Determination of 21 free amino acids in 5 types of tea by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC–MS/MS) using a modified 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) method
| Autor: | Ying Wang, Peng Meng, Naixing Ye, Xiaoming Cai, Mingjie Chen, Xuedong Gong, Peng Zhou, Qin Lin, Feng Zhao, Liqun Ouyang |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Carbamate Chromatography Resolution (mass spectrometry) 030309 nutrition & dietetics Chemistry medicine.medical_treatment 010401 analytical chemistry Extraction (chemistry) food and beverages Tandem mass spectrometry Mass spectrometry Theanine 01 natural sciences 0104 chemical sciences 03 medical and health sciences chemistry.chemical_compound medicine Fermentation Derivatization Food Science |
| Zdroj: | Journal of Food Composition and Analysis. 81:46-54 |
| ISSN: | 0889-1575 |
| Popis: | 6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) pre-column derivatization coupled with reversed-phase liquid chromatography and diode array detection (RPLC–DAD) is one of the conventional methods for analysis of free amino acids in tea. In this article, we improved method detection sensitivity and resolution by replacing the optical detector with a mass spectrometer (MS). We also optimized the extraction process and mobile phases. Application of mass spectrometry makes co-eluting compounds easier to separate. The improved method was then successfully applied in the analysis of twenty-eight commercial tea samples with various degrees of fermentation. Umami-tasting AAs were higher in green tea than in white tea, while sweet-tasting AAs were more elevated in white tea. Principal component analysis indicated that theanine, arginine, aspartic acid and glutamic acid could be potent discriminators for tea fermentation degree. |
| Databáze: | OpenAIRE |
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