Food and Fermentation Industries >

2021 , Vol. 47 >Issue 5: 174 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025438

Rapid determination of phenyllactic acid in lactic acid bacteria fermented food by UPLC-MS/MS

  • NING Yawei ,
  • HOU Linlin ,
  • YU Tongyue ,
  • LIU Zhuo ,
  • YANG Zheng ,
  • WANG Zhixin ,
  • JIA Yingmin
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  • 1(College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)
    2(School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)

Received date: 2020-08-21

  Revised date: 2020-10-09

  Online published: 2021-03-31

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Abstract

Ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established to determine phenyllactic acid (PLA) in food fermented by lactic acid bacteria, and PLA was determined in 45 lactic acid bacteria fermented foods. Samples were determined by UPLC-MS/MS after pretreatment with methanol. PLA was separated on Shim-pack XR-ODS C18 (3.0 mm×75.0 mm, 2.2 μm) by gradient elution with 0.3% formic acid-acetonitrile and 0.3% formic acid-aqueous, and the flow rate was 0.4 mL/min. PLA showed a good linearity with the concentration ranged from 1 to 500 ng/mL (R2=0.999 9). The limits of detection and quantitation were 0.3 and 1 ng/mL, respectively. The recoveries ranged from 90.5% to 105.0%, and the relative standard deviations varied from 1.2% to 4.4%. The developed method was applied to the determination of PLA in fermented food including 16 lactic acid bacteria fermented beverages, 8 fermented milks, 11 Huangjiu, fermented bean products, rice wine, cheese, fermented sausage, steamed bread, bread, and other foods. The results showed that PLA was detected in all samples. The method established in this study is timesaving for sample pretreatment, high sensitivity and accuracy, and is suitable for the determination of PLA in fermented foods. This study provides scientific basis for the screening of PLA high-producing bacteria and further research on the quality and nutritional function of fermented food.

Key words： phenyllactic acid; UPLC-MS/MS; lactic acid bacteria; fermented foods; Huangjiu(Chinese rice wine)

Cite this article

NING Yawei , HOU Linlin , YU Tongyue , LIU Zhuo , YANG Zheng , WANG Zhixin , JIA Yingmin . Rapid determination of phenyllactic acid in lactic acid bacteria fermented food by UPLC-MS/MS[J]. Food and Fermentation Industries, 2021 , 47(5) : 174 -179 . DOI: 10.13995/j.cnki.11-1802/ts.025438

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