Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods

Siyu Wei; Xin Yang; Mengyi Lin; Nuo Chen; Xiaoyu Gao; Xiaosong Hu; Fang Chen; Yuchen Zhu

doi:10.1016/j.foodchem.2023.136726

Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods

Food Chem. 2024 Jan 1:430:136726. doi: 10.1016/j.foodchem.2023.136726. Epub 2023 Jun 26.

Authors

Siyu Wei¹, Xin Yang¹, Mengyi Lin¹, Nuo Chen¹, Xiaoyu Gao¹, Xiaosong Hu¹, Fang Chen¹, Yuchen Zhu²

Affiliations

¹ College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
² College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: zhuyuchen19880710@sina.com.

PMID: 37544159
DOI: 10.1016/j.foodchem.2023.136726

Abstract

A two-step pretreatment and UPLC-MS/MS-based method was established to extract and determine 17 thermal processing hazards (TPHs) simultaneously. The first step was to extract acrylamide (AA), 5-hydroxymethylfurfural (HMF) and free heterocyclic amines (HAs). The bound HAs and advanced glycation end products (AGEs) were released by acid hydrolysis in the second step. A fairly good separation was achieved within 7 min. Almost all TPHs showed high correlation coefficients (R² >0.999) in their respective linear ranges. The accuracy ranged from 98.13 to 100.96%. LODs and LOQs were in the range of 0.01-0.89 µg/L and 0.02-2.96 µg/L, respectively. The method was successfully applied to four representative food products, including high-starch, high-protein, high-fat and high-sugar foods, showing acceptable recoveries, intra-day and inter-day precisions. Moreover, PCA was performed to visualize the association between TPHs and food matrices. The developed method provided technical support for the formation and control researches of TPHs.

Keywords: 5-Hydroxymethylfurfural; Acrylamide; Advanced glycation end products; Heterocyclic amines; UPLC-MS/MS.

MeSH terms

Acrylamide*
Amines
Chromatography, High Pressure Liquid
Chromatography, Liquid
Food, Processed
Glycation End Products, Advanced
Tandem Mass Spectrometry* / methods

Substances

Acrylamide
5-hydroxymethylfurfural
Glycation End Products, Advanced
Amines