the Cooking Process * JIA Hanbing, SHEN Mingyue, XIE Junhua, LIU Lingling, NIE Shaoping (State Key Laboratory of Food Science and Technology, Nangchang University, Nangchang 330047, China) Abstract: In this study, high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS/ MS) was used to establish a simple and stable method for the detection of advanced glycation end products (AGEs) of Nε-(carboxymethyl)lysine (CML) in sweet and sour pork ribs. Samples were reduced by sodium borohydride after removing lipid. HCl was then added to hydrolyze the protein in the samples. After hydrolysis, the target compounds were cleaned