Procedure for the identification and quantification of the amanacidates of the non-protein aminoacido carnitine in foods by capillary electrophoresis coupled to mass spectrometry (Machine-translation by Google Translate, not legally binding)

摘要

Procedure for the identification and quantification of the enantiomers of the non-protein amino acid carnitine in food by capillary electrophoresis coupled to mass spectrometry. The aim of the invention is the development of a chiral analytical procedure by capillary electrophoresis (ce) coupled to mass spectrometry (ms) that allows to reliably determine each of the enantiomers of the non-protein amino acid carnitine (l- and d-carnitine ) in food. The invention consists of an electrophoretic separation using the cyclodextrin succinyl-º -cyclodextrin (succ-º -cd, degree of substitution 4) in formate buffer at ph 2.5 followed by a detection at the end of the capillary by ms2 (384º 179 m/z ) using an enveloping liquid composed of isopropanol: water (50/50 v/v) with 0.1% (w/v) formic acid at 3.3 μm/min; an electrospray potential of 4.5 kv; a nebulization pressure and a drying gas flow of 2 psi and 5 l/min, respectively; a temperature of 300º c; a fragmentation voltage of 86.7 v and a fragmentation amplitude of 1.20 v. (Machine-translation by Google Translate, not legally binding)