Comparative study of UPLC-MS/MS and HPLC-MS/MS to determine procyanidins and alkaloids in cocoa samples

被引：79

作者：

Ortega, Nadia ^{[1
,2
]}

Romero, Maria-Paz ^{[1
]}

Macia, Alba ^{[1
]}

Reguant, Jordi ^{[2
]}

Angles, Neus ^{[2
]}

Morello, Jose-Ramom ^{[2
]}

Motilva, Maria-Jose ^{[1
]}

机构：

[1] Univ Lleida, Escuela Tecn Super Ingn Agr, Dept Food Technol, Lleida 25198, Spain

[2] Morella Nuts SA, R D I Dept, Tarragona, Spain

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2010年 / 23卷 / 03期

关键词：

Alkaloids; Procyanidins; Phenols; Cocoa; HPLC; UPLC; MS/MS; Trace elements; Food analysis; Food composition; PERFORMANCE LIQUID-CHROMATOGRAPHY; THEOBROMA-CACAO; NORMAL-PHASE; ANTIOXIDANT CAPACITY; CHOCOLATE; POLYPHENOLS; IDENTIFICATION; SEPARATION; QUANTIFICATION; FLAVONOIDS;

D O I：

10.1016/j.jfca.2009.10.005

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study develops a method using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to identify and quantify procyanidins, monomers to oligomers, and alkaloids, theobromine and caffeine, in cocoa samples. UPLC analyses were carried out using an Acquity HSST3 column (100 mm x 2.1 mm i.d., 1.8 mu m particle size) and gradient elution with water/acetic acid (99.8/0.2, v/v) and acetonitrile. This method was compared with an HPLC-MS/MS method in terms of speed, sensitivity, selectivity, peak efficiency, linearity, reproducibility, detection limits (LODs) and quantification limits (LOQs). Both methodologies were applied and compared to identify and quantify procyanidins and alkaloids from samples of cocoa nib. The results obtained showed that the UPLC-MS/MS methodology allow to determine procyanidins up to nonamers at low-concentration levels in a short analysis time, i.e. less than 12.5 min. (C) 2010 Elsevier Inc. All rights reserved.

引用

页码：298 / 305

页数：8

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