Simultaneous analysis of advanced glycation end products using dansyl derivatization

Area of Science:

• Analytical Chemistry
• Food Chemistry
• Biochemistry

Background:

• Advanced glycation end products (AGEs) are difficult to analyze due to hydrophilicity and structural similarity.
• Existing methods face challenges in chromatographic separation and quantification of diverse AGEs.

Purpose of the Study:

• To develop a novel pre-column derivatization method using dansylation for improved AGEs analysis.
• To resolve chromatographic separation difficulties in identifying and quantifying AGEs.

Main Methods:

• Pre-column derivatization of AGEs using dansylation.
• High-performance liquid chromatography (HPLC) for separation and quantification.
• Analysis of AGEs in food samples (coffee, beer, sausage) and glycated proteins.

Main Results:

• Successfully separated 14 AGEs, including structural isomers.
• Achieved limits of detection from 1.0-43.3 ng/mL with good linearity.
• Demonstrated high intra- and inter-day precision for both standard solutions and food specimens.
• Observed insignificant matrix effects, indicating method robustness.
• Quantified AGEs in various food matrices and glycated proteins.

Conclusions:

• The developed dansylation-based method offers a robust solution for AGEs analysis.
• The method is applicable to diverse food matrices and biological samples.
• This technique has potential applications in food chemistry and biochemistry for AGEs assessment.