Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD.
Amino acids, as the main contributors to taste, are usually found in relatively high levels in bitter foods. In this work, we focused on seeking a rapid, sensitive and simple method to determine FAA for large batches of micro-samples and to explore the relationship between FAA and bitterness. Overall condition optimisation indicated that the new UDME technique offered higher derivatisation yields and extraction efficiencies than traditional methods. Only 35min was needed in the whole operation process. Very low LLOQ (Lower limit of quantification: 0.21-5.43nmol/L) for FAA in twelve bitter foods was obtained, with which BTT (bitter taste thresholds) and CABT (content of FAA at BTT level) were newly determined. The ratio of CABT to BTT increased with decreasing of BTT. This work provided powerful potential for the high-throughput trace analysis of micro-sample and also a methodology to study the relationship between the chemical constituents and the taste.
Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810001, China; Graduate School of the Chinese Academy of Sciences, Beijing 100039, China; The Key Laboratory of Life-Organic Analysis, Qufu Normal University, Qufu, Shandong 273165, China; Key Laboratory of Pharmaceutical Intermediates and Analysis of Natural Medicine, Qufu Normal University, Qufu, Shandong 273165, China.
Guang
G
Chen
Jun
J
Li
Zhiwei
Z
Sun
Shijuan
S
Zhang
Guoliang
G
Li
Cuihua
C
Song
Yourui
Y
Suo
Jinmao
J
You
D000596:Amino Acids / Q000032:analysis* / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D052617:Solid Phase Microextraction / Q000379:methods*; D013649:Taste; D014465:Ultrasonics
D000596:Amino Acids
10-ethyl-acridine-3-sulfonyl chloride; AA; AC; ACN; AMB; ANN; AO; Ala; Allium chinense; Allium macrostemon bunge; Arg; Arundinaria oleosa; Asp; BA; BBD; BMC; BTT; Bitter almond; Bitter foods; Bitter taste threshold (BTT); Black momordica charantia; Box–Behnken design; C-aminobutyric acid; CABT; CHF; Content of free amino acid detected at BTT amount level (CABT); Cys; DCM; DL; DMF; Dendrocalamus latiflorus; EASC; FAA; FE; FLD; FT; Fagopyrum esculentum; Fagopyrum tataricum; Free amino acids (FAA); GABA; Glu; Gly; HPLC; His; Ile; LLOQ; LOD; LOQ; LT; Lettuce; Leu; Lys; MC; Met; Momordica charantia; N,N-dimethylformamide; Orn; Phe; Pro; RCB; RSM; SOL; Ser; Sonchus oleraceus l; Thr; Trp; Tyr; UDME; Ultrasonic-assisted derivatisation microextraction (UDME); Val; XA; Xinjiang Almond; acetonitrile; alanine; amino acids; arginine; artificial neural network; aspartic acid; bitter taste threshold; chloroform; content of free amino acid detected from the BTT amount level of food; cystein HCl; dichloromethane; fluorescence detection; free amino acids; glutamic acid; glycine; high performance liquid chromatography; histidine; isoleucine; leucine; limit of detection; limit of quantification; lower limit of quantification; lysine; methionine; ornithine; phenylalanine; proline; ratio of CABT to BTT; response surface methodology; serine; threonine; tryptophan; tyrosine; ultrasonic-assisted derivatisation microextraction; valine