Chinese Journal of Chromatography ›› 2020, Vol. 38 ›› Issue (6): 663-671.DOI: 10.3724/SP.J.1123.2019.10025
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CHEN Rouhan1, GU Shuqing2,*(), ZHAO Chaomin2, HUO Yihui2, NIU Bing1, DENG Xiaojun2
Received:
2019-10-24
Online:
2020-06-08
Published:
2020-12-10
Contact:
GU Shuqing
Supported by:
CHEN Rouhan, GU Shuqing, ZHAO Chaomin, HUO Yihui, NIU Bing, DENG Xiaojun. Determination of bovine lactoferrin in milk and dairy products by ultra performance liquid chromatography-tandem mass spectrometry[J]. Chinese Journal of Chromatography, 2020, 38(6): 663-671.
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URL: https://www.chrom-china.com/EN/10.3724/SP.J.1123.2019.10025
Peptide | Position | Retention time/min | Precursor ion (m/z) (charge state) | Product ion (m/z) | CE/eV |
CE: collision energy; * quantitative ion. | |||||
ADAVTLDGGMVFEAGR | 73-88 | 8.78 | 804.8880 (2+) | 1038.4673* (y10+) | 28.7 |
1252.5990 (y12+) | 28.7 | ||||
303.1775 (y3+) | 40.7 | ||||
TESLEPLQGAVAK | 158-170 | 7.24 | 671.8643 (2+) | 783.4723* (y8+) | 23.4 |
445.2769 (y5+) | 29.4 | ||||
912.5149 (y9+) | 20.4 | ||||
PYLSWTESLEPLQGAVAK | 153-170 | 10.16 | 995.0200 (2+) | 783.4523* (y8+) | 42.3 |
1241.6736 (y12+) | 39.3 | ||||
1112.6310 (y11+) | 33.3 | ||||
LSWTESLEPLQGAVAK | 155-170 | 9.52 | 864.9620 (2+) | 783.4723* (y8+) | 31.1 |
912.5149 (y9+) | 28.1 | ||||
1112.6310 (y11+) | 31.1 | ||||
SLEPLQGAVAK | 160-170 | 6.98 | 556.8191 (2+) | 783.4723* (y8+) | 18.8 |
445.2769 (y5+) | 24.8 | ||||
912.5149 (y9+) | 18.8 | ||||
ESPQTHYYAVAVVK | 105-118 | 6.77 | 531.2753 (3+) | 586.3923* (y6+) | 15.8 |
749.4556 (y7+) | 21.8 | ||||
912.5189 (y8+) | 21.8 | ||||
SFQLFGSPPGQR | 304-315 | 8.52 | 660.8384 (2+) | 554.3045* (y5+) | 22.9 |
698.3580 (y7+) | 25.9 | ||||
845.4264 (y8+) | 25.9 | ||||
LRPVAAEIYGTK | 93-104 | 6.72 | 439.9924 (3+) | 468.2453* (y4+) | 15.4 |
581.3293 (y5+) | 15.4 | ||||
710.3719 (y6+) | 15.4 |
Table 1 Marker peptides and MRM parameters of bovine lactoferrin
Peptide | Position | Retention time/min | Precursor ion (m/z) (charge state) | Product ion (m/z) | CE/eV |
CE: collision energy; * quantitative ion. | |||||
ADAVTLDGGMVFEAGR | 73-88 | 8.78 | 804.8880 (2+) | 1038.4673* (y10+) | 28.7 |
1252.5990 (y12+) | 28.7 | ||||
303.1775 (y3+) | 40.7 | ||||
TESLEPLQGAVAK | 158-170 | 7.24 | 671.8643 (2+) | 783.4723* (y8+) | 23.4 |
445.2769 (y5+) | 29.4 | ||||
912.5149 (y9+) | 20.4 | ||||
PYLSWTESLEPLQGAVAK | 153-170 | 10.16 | 995.0200 (2+) | 783.4523* (y8+) | 42.3 |
1241.6736 (y12+) | 39.3 | ||||
1112.6310 (y11+) | 33.3 | ||||
LSWTESLEPLQGAVAK | 155-170 | 9.52 | 864.9620 (2+) | 783.4723* (y8+) | 31.1 |
912.5149 (y9+) | 28.1 | ||||
1112.6310 (y11+) | 31.1 | ||||
SLEPLQGAVAK | 160-170 | 6.98 | 556.8191 (2+) | 783.4723* (y8+) | 18.8 |
445.2769 (y5+) | 24.8 | ||||
912.5149 (y9+) | 18.8 | ||||
ESPQTHYYAVAVVK | 105-118 | 6.77 | 531.2753 (3+) | 586.3923* (y6+) | 15.8 |
749.4556 (y7+) | 21.8 | ||||
912.5189 (y8+) | 21.8 | ||||
SFQLFGSPPGQR | 304-315 | 8.52 | 660.8384 (2+) | 554.3045* (y5+) | 22.9 |
698.3580 (y7+) | 25.9 | ||||
845.4264 (y8+) | 25.9 | ||||
LRPVAAEIYGTK | 93-104 | 6.72 | 439.9924 (3+) | 468.2453* (y4+) | 15.4 |
581.3293 (y5+) | 15.4 | ||||
710.3719 (y6+) | 15.4 |
Fig. 1 Mass spectra of the fragment ions of bovine lactoferrin marker peptides The red and green lines represented the fragment peaks of the theoretical y and b ions, respectively. The blue lines represented the experimentally obtained ion fragment peaks.
