COFs材料磁固相萃取-HPLC-MS/MS法测定烘焙食品中两种主要晚期糖基化终末产物

余晶晶; 史莉莉; 刘雨欣; 陈满堂; 刘瑞红; 刘伟

doi:10.12187/2023.06.007

December 2023

Article Contents

YU Jingjing, SHI Lili, LIU Yuxin, et al. Determination of two major advanced glycation end products in baked food using HPLC-MS/MS based on COFs material magnetic solid phase extraction[J]. Journal of Light Industry, 2023, 38(6): 52-61. doi: 10.12187/2023.06.007

Citation: YU Jingjing, SHI Lili, LIU Yuxin, et al. Determination of two major advanced glycation end products in baked food using HPLC-MS/MS based on COFs material magnetic solid phase extraction[J]. Journal of Light Industry, 2023, 38(6): 52-61. doi: 10.12187/2023.06.007 shu

Determination of two major advanced glycation end products in baked food using HPLC-MS/MS based on COFs material magnetic solid phase extraction

1. Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China;
2. School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

Received Date: 2023-07-11
Accepted Date: 2023-10-16

Abstract

To achieve accurate and highly sensitive determination of advanced glycation end products (AGEs) in baked food, a magnetic solid phase extraction (MSPE) technique based on magnetic covalent organic frameworks (COFs) material was established to achieve the selective and efficient enrichment of two major AGEs (i.e. N^ε-(carboxymethyl)lysine (CML) and N^ε-(carboxyethyl)lysine (CEL)) in baked foods. The quantitative analysis of CML and CEL was conducted with high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) method. Results showed that the synthesized magnetic COFs material showed big specific surface area and strong magnetism, which was suitable for MSPE. The optimum conditions of MSPE were as follows:the amount of adsorbent was 20 mg, the time of vortex extraction was 20 min, the elution solvent was 5% ammonia/methanol solution, the volume of elution solvent was 4 mL, the elution time was 15 min. The limits of detection of CML and CEL for the established method were 2.05 ng/mL and 2.31 ng/mL, respectively, while the limits of quantification were 6.83 ng/mL and 7.71 ng/mL, respectively. And intra-day and inter-day precisions were good (RSD_intra-day ≤ 4.74%, RSD_inter-day ≤ 5.38%). The recoveries of CML and CEL in typical food matrixes (i.e. biscuits and nuts) were in the range of 90.70%~108.74% and 85.50%~113.00%, respectively. Applying the analytical method established in this article to the determination of CML and CEL contents in 26 commercially available baked goods, it was found that the contents of CML and CEL in biscuits and pastries were in the range of (9.60±0.16)~(78.10±1.12) mg/kg, and (4.37±0.23)~(26.70±1.27) mg/kg, respectively; while the contents of CML and CEL in nuts were in the range of (6.49±0.13)~(82.00±0.98) mg/kg, and (6.65±0.30)~(55.90±0.67) mg/kg, respectively. The established method could effectively purify samples and significantly reduce matrix effect, and thus showed high accuracy for quantitative analysis. Furthermore, the synthesized magnetic COFs material could be recycled for 5 times, which was suitable for the determination of CML and CEL in baked food.
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沈阳化工大学材料科学与工程学院沈阳 110142

Determination of two major advanced glycation end products in baked food using HPLC-MS/MS based on COFs material magnetic solid phase extraction

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