A novel fluorescent labeling reagent, 2-(9-acridone)-ethyl chloroformate, and its application to the analysis of free am
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RESEARCH PAPER
A novel fluorescent labeling reagent, 2-(9-acridone)-ethyl chloroformate, and its application to the analysis of free amino acids in honey samples by HPLC with fluorescence detection and identification with online ESI-MS Yue Gao 1,2 & Jiangkun Tan 1,2 & Jiao Lu 1,2 & Zhiwei Sun 1,2 & Zan Li 1,2 & Zhongyin Ji 1,2 & Shijuan Zhang 1,2 & Jinmao You 1,2,3 Received: 7 August 2020 / Revised: 15 September 2020 / Accepted: 22 September 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract In this study, a novel fluorescent labeling reagent 2-(9-acridone)-ethyl chloroformate (AEC-Cl) was designed, synthesized and applied for the determination of free amino acids by high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The free amino acids were rapidly and efficiently labeled by AEC-Cl in the presence of basic catalyst (pH 9.0) within 5 min at room temperature (25 °C). The derivatives exhibited excellent stability and fluorescence properties, with maximum excitation and emission wavelengths at 268 nm and 438 nm, respectively. Derivatives of 22 kinds of natural amino acids were completely separated by gradient elution on a Hypersil ODS C18 column. Under the optimal conditions, the calibration curves exhibited excellent linear responses, with correlation coefficients of R2 > 0.9994. The detection and quantification limits were in the range of 0.61–2.67 μg kg−1 and 2.07–8.35 μg kg−1, respectively. Therefore, AEC-Cl was successfully applied for the detection of trace levels of free amino acids in honey samples. Keywords Amino acids . 2-(9-Acridone)-ethyl chloroformate (AEC-Cl) . Derivatization . High-performance liquid chromatography fluorescence detection (HPLC-FLD)
Introduction Honey is a widely consumed natural product which is derived from carbohydrate-containing exudates of plants by bees. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00216-020-02969-y) contains supplementary material, which is available to authorized users. * Zan Li [email protected] * Jinmao You [email protected] 1
Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu 273165, Shandong, P. R. China
2
Key Laboratory Pharmaceutical Intermediates and Analysis of Natural Medicine of Shandong Province, Qufu 273165, Shandong, P. R. China
3
Key Laboratory of Tibetan Medicine Research & Qinghai Provincial Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810001, Qinghai, P. R. China
Throughout the world, honey is valued as a flavorful sweetener, and it is also considered as a part of traditional medicine [1, 2]. The medicinal effects of honey were recorded in ancient Chinese documents, such as Shennong’s Materia Medica and the Compendium of Material Medica [3]. The quality of honey mainly depends on botanical origin and chemical composition. For instance, linden honey and manuka honey are more expensive than other honeys due to the addition
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