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Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry by Liangliang Qu; Yuze Li; Yiran Wang; Dong Wu; Fangjian Ning; Zongxiu Nie; Liping Luo is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry about?
Amadori rearrangement products (ARPs) and α-dicarbonyl compounds (α-DCs) are critical intermediates in the Maillard chemistry. The screening of artificially heated honey (AH) is currently based on chromatography-mass spectrometry, which is commonly accompanied with the longer pretreatment and detection time. Here, low-abundance ARPs were detected directly in high-sugar environment by nanoelectrospray ionization mass spectrometry (nanoESI-MS) coupled with borosilicate glass capillaries (O-tips). When O-tips were replaced by borosilicate theta capillaries (θ-tips), the microdroplets allowed the derivatization of α-DCs to be accomplished on the millisecond timescale, rather than hours in conventional protocols. The results indicated that two ARPs and α-DCs of m/z 235 were significantly up-regulated in AH. Meanwhile, the straightforward differentiation between naturally matured honey (NH) and AH was achieved by nanoESI-MS fingerprints combined with multivariate analysis. The method may provide a rapid characterization of Maillard reaction products (MRPs), which exhibits the great application potential in other complex food matrix.
Who reads Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Liangliang Qu; Yuze Li; Yiran Wang; Dong Wu; Fangjian Ning; Zongxiu Nie; Liping Luo
- Publisher
- Elsevier BV
- Published
- 2023
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)