A method for the determination of 17 amino acids in meat and eggs was established by microwave hydrolysis and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Compared with the traditional acid hydrolysis technology, the differences between microwave hydrolysis and high-pressure hydrolysis technology were compared and analyzed. Based on the comparative analysis of traditional acid hydrolysis, microwave hydrolysis, and high-pressure hydrolysis methods, gradient elution was carried out with 0.1% formic acid aqueous solution + 10 mmol/L ammonium acetate solution and methanol as mobile phases. Tandem mass spectrometry was used for monitoring and analysis in positive ion mode and external standard method was used for quantification. Results showed that compared with the traditional amino acid analyzer, the microwave hydrolysis-LC-MS/MS method could be used for direct determination of samples without derivatization, which shortened the detection time of samples. The linear range of this method was 5-375 μg/L, the correlation coefficients were more than 0.993, the detection limit was 0.025-0.250 μg/kg, the recovery rate of standard addition was 85%-96%, and the relative standard deviations were 0.01%-0.71%. The method shortens the protein hydrolysis time, has high sensitivity, accurate, and reliable data, and can be used for the determination of 17 amino acids in meat and eggs.
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