Direct determination of taste-active α, γ-glutamyl peptides in meat using LC-MS/MS with isotope-diluted assay

文献类型： 外文期刊

第一作者： Zhu, Jisheng

作者： Zhu, Jisheng;Xing, Weihai;Feng, Xiaohui;Yang, Youyou

作者机构：

关键词： alpha- and gamma-glutamyl peptides; LC-MS/MS; Meat; Taste-active substances

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 140 卷

页码：

收录情况： SCI

摘要： gamma-Glutamyl peptides rather than their alpha-isomers are a class of kokumi taste-active substances. The simultaneous determination of alpha- and gamma-glutamyl peptides would be of great importance and could facilitate the flavor research in food science. Until now, LC/GC-MS method combined with chemical derivatization as well as CE-MS have been utilized to separate alpha- and gamma- glutamyl peptides, but have shown the disadvantages of the inconvenience and the time-consuming. Here in this study, LC-MS/MS method with the isotope dilution assay was utilized to directly analyze alpha- and gamma-glutamyl peptides in which gamma-Glu-Cys-Gly(glutathione)-13C215N1 was utilized as an internal standard. Taking six pairs of alpha- and gamma-glutamyl peptides commonly existed in meat as the research models, the baseline separation and accurate quantitation could be achieved. The limits of quantitation (LOQs, S/N = 10) were in the range of 4-20 mu g center dot kg- 1. The average recoveries at the three spiking levels of 20, 100, 200 mu g center dot kg- 1, ranged from 75.50 % to 108.49 % in meat matrix, and the RSDs of peak area were ranged from 1.46 % to 13.03 %, showing good accuracy and precision. The method has been successfully applied in the determination of glutamyl peptides isomers in five meat samples, indicating the good performance and application prospects for the rapid screening of taste-active substances.

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