2021-01-012024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/674630因應食安議題，非目標性代謝質體學可做為檢測食品中汙染物的有效研究策略。本研究希望開發全面分析平台，可針對食品中好的營養組成及可能的危害成分進行全面的探索。豆漿具有完整必需胺基酸可做為國人良好的營養來源，且其富含大豆異黃酮的保健功效也為國人重視。然而，豆漿經過熱加工製程，或儲存過程中，胺基酸的胺基可能與還原糖的進行梅納反應，代表了胺基酸的降解及潛在的有害物質生成，例如糠胺酸(furosine)、carboxymethyl-lysine (CML)及carboxyethyl-lysine (CEL)。為了全面談討豆漿中品質指標，本計畫將以非目標性分析為導向，開發不須衍生化，直接以高解析質譜技術分析豆漿中營養組成及可能危害物質之分析平台；並藉由此平台全面分析豆漿中的組成，期望可作為評估保存期限的科學數據之一。研究利用高解析質譜儀進行非目標代謝質體學，全面評估豆漿中營養組成及可能危害物，並建立胺基酸及梅納反應產物的反應動力學，作為保存期限之評估。利用分析平台進行營養成分及危害物質的定量，進一步推算其化學反應活化能作為反應速率的評估。希望藉由開發新穎的非目標性代謝質體學分析平台，試圖探索食品中可能的汙染物，藉此保障食品品質及安全。 For overcoming the food safety issue, non-targeted metabolomics is an effective approach in the detection of contaminants in food. Aims of this study are focus on developing a comprehensive analysis to investigating both the good nutrients and possible bad hazard compounds in food. Soy milk full of essential amino acids is a good nutritional resource for humans; in addition, the rich in isoflavones provide health benefits. However, the Maillard reaction occurs during heating processes or storage because the reactive amino group of the amino acid reacts with the carbonyl group of the sugar, leads to the degradation of amino acids and may generate hazardous substances in food. For instance, furosine, carboxymethyl-lysine (CML) and carboxyethyl-lysine (CEL). In order to holistic understand the quality of soy milk, the non-targeted analysis was performed without any derivatization was developed using high-resolution mass spectrometry (HRMS) to simultaneously analyze the nutrients and hazards compound in soy milk. The comprehensive analysis of soy milk may prove the scientific evidence for the evaluation of half-life of the product. To achieve the goal of this study, three-year projects were points out sequentially. The non-targeted metabolomics study was performed using HRMS to comprehensively analyze the nutrients and hazard components in soy milk. In addition, the stability test was carried out to find out the chemical reaction kinetics of amino acids and the products of Maillard reaction for estimating the half-life of soy milk. The quantitation of hazardous components may useful for risk assessment on intake of soy milk. This study provides a novelty non-targeted metabolomics strategy for investigating the food contaminates, to achieve the quality and safety of food.非目標性代謝質體學食品加工汙染物豆漿胺基酸梅納反應高解析質譜non-targeted metabolomicsfood contaminantssoy milkamino acidsMaillard reactionhigh-resolution mass spectrometry