用于对氨基酸进行选LC-MS/MS分析的奇拉尔衍生试剂,具有分析物特异性的碎片化
Tatsuya Sakamoto1, Kana Ishikura1, Mayu Onozato1
1Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi, Chiba 274-8510, Japan.
Journal of chromatography. A
|March 11, 2026
概括
一种使用新性衍生试剂 (R) -和 (S) -Oqic的新方法,可以通过液体染色学-并联质谱法 (LC-MS/MS) 准确地对氨基酸进行酶选择性分析. 这种技术成功地识别了发酵乳制品中的d-氨基酸.
科学领域:
- 分析化学 分析化学
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 使用液体染色学-并联质谱法 (LC-MS/MS) 对氨基酸的酶选择性分析是具有挑战性的,因为现有的衍生化策略存在局限性.
- 目前的方法往往难以实现高染色分辨率和MS/MS的有效结构歧视.
研究的目的:
- 开发用于同时确定氨基酸反体的新型性衍生试剂.
- 建立一个强大的LC-MS/MS方法,用于准确的enantioselective氨基酸分析.
主要方法:
- 开发基于1,3-oxazinoquinoline-4-one支架的新型 (R) -和 (S) -Oqic合衍生物化试剂.
- 在温和的基本条件下,试剂与氨基酸的快速反应.
- 在16分钟内在ODS柱上同时分离37个氨基酸 (18个反体对和Gly).
- 分析独特的碎片化模式和特征碎片离子 (m/z 190和[M + H - 171]) 以进行可靠的歧视.
主要成果:
- 37个氨基酸的同时成功分离,包括18个反体对,在16分钟以下.
- 识别独特的MS/MS碎片化模式,以进行可靠的分析差异化.
- 对发酵乳制品的应用揭示了d-Ala,d-Ser,d-Asp,d-Glu和d-Arg的存在.
- 检测到甜味的d-氨基酸表明它们在食物感官特性中的作用.
结论:
- 开发的基于Oqic的方法为通过LC-MS/MS进行enantioselective氨基酸分析提供了一个强大的工具.
- 这种方法有助于阐明细菌新陈代谢和食品风味特征.
- 这些发现对理解发酵食品的成分和感官特征有意义.
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