Development of an Isotope Dilution UHPLC-QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods

文献类型： 外文期刊

第一作者： Cheng, Weiwei

作者： Cheng, Weiwei;Wang, Xia;Zhang, Zhongfei;Chen, Feng;Cheng, Ka-Wing;Cheng, Weiwei;Wang, Xia;Zhang, Zhongfei;Chen, Feng;Cheng, Ka-Wing;Ma, Lukai;Liu, Guoqin;Wang, Qiang

作者机构：

关键词： food safety; N-epsilon-(carboxymethyl)lysine; N-epsilon-(carboxyethyl)lysine; acrylamide; UHPLC-QqQ-MS/MS

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2021 年 69 卷 8 期

页码：

收录情况： SCI

摘要： In this work, a stable isotope dilution ultrahigh-performance liquid chromatography triple quadrupole tandem mass spectrometry (UHPLC-QqQMS/MS) method was developed and validated for simultaneous determination of N epsilon-(carboxymethyl)lysine (CML), N-epsilon-(carboxyethyl)lysine (GEL), and acrylamide (AA) in baked and fried foods. Ground food samples were extracted with acetone followed by two parallel assays. In assay A, a cleanup procedure based on dispersive solid-phase extraction was conducted for AA, free CML, and CEL analysis using the supernatant. In assay B, a multistep process including reduction, protein precipitation, acid hydrolysis, and solid-phase extraction was conducted for bound CML and CEL analysis using precipitation. The developed method was validated in terms of linearity, sensitivity (limit of detection, LOD; limit of quantitation, LOQ), accuracy, and precision. The results showed that the method had a wide linear range (0.25-500 ng/mL for CML and CEL, 0.5-500 ng/mL for AA), low LOD and LOQ (0.47-0.94 and 1.52-1.91 mu g/kg, respectively), and good linearity (R-2 > 0.999). The recovery test on baby biscuit and French fries samples showed the recovery rates of 90.2-108.3% for CML, 89.0-106.1% for CEL, and 94.5-112.3% for AA with satisfactory precision (relative standard deviation (RSD) < 10%). Finally, the developed method was successfully applied to 11 baked and fried food samples, and total CML, CEL, and AA contents varied in the ranges of 4.07-35.88 mg/kg, 1.99-14.49 mg/kg, and 5.56-506.64 mu g/kg, respectively. Therefore, the isotope dilution UHPLC-QqQMS/MS method developed herein is promising for routine analysis of CML, CEL, and AA in baked and fried foods.

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