数字农科院2.0

Direct determination of taste-active α, γ-glutamyl peptides in meat using LC-MS/MS with isotope-diluted assay

文献类型： 外文期刊

作者： Jisheng Zhu;Weihai Xing;Xiaohui Feng;Youyou Yang

作者机构：

关键词： LC-MS/MS;Meat;Taste-active substances;α- and γ-glutamyl peptides

期刊名称： Journal of Food Composition and Analysis

ISSN： 0889-1575

年卷期： 2025 年 140 卷

页码：

收录情况： SCIE（2025版）

摘要： γ-Glutamyl peptides rather than their α-isomers are a class of kokumi taste-active substances. The simultaneous determination of α- and γ-glutamyl peptides would be of great importance and could facilitate the flavor research in food science. Until now, LC/GC-MS method combined with chemical derivatization as well as CE-MS have been utilized to separate α- and γ- glutamyl peptides, but have shown the disadvantages of the inconvenience and the time-consuming. Here in this study, LC-MS/MS method with the isotope dilution assay was utilized to directly analyze α- and γ-glutamyl peptides in which γ-Glu-Cys-Gly(glutathione)-13C215N1 was utilized as an internal standard. Taking six pairs of α- and γ-glutamyl peptides commonly existed in meat as the research models, the baseline separation and accurate quantitation could be achieved. The limits of quantitation (LOQs, S/N = 10) were in the range of 4–20 μg∙kg−1. The average recoveries at the three spiking levels of 20, 100, 200 μg∙kg−1, ranged from 75.50 % to 108.49 % in meat matrix, and the RSDs of peak area were ranged from 1.46 % to 13.03 %, showing good accuracy and precision. The method has been successfully applied in the determination of glutamyl peptides isomers in five meat samples, indicating the good performance and application prospects for the rapid screening of taste-active substances.

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