Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry

作者：Kocadagli Tolgahan; Yilmaz Cemile; Gokmen Vural^*

来源：Food Chemistry, 2014, 153: 151-156.

DOI：10.1016/j.foodchem.2013.12.036

• Melatonin
• Melatonin isomer
• Method development
• Food analysis
• Fermented foods

This study aimed to develop a reliable analytical method for the determination of melatonin and its isomers in various food products. The method entails ethanol extraction of solid samples (or dilution of liquid samples) prior to liquid chromatography coupled to triple quadruple mass spectrometry (LC-MS/MS) analysis of target analytes. The method was in-house validated and successfully applied to various food matrices. Recovery of melatonin from different matrices were found to be 86.0 +/- 3.6%, 76.9 +/- 5.4%, 98.6 +/- 6.4%, and 67.0 +/- 4.5% for beer, walnut, tomato and sour cherry samples, respectively. No melatonin could be detected in black and green tea, sour cherry, sour cherry concentrate, kefir (a fermented milk drink) and red wine while the highest amount of melatonin (341.7 +/- 29.3 pg/g) was detected in crumb. The highest amounts of melatonin isomer were detected in yeast-fermented foods such as 170.7 +/- 29.9 ng/ml in red wine, 14.3 +/- 0.48 ng/ml in beer, and 15.7 +/- 1.4 ng/g in bread crumb.

• 出版日期2014-6-15