Determination of L-ergothioneine in food by UPLC-MS/MS method  

作　　者：Hongwen Zhai Lei Sun Sufang Fan Jing Wang Meirong Cao Hongyu Ma Qiang Li Yan Zhang 

机构地区：[1]Hebei Food Safety Key Laboratory,Key Laboratory of Special Food Supervision Technology for State Market Regulation,Hebei Engineering Research Center for Special Food Safety and Health,Hebei Food Inspection and Research Institute,Shijiazhuang 050227,China

出　　处：《Journal of Future Foods》2023年第2期163-168,共6页未来食品学报（英文）

基　　金：This work was supported by National Key Research and Development Program of China(2019YFC1606400).

摘　　要：L-Ergothioneine(L-EGT)possesses excellent antioxidant activity and has been used in the food,pharmaceuticals and cosmetics industries.In this study,a new efficient and sensitive ultra-performance liquid chromatography tandem mass spectrometry(UPLC-MS/MS)method was established for the quantitative determination of L-EGT in food.The sample was extracted with methanol-water(70:30,V/V),separated by hydrophilic interaction liquid chromatography(HILIC)and detected by triple-quadrupole mass spectrometry.Validation studies were carried out on different product and the limit of quantitation was 20μg/kg(milk,alcohol-free beverages,dairy products)and 40µg/kg(cereal bars,chocolate).Excellent linearity(correlation coefficient(R2)≥0.999)was achieved for L-EGT quantification in the range of 5–200 ng/mL.The recoveries of the method(83.7%−107.5%)and the relative standard deviation(RSD,0.88%−6.84%(n=6))meet the performance criteria required for the determination of L-EGT in food.Finally,the applicability of the method was tested by analysing actual samples.In general,the method developed is simple,reliable,accurate,and stable and could be useful for routine analyses of L-EGT in food.

关 键 词：L-Ergothioneine Ultra-performance liquid chromatography tandem mass spectrometry Hydrophilic interaction liquid chromatography FOOD DETERMINATION 

分 类 号：O657.63[理学—分析化学]