Journal
FOOD CHEMISTRY
Volume 383, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132444
Keywords
Cholesterol; Food; MALDI-MS; Reactive matrix; Quantification
Funding
- Moutai Group Research and Develop-ment Project [2018023]
- National Key Research and Development Plan of China [2018YFF0212501]
- National Natural Science Foun-dation of China [31470786]
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In this study, an enzyme-assisted reactive matrix-assisted laser desorption/ionization mass spectrometry (ReMALDI-MS) assay was developed for the quantification of cholesterol in food. The proposed method eliminates the need for additional derivatization/purification steps and has been successfully applied to the quantification of cholesterol in bovine milk and cream.
Cholesterol is a vital building block for animal cell membranes and participates in the synthesis of various hormones. Accurate quantitation of cholesterol in food is crucial for healthy diets. Here, we describe an enzyme assisted reactive matrix-assisted laser desorption/ionization mass spectrometry (ReMALDI-MS) assay for the quantification of cholesterol in food. First, cholesterol was converted to 4-cholesten-3-one using the cholesterol oxidase, and then reacted with a reactive matrix, 4-hydrazinoquinazoline (4-HQ), to form a hydrazone bond. Utilizing 4-HQ significantly improved the ionization efficiency of cholesterol, which possesses poor ionization efficiency in MALDI-MS, and no additional tedious derivatization/purification steps were needed. Thus, the proposed assay was successfully used for the quantification of cholesterol in bovine milk and cream. The standard recovery tests show a recovery range of 95.3-103.0% with a relative standard deviation of 0.3-3.1%. Therefore, the proposed enzyme-assisted ReMALDI-MS assay has great potential for quantification of cholesterol in other foods.
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