通过液态染色学 (tandem mass spectrometry) 在蛋中研究甲基和基甲基的储存稳定性
Mikhail Vokuev1, Artem Melekhin2, Anastasia Frolova1
1Department of Chemistry, Lomonosov Moscow State University, 119991 Moscow, Russia.
Food chemistry: X
|January 6, 2025
概括
这项研究监测了三个月存储的蛋中的甲基醇 (MNZ) 和其代谢物. 结果显示,分析剂在冷和冷条件下都具有稳定性,这对于食品安全监测至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 药理学 药理学是指药理学的学科.
背景情况:
- 甲基 (MNZ) 在食品工业中广泛使用,需要监测,因为存在抗菌素耐药性风险.
- 法律和监管要求要求对食品样品进行可靠的分析,即使在长时间储存后也是如此.
- 在储存期间分析物的稳定性对于准确的量化和法律防御性至关重要.
研究的目的:
- 验证HPLC-MS/MS方法,用于在蛋中分析美特罗尼达及其代谢物.
- 评估在+4°C和-20°C存储3个月的蛋中甲基和基甲基的稳定性.
- 在储存的卵样本中研究这些分析物的时间依赖性降解.
主要方法:
- 采用了一种经过验证的高性能液体染色学-并联质谱法 (HPLC-MS/MS) 方法.
- 蛋通过给母注入分析物溶液来增添甲尼达及其氧代谢物.
- 样品在冷藏 (+4°C) 和冷 (-20°C) 条件下保存了3个月.
主要成果:
- 通过HPLC-MS/MS方法证明了对计量甲化和氧甲化的可靠性.
- 蛋中的分析剂水平在冷藏和冷条件下在3个月的储存期内保持稳定.
- 研究了降解模式,显示了随着时间的推移分析物的最小损失.
结论:
- 经过验证的HPLC-MS/MS方法适用于在蛋中监测甲化及其代谢物.
- 甲尼达及其氧代谢物在+4°C和-20°C的长期储存期间在蛋中稳定.
- 这种稳定性支持在食品安全和法律背景下对甲尼达的可靠分析.
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