ε‐(γ‐Glutamyl)lysine Crosslink Distribution in Foods as Determined by Improved Method

摘要

ABSTRACTQuantitative analysis of ε‐(γ‐glutamyl)lysine crosslink in 127 foods was achieved with a, preliminary separation by reverse phase‐HPLC beforeo‐phthalaldehyde derivatization to remove interfering peaks. ε‐(γ‐Glutamyl)lysine was detected in 96 foods and its contents ranged from 0.2 to 135 μmol/lOOg protein. High levels were found in fish paste products, processed fish, shellfish, meats and soybeans, and raw poultry organs. For fish and meats, the level of ε‐(γ‐glutamyl)lysine in processed foods and fish paste was relatively higher than that in raw materials. The improved procedure could be applied for screening materials with trans