Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry

NWIPB OpenIR

	Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry
	Jing, Nianhua ; Shi, Junyou ; Li, Guoliang ; Sun, Zhiwei ; You, Jinmao
	2012-08-01
发表期刊	FOOD RESEARCH INTERNATIONAL ; Dong, LH; Shi, JY; Liu, YJ.Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry,FOOD RESEARCH INTERNATIONAL,2012,48(1):155-163
摘要	Owing to the growing consumer interest in low-fat foods, it is necessary to provide our customers with the information about the fatty acid composition of mushrooms. In this study, a selective and sensitive method based on pre-column derivatization using 2-(12-oxobenzo[b]-acridin-5(12H)-yl)-ethyl-4-toluenesulfonate (BAETS) as the labeling reagent has been optimized by high-performance liquid chromatography with fluorescence detection and online mass spectrometry identification (HPLC-FLD-MS/MS). Fatty acids (FA) were derivatized by BAETS and separated on a reversed-phase Hypersil BDS C8 column with a gradient elution. Eighteen FA investigated were found to give excellent linear responses with correlation coefficients of >0.9996. Limits of detection and quantification (LOD and LOQ) were in the range of 0.46 to 1.02 ng mL(-1) and 1.43 to 3.48 ng mL(-1), respectively. This method was applied to the quantitative analysis of FA from a wild and four cultivated mushroom species. The wild mushroom named Armillaria luteo-virens contained higher unsaturated fatty acids (UFA) when compared to the cultivated species (Flammulina velutiper, Pleurotus eryngii, Copyinds comatus and Agrocybe aegerita). Ratio of UFA:SFA (SFA, saturated fatty acids) for A. luteo-virens was >5 whereas the values for the cultivated species were <4.09. Therefore, BAETS derivatization allowed the development of a highly sensitive and specific method for the determination of FA in mushroom samples. (C) 2012 Elsevier Ltd. All rights reserved.; Owing to the growing consumer interest in low-fat foods, it is necessary to provide our customers with the information about the fatty acid composition of mushrooms. In this study, a selective and sensitive method based on pre-column derivatization using 2-(12-oxobenzo[b]-acridin-5(12H)-yl)-ethyl-4-toluenesulfonate (BAETS) as the labeling reagent has been optimized by high-performance liquid chromatography with fluorescence detection and online mass spectrometry identification (HPLC-FLD-MS/MS). Fatty acids (FA) were derivatized by BAETS and separated on a reversed-phase Hypersil BDS C8 column with a gradient elution. Eighteen FA investigated were found to give excellent linear responses with correlation coefficients of >0.9996. Limits of detection and quantification (LOD and LOQ) were in the range of 0.46 to 1.02 ng mL(-1) and 1.43 to 3.48 ng mL(-1), respectively. This method was applied to the quantitative analysis of FA from a wild and four cultivated mushroom species. The wild mushroom named Armillaria luteo-virens contained higher unsaturated fatty acids (UFA) when compared to the cultivated species (Flammulina velutiper, Pleurotus eryngii, Copyinds comatus and Agrocybe aegerita). Ratio of UFA:SFA (SFA, saturated fatty acids) for A. luteo-virens was >5 whereas the values for the cultivated species were <4.09. Therefore, BAETS derivatization allowed the development of a highly sensitive and specific method for the determination of FA in mushroom samples. (C) 2012 Elsevier Ltd. All rights reserved.
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/47039
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Jing, Nianhua,Shi, Junyou,Li, Guoliang,et al. Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry[J]. FOOD RESEARCH INTERNATIONAL, Dong, LH; Shi, JY; Liu, YJ.Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry,FOOD RESEARCH INTERNATIONAL,2012,48(1):155-163,2012.
APA	Jing, Nianhua,Shi, Junyou,Li, Guoliang,Sun, Zhiwei,&You, Jinmao.(2012).Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry.FOOD RESEARCH INTERNATIONAL.
MLA	Jing, Nianhua,et al."Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry".FOOD RESEARCH INTERNATIONAL (2012).