Department of Food Science & Agricultural Chemistry, McGill University, 21111, Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada.
Department of Food Science & Agricultural Chemistry, McGill University, 21111, Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada.
Carbohydr Res. 2020 Sep;495:108091. doi: 10.1016/j.carres.2020.108091. Epub 2020 Jul 19.
The use of tandem mass spectrometry under positive ionization mode was previously developed as a tool for distinguishing isomeric Schiff bases and Amadori products. In this paper, similar diagnostic MS/MS fragmentation patterns were identified under negative ionization mode and was utilized to study the composition of mechanochemically generated Maillard reaction mixtures. The major diagnostic ion of the Schiff base was found to be a diose attached to the amino acid residue, while that of the Amadori compound was a triose. The structures of the diagnostic ions were confirmed through isotope labeling technique and elemental composition. Furthermore, application of this technique showed that ball milling of glucose with different amino acids almost exclusively results in the formation of a mixture of Schiff bases and Amadori compounds, and that amino acids with basic side chains generated more Schiff bases and those with acidic side chains generated more Amadori products.
串联质谱在正离子模式下的应用先前被开发为区分非对映体希夫碱和麦拉德产物的工具。在本文中,在负离子模式下也鉴定出了类似的诊断性 MS/MS 碎裂模式,并将其用于研究机械化学生成的美拉德反应混合物的组成。发现希夫碱的主要诊断离子是连接到氨基酸残基上的二糖,而阿马多里化合物的则是三糖。通过同位素标记技术和元素组成确定了诊断离子的结构。此外,该技术的应用表明,葡萄糖与不同氨基酸的球磨几乎仅导致希夫碱和阿马多里化合物混合物的形成,并且具有碱性侧链的氨基酸生成更多的希夫碱,而具有酸性侧链的氨基酸则生成更多的阿马多里产物。