Simultaneous analysis of carboxymethyllysine, pentosidine and pyraline in dairy products by LC-MS/ESI (Q-TOF) after purification and solid phase concentration (SPE) by ion exchange ; Analyse simultanée de carboxymethyllysine, pentosidine et pyrraline dans les produits laitiers par LC-MS/ESI (Q-TOF) après purification et concentration en phase solide (SPE) par échange d’ions ; Análise simultanea de carboximetilisina, pentosidina e pirralina em derivados lácteos por LC-MS/ESI (Q-TOF) após purificação e concentração em fase sólida (SPE) por troca iônica

Maillard reaction products provide desirable organoleptic characteristics to foods (color, odor and taste), thus contributing to their acceptability by the consumer. However, several deleterious pathophysiological effects (aging, diabetes) have been attributed to advanced glycation products (AGEs). The aim of this work was to determine the simultaneous determination by LC-MS/ESI (Q-ToF) of carboxymethyllysine (CML), pentosidine (Pen) and pyrraline (Pyr) in milk samples heated or non-heated after purification and solid phase concentration (SPE) by ion exchange. Subsequent the milk samples were subjected to acid hydrolysis with 37% HCl, protein precipitation with a methanol / acetone mixture and enzymatic protein digestion for 30 hours at 37°C. Après l'étape d'extraction, les échantillons ont été concentrés/purifiés par SPE avec cartouches échangeuses d'ions puis analysés par LC-MS/ESI (Q-ToF). Ion exchange cartridges have resulted in excellent recovery of AGEs (89%, 95% and 117% for the CML, Pen and Pyr, respectively), much higher than those obtained with C18 cartridges. The concentration/purification by SPE is a step that deserves special attention for the determination and quantification of AGEs. Between the AGEs analyzed, only Pyr could be found in milk samples and the values were 0.021 ng/mg protein (skimmed milk) and 8.367 ng/mg (sterilized milk). ; Les produits de réaction de Maillard apportent des caractéristiques organoleptiques souhaitables aux aliments (couleur, odeur et le goût), contribuant ainsi à leur acceptabilité par le consommateur. Toutefois, plusieurs effets délétères physiopathologiques (vieillissement, diabètes) ont été attribués aux produits de glycation avancés (AGE). Le but de ce travail a concerné la détermination simultanée par LC-MS/ESI (Q-ToF) des carboxyméthyllysine (CML), pentosidine (Pen) et pyrraline (Pyr) dans des échantillons de lait chauffés ou non, après purification et concentration en phase solide (SPE) par échange d'ions. Les échantillons de lait en suite ont été soumis à ...