The aim of this study was to established a detection method based on direct analysis in real-time mass spectrometry (DART-MS) for the determination of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) content in yak meat, and explored the effects of anti-oxidant food materials of Tartary buckwheat and Zanthoxylum schinifolium on the content of CML and CEL in yak meat. In the positive ion mode, using the triple quadrupole multi-reaction monitoring mode (MRM), systematically studied the cleavage mechanism of CML in DART-MS, and optimized the test conditions such as the gas desorption temperature and grid electrode voltage of the DART ion source. The results showed that the mass concentration of CML had a good linear relationship with the peak area in the range of 1-50 μg/mL. The detection limit of CML was 0.1 μg/g and the limit of quantification was 0.5 μg/g. Meanwhile, the recovery range was 100.77%-117.36%, and the precision range was 8.22%-9.87%. This method could complete the rapid detection of CML and CEL in 8 samples/batch within two minutes. By the addition of Tartary buckwheat powder with 50% of the weight of yak meat, the content of CML and CEL in yak meat decreased by 7.72% and 1.46%, respectively. While, by the addition of Zanthoxylum schinifolium powder with 50% of the weight of yak meat, CML in yak meat decreased by 14.51% and CEL increased by 7.35%. The research results can provide a theoretical basis for the development of high-quality yak meat products.
ZHANG Cong
,
CONG Meng
,
FU Xiaoling
,
HUANG Qin
,
LI Weili
,
CHEN Wuzhi
,
WU Tao
. Monitoring the production of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl) lysine during the boiling process of yak meat based on real-time mass spectrometry method[J]. Food and Fermentation Industries, 2022
, 48(8)
: 254
-259
.
DOI: 10.13995/j.cnki.11-1802/ts.028227
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