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Light and heavy dansyl reporter groups in food chemistry: amino acid assay in beverages
Author(s) -
Mazzotti Fabio,
Benabdelkamel Hicham,
Donna Leonardo Di,
Athanassopoulos Constantinos M.,
Napoli Anna,
Sindona Giovanni
Publication year - 2012
Publication title -
journal of mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 1076-5174
DOI - 10.1002/jms.3005
Subject(s) - chemistry , chromatography , tandem mass spectrometry , electrospray , isotope dilution , electrospray ionization , mass spectrometry , wine , amino acid , isobaric process , biochemistry , food science , physics , thermodynamics
5‐Dimethylamino‐1‐sulfonyl naphthalene (DNS, commonly referred as dansyl ) is a functionality, bearing well‐established properties in directing the fragmentation, by mass spectrometry (MS), of the corresponding ionized sulfonylated derivatives. This property is shared also by its labeled analogs. The use of d 0 /d 6 DNS derivatives is now exploited in the application of the well‐established isotope dilution mass spectrometric approach in the assay of complex mixtures. A new method for the quantitation of amino acids (AAs) in beverages is therefore presented, which relies on liquid chromatographic separation of their N ‐dansylated derivatives followed by comparative electrospray tandem MS/MS of the d 0 /d 6 isobaric mixtures. Labeled and unlabeled DNS derivatives of the selected AAs are readily available by microwave‐assisted synthetic protocols. The novelty of the method is represented by the use of heavy and light DNS‐isotopologue providing suitable reporter groups. Multiple‐reaction monitoring has been applied in the assay of AAs in wine, pineapple juice and bergamot juice with good‐to‐excellent results as proved by both relative standard deviation, lower than 15%, and by the accuracy values in the range 90–110%. Copyright © 2012 John Wiley & Sons, Ltd.