Determination of 21 amino acids in grass carp, clam and shrimp by enzymatic hydrolysis coupled with high-performance liquid chromatography and tandem mass spectrometry

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-03-11 DOI:10.1016/j.jfca.2025.107474

Chengwen Liu , Xulong Chen , Yan Ouyang , Liping Sun , Shaoyou Lu

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Abstract

A simple and sensitive method was developed and validated for the simultaneous determination of 21 amino acids in three aquatic products including grass carp (Ctenopharyngodon idella), clam (paphia undulata) and shrimp (Metapenaeus ensis) with high-performance liquid chromatography coupled with ionization tandem mass spectrometry (HPLC-MS/MS). Firstly, aquatic products samples were pretreated by enzymatic hydrolysis and the efficiencies of different hydrolysis conditions were investigated. Then both chromatographic and mass spectrometric conditions were optimized to improve sensitivity and accuracy for the analytes. Under the optimized conditions, the limits of detection (LODs) for 21 amino acids were in the range from 0.02 μg/g to 1.78 μg/g. The correlation coefficients and recoveries were ranged from 0.997 to 0.999 and 80–115 %, respectively, and the relative standard deviation was within the range of 0.6–8.7 %. The results showed that 21 amino acids were all detected in samples. Except for asparagine, glutamine, tryptophan, cystine, cysteine, aspartic acid and glutamic acid, there is no significant difference in the measurement of amino acids by HPLC-MS/MS and amino acid analyzer.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.