Citation: ZHENG Zhong, SUN Qi, SHI Yongwei, QU Jiale, SONG Fengrui, LIU Zhiqiang. Direct quantitative analysis of amino acids in fermented beverage of plant extract using high performance liquid chromatography-tandem mass spectrometry[J]. Chinese Journal of Chromatography, ;2015, 33(3): 309-313. doi: 10.3724/SP.J.1123.2014.10010 shu

Direct quantitative analysis of amino acids in fermented beverage of plant extract using high performance liquid chromatography-tandem mass spectrometry

ZHENG Zhong ¹ ,
SUN Qi ³ ,
SHI Yongwei ² ,
QU Jiale ² ,
SONG Fengrui ¹ ,
LIU Zhiqiang ^1,,

1.
1. National Center for Mass Spectrometry in Changchun & Jilin Province Key Laboratory of Chinese Medicine Chemistry and Mass Spectrometry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun 130022, China;

Corresponding author: LIU Zhiqiang,
Received Date: 20 October 2014
Available Online: 6 January 2015
Fund Project: 吉林省重点科技发展计划项目(20120901) (20120901)吉林省与中国科学院科技合作高技术产业化专项资金项目(2013SYHZ0008). (2013SYHZ0008)

A method was established for underivatized amino acid determination in fermented beverage of plant extract. Samples were diluted with methanol for five times, extracted by ultrasonic vibration for 30 min, and high-speed centrifuged for 15 min at 10000 r/min. The supernatant was separated and detected by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The chromatographic column was Venusil ASB C18 (250 mm×4.6 mm, 5 μm). The elution was performed at a flow rate of 0.5 mL/min using the mobile phases of methanol-acetic acid-water mixture. The MS detector was set as follows: ion source voltage 3 kV, ion source temperature 150 ℃, solvent temperature 350 ℃, gas flow rate 800 L/h. The collision gas was argon with a pressure of 0.17 Pa. The quantitation analysis was carried out with peak area in extracted ion chromatograms. Good linearities were acquired in the range of 0.5-200 μmol/L (r²>0.99) for the amino acids. The recoveries were between 86% and 110%. There were 16 amino acids in the fermented beverage of plant extract quantitatively analyzed. The method is simple, rapid, accurate and reliable in quantitative analysis of amino acid samples in the fields of pharmaceutical, food and natural products.
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