Troise Antonio Dario, Fiore Alberto, Wiltafsky Markus, Fogliano Vincenzo
Food Quality Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands; Department of Agricultural and Food Science, University of Napoli "Federico II", Parco Gussone, 80055 Portici, Napoli, Italy.
School of Science, Engineering & Technology, Division of Food Science, Abertay University, Dundee DD1 1HG, UK.
Food Chem. 2015 Dec 1;188:357-64. doi: 10.1016/j.foodchem.2015.04.137. Epub 2015 Apr 30.
The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL). A new analytical strategy was proposed which allowed to simultaneously quantify lysine, CML, CEL and the Nε-(2-Furoylmethyl)-L-lysine (furosine), the indirect marker of AP. The procedure is based on stable isotope dilution assay followed by liquid chromatography tandem mass spectrometry. It showed high sensitivity and good reproducibility and repeatability in different foods. The limit of detection and the RSD% were lower than 5 ppb and below 8%, respectively. Results obtained with the new procedure not only improved the knowledge about the reliability of thermal treatment markers, but also defined new insights in the relationship between Maillard reaction products and their precursors.
美拉德反应（MR）的控制是确保加工食品质量的关键。由于赖氨酸侧链上存在伯氨基，它特别容易发生化学修饰，形成阿马多里产物（AP）、Nε-（羧甲基）-L-赖氨酸（CML）、Nε-（羧乙基）-L-赖氨酸（CEL）。提出了一种新的分析策略，该策略能够同时定量赖氨酸、CML、CEL以及AP的间接标志物Nε-（2-呋喃甲酰甲基）-L-赖氨酸（糠氨酸）。该方法基于稳定同位素稀释分析，随后进行液相色谱串联质谱分析。它在不同食品中显示出高灵敏度以及良好的重现性和重复性。检测限和相对标准偏差分别低于5 ppb和8%。用新方法获得的结果不仅增进了对热处理标志物可靠性的了解，还为美拉德反应产物与其前体之间的关系提供了新的见解。
