title: Determination of nicotianamine in soy sauce and other plant-based foods by LC-MS/MS.
abstract: Nicotianamine is a nonproteinogenic amino acid, known to be an important metal chelator in plants. Recently, the antihypertensive effect of nicotianamine was discovered. In this study, a simple method to determine nicotianamine was developed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) with a multimode ODS column. This method does not need derivatizing or ion-pairing reagents to retain nicotianamine, which is known for its poor retention on reversed-phase columns because of its high polarity. Moreover, this method showed a sufficient limit of detection (0.5 ng/mL), so it was found to be suitable for the analysis of nicotianamine in soy sauce and other foods, without cleanup. To subtract the matrix effect during LC-MS/MS analysis, a standard addition method was used. The levels of nicotianamine in soy sauce ranged from <0.25 to 71 μg/g. Nicotianamine was also determined in other foods, including soy milk, vegetable juice, fruit juice, and bottled tea.
authors.affiliation: Research and Development Division, Kikkoman Corporation , 399 Noda, Noda, Chiba 278-0037, Japan.
authors.forename: Hitomi
authors.initials: H
authors.lastname: Yamaguchi
authors.forename: Riichiro
authors.initials: R
authors.lastname: Uchida
mesh_terms: D001383:Azetidinecarboxylic Acid / Q000031:analogs & derivatives* / Q000032:analysis; D001628:Beverages / Q000032:analysis; D002853:Chromatography, Liquid / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D005638:Fruit; D045730:Soy Foods / Q000032:analysis*; D041942:Soy Milk / Q000737:chemistry; D053719:Tandem Mass Spectrometry / Q000379:methods*; D013662:Tea / Q000737:chemistry; D014675:Vegetables
chemical_list: D013662:Tea; C082893:nicotianamine; D001383:Azetidinecarboxylic Acid