Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS

文献类型： 外文期刊

第一作者： Li, Mingyu

作者： Li, Mingyu;Zhang, Chunjiang;Wang, Zhenyu;Wu, Ruiyun;Han, Jiajing;Wei, Wenhan;Zhang, Dequan;Li, Mingyu;Blecker, Christophe;Liu, Na

作者机构：

关键词： Advanced glycation end products; Heterocyclic amines; UPLC-MS/MS; Roast/grilled meat

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 447 卷

页码：

收录情况： SCI

摘要： Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are main harmful Maillard reaction products of meat products. Simultaneous quantification of both with high sensitivity, selectivity and accuracy remains a major challenge due to inconsistencies in their pre-treatment and instrumental methods and the different polarity of AGEs and HAs. We developed a method for the simultaneous determination of AGEs and HAs in roast/grilled meat by ultra-performance liquid chromatography coupled to tandem mass spectrometry (UPLCMS/MS) using dynamic multiple reaction monitoring (D-MRM). The instrument parameters and pre-treatment method were optimized to achieve reasonably good separation and high response for the 11 target analytes within 8 min. From 10 to 200 ng/mL, the limits of detection (LODs) and limits of quantitation (LOQs) ranged from 0.3 to 5.5 mu g/L and 0.9 to 6.3 mu g/L, respectively, and the correlation coefficient (R-2) was >0.99. It was acceptable to recoveries, standard deviations (RSDs), and matrix effects. Six types of roast/grilled meat samples were then tested using the developed method.

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