Degradation and interconversion of plant pteridines during sample preparation and ultra-high performance liquid chromatography-tandem mass spectrometry

作者：Van Daele Jeroen; Blancquaert Dieter; Kiekens Filip; Van Der Straeten Dominique; Lambert Willy E; Stove Christophe P

来源：Food Chemistry, 2016, 194: 1189-1198.

DOI：10.1016/j.foodchem.2015.08.098

• (U)HPLC-MS/MS
• Pterins
• Stability
• Degradation
• Interconversion
• Potato
• Arabidopsis

The degradation and interconversion of a selected set of pterins (dihydroneopterin, hydroxymethyldihydropterin, diydroxanthopterin, neopterin, hydroxymethylpterin, xanthopterin, 6-formylpterin, 6-carboxypterin and pterin), spiked to charcoal-treated potato and Arabidopsis thaliana matrix was investigated, together with their relative recovery in potato and A. thaliana. As a result, a matrix-specific procedure for the ultra-high performance liquid chromatography-tandem mass spectrometry based determination of 6 aromatic pterins (neopterin, hydroxymethylpterin, xanthopterin, 6-formylpterin, 6-carboxypterin and pterin) is proposed: 1.5 ml of an N-2-flushed, alkaline (pH = 10) extraction solvent is added to 200 mg of plant sample. After boiling and homogenization, the samples are incubated: Arabidopsis samples for 30 min at room temperature, while shaking, and potato samples for 2 h at 37 degrees C (applying a dienzyme treatment with alpha-amylase and protease). After a final boiling step, the samples are ultrafiltrated and resulting extracts are analyzed by UHPLC-MS/MS.

• 出版日期2016-3-1