Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples

This paper describes the method validation for the simultaneous determination of seven cysteinylated aldehydes, i.e. 2-substituted 1,3-thiazolidines-4-carboxylic acids, using ultra-high-performance liquid chromatography-mass spectrometry (UHPLC–MS). Authentic reference compounds were first synthesized for identification and quantification purposes. Moreover, nuclear magnetic resonance (1H NMR and 13C NMR) was applied for verification of their structure, while ultra-high-performance liquid chromatography–mass spectrometry (UHPLC–MS) was applied for estimation of the purity. The method for quantification of cysteinylated aldehydes in model solutions has been validated according to the criteria and procedures described in international standards. The synthesized compounds were successfully identified via UHPLC–MS by comparing retention time and MS spectra with the commercial reference compounds. Method validation revealed good linearity (R2 > 0.995) over the range of 0.4–2.2 µg/L to approximately 1000 µg/L, depending on the analyte. The limits of quantification varied from 0.9 to 4.3 µg/L depending on the nature of the compound. Furthermore, evaluation of the method showed good accuracy and stability of the standard solutions. Reported chromatographic recoveries ranged from 112 to 120%. Consequently, the currently described method was applied on malt and beer samples. For the first time, quantification of cysteinylated aldehydes was obtained in malt. In contrast, in fresh beers unambiguous identification of these compounds was not achieved. © 2019

Bustillo Trueba P. , Jaskula-Goiris B.2 , De Clippeleer J. , Goiris K.1 , Praet T.1 , Sharma U.K.4 , Van Der Eycken E. , Sanders M.G.6 , Vincken J.-P.6 , De Brabanter J. , De Rouck G. , Aerts G.1 , De Cooman L.
  • 1 KU Leuven, Department of Microbial and Molecular Systems (M²S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, Ghent, B-9000, Belgium
  • 2 Ghent University, Faculty of Bioscience Engineering, Department of Biotechnology, Laboratory for Brewing Science & Technology, Valentin Vaerwyckweg 1, Ghent, B-9000, Belgium
  • 3 University College Ghent, Faculty of Science and Technology, Department of Biosciences and Food Sciences, Laboratory for Brewing Science & Technology, Valentin Vaerwyckweg 1, Ghent, B-9000, Belgium
  • 4 KU Leuven, Department of Chemistry, Laboratory for Organic & Microwave-Assisted Chemistry (LOMAC), Celestijnenlaan 200F, Heverlee, B-3001, Belgium
  • 5 Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya st. 6, Moscow, 117198, Russian Federation
  • 6 Wageningen University, Laboratory of Food Chemistry, P.O. Box 17, Wageningen, 6700 AA, Netherlands
Ключевые слова
2-substituted 1,3-thiazolidine-4-carboxylic acids; Beer; Cysteinylated aldehydes; Liquid chromatography-mass spectrometry; Malt; Method validation
Дата создания
Дата изменения
Постоянная ссылка

Другие записи