Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry

Liangliang Qu; Yuze Li; Yiran Wang; Dong Wu; Fangjian Ning; Zongxiu Nie; Liping Luo

doi:10.1016/j.foodchem.2023.136010

Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry

Food Chem. 2023 Sep 1:419:136010. doi: 10.1016/j.foodchem.2023.136010. Epub 2023 Mar 29.

Authors

Liangliang Qu¹, Yuze Li², Yiran Wang³, Dong Wu⁴, Fangjian Ning⁵, Zongxiu Nie⁶, Liping Luo⁷

Affiliations

¹ School of Life Sciences, Nanchang University, Nanchang 330031, China. Electronic address: [email protected].
² Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China. Electronic address: [email protected].
³ Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China. Electronic address: [email protected].
⁴ School of Life Sciences, Nanchang University, Nanchang 330031, China. Electronic address: [email protected].
⁵ College of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: [email protected].
⁶ Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China. Electronic address: [email protected].
⁷ School of Life Sciences, Nanchang University, Nanchang 330031, China. Electronic address: [email protected].

PMID: 37015165
DOI: 10.1016/j.foodchem.2023.136010

Abstract

Amadori rearrangement products (ARPs) and α-dicarbonyl compounds (α-DCs) are critical intermediates in the Maillard chemistry. The screening of artificially heated honey (AH) is currently based on chromatography-mass spectrometry, which is commonly accompanied with the longer pretreatment and detection time. Here, low-abundance ARPs were detected directly in high-sugar environment by nanoelectrospray ionization mass spectrometry (nanoESI-MS) coupled with borosilicate glass capillaries (O-tips). When O-tips were replaced by borosilicate theta capillaries (θ-tips), the microdroplets allowed the derivatization of α-DCs to be accomplished on the millisecond timescale, rather than hours in conventional protocols. The results indicated that two ARPs and α-DCs of m/z 235 were significantly up-regulated in AH. Meanwhile, the straightforward differentiation between naturally matured honey (NH) and AH was achieved by nanoESI-MS fingerprints combined with multivariate analysis. The method may provide a rapid characterization of Maillard reaction products (MRPs), which exhibits the great application potential in other complex food matrix.

Keywords: 1,4-dideoxyglucosone (PubChem CID: 275366681); 1-deoxyglucosone (PubChem CID: 11228966); 3,4-dideoxyglucoson-3-ene (PubChem CID: 102132119); 3-deoxyglucosone (PubChem CID: 114839); Amadori rearrangement product; Fructose-phenylalanine (PubChem CID: 193670); Fructose-proline (PubChem CID: 119856); Glucosone (PubChem CID: 159630); Honey; Maillard reaction; Nanoelectrospray ionization mass spectrometry; O-phenylenediamine (PubChem CID: 7243); Thermal treatment; l-phenylalanine (PubChem CID: 6140); l-proline (PubChem CID: 145742); α-Dicarbonyl compound.

MeSH terms

Glycation End Products, Advanced / chemistry
Honey*
Hot Temperature*
Maillard Reaction
Mass Spectrometry

Substances

Glycation End Products, Advanced