Animal Production and Food Science Department, Food Technology, University of Extremadura, 10003, Cáceres, Spain.
Meat Sci. 2011 Dec;89(4):500-6. doi: 10.1016/j.meatsci.2011.05.017. Epub 2011 May 26.
Precise methodologies for the routine analysis of particular protein carbonyls are required in order to progress in this topic of increasing interest. The present paper originally describes the application of an improved method for the detection of α-aminoadipic and γ-glutamic semialdehydes in a meat system by using a derivatization procedure with p-amino-benzoic acid (ABA) followed by fluorescent high-performance liquid chromatography (HPLC). The method development comprises i) the description of a simple HPLC program which allows the efficient separation of the ABA and the key standard compounds and ii) the optimization of the procedure for the preparation of a meat sample in order to maximize the fluorescent signal for both protein carbonyls. Furthermore, the suitability of this method is evaluated by applying the technique to porcine burger patties. The present procedure enables an accurate and relatively fast analysis of both semialdehydes in meat samples in which they could play an interesting role as reliable indicators of protein oxidation.
为了在这个日益受到关注的课题上取得进展，需要精确的方法来常规分析特定的蛋白质羰基。本文最初描述了一种改进的方法在肉体系中检测α-氨基己二酸和γ-谷氨酰半醛的应用，该方法通过与对氨基苯甲酸（ABA）进行衍生化反应，然后进行荧光高效液相色谱（HPLC）分析。方法开发包括：i）描述一种简单的 HPLC 程序，可有效分离 ABA 和关键标准化合物；ii）优化肉样制备程序，以最大化两种蛋白质羰基的荧光信号。此外，通过将该技术应用于猪汉堡肉饼来评估该方法的适用性。本程序能够在肉样中准确、快速地分析这两种半醛，它们作为蛋白质氧化的可靠指标可能具有重要意义。
