In order to establish an efficient detection method to evaluate the formation of Amadori compounds (ACs) in food products and study the potential health effects, an ultra-high performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) method using caffeine as internal standard was developed to determine eight ACs. The detection limits ranged from 0.0179 to 0.0887 mg/L for the ACs. The accuracy of the method was tested through measuring recovery of the spiked samples that varied from 81.90 ± 2.98% to 108.74 ± 2.34%. This method was further applied to detect ACs in 10 food products. Results showed that dry fruits and vegetables were rich in ACs, the total content of ACs varied from 1.36 ± 0.26 to 3415.91 ± 147.96 mg/100 g. The total amount of ACs in tomato juice heated under vacuum condition showed significant increment (P < 0.05) in 25 min at 80 °C comparing with that under atmospheric pressure due to the rapid loss of water. Besides, the amino acid content shows positive correlation with the corresponding AC formation in Maillard reaction during food drying. After heated at fixed water activity (Aw) for 4 hr by sous-vide process, the ACs content in tomato powder increased significantly and the antioxidant activity improved as well. PRACTICAL APPLICATION: Results of this study provided a valuable tool to evaluate the formation of ACs in complex dry food products, facilitated the quality control of food products. The knowledge obtained will offer useful information to food processors. The synthesized ACs would facilitate further study into the antioxidant activities and potential health effects of specified AC.

中文翻译：

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LC-MS/MS 同时检测和定量番茄制品和干食品中的 Amadori 化合物以及影响形成和抗氧化活性的因素

为了建立一种有效的检测方法来评估食品中 Amadori 化合物 (ACs) 的形成并研究其潜在的健康影响，一种以咖啡因为原料的超高效液相色谱-串联质谱 (UPLC-MS/MS) 方法开发了内部标准来确定八个 AC。活性炭的检测限范围为 0.0179 至 0.0887 mg/L。通过测量从 81.90 ± 2.98% 到 108.74 ± 2.34% 的加标样品的回收率来测试该方法的准确度。该方法进一步应用于检测 10 种食品中的 AC。结果表明，干果和蔬菜富含ACs，ACs的总含量从1.36±0.26到3415.91±147.96mg/100g不等。真空条件下加热的番茄汁中活性炭的总量呈显着增加（P < 0. 05) 在 80 °C 下 25 分钟内与大气压下相比，由于水的快速流失。此外，氨基酸含量与食品干燥过程中美拉德反应中相应的AC形成呈正相关。通过真空低温烹调法以固定水分活度（Aw）加热 4 小时后，番茄粉中 ACs 含量显着增加，抗氧化活性也有所提高。实际应用：本研究的结果为评估复杂干食品中 ACs 的形成提供了一个有价值的工具，促进了食品的质量控制。获得的知识将为食品加工商提供有用的信息。合成的 ACs 将有助于进一步研究特定 AC 的抗氧化活性和潜在的健康影响。