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    Please use this identifier to cite or link to this item: https://ir.fy.edu.tw:8080/ir/handle/987654321/17771


    Title: Reductive amination derivatization for the quantification of garlic components by isotope dilution analysis
    Authors: Lin, Yi-Reng;Huang, Mei-Fang;Wu, You-Ying;Liu, Meng-Chieh;Huang, Jing-Heng;Chen, Ziyu;Shiue, Yow-Ling;Wu, Chia-En;Liang, Shih-Shin
    Contributors: 輔英科技大學 生物科技系
    Keywords: Reductive amination;Isotope dilution;UHPLC–MS/MS;Absolute quantification;Garlic;Organosulfur compounds (OSCs)
    Date: 2017-01-02
    Issue Date: 2017-09-13 14:10:57 (UTC+8)
    Abstract: In this work, we synthesized internal standards for four garlic organosulfur compounds (OSCs) by reductive amination with 13C, D2-formaldehyde, and developed an isotope dilution analysis method to quantitate these organosulfur components in garlic samples. Internal standards were synthesized for internal absolute quantification of S-allylcysteine (SAC), S-allylcysteine sulfoxide (alliin), S-methylcysteine (SMC), and S-ethylcysteine (SEC). We used a multiple reaction monitoring (MRM) to detect 13C, D2-formaldehyde-modified OSCs by ultrahigh-performance liquid phase chromatography coupled with tandem mass spectrometry (UHPLC–MS/MS) and obtained MS spectra showing different ratios of 13C, D2-formaldehyde-modified and H2-formaldehyde-modified compounds. The resulting labeled and unlabeled OSCs were exhibited correlation coefficient (R2) ranged from 0.9989 to 0.9994, respectively. The average recoveries for four OSCs at three concentration levels ranged from 89% to 105%. By 13C, D2-formaldehyde and sodium cyanoborohydride, the reductive amination-based method can be utilized to generate novel internal standard for isotope dilution and to extend the quantitative application.
    Relation: Food Chemistry, Volume 230, 1 September 2017, Pages 1-5
    Appears in Collections:[生物科技系] 期刊論文

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