Evaluation of a gas chromatography/mass spectrometry method for the quantification of carboxymethyllysine in food samples

被引：130

作者：

Charissou, Amelie ^{[1
]}

Ait-Ameur, Lamia ^{[1
]}

Birlouez-Aragon, Ines ^{[1
]}

机构：

[1] Inst Natl Agron Paris Grignon, Dept Analyt Chem, F-75005 Paris, France

来源：

JOURNAL OF CHROMATOGRAPHY A | 2007年 / 1140卷 / 1-2期

关键词：

Maillard reaction; heated foods; carboxymethyllysine; GC/MS; ELISA;

D O I：

10.1016/j.chroma.2006.11.066

中图分类号：

Q5 [生物化学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

An accurate method for the quantification of carboxymethyllysine (CML) in food samples is evaluated. CML, a stable advanced Maillard compound, is considered as an useful marker of protein damage in severely heated foods. The proposed GC-MS method stipulates double derivatisation of amino acids and quantification by selected ion monitoring. Relative error of repeatability was further improved from 5 to 1 % by replacing internal standard by isotope dilution. Comparison with enzyme linked immunosorbent assay (ELISA) was performed on infant formulas, with satisfactory results in powdered but not in liquid formulas. Quantification of CML in several food matrices allowed evidencing CML formation in food products containing reducing sugar only. (c) 2006 Elsevier B.V. All rights reserved.

引用

页码：189 / 194

页数：6

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