Fig. 3 Optimization results of mass spectrometry conditions of the SFQLFGSPPGQR peptide of bovine lactoferrin a. nebulizing, heating, and drying gas flow rates; b. desolvation line (DL) and interface temperatures; c. interface voltage; d. collision energy.
Fig. 5 Amino acid sequence of lactoferrin from human, bovine and goat sp|P02788|TRFL_HUMAN, sp|P24627|TRFL_BOVIN and sp|Q29477|TRFL_CAPHI represented human lactoferrin, bovine lactoferrin, and goat lactoferrin, respectively. The green, red and black represented the same, the similar, and the different amino acid sequence, respectively.
Method | Peptide | Linear range/(mg/L) | Regression equation | R2 | LOD/(mg/kg) | LOQ/(mg/kg) |
Y: peak area; X: mass concentration, mg/L; Y′: peak area ratio of maker peptide to internal standard peptide. | ||||||
ESM | ESPQTHYYAVAVVK | 0.15-75 | Y=5.29×103X+6.63×102 | 0.9989 | 0.041 | 0.137 |
SFQLFGSPPGQR | 0.10-75 | Y=2.11×104X+6.05×102 | 0.9992 | 0.023 | 0.077 | |
LRPVAAEIYGTK | 0.10-75 | Y=2.18×104X-5.97×102 | 0.9988 | 0.027 | 0.090 | |
ISM | SFQLFGSPPGQR | 0.10-75 | Y′=3.31×10-2X+1.20×10-2 | 0.9993 | 0.019 | 0.063 |
Table 2 Linear ranges, regression equations, correlation coefficients (R2), LODs and LOQs of the marker peptides using external standard method (ESM) and internal standard method (ISM)
Method | Peptide | Linear range/(mg/L) | Regression equation | R2 | LOD/(mg/kg) | LOQ/(mg/kg) |
Y: peak area; X: mass concentration, mg/L; Y′: peak area ratio of maker peptide to internal standard peptide. | ||||||
ESM | ESPQTHYYAVAVVK | 0.15-75 | Y=5.29×103X+6.63×102 | 0.9989 | 0.041 | 0.137 |
SFQLFGSPPGQR | 0.10-75 | Y=2.11×104X+6.05×102 | 0.9992 | 0.023 | 0.077 | |
LRPVAAEIYGTK | 0.10-75 | Y=2.18×104X-5.97×102 | 0.9988 | 0.027 | 0.090 | |
ISM | SFQLFGSPPGQR | 0.10-75 | Y′=3.31×10-2X+1.20×10-2 | 0.9993 | 0.019 | 0.063 |
Method | Peptide | Added/ (mg/kg) | Average recoveries (n=6)/% | Intra-day RSD (n=3)/% | Inter-day RSD (n=3)/% |
ESM | ESPQTHYYAVAVVK | 0.1 | 97.9 | 7.1 | 7.6 |
1.0 | 101.9 | 7.3 | 7.0 | ||
10 | 104.6 | 4.2 | 5.7 | ||
SFQLFGSPPGQR | 0.1 | 99.3 | 3.4 | 3.9 | |
1.0 | 93.8 | 8.8 | 9.5 | ||
10 | 103.9 | 1.2 | 8.2 | ||
LRPVAAEIYGTK | 0.1 | 101.9 | 4.9 | 4.3 | |
1.0 | 102.9 | 2.4 | 4.4 | ||
10 | 100.9 | 1.2 | 3.8 | ||
ISM | SFQLFGSPPGQR | 0.1 | 98.5 | 3.6 | 3.9 |
1.0 | 102.7 | 5.0 | 10.9 | ||
10 | 102.7 | 7.7 | 8.8 |
Table 3 Spiked recoveries and precisions of intra-day and inter-day of the marker peptides
