Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS
Copyright © 2024. Published by Elsevier Ltd..
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 (UPLC-MS/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 μg/L and 0.9 to 6.3 μg/L, respectively, and the correlation coefficient (R2) 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.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:447 |
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| Enthalten in: |
Food chemistry - 447(2024) vom: 30. Apr., Seite 138930 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Li, Mingyu [VerfasserIn] |
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| Links: |
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| Themen: |
Advanced glycation end products |
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| Anmerkungen: |
Date Completed 10.04.2024 Date Revised 10.04.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2024.138930 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM369926706 |
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| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2024. Published by Elsevier Ltd. | ||
| 520 | |a 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 (UPLC-MS/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 μg/L and 0.9 to 6.3 μg/L, respectively, and the correlation coefficient (R2) 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 | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Advanced glycation end products | |
| 650 | 4 | |a Heterocyclic amines | |
| 650 | 4 | |a Roast/grilled meat | |
| 650 | 4 | |a UPLC-MS/MS | |
| 650 | 7 | |a Amines |2 NLM | |
| 650 | 7 | |a Glycation End Products, Advanced |2 NLM | |
| 700 | 1 | |a Zhang, Chunjiang |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Zhenyu |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Na |e verfasserin |4 aut | |
| 700 | 1 | |a Wu, Ruiyun |e verfasserin |4 aut | |
| 700 | 1 | |a Han, Jiajing |e verfasserin |4 aut | |
| 700 | 1 | |a Wei, Wenhan |e verfasserin |4 aut | |
| 700 | 1 | |a Blecker, Christophe |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Dequan |e verfasserin |4 aut | |
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