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Title

Development of a lc–ms/ms method for the determination of isomeric glutamyl peptides in food ingredients
Authors
Desfontaine, Vincent
Goyon, Alexandre
Veuthey, Jean-Luc
Charve, Joséphine
Guillarme, Davy
Published in Journal of Separation Science. 2018, vol. 41, no. 4, p. 847-855
Abstract A liquid chromatography with tandem mass spectrometry method was developed for the determination of 27 glutamyl di- and tripeptides in food ingredients. Such compounds are of importance for the food industry, as they can modulate the perception of basic tastes (sweet, salty, and umami). Due to their high polarity, the hydrophilic interaction chromatography mode was selected to have sufficient retention on the column and the best separationwas obtained on an amide hybrid silica stationary phase packed with 1.7 μm particles. Thorough optimization of the mobile phase was performed as the start-composition had to be free of ammonium to avoid on-column cis–trans isomerization of the first eluting proline dipeptide.Abaseline separationwas achieved for all α and γ isomers whereas only a partial resolution was obtained for γ-Glu-Leu and γ-Glu-Ile, for which only the position of a methyl group differs. A fast sample preparation,based on successive dilutions, was performed before injection into the liquid chromatography with tandem mass spectrometry system. The developed method was then applied for the semi-quantification of glutamyl di- and tri-peptides in four different food ingredients. The methodology will further support the ptimization of production processes to select the conditions for which the peptide concentrations would be the highest.
Keywords Amide stationary phases — Food ingredients — Glutamyl peptides — Hydrophilic interaction chromatography — Structural isomers
Identifiers
PMID: 29193742
Full text
Article (Published version) (9 MB) - document accessible for UNIGE members only Limited access to UNIGE
Structures
Faculté des sciences / Section des sciences pharmaceutiques
Research group Sciences analytiques
Citation
(ISO format) 		DESFONTAINE, Vincent et al. Development of a lc–ms/ms method for the determination of isomeric glutamyl peptides in food ingredients. In: Journal of Separation Science, 2018, vol. 41, n° 4, p. 847-855. https://archive-ouverte.unige.ch/unige:102594

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Deposited on : 2018-02-28

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