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Detection method and application of carboxy methyl lysine ingredient in food

A technology of carboxymethyl lysine and a detection method is applied in the detection and application field of carboxymethyl lysine components in food, and can solve the problems of unstable retention time of carboxymethyl lysine, unfavorable qualitative and quantitative analysis, Mass spectrometer damage and other problems, to achieve the effect of high accuracy, high selectivity and high sensitivity

Inactive Publication Date: 2013-09-11
FUJIAN INSPECTION & RES INST FOR PROD QUALITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the ion suppression is strong, and the retention time of carboxymethyllysine in the chromatographic peak is unstable, which is not conducive to qualitative and quantitative analysis. Both the sample pretreatment and the mobile phase use nonafluorovaleric acid ion-pair reagents. Greater damage to the mass spectrometer

Method used

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  • Detection method and application of carboxy methyl lysine ingredient in food
  • Detection method and application of carboxy methyl lysine ingredient in food
  • Detection method and application of carboxy methyl lysine ingredient in food

Examples

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example 1

[0065] Example 1: the detection of carboxymethyllysine in commercially available potato chips

[0066] 1. Make a standard working curve: use the blank matrix plus standard method and the internal standard method for quantification. Dilute carboxymethyllysine standard stock solution with ultrapure water to make carboxymethyllysine standard use solution, the concentration is about 4 μg / mL, and accurately draw standard use solution 5 μL, 10 μL, 25 μL, 50 μL, 100 μL, 200 μL , 500 μL, in which 200 μL deuterated carboxymethyllysine isotope standard working solution was added to each standard use solution, mixed well, and diluted to 5 mL with water. Prepare standard solutions with a concentration range of 3.6ng / mL, 7.2ng / mL, 18.1ng / mL, 36.1ng / mL, 72.3ng / mL, 144.6ng / mL, and 361.4ng / mL. Accurately draw 500 μL solution from this series of concentration standard solutions, add 500 μL acetonitrile, vortex mix, add 200 μL 5% borax solution, vortex mix, add 200 μL 10g / L 9-fluorenylmethyl c...

Embodiment 2

[0092] Example 2: Application of the detection method of the present invention, detection of carboxymethyllysine in commercially available protein powder

[0093] 1, make standard working curve with embodiment 1

[0094] 2. Sample processing and determination are the same as in Example 1, the content of carboxymethyllysine in protein powder is 386.77 mg / kg.

Embodiment 3

[0095] Example 3: Detection of carboxymethyllysine in commercially available cookies

[0096] 1, make standard working curve with embodiment 1

[0097] 2. Sample processing and determination are the same as in Example 1, and the content of carboxymethyllysine in the cookies is 108.84 mg / kg.

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Abstract

The invention relates to a detection method and application of a carboxy methyl lysine ingredient in food. The detection method comprises the following steps of: carrying out derivatization by a derivating agent after protein acid in a sample is hydrolyzed; obtaining solution to be detected from the derived solution by solid-phase extraction; carrying out qualitative and quantitative analysis on the carboxy methyl lysine ingredient in the food by adopting a tandem mass spectrometry of isotope dilution ultra-performance liquid chromatography, wherein the derivating agent is 9-fluorenylmethyl chloroformate.

Description

technical field [0001] The invention relates to a detection method and application of carboxymethyl lysine in food. Background technique [0002] Advanced glycation end products are a kind of stable glycation end products produced by condensation, rearrangement, cleavage and oxidative modification of free amino groups of macromolecular substances such as proteins, amino acids, lipids or nucleic acids and aldehyde groups of reducing sugars under non-enzymatic conditions. compound of. Advanced glycation end products are a class of structurally diverse compounds that exist in a variety of monomer forms in food and organisms, such as carboxymethyllysine, carboxyethyllysine, pentosidine, pyrrolidine etc. Advanced glycation end products accumulate in different tissues and organs of the body, such as tissue fibers such as vascular endothelial cells, nerve cells, and renal cortex. It reacts with body binding to change protein and cell function, leading to pathological changes in ...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 林钦周艳琼戴明张英郑小严黄红霞
Owner FUJIAN INSPECTION & RES INST FOR PROD QUALITY
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