metaoomcs aroacfor montorntermarocessntemerature of ovne A metabolomics approach for monitoring thermal processing temperature of bovine musnutra-erformance ucromatoratanem-xactve mass milk using ultra performance liquid chromatography tandem Q Exactive mass sectrometranmutvarate ata anass spectrometry and multivariate data analysis

Due to the lack of effective assessment method, overheated milk commodities are often marketed as pasteurized milk on the market, which was sold in high price by fraud. Thus, this article aims to establish an ue e ack e v essm ethod, v h te m k co odi s ar o n rket d p u z d lk e mar , wh was ld ig p by fr ud h , his im to estab approach based on metabolomics to monitor thermal processing temperature of bovine milk. Metabolomics data of bovine milk samples heated at temperatures ranging from 60 degrees C to 150 degrees C were achieved by app ch b s d n m b o c o m nt m p si g te p rature o bovine m tab mi ultra-performance liquid chromatography-high-resolution mass spectrometry (UPLC-HRMS) platform, da bov k ampl a d mpe u s ra g g 60 C 150 C were ac eved by followed by multivariate data analysis. A regular variation pattern of chemical composition as temperature utr p rfo nce qud ch at g phy g o ut ma pe t m ry ( C H S) p o , rises was pictured, furthermore, N epsilon-carboxymethyl lysne (CML), N epsilon-carboxyethyl lysine (CEL), pentosidine, o d by mu ti a at d naly s gul r v i on patte n ch ca co p tion a mp ratu pyrraline and lysinoalanine (LAL) were identified as 5 of the most contributed compounds to discriminate w p tu d, ur e ore, N b xy ethy y n (CM ), b xye y y (CEL), pe o d e, pasteurized and ultra-high-temperature (UHT) milk. By the comprehensive study on their content changes, py r n and y n lanne ( ) e ident d s 5 of trb ed po nd ds ri we concluded that the optimal temperature range was 90-100 degrees C for the generation of CML and CEL in p u zed nd ul ra gh- mpe u (U ) y th compr h siv udy o eir con change , this experiment, moreover, 110-120 degrees C for LAL, 80-100 degrees C for pentosidine and 130-140 degrees C for pyrraline. we ud d t p mal empera u rang w s 90 100 o the g r tion of CML d L Finally, a predicted rule to discriminate pasteurized and UHT milk was preliminarily established based on th exp nt, mo ov r, 1 1 0 C L L, 0 00 C f pe d e a d 30 0 C f py li the ratios of CML/CEL, CEL/pentosidine and CML/pentosidine, which could be applied in food labelling F y, predicted rul to dis m ate p urized a d HT wa p limi y e tab sh d ba d e io o CM /C , CEL/pen din a d CM /p no id d b pp d d b g authentication of commercial bovine milk after further validation.