The determination of amino acids composition of the traditional food Potentilla anserina L. root by high-performance liquid chromatography via fluorescent detection and mass spectrometry

NWIPB OpenIR

	The determination of amino acids composition of the traditional food Potentilla anserina L. root by high-performance liquid chromatography via fluorescent detection and mass spectrometry
	Xia, Lian 1,2,3; You, Jinmao 1,2
	2011-06-01
发表期刊	INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN	0950-5423
卷号	46 期号:6 页码:1164-1170
文章类型	Article
摘要	P>In this study, we developed a method of liquid chromatography with fluoresce detector (LC-FLD) and on-line mass spectrometry identification (MSI) using 2-[2-(7H-dibenzo [a, g] carbazol-7-yl)-ethoxy] ethyl chloroformate (DBCEC-Cl) as pre-column derivatisation reagent for determination of the amino acids (AAs) in Potentilla anserina L. Separation of the derivatised AA exhibited a good baseline resolution in combination with a gradient elution. All AA derivatives give excellent linear responses with correlation coefficients of > 0.9992. The detection limits of each AA were 2.60-24.3 fmol. Eighteen AAs, involving seven essential AAs, were detected in Potentilla anserina L. Quantitative recoveries of the AAs from the Potentilla anserina L. were 84-107%, and the relative standard deviation values were < 1.45%. The established method in this study was sensitive and precision enough to separate and quantify AA composition of Potentilla anserina L. Good compositional data were obtained from the analysis of the AAs obtained from Potentilla anserina L. root.; P>In this study, we developed a method of liquid chromatography with fluoresce detector (LC-FLD) and on-line mass spectrometry identification (MSI) using 2-[2-(7H-dibenzo [a, g] carbazol-7-yl)-ethoxy] ethyl chloroformate (DBCEC-Cl) as pre-column derivatisation reagent for determination of the amino acids (AAs) in Potentilla anserina L. Separation of the derivatised AA exhibited a good baseline resolution in combination with a gradient elution. All AA derivatives give excellent linear responses with correlation coefficients of > 0.9992. The detection limits of each AA were 2.60-24.3 fmol. Eighteen AAs, involving seven essential AAs, were detected in Potentilla anserina L. Quantitative recoveries of the AAs from the Potentilla anserina L. were 84-107%, and the relative standard deviation values were < 1.45%. The established method in this study was sensitive and precision enough to separate and quantify AA composition of Potentilla anserina L. Good compositional data were obtained from the analysis of the AAs obtained from Potentilla anserina L. root.
关键词	Amino Acids Hplc-fld-msi 2-[2-(7h-dibenzo [a g] Carbazol-7-yl)- Ethoxy] Ethyl Chloroformate Potentilla Anserina l
WOS标题词	Science & Technology ; Life Sciences & Biomedicine
关键词[WOS]	PRECOLUMN DERIVATIZATION ; 9-FLUORENYLMETHYL CHLOROFORMATE ; REAGENT ; HPLC ; HYDROLYSATE ; CARBAMATE ; PRODUCTS ; QUALITY ; PROTEIN ; PLASMA
收录类别	SCI
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:000290171800007
引用统计	被引频次：10[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/1542
专题	中国科学院西北高原生物研究所
作者单位	1.Qufu Normal Univ, Coll Chem Sci, Key Lab Life Organ Anal, Qufu 273165, Peoples R China 2.Chinese Acad Sci, NW Plateau Inst Biol, Xining 810001, Peoples R China 3.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China
推荐引用方式 GB/T 7714	Xia, Lian,You, Jinmao. The determination of amino acids composition of the traditional food Potentilla anserina L. root by high-performance liquid chromatography via fluorescent detection and mass spectrometry[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2011,46(6):1164-1170.
APA	Xia, Lian,&You, Jinmao.(2011).The determination of amino acids composition of the traditional food Potentilla anserina L. root by high-performance liquid chromatography via fluorescent detection and mass spectrometry.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,46(6),1164-1170.
MLA	Xia, Lian,et al."The determination of amino acids composition of the traditional food Potentilla anserina L. root by high-performance liquid chromatography via fluorescent detection and mass spectrometry".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 46.6(2011):1164-1170.