Simultaneous Determination of 14 Functional Components in Health Foods by Ultra Performance Liquid Chromatography Tandem Mass Spectrometry
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Abstract:
The functional component and composition are commonly analyzed for health foods, and are important quality indices of these products. An ultra high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was established for simultaneous determination of 14 kinds of plant-based functional components present in health foods. Ultrasonic extraction with methanol was applied to the samples prior to analysis by UPLC-MS/MS using a Venusil MP C18 column (100 mm×2.1 mm, 3 μm) and a gradient mobile phase composed of acetonitrile and water containing 0.1% formic acid. The chromatographic peak areas were quantified using external standards. The results showed that the chromatographic peak of all the test samples were eluted within 4 min by the present UPLC-MS/MS method. Good linearity was observed in the range of 0.05~10 ng/mL for aloin and adenosine，0.5~100 ng/mL for rutin, icariin, amygdalin and paeoniflorin, and 5~1000 ng/mL for the other 8 kinds of functional components, with the correlation coef?cients greater than 0.998. The method precision, the relative standard deviation, was less than 5%. The detection limit was 75 μg/kg for chlorogenic acid, gallic acid, sodium danshensu, resveratrol, salidroside, astragaloside, glycyrrhizin and allicin, 0.75 μg/kg for aloin and adenosine, and 7.5 μg/kg for rutin, icariin, amygdalin and paeoniflorin. The recovery rate was 83.42%~108.44% based on the recoveries of the spike-and-recovery experiments at three standard concentrations. Thus, this current method had a high sensitivity, good linear relationship and reproducibility, and can be used for simultaneous determination of various functional components in a health food, which provides a technical support for the quality control of health foods.
