A rapid HPLC post-column reaction analysis for the quantification of ergothioneine in edible mushrooms and in animals fed a diet supplemented with extracts from the processing waste of cultivated mushrooms

作者：The Han Nguyen; Giri Anupam; Ohshima Toshiaki^*

来源：Food Chemistry, 2012, 133(2): 585-591.

DOI：10.1016/j.foodchem.2012.01.061

• Animal blood
• Animal muscles
• Edible mushrooms
• Ergothioneine
• HPLC post-column reaction analysis

For establishing an efficient and sensitive method for the quantitative determination of 2-thiok-L-histidine-betaine (ergothioneine, ERG) in edible mushrooms and the blood and muscles of animals, a technique using reversed-phase separation and post-column reaction between 2'-dipyridyl disulphide and ERG was developed. A corresponding derivative 2-thiopyridone, detected at 343 nm, was used for estimating ERG concentration. The flow rate, temperature, pH, and composition of the solution were optimised. A low limit of quantification (1.41 ppm) and a simpler sample preparation made this technique more rapid compared to other methods using liquid chromatography-mass spectrometry. The coefficient of variation (CV) values for the reproducibility and recovery of ERG were within the acceptable values of 6% and 97.5-100.0%, respectively. The efficiency of this methodology was compared with that of spectrophotometric and mass-spectrometric quantitative methods, and was assessed in the light of previous studies. The ERG contents in different mushrooms were 12.69-234.85 mg/kg wet weight basis. Dietary supplementation with extracts from mushroom processing waste significantly improved ERG bioavailability in the blood of yellowtail fish and muscle tissue of cattle.

• 出版日期2012-7-15