Quantitation of lysinoalanine in dairy products by liquid chromatography-mass spectrometry with selective ion monitoring

被引：29

作者：

Calabrese, Maria Grazia ^{[2
]}

Mamone, Gianfranco ^{[1
]}

Caira, Simonetta ^{[1
]}

Ferranti, Pasquale ^{[2
]}

Addeo, Francesco ^{[2
]}

机构：

[1] CNR, Inst Food Sci, Prote & Biomol Mass Spectrometry Ctr, I-83100 Avellino, Italy

[2] Univ Naples Federico II, Dept Food Sci, Portici, NA, Italy

来源：

FOOD CHEMISTRY | 2009年 / 116卷 / 03期

关键词：

Lysinoalanine; Liquid chromatography-electrospray mass spectrometry; Selected ion monitoring; Milk powder; Calcium caseinate; AMINO-ACIDS; MILK; HISTIDINOALANINE; DERIVATIZATION; LANTHIONINE; PROTEIN; LYSINE; FOODS;

D O I：

10.1016/j.foodchem.2009.03.041

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The unnatural amino acid lysinoalanine (LAL) has been identified in milk and cheese products by liquid chromatography mass spectrometry (LC/ESI/MS) with selective ion monitoring (SIM) of the 9-fluorenyl-methylchloro-formate (FMOC) derivative. LAL is not present in raw milk or derived from Mozzarella cheese: however, high amounts of LAL are found in calcium caseinate and milk powder. As expected, milk fortified with caseinate or whey protein powder produces cheese with higher LAL content. Our analytical procedure is based on the simultaneous detection of specific ion masses of the FMOC-LAL derivative and the N-epsilon-methyl-lysine internal standard. A linear relationship was observed within the 0.2-20 ppm concentration range, in addition to a high correlation coefficient and similar to 3% relative standard deviation. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：799 / 805

页数：7

共 21 条

[1]

SIMPLE AND RAPID QUANTITATIVE-DETERMINATION OF LYSINOALANINE AND PROTEIN HYDROLYSATE AMINO-ACIDS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY AFTER DERIVATIZATION WITH DANSYL CHLORIDE [J].