1. [Development of LC-MS and LC-MS/MS Methods for Free Asparagine in Grains].
- Author
-
Chikasou M, Inohana S, Yokozeki T, Tuchiya H, and Fujita K
- Subjects
- Chromatography, Liquid, Flour analysis, Reproducibility of Results, Tandem Mass Spectrometry, Asparagine analysis, Edible Grain chemistry, Food Analysis methods
- Abstract
New analytical methods for the determination of free asparagine (Asn), which is a precursor of acrylamide, in grains were developed using LC-MS and LC-MS/MS. Asn was extracted from a sample with 5% (w/v) aqueous trichloroacetic acid solution, appropriately diluted with 0.1% (v/v) formic acid solution, and then analyzed by LC-MS or LC-MS/MS. HPLC separation was performed by isocratic elution on a Penta Fluoro Phenyl (PFP) column using 0.1% (v/v) formic acid and acetonitrile mixture as the mobile phase. The calibration curve was linear in the range of 0.005-0.1 μg/mL. The mean recoveries from potato starch, non-glutinous rice flour and whole wheat flour ranged from 95.4 to 100.9%, repeatability (RSD) ranged from 0.9 to 6.0%, and within-laboratory reproducibility (RSDwr) ranged from 2.8 to 7.1%. Limits of quantitation (LOQs) were 7 mg/kg for potato starch, and 5 mg/kg for non-glutinous rice flour. In addition, an inter-laboratory study was performed in 10 laboratories using 5 kinds of grains (non-glutinous brown rice flour, corn flour, strong flour, whole wheat flour, and whole rye flour), which naturally contained free asparagine. The HORRAT
R values ranged from 0.4 to 1.0. These results are within the range of the procedural manual of the Codex Alimentarius Commission, confirming the effectiveness of the developed procedures.- Published
- 2018
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