Establishment Of An Analytical Method For Carboxymethyl Lysine In Sweet And Sour Pork Ribs And Its Dynamic Changes During Cooking
Keywords
Advanced Glycation End Products, Carboxymethyl Lysine, Sweet And Sour Pork Ribs, High Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry, Multiple Reaction Monitoring
Abstract
simple and stable method for the detection of N¦Å-(carboxymethyl)lysine (CML) in Chinese sweet and sour pork ribs was established using high-performance liquid chromatography-triple quadrupole mass spectrometry technology. . The samples were defatted with n-hexane, reduced with sodium borohydride, hydrolyzed with hydrochloric acid, and purified with an Oasis MCX solid-phase extraction cartridge. Using 5 mmol/L ammonium acetate solution and methanol-water (80:20, V/V) solution as the mobile phase, using a Phenomenex Synergi 4 ¦Ì Hydro-RP 80A chromatographic column, multiple reaction monitoring analysis was performed in the positive ion mode. Isotope internal standard method for quantification. The detection limit of this method is 1.40 ¦Ìg/g, the recovery rate of standard addition is 90.94% ~ 105.26%, and the relative standard deviation is 5.80% ~ 15.46%. This analysis method was used to analyze the changes in CML content during the processing of Chinese cuisine sweet and sour pork ribs. The results showed that processing temperature and heating time, as well as the addition of sugar and oil, can significantly affect the content of CML in sweet and sour pork ribs.
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Original research done by Liu Lingling, Shen Mingyue, Nie Shaoping, Xie Junhua, Jia Hanbing
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