title: A sensitive method for simultaneous quantitative determination of surfactin and iturin by LC-MS/MS.
abstract: Surfactin and iturin are antimicrobial lipopeptides produced from Bacillus spp. and have significant prospective applications in many fields. Therefore, accurate analysis of these lipopeptides in the fermented product of some Bacillus strains is important. A sensitive method for simultaneous quantitative determination of surfactin and iturin fermented by Bacillus natto NT-6 was developed and validated using liquid chromatography-tandem mass spectrometry. Crude extracts of antimicrobial lipopeptide samples were dissolved in a mixture of acetonitrile/water (7:3, v/v) in 0.1 % (v/v) formic acid and eluted with acetonitrile/water (7:3, v/v) containing 5 mmol L-1ammonium acetate and 0.1 % (v/v) formic acid. The target compounds were detected by mass spectrometry (ESI+) using selective ion monitoring. A good linear regression in the range of 0.20-10.0 mg L-1for both surfactin and iturin (R2≥ 0.9995) was observed with spiked recoveries of 93.3-108.2 %, RSD values less than 15 %, precision 4.14-13.30 %, and a detection limit of 0.374 mg L-1. This method has a simple preprocessing operation, good repeatability, and provides an accurate quantitative analysis of surfactin and iturin. Graphical Abstract Surfactin and iturin from Bacillus natto NT-6 extraction and detection procedure.
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China.
authors.forename: Qi
authors.initials: Q
authors.lastname: Deng
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China.
authors.forename: Wenjing
authors.initials: W
authors.lastname: Wang
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China. suncamt@126.com.
authors.forename: Lijun
authors.initials: L
authors.lastname: Sun
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China. wangylchina@163.com.
authors.forename: Yaling
authors.initials: Y
authors.lastname: Wang
authors.affiliation: National Marine Products Quality Supervision & Inspection Center, Zhanjiang, Guangdong, 524000, China.
authors.forename: Jianmeng
authors.initials: J
authors.lastname: Liao
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China.
authors.forename: Defeng
authors.initials: D
authors.lastname: Xu
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China.
authors.forename: Riying
authors.initials: R
authors.lastname: Ye
authors.affiliation: Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, Canterbury, New Zealand.
authors.forename: Ravi
authors.initials: R
authors.lastname: Gooneratne
mesh_terms: D000890:Anti-Infective Agents / Q000032:analysis*; D001407:Bacillus / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D057230:Limit of Detection; D055666:Lipopeptides / Q000032:analysis*; D010456:Peptides, Cyclic / Q000032:analysis*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D000890:Anti-Infective Agents; D055666:Lipopeptides; D010456:Peptides, Cyclic; C009365:surfactin peptide; C013579:iturin A
keywords: Antimicrobial lipopeptide; Bacillus natto; Iturin; LC-MS/MS; Surfactin