2-(4-Amino)-Phenyl-1-Hydrogen-Phenanthrene [9,10-d] Imidazole as a Novel Fluorescent Labeling Reagent for Determination
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2-(4-Amino)-Phenyl-1-Hydrogen-Phenanthrene [9,10-d] Imidazole as a Novel Fluorescent Labeling Reagent for Determination of Fatty Acids in Raspberry Yuwei Wang 1,2,3 & Guangxiang Luan 1,3 & Wu Zhou 1,2,3 & Jinmao You 1,2 & Na Hu 1,2 & Yourui Suo 1,2
Received: 28 March 2017 / Accepted: 3 August 2017 # Springer Science+Business Media, LLC 2017
Abstract A novel method has been established for the rapid separation and determination of free fatty acids from 37 different varieties of raspberry. In this study, a new fluorescent labeling reagent for fatty acids, 2-(4-amino)-phenyl-1-hydrogenphenanthrene [9, 10-d] imidazole (PIA), has been synthesized and successfully applied to the high-performance liquid chromatography (HPLC) determination of fatty acids in raspberry. The novel method has been optimized by HPLC with fluorescence detection and online mass spectrometry identification (HPLC–FLD–MS/MS). The 22 main fatty acids (FAs) present in raspberry were derivatized by PIA and separated on a reversed-phase Hypersil GOLD column with gradient elution. The main experimental parameters affecting extraction efficiency and derivatization yield were investigated and optimized by response surface methodology (RSM) combined with Box– Behnken design (BBD). Under the optimum conditions, the method was successfully applied for the analysis of 22 fatty acids in 37 different varieties of raspberry. Good linear correlations were observed for all fatty acids with correlation coefficients of > 0.9978. Limits of detection and quantification
* Na Hu [email protected] * Yourui Suo [email protected] 1
Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, People’s Republic of China
2
State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, 23 Xin’ning Road, Xining, Qinghai 810008, People’s Republic of China
3
University of the Chinese Academy of Sciences, Beijing, People’s Republic of China
(LOD and LOQ) were in the range of 0.12 to 0.49 ng/mL and 1.07 to 2.81 ng/mL, respectively. Furthermore, the results indicated that the raspberries were rich in fatty acids, but the contents of the fatty acids varied among the different varieties. Keywords High-performance liquid chromatography with fluorescence detection and online mass spectrometry identification . Pre-column derivatization . 2-(4-Amino)-phenyl-1-hydrogen-phenanthrene [9, 10-d] imidazole . Raspberry . Fatty acids
Introduction Raspberry (Rubus corchorifolius Linnaeus f.) belongs to the family of Rosaceae, the subfamily of Rosoideae, and the genus of Rubus. It is one of the most popular fruits in the world, which is consumed as fresh berries, used as ingredients in various foods and processed into jams and other products. The plants are a valuable source of potentially bioactive compounds such as anthocyanins (Gonzalez-Barrio et al. 2011; Verbeyst et al. 2011), phenolic acids (Bobinaitė et al. 2012), flavonoids (Mullen et al. 2002a, b) and so on. In addition to these bioactive compounds, raspbe
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