The hazardous substance Neu5Gc(N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing...The hazardous substance Neu5Gc(N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing technology, was applied to red meat samples to reduce the Neu5Gc content. To explore the Neu5Gc structure changes during this process, electronic structure parameters were evaluated, and AIM( atom in molecules) theory and DFT(density function theory) calculations were further used. The results showed that the content of Nue5Gc in red meat can be reduced by(74.24 ± 0.69)% at 120 V for 50 s, with little impact on the meat texture and color. Theoretical calculations indicated that the Neu5Gc molecule becomes very unstable under electrical stimulation by increasing the O-H bond length, reactive activity, strength of intermolecular dipole forces and total energy through reducing the values of bond dissociation energy and strength of intramolecular hydrogen bonds. Overall, this research provides an economical method to effectively control red meat safety.展开更多
目的:建立液相色谱-三重四级杆质谱联用法(LC-MS/MS)测定猪内脏和肌肉组织中唾液酸N-乙酰神经氨酸(Neu5Ac)、N-羟乙酰神经氨酸(Neu5Gc)和脱氨神经氨酸(KDN)浓度的分析方法。方法:将内脏肉组织匀浆后,利用三氟乙酸(TFA)将结合态的唾液酸...目的:建立液相色谱-三重四级杆质谱联用法(LC-MS/MS)测定猪内脏和肌肉组织中唾液酸N-乙酰神经氨酸(Neu5Ac)、N-羟乙酰神经氨酸(Neu5Gc)和脱氨神经氨酸(KDN)浓度的分析方法。方法:将内脏肉组织匀浆后,利用三氟乙酸(TFA)将结合态的唾液酸从糖脂或糖蛋白链上解离下来后进样分析。色谱条件:色谱柱为ZORBAX Eclipse Plus C18(5μm,4.6×250 mm,Waters),流动相为0.1%醋酸铵-100%乙腈(9:1),柱温:25℃,流速800μL·min^(-1),进样量20μL。质谱条件:离子源为电喷雾化离子源(ESI),扫描方式为多重反应监测(MRM),监测离子对:Neu5Ac:307.7→87.0,Neu5Gc:323.3→116.0,KDN:266.7→87.0,13C3Neu5Ac内标品:310.9→90.0。结果:Neu5Ac、Neu5Gc和KDN分别在0.1~20.0、0.05~10.00和0.005~1.000μmol·L^(-1)的浓度范围内和对照品与内标峰面积比值线性关系良好,重复性平均RSD为1.2%,稳定性平均RSD为1.9%,日间和日内精密度试验RSD均小于6.7%,平均回收率为92.9~106.4%。结论:本方法简便、快速、灵敏度高,可广泛运用于组织和体液中唾液酸的测定。展开更多
基金the National Natural Science Foundation of China (No. 31660496)the High-level innovative talents training project of Guizhou province-“Hundred” level talents (QKHPTRC[2016]5662)。
文摘The hazardous substance Neu5Gc(N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing technology, was applied to red meat samples to reduce the Neu5Gc content. To explore the Neu5Gc structure changes during this process, electronic structure parameters were evaluated, and AIM( atom in molecules) theory and DFT(density function theory) calculations were further used. The results showed that the content of Nue5Gc in red meat can be reduced by(74.24 ± 0.69)% at 120 V for 50 s, with little impact on the meat texture and color. Theoretical calculations indicated that the Neu5Gc molecule becomes very unstable under electrical stimulation by increasing the O-H bond length, reactive activity, strength of intermolecular dipole forces and total energy through reducing the values of bond dissociation energy and strength of intramolecular hydrogen bonds. Overall, this research provides an economical method to effectively control red meat safety.
文摘目的:建立液相色谱-三重四级杆质谱联用法(LC-MS/MS)测定猪内脏和肌肉组织中唾液酸N-乙酰神经氨酸(Neu5Ac)、N-羟乙酰神经氨酸(Neu5Gc)和脱氨神经氨酸(KDN)浓度的分析方法。方法:将内脏肉组织匀浆后,利用三氟乙酸(TFA)将结合态的唾液酸从糖脂或糖蛋白链上解离下来后进样分析。色谱条件:色谱柱为ZORBAX Eclipse Plus C18(5μm,4.6×250 mm,Waters),流动相为0.1%醋酸铵-100%乙腈(9:1),柱温:25℃,流速800μL·min^(-1),进样量20μL。质谱条件:离子源为电喷雾化离子源(ESI),扫描方式为多重反应监测(MRM),监测离子对:Neu5Ac:307.7→87.0,Neu5Gc:323.3→116.0,KDN:266.7→87.0,13C3Neu5Ac内标品:310.9→90.0。结果:Neu5Ac、Neu5Gc和KDN分别在0.1~20.0、0.05~10.00和0.005~1.000μmol·L^(-1)的浓度范围内和对照品与内标峰面积比值线性关系良好,重复性平均RSD为1.2%,稳定性平均RSD为1.9%,日间和日内精密度试验RSD均小于6.7%,平均回收率为92.9~106.4%。结论:本方法简便、快速、灵敏度高,可广泛运用于组织和体液中唾液酸的测定。
