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

	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
刊名	international journal of food science and technology
	2011-06-01
卷号	46 期号:6 页码:1164-1170
关键词	Amino acids HPLC-FLD-MSI 2-[2-(7H-dibenzo [a g] carbazol-7-yl)- ethoxy] ethyl chloroformate Potentilla anserina L
ISSN号	0950-5423
中文摘要	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.
英文摘要	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.
WOS标题词	science & technology ; life sciences & biomedicine
类目[WOS]	food science & technology
研究领域[WOS]	food science & technology
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记录号	WOS:000290171800007
公开日期	2011-12-13
内容类型	期刊论文
源URL	[http://ir.nwipb.ac.cn//handle/363003/1542]
专题	西北高原生物研究所_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.