Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

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An analytical method was developed and validated for simultaneous identification and quantification of advanced glycation end products (AGEs), amino acid cross-links, lysine and arginine in foodstuffs based on acid hydrolysis, hydrophilic interaction chromatography and high-resolution mass spectrometry. The method proved to be sensitive, reproducible and accurate for furosine, N-Ɛ-(carboxymethyl)lysine, N-Ɛ-(carboxyethyl)lysine, methylglyoxal and glyoxal-derived hydroimidazolones (MG-H and GO-H isomers, respectively), glyoxal lysine dimer, lysinoalanine, lanthionine, lysine and arginine. LOD and LOQ values in water were found to be 0.9–15.5 ng/mL and 2.8–47 ng/mL, respectively, and increased to 1.4–60 ng/mL and 4.4–182 ng/mL in liquid infant formula. Recovery values ranged from 76 to 118% in four different food matrices. Microwave-assisted hydrolysis for 11 min had similar efficiency as conventional hydrolysis, which requires overnight incubation. Acid stability of each compound was determined during microwave and conventional hydrolysis, and showed that the MG-H1 isomer is partially converted to the MG-H3 isomer during acid hydrolysis.

TidsskriftFood Chemistry
Antal sider10
StatusUdgivet - 2022

Bibliografisk note

Funding Information:
We thank Stine Lindskov Gaarde for performing the Kjeldahl analysis of the food products. Pernille Lund and Mahesha M. Poojary are thanked for helpful discussions on MS analysis. This work was financially supported by the Green Development and Demonstration Programme (GUDP) under the Ministry of Environment and Food of Denmark [grant number 34009-17-1278] and Arla Foods Ingredients Group P/S. The funding source had no involvement in study design, collection of data or interpretation of results.

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© 2021 Elsevier Ltd

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