A Practical Method for Amino Acid Analysis by LC-MS Using Precolumn Derivatization with Urea

Beetroot extract (permeate) fermented by kombucha culture separated through cross-flow microfiltration (CFMF) with pore size 0.15 μm at TMP 2 and 6 bar for 0, 5, 15, 25, and 35 minutes, with a flow rate of 7.5 L/m3.hour, at room temperature potentially serves as a natural energy booster. The research results based on soluble protein show that the optimization process at TMP 2 and 6 bar was achieved at 15 minutes with permeate flux of 32.52 and 28.05 L/m3.h, respectively, and soluble protein content of 0.72 and 0.38 mg/mL, total solids of 3.40% and 3.36%, total sugar of 45.91 and 47.47 mg/mL, and acetic acid of 0.93 and 0.97%. Under these conditions, the CFMF system increased the soluble protein in permeate by 123.53% or 1.23 times, indicating partial rejection, and 22.58% or complete rejection. The identification of amino acids in the optimum condition was dominated by three threonine monomers with molecular weights of 120.11, 120.37, and 120.90 Da (M+), and six tryptophan monomers with molecular weights of 205.11, 205.21, 205.44, 205.60, 205.88, and 205.94 Da (M+). The permeate under optimum conditions had average particle sizes of 2788.0 nm and 2922.0 nm, with particle index of 1.523 and 1.795. The particle distribution in permeate at TMP 2 and 6 bar was less than 10,000 nm in size

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UHPLC-QQQ-MS/MS method for the simultaneous quantification of 18 amino acids in various meats

Wang,

Guo,

Lin

et al. 2024

Front. Nutr.

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Amino acids are an essential source of human protein, and their content and composition are the main factors determining food protein utilization rate. Determining amino acids is essential in the component analysis of food. Therefore, a groundbreaking technique was developed utilizing ultra-high performance liquid chromatography interfaced with a triple quadrupole mass spectrometer (UHPLC-QQQ-MS/MS) for concurrently quantifying 18 amino acids across various types of meat. According to the test results, it can be known that the average content of glutamate (2.03 × 104 ± 3.94 × 103 μg/g in pig feet) was the highest in all meat samples, and the content of aspartate (0.0945 ± 0.0950 μg/g in pork) was the lowest, which was not detected in some samples such as beef and lean meat. Orthogonal partial least-squares discrimination analysis (OPLS-DA) showed: (1) 13 amino acids (arginine, valine, serine, alanine, lysine, glycine, asparagine, methionine, proline, threonine, glutamate, phenylalanine, and leucine, VIP > 1) were used as characteristic amino acids between pork and pig feet; (2) serine, threonine, alanine, histidine, asparagine, and arginine (VIP > 1) were used as signature amino acids in different components of pork (lean meat, fat, and pigskin); (3) asparagine, glutamate, histidine, tyrosine, and valine (VIP > 1) were considered as signature amino acids in different types of meats (pork, mutton, beef, and chicken). This study provides a new UHPLC-QQQ-MS/MS method for the determination of amino acid content in meat and also provides data support for the comprehensive evaluation of the nutritional value of foods containing amino acids.

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A Practical Method for Amino Acid Analysis by LC-MS Using Precolumn Derivatization with Urea

Cited by 6 publications

References 33 publications

Development of an ultra-sensitive laser stimulated fluorescence system for simultaneous detection of amino acids

Development of an ultra-sensitive laser stimulated fluorescence system for simultaneous detection of amino acids

Fermented Beetroot (Beta vulgaris L.) Extract by Kombucha as Energy Booster Produced via Cross-Flow Microfiltration Membrane

UHPLC-QQQ-MS/MS method for the simultaneous quantification of 18 amino acids in various meats

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