Determination of Nicotianamine in Soy Sauce and Other Plant-Based Foods by LC-MS/MS
| Autor: | Hitomi Yamaguchi, Riichiro Uchida |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
Detection limit
Chromatography Tea Soy Foods Plant based General Chemistry Mass spectrometry Soy Milk Beverages chemistry.chemical_compound chemistry Tandem Mass Spectrometry Liquid chromatography–mass spectrometry Fruit Standard addition Vegetables Lc ms ms Fruit juice Nicotianamine General Agricultural and Biological Sciences Azetidinecarboxylic Acid Food Analysis Chromatography Liquid |
| Zdroj: | Journal of Agricultural and Food Chemistry. 60:10000-10006 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf3035868 |
| Popis: | Nicotianamine is a nonproteinogenic amino acid, known to be an important metal chelator in plants. Recently, the antihypertensive effect of nicotianamine was discovered. In this study, a simple method to determine nicotianamine was developed using liquid chromatography–tandem mass spectrometry (LC-MS/MS) with a multimode ODS column. This method does not need derivatizing or ion-pairing reagents to retain nicotianamine, which is known for its poor retention on reversed-phase columns because of its high polarity. Moreover, this method showed a sufficient limit of detection (0.5 ng/mL), so it was found to be suitable for the analysis of nicotianamine in soy sauce and other foods, without cleanup. To subtract the matrix effect during LC-MS/MS analysis, a standard addition method was used. The levels of nicotianamine in soy sauce ranged from |
| Databáze: | OpenAIRE |
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