Screen of AGEs Specific Binding Components in Milk Powder by Cell Membrane Immobilized Chromatography

A method for the determination of advanced glycosylation end products in food was developed using cell membrane immobilized chromatography. The AGEs specific binding components of milk powder containing advanced glycosylation end products were screened by cell membrane immobilized chromatography and HPLC-MS/MS technology. The results showed that the three components of carboxymethyl-lysine,carboxyethyl-lysine and pyralline were the main components of AGEs in milk powder. The content of CML in the milk powder samples was 23.38~32.68 mg/(kg sample),and the content of CEL was 12.67~19.76 mg/(kg sample),and the content of Pyr was 84.56~97.36 mg/(kg sample). This method is simple,rapid and specific,and it is an effective method for the detection of advanced glycosylation end products in food.