食品与发酵工业 >

2023 , Vol. 49 >Issue 24: 259 - 266

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034531

分析与检测

基于超高效液相色谱-四级杆/静电场轨道阱高分辨质谱非靶向筛查分析烤牛肉在不同温度下的差异标记物

  • 李波 ,
  • 孙世琨 ,
  • 苏阿龙 ,
  • 禹洁 ,
  • 师希雄
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省食品检验研究院,甘肃 兰州,730000)
第一作者:硕士研究生,中级工程师(师希雄副教授为通信作者,E-mail:sxix77@163.com)

收稿日期: 2022-12-05

  修回日期: 2023-01-13

  网络出版日期: 2024-01-17

基金资助

甘肃省重点研发项目(SSCJG-SP-201914)

收起

Non-targeted screening analysis of differential markers of roasted beef at different temperatures based on ultra performance liquid chromatography-quadrupole-exactive-mass-spectrometry

  • LI Bo ,
  • SUN Shikun ,
  • SU Along ,
  • YU Jie ,
  • SHI Xixiong
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Food Inspection and Research Institute, Lanzhou 730000, China)

Received date: 2022-12-05

  Revised date: 2023-01-13

  Online published: 2024-01-17

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摘要

肉类加热终点温度是影响熟肉安全的重要指标。为探讨不同温度对烤牛肉代谢物合成积累的影响,采用超高效液相色谱-四级杆/静电场轨道阱高分辨质谱(ultra performance liquid chromatography-quadrupole-exactive -mass-spectrometry, UPLC-Q-Exactive-MS)结合化学计量学方法研究不同温度下烤制牛肉样品的代谢物差异。基于UPLC-Q-Exactive-MS非靶向筛查技术,结合软件数据库搜索进行标记物鉴定。采用主成分分析、偏最小二乘法判别分析和正交偏最小二乘法判别分析等方法筛选差异化学成分。结果显示,牛肉样品中的化学成分能够被显著区分,筛选出肌酸、肌酐、3-氨基-1,4-二甲基-5H-吡啶[4,3-b]吲哚、2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶4个化合物作为有害标记物。随着加热温度升高,杂环胺的含量越来越高,转化为肌酐的肌酸越多,且极性杂环胺相对含量高于非极性杂环胺。该结果为热加工过程相关标记物和热致毒性化合物的研究提供了一定参考。

关键词： 烤牛肉; 肉类加热终点温度; 超高效液相色谱-四级杆/静电场轨道阱高分辨质谱; 非靶向; 差异标记物; 化学计量学

本文引用格式

李波 , 孙世琨 , 苏阿龙 , 禹洁 , 师希雄 . 基于超高效液相色谱-四级杆/静电场轨道阱高分辨质谱非靶向筛查分析烤牛肉在不同温度下的差异标记物[J]. 食品与发酵工业, 2023 , 49(24) : 259 -266 . DOI: 10.13995/j.cnki.11-1802/ts.034531

Abstract

Meat heating endpoint temperature is an important indicator to ensure the safety of cooked meat. To explore the influence on the synthesis and accumulation of metabolites of beef roasted at different temperatures, ultra performance liquid chromatography-quadrupole-exactive-mass-spectrometry (UPLC-Q-Exactive-MS) method combined with chemometrics was used to analyze the different chemical components in beef roasted at 130-220 ℃. Based on the untargeted metabolomics technology of UPLC-Q-Exactive-MS, the selected markers were identified by software database search. Principal component analysis (PCA), partial least square discriminant analysis (PLS-DA), and orthogonal least square discriminant analysis (OPLS-DA) were used to select the different chemical components. Results showed that the four compounds of creatine, creatinine, 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indol, and 2-amino-1-methyl-phenylimidazo[4,3-b]pyridine were selected as markers. As the heating temperature increased, the content of heterocyclic amines became higher and higher, the more creatine was converted to creatinine, and the relative content of polar heterocyclic amines was higher than that of non-polar heterocyclic amines. The results provide a theoretical basis for the study of markers related to thermal processes and toxic heat-induced compounds.

Key words： roasted beef; meat heating endpoint temperature; ultra performance liquid chromatography-quadrupole-exactive-mass-spectrometry; non-targeted; differential markers; chemometrics

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