Development of a simple analytical method using capillary electrophoresis-tandem mass spectrometry for product identification and simultaneous determination of free amino acids in dietary supplements containing royal jelly

Capillary electrophoresis determination of non-protein amino acids as quality markers in foods

“…The simultaneous determination of GABA and 16 protein amino acids could also be performed without derivatization using a CZE-MS 2 method which did not require a concentration step for sample preparation [23]. Using 1 M formic acid (pH 1.8) as BGE and 50% (v/v) methanol as sheath liquid, it was possible to carry out the identification and simultaneous determination of all the amino acids Reprinted with permission from [22].…”

Advance of CE and CEC in phytochemical analysis (2012–2013)

“…The main drawback of CE is the low detection capability, and the utilization of hyphenated MS detection offers high sensitivity and the possibility of structurally characterizing the analytes. Sheath liquid is widely used for transferring analytes from liquid phase of CE to gas phase of MS . Actually, various sheathless interfaces have been developed to enhance the concentration sensitivity of CE–MS .…”

“…Indeed, sheathless CE‐MS has been used for metabolome analysis . Great success has been achieved in online coupling of CE to MS (CE‐MS) using ESI . Volatile electrolyte buffer, such as formic acid , ammonium acetate , ammonium acetate‐acetic acid , ammonium formate‐acetic acid , were commonly used.…”

“…Great success has been achieved in online coupling of CE to MS (CE‐MS) using ESI . Volatile electrolyte buffer, such as formic acid , ammonium acetate , ammonium acetate‐acetic acid , ammonium formate‐acetic acid , were commonly used. CE‐MS has been used for analysis of free amino acids in commercial royal jelly products , isomeric bavachin, and isobavachalcone in the Fructus Psoraleae and six Fructus Psoraleae containing preparations , isoflavones in soy products , vinblastine and its monomeric precursors vindoline, and catharanthine in C. roseus , four hydrophilic active components (danshensu, salvianolic acid B, caffeic acid, and lithospermic acid) in Salvia miltiorrhiza , and characterization of pharmaceutical glycoproteins .…”

Determination of amino acids and protein content in fresh and commercial royal jelly from Bulgaria

“…FAAs are involved in the browning process that occurs during the commercial storage of food. Our review of the literature showed that there are few papers related to the determination of amino acids in RJ samples [13][14][15] and one article is based on determination of FAAs in dietary supplements containing RJ [16]. According to Liming et al [15] the average contents of FAA and TAA in fresh RJ were 9.21 mg/g and 111 mg/g, respectively; the major FAAs were Pro, Gln, Lys, Glu, and the most abundant TAAs were Asp, Glu, Lys and Leu.…”