[关键词]
[摘要]
本研究采用高效液相色谱-质谱联用技术(HPLC-MS)建立了一种操作简单、稳定性好的检测食品体系中羧甲基赖氨酸(CML)的方法,并对四类代表性中国常见食品(液体食品,粉状食品,调味品,固体、半固体食品)中CML含量进行了定量分析。结果表明:以30%甲醇为流动相时HPLC-MS的检测效果最佳,CML的HPLC-MS分析时间为6 min,保留时间为3.7±0.1 min;所测四类食品中,液体食品中CML含量为结合态:2.72~5.18 ?g/mL食品、游离态:0.05~1.78 ?g/mL食品;粉状食品中CML含量为结合态:0.84~63.00 ?g/g食品、游离态:0.73~14.37 ?g/g食品;调味品中CML含量为结合态:0.86~42.80 ?g/mL(g)食品;游离态:7.69~821.02 ?g/mL(g)食品;固体、半固体食品中CML含量为结合态:0.63~61.22 ?g/g食品;游离态:0.24~9.29 ?g/g食品。CML含量最高的食品为老抽(结合态CML:0.97±0.11 ?g/mL食品;游离态CML:796.35±24.67 ?g/mL食品),CML含量最低的食品为速冻馒头(结合态CML:0.66 ± 0.03 ?g/g食品;游离态CML:0.42±0.02 ?g/g食品)。
[Key word]
[Abstract]
In this study, high performance liquid chromatography-mass spectrometry (HPLC-MS) was used to establish a simple and stable method in detecting Nε-(carboxymethyl) lysine (CML) in foods; a quantitative determination of the CML content in four common -types of food in China (liquid foods, instant powders, seasonings, solid or semi-solid foods) was carried out. The optimal mobile phase composition for HPLC-MS was 30% methanol, and the analysis time and retention time for CML were 6 min and 3.7 ± 0.1 min, respectively. The CML levels in the foods were as follows: –bound form and free form in liquid foods were 2.72 ~ 5.18 ?g /mL food and 0.05 ~ 1.78 ?g /mL food; bound form and free form in instant powders were 0.84~63.00 ?g /g food and 0.73 ~ 14.37 ?g /g food; bound form and free form in seasonings–were 0.86 ~ 42.80 ?g /mL(g) food and 7.69 ~ 821.02 ?g /mL(g) food; bound form and free form in solid or semi-solid foods–were 0.63 ~ 61.22 ?g /g food and 0.24 ~ 9.29 ?g /g food. The highest CML content was found in dark soy sauce (bound form: 0.97 ± 0.11 ?g /mL food; free form: 796.35 ± 24.67 ?g /mL food), and the lowest CML content was observed in quick-frozen steamed buns (bound form: 0.66 ± 0.03 ?g/g food, free form: 0.42 ± 0.02 ?g /g food).
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[基金项目]
“973”项目(2012CB720800);国家自然科学基金(31371833)