Matrix-assisted laser desorption/ionization mass spectrometry for the rapid and high throughput analysis of betaine and trigonelline in Lycium chinense Mill. and trigonelline in coffee

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-07-31 DOI:10.1016/j.fochx.2024.101703

Peipei Zhou, Di Chen, Chang Liu, Liwei Liu, Tianyuan Zheng, Wenbo Cheng, Yunyu Duan, Yifei Wang, Lihua Zuo, Zhi Sun

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引用次数: 0

Abstract

A rapid, simple, effective, and green method for the determination of betaine and trigonelline from Mill. (LCM) and the quantification of the trigonelline in coffee was proposed and validated by matrix-assisted laser desorption ionization time-of-flight mass spectrometric (MALDI-TOF MS) detection. Due to without chromatographic separation, the method greatly shortened the detection time. The detection of betaine and trigonelline concentration showed good linearity in the range of 1–100 μg/mL and 0.01–100 μg/mL, with correlation coefficients r = 0.9962 and 0.9946, respectively. The good reproducibility and reliability of the method were demonstrated by excellent intraday and interday precisions with RSD <8.3%, and the recovery of betaine and trigonelline ranged from 92.2% to 116.0%. Analysis of LCM and coffee extracts (raw, light-roasted, and dark-roasted coffee beans) gave results in agreement with the literature. The method appeared as a fast and reliable alternative method for routine and coffee analysis.

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基质辅助激光解吸/电离质谱法用于快速、高通量分析枸杞中的甜菜碱和三尖杉酯碱以及咖啡中的三尖杉酯碱

采用基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）技术，提出了一种快速、简便、有效、绿色的测定咖啡豆中甜菜碱和三尖杉酯碱的方法。(该方法采用基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）检测技术，对咖啡中甜菜碱和三尖杉酯碱的含量进行了测定和定量。该方法无需色谱分离，大大缩短了检测时间。甜菜碱和三尖杉酯碱浓度在1～100 μg/mL和0.01～100 μg/mL范围内线性关系良好,相关系数r分别为0.9962和0.9946。该方法具有良好的重现性和可靠性，日内和日间精密度良好，RSD小于8.3%，甜菜碱和三尖杉酯碱的回收率为92.2%～116.0%。对 LCM 和咖啡提取物（生咖啡豆、浅烘焙咖啡豆和深烘焙咖啡豆）的分析结果与文献一致。该方法是一种快速、可靠的常规咖啡分析替代方法。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.

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