Table 1.
AGEs detected by different instruments.
| Method | Column | Application Field | Marker | Limit of Detection | References |
|---|---|---|---|---|---|
| HPLC-DAD | Reverse-phase (RP)-C18 column (4.6 mm × 250 mm, 5 μm) | cookies | fluorescent AGEs | [31] | |
| HPLC-PDA | Sunfire C18 column (4.6 mm × 250 mm, 5 µm) | baked milk and baked yogurt | pyrraline | [46] | |
| UPLC-DAD | ACQUITY HSS T3 column (100 mm × 2.1 mm, 1.8 μm) | milk | pyrraline | 0.50 μg/g protein | [47] |
| HPLC-FLD | C18 reverse-phase column (250 × 4.6 mm, 5 μm) | human urine and plasma |
pentosidine | 1 nM | [32] |
| HPLC-MS | Hydro-RP 80 Å LC column (150 × 4.6 mm) | dicarbonyl-BSA model system | CEL, CML, and MG-H1 | [48] | |
| HPLC-MS/MS | Hypercarb guard column (2.1 mm × 10 mm, 5 μm) tandem a C18 column (4.5 mm × 150 mm, 5 μm) | dairy products | CML | 0.1 μg/kg | [4] |
| HPLC-MS/MS | Atlantis silica HILIC column (150 mm × 2.1 mm, 3 μm) | pork tenderloin and offal | CML and CEL | [7] | |
| HPLC-MS/MS | Intrada amino acid column (2.0 mm × 150 mm, 3 μm) | model systems with whey protein | CML, G-H3, and MG-H3 | [49] | |
| HPLC-MS/MS | Phenomenex BioZen Peptide XB-C18 column (2.1 × 150 mm, 1.7 μm) | black tea | MG-Hs, GO-Hs, CML, CEL, and argpyrimidine | [50] | |
| HPLC-MS/MS | Atlantis silica HILIC column (150 × 2.1 mm, 3 μm) | minced pork | CML and CEL | CML: 4–5 µg/L; CEL: 12–15 µg/L | [51] |
| HPLC-MS/MS | Atlantis silica HILIC column (150 mm × 2.1 mm, 3 μm) | silver carp surimi sausages | CML and CEL | [52] | |
| HPLC-MS/MS | Sequant-ZIC-HILIC column (250 mm × 4.6 mm, 5 μm) | roasted nuts and seeds | CML and CEL | [53] | |
| HPLC-MS/MS | Phenomenex Kinetex C-18 column (50 × 2.1 mm, 1.7 µm) | human saliva | CML, CEL, MG-H1, and pyrraline | [54] | |
| HPLC-MS/MS | Phenomenex Synergi Hydro-RP column (150 mm × 2 mm, 4 μm) | MR model systems containing ascorbic acid | pyrraline, CML, and CEL | [55] | |
| HPLC-MS/MS | RP-18 (Xselect HSS T3, 250 mm × 3.0 mm, 5 μm) | bread | CEL, N6-lactoyl lysine, MG -H1, MG-H3, CEA, CML, GALA, CMA, G-H3, N6-formyl lysine, N6-acetyl lysine, pyrraline | CEL: 0.05 mg/kg; N6-lactoyl lysine: 0.02 mg/kg; MG-H1: 0.07 mg/kg; MG-H3: 0.05 mg/kg; CEA: 0.06 mg/kg; CML: 0.06 mg/kg; GALA: 0.06 mg/kg; CMA: 0.17 mg/kg; G-H3: 0.11 mg/kg; N6-formyl lysine: 0.03 mg/kg; N6-acetyl lysine: 0.01 mg/kg; pyrraline: 0.12 mg/kg | [56] |
| LC-MS/MS | Hypercarb column (100 × 2.1 mm, 5 μm) | human milk | CML and CEL | [57] | |
| LC-MS/MS | BEH Amide column (2.1 × 100 mm, 1.7 μm) | fried sturgeon fillets | CML and CEL | [58] | |
| LC-MS/MS | Hydro-RP 80A LC column (2 × 150 mm, 4 μm) | cheeses | CML and CEL | [59] | |
| LC-MS/MS | Hydro-RP80A column (250 mm × 2 mm, 4 μm) | mutton | CML and CEL | CML: 3.6 ng/mL; CEL: 1.9 ng/mL | [60] |
| LC-MS/MS | Phenomenex Synergi 4 μ Hydro-RP80A column (250 mm × 2 mm, 4 μm) | beef | CML and CEL | [61] | |
| UPLC-MS/MS | X-Bridge C18 (4.6 mm × 150 mm, 5 μm) | baked products | CML and CEL | [34] | |
| UPLC-MS/MS | BEH Amide column (100 × 2.1 mm, 1.7 μm) | fish cakes | CML, CEL, and MG-H1 | [35] | |
| UPLC-MS/MS | SB-C18 column (2.1 × 50 mm, 1.8 μm) | soy sauce, corn juice | CML | [36] | |
| UPLC-MS/MS | T3 column (150 mm × 4.6 mm × 3 µm) | bread | CML and CEL | CML: 0.75 μg/kg; CEL: 2.5 μg/kg | [62] |
| UPLC-MS/MS | T3 column (150 mm× 2.1 mm, 3.5 μm) | roasted beef patties | CML and CEL | CML: 0.052 μg/g; CEL: 0.098 μg/g | [63] |
| UPLC-MS/MS | BEH Amide column (100 × 2.1 mm, 1.7 μm) | sterilized milk | CML | CML: 0.05 mg/kg | [64] |
| UPLC-MS/MS | HILIC column | antler velvet | CML and CEL | CML: 4.1 ng/g; CEL: 4.3 ng/g | [65] |
CML: Nε-(carboxymethyl)lysine. CEL: Nε-(carboxyethyl)lysine. GLAP: glyceraldehyde-derived pyridinium compound. MG-Hs: methylglyoxal-hydroimidazolones. GO-Hs: glyoxal-hydroimidazolones. CEA: N7-carboxyethyl arginine. CMA: N7-carboxymethyl arginine. GALA: N6-glycoloyl lysine.