Sample pretreatment method for determining Amadori compound in food

Abstract

The invention discloses a sample pretreatment method for determining an Amadori compound in food. The method is characterized by comprising the following steps: firstly, adjusting a food extracting solution to be weakly acidic and then pass through a strongly acidic cation exchange solid-phase extraction column; performing eluting with an ammonia water solution, enabling the eluent to pass througha phenylboronic acid affinity chromatography solid-phase extraction column, and finally eluting the Amadori compounds with a formic acid water solution, thereby implementing extraction and purification in the determination process of the Amadori compounds in the food sample. The method disclosed by the invention is simple, rapid, high in sensitivity and high in throughput, particularly shows highselectivity in the aspect of removing interferents in a food matrix, and improves the sensitivity and accuracy of Amadori compound determination.

Description

technical field [0001] The present invention is the sample pretreatment technology in the determination process of the Amadori compound of the Maillard reaction, specifically a sample pretreatment method for the determination of the Amadori compound in the food, applicable to various heat-processed products such as tobacco, tea, Soy sauce, etc., belong to the field of analytical chemistry. Background technique [0002] The Maillard reaction is a series of complex reactions between amino acids or peptides containing free amino groups, proteins, and reducing sugars. It is generally believed that the Maillard reaction first undergoes carbonyl ammonia condensation reaction between sugars and primary amino substances to form Schiff Alkali, and then converted into a stable cyclic structure product glucosamine through intramolecular cyclization, glucosamine undergoes Amadori rearrangement and converts into cyclic fructosamine (the Maillard reaction between fructose and amino acid p...

AI Technical Summary

Problems solved by technology

[0004] The present invention is aimed at the existing complex system involving Maillard reaction which contains many non-Amadori compound components. Before the liquid-mass spectrometry technique is used to measure, it is necessary to perform specific purification and enrichment on the extract to overcome the problem caused by the sample matrix or co-eluting substances. According to the strong polarity of Amadori compounds and the structural characteristics of sugar units and amino acids, a two-step solid-phase extraction technique was proposed to extract Amadori compounds. First, strong acidic cation exchange resin was used to enrich Amadori and Heyns compound and other basic compounds, while removing sugars, the ammonia eluent directly passes through the phenylboronic acid affinity chromatography solid-phase extraction column, using the affinity recognition between boric acid and cis-dihydroxy compounds under alkaline conditions To achieve the enrichment of Amadori compounds and remove other impurities at the same time, according to the unstable characteristics of the reaction product of boric acid and sugar under acidic conditions, Amadori compounds are eluted with formic acid solution, thereby simultaneously realizing the purification of Amadori compounds in the Maillard reaction system Extraction and purification to establish an analytical method with both sensitivity and accuracy

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