Analysis of protein carbonyls in meat products by using the DNPH method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)英文电子书.pdf

Meat Science 83 (2009) 104–112 Contents lists available at ScienceDirect Meat Science journal homepage: /locate/meatsci Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) M. Armenteros a, M. Heinonen b, V. Ollilainen b, F. Toldrá a, M. Estévez b,* a Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain b Department of Food Technology, Meat Technology, University of Helsinki, Latokartanokaari 11, 00014 Helsinki, Finland a r t i c l e i n f o a b s t r a c t Article history: Liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) was applied as an Received 17 December 2008 advanced methodology to study the suitability of using a-aminoadipic semialdehyde (AAS) and c-glu- Received in revised form 20 March 2009 tamic semialdehyde (GGS) as protein oxidation markers in meat products. The results obtained were Accepted 6 April 2009 compared to those obtained by using the DNPH-method and fluorescence spectroscopy for the analysis of protein carbonyls. Lipid oxidation was also investigated in order to elucidate the relationship between lipid and protein oxidation measurements. Both semialdehydes were originally detected in a food system Keywords: which proves t