Determination of Neu5Gc in Fermented Red Meat Products by HPLC-FLD

Abstract:

The establishment of quantitative analysis method of N-glycolylneuraminic acid（Neu5Gc） based on HPLC-FLD technique has become the key to explore the mechanism of Neu5Gc reduce or increase in red meat fermentation and fermented meat products. We released the Neu5Gc in the sample by acid hydrolysis and used 4，5-Methylenedioxy-1，2-phenylenediamine dihydrochloride（DMB） as a derivatization agent. The chromatographic separation was accomplished using an Agilent ZORBAX Eclipse XDB-C18 column，etc. The results showed that the proposed method showed a good linearity between the ratio of Neu5Gc peak area and the mass concentration of Neu5Gc in the range of 25～400 μmol/L，R2＝0.999 41；The recovery of spiked samples was between 96.4%～ 99.07%；RSD was 1.2%；the instrumental had a limit of detection（LOD） of 0.001 μmol/L，and the limit of quantitation（LOQ） was 0.003 μmol/L. The Neu5Gc content of fermented red meat samples was detected to be in the range of 9.59～20.08 μg/g，with significant differences existing among these samples（p＜0.05）. The method can effectively separate the target peaks of Neu5Gc（resolution p＞1.5） with simple operation，good repeatability，high sensitivity and precision，which can be widely used for the determination of Neu5Gc in fermented red meat products.