烹饪食物中羧甲基赖氨酸的检测及变化规律

Determination and change rule of carboxymethyl lysine in cooking food

建立一种快速、高效的超高效液相色谱-串联质谱法检测烹饪食物中羧甲基赖氨酸含量的分析方法,并研究了食物在烹饪过程中羧甲基赖氨酸含量变化的规律。样品经硼氢化钠还原6 h后,采用HLB固相萃取小柱进行净化和富集,以体积比80%的甲醇溶液作为流动相分离目标物。结果表明,羧甲基赖氨酸标准溶液在(0.01~1.00)μg/mL浓度范围内线性良好,相关系数R2为0.9994,检出限为15.0μg/kg,定量限为45.0μg/kg,加标回收率达到91.2%~95.1%,相对标准偏差(RSD)为2.8%~3.9%。

A rapid and effective method was established for the determination of carboxymethyl lysine in cooking food by ultra high performance liquid chromatography mass spectrometry, and the changes of carboxymethyl lysine content during the cooking process. After reduced by sodium borohydride in 6 h, the sample was concentrated and purified by HLB solid phase extraction column. The separation of target used methanol solution with volume ratio of 80% as mobile phase. The linear range of carboxymethyllysine was in the range of（0.01~1.00）μg/mL with a correlation coefficient of 0.9994. The detection limit was 15.0 μg/kg and the quantitative limit was 45.0 μg/kg. The recovery rate was 91.2%~95.1%, and the relative standard deviation（RSD） ranged from 2.8% to 3.9%.