以吲哚唾液酸苷为内标，采用超高效液相色谱-荧光检测法对红肉中的唾液酸进行定量分析。
Quantification of sialic acids in red meat by UPLC-FLD using indoxylsialosides as internal standards.
作者信息
Yao Hong L, Conway Louis P, Wang Mao M, Huang Kun, Liu Li, Voglmeir Josef
机构信息
Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Food Science Department, Jingling Institute of Technology, Nanjing, China.
出版信息
Glycoconj J. 2016 Apr;33(2):219-26. doi: 10.1007/s10719-016-9659-1. Epub 2016 Mar 11.
Herein we describe a UPLC-FLD-based method for the quantification of the sialic acid content of red meat, using a synthetic neuraminic acid derivative as an internal standard. X-Gal-α-2,6-N-propionylneuraminic acid was synthesized via a chemoenzymatic pathway and its hydrolytic stability was characterized. Known quantities of this compound were incubated with samples of red meat under sialic acid-releasing conditions. The released sialic acids were derivatized, analyzed by UPLC-FLD, and the Neu5Ac/Neu5Gc content of the meat sample was determined by comparison with the internal standard. A number of red meats were analyzed by this method with the following results (Neu5Ac μg/g tissue, Neu5Gc μg/g tissue ± s.d.): pork (68 ± 3, 15.2 ± 0.7), beef (69 ± 8, 36 ± 5), lamb (46 ± 2, 33 ± 1), rabbit (59 ± 2, 0.4 ± 0.4), and hare (50 ± 4, 1 ± 1). We envisage that this methodology will find application in investigating the health effects of dietary Neu5Gc. Graphical abstract ᅟ.
在此，我们描述了一种基于超高效液相色谱-荧光检测法（UPLC-FLD）的方法，用于定量红肉中的唾液酸含量，使用一种合成的神经氨酸衍生物作为内标。通过化学酶促途径合成了X-Gal-α-2,6-N-丙酰神经氨酸，并对其水解稳定性进行了表征。将已知量的该化合物与红肉样品在释放唾液酸的条件下孵育。释放出的唾液酸进行衍生化处理，通过UPLC-FLD分析，并通过与内标比较确定肉样中的Neu5Ac/Neu5Gc含量。用该方法分析了多种红肉，结果如下（Neu5Ac μg/g组织，Neu5Gc μg/g组织±标准差）：猪肉（68±3，15.2±0.7），牛肉（69±8，36±5），羊肉（46±2，33±1），兔子（59±2，0.4±0.4），以及野兔（50±4，1±1）。我们设想这种方法将在研究膳食Neu5Gc的健康影响方面得到应用。图形摘要ᅟ。
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