Method | Peptide | Added/ (mg/kg) | Average recoveries (n=6)/% | Intra-day RSD (n=3)/% | Inter-day RSD (n=3)/% |
ESM | ESPQTHYYAVAVVK | 0.1 | 97.9 | 7.1 | 7.6 |
1.0 | 101.9 | 7.3 | 7.0 | ||
10 | 104.6 | 4.2 | 5.7 | ||
SFQLFGSPPGQR | 0.1 | 99.3 | 3.4 | 3.9 | |
1.0 | 93.8 | 8.8 | 9.5 | ||
10 | 103.9 | 1.2 | 8.2 | ||
LRPVAAEIYGTK | 0.1 | 101.9 | 4.9 | 4.3 | |
1.0 | 102.9 | 2.4 | 4.4 | ||
10 | 100.9 | 1.2 | 3.8 | ||
ISM | SFQLFGSPPGQR | 0.1 | 98.5 | 3.6 | 3.9 |
1.0 | 102.7 | 5.0 | 10.9 | ||
10 | 102.7 | 7.7 | 8.8 |
Sample | Detected contents/(mg/kg) | ||||
ESM | ISM | ||||
ESPQTHYYAVAVVK | SFQLFGSPPGQR | LRPVAAEIYGTK | SFQLFGSPPGQR | ||
Detected contents: mean±SD. | |||||
1 | 171.72±2.14 | 189.85±5.55 | 215.97±3.85 | 188.97±4.37 | |
2 | 218.77±4.46 | 242.27±3.60 | 256.52±2.97 | 246.62±2.49 | |
3 | 323.95±4.67 | 308.60±4.30 | 312.05±3.44 | 310.73±3.67 |
Table 4 Contents of bovine lactoferrin in commercial milk powder samples using the different quantitative methods (n=3)
Sample | Detected contents/(mg/kg) | ||||
ESM | ISM | ||||
ESPQTHYYAVAVVK | SFQLFGSPPGQR | LRPVAAEIYGTK | SFQLFGSPPGQR | ||
Detected contents: mean±SD. | |||||
1 | 171.72±2.14 | 189.85±5.55 | 215.97±3.85 | 188.97±4.37 | |
2 | 218.77±4.46 | 242.27±3.60 | 256.52±2.97 | 246.62±2.49 | |
3 | 323.95±4.67 | 308.60±4.30 | 312.05±3.44 | 310.73±3.67 |
Matrix | No. | Content/ (mg/kg) |
UHT: ultra high temperature instantaneous sterilization. | ||
Milk | 1 | 255.72±3.74 |
powder | 2 | 345.97±1.21 |
3 | 223.13±1.59 | |
4 | 4299.07±0.71 | |
5 | 418.53±4.74 | |
6 | 266.75±2.64 | |
7 | 874.68±5.44 | |
8 | 283.27±3.71 | |
9 | 337.70±1.64 | |
10 | 376.38±2.46 | |
11 | 308.60±4.30 | |
12 | 678.55±1.35 | |
Yogurt | 1 | 9.10±1.64 |
2 | 9.90±4.49 | |
3 | 7.27±1.75 | |
4 | 53.70±0.86 | |
5 | 7.14±1.61 | |
Pasteurized | 1 | 75.07±0.87 |
milk | 2 | 86.81±0.75 |
3 | 111.38±0.72 | |
4 | 116.16±0.89 | |
UHT milk | 1 | 62.65±4.32 |
2 | 63.15±2.17 | |
3 | 59.45±1.02 |
Table 5 Contents of bovine lactoferrin in the different dairy products
Matrix | No. | Content/ (mg/kg) |
UHT: ultra high temperature instantaneous sterilization. | ||
Milk | 1 | 255.72±3.74 |
powder | 2 | 345.97±1.21 |
3 | 223.13±1.59 | |
4 | 4299.07±0.71 | |
5 | 418.53±4.74 | |
6 | 266.75±2.64 | |
7 | 874.68±5.44 | |
8 | 283.27±3.71 | |
9 | 337.70±1.64 | |
10 | 376.38±2.46 | |
11 | 308.60±4.30 | |
12 | 678.55±1.35 | |
Yogurt | 1 | 9.10±1.64 |
2 | 9.90±4.49 | |
3 | 7.27±1.75 | |
4 | 53.70±0.86 | |
5 | 7.14±1.61 | |
Pasteurized | 1 | 75.07±0.87 |
milk | 2 | 86.81±0.75 |
3 | 111.38±0.72 | |
4 | 116.16±0.89 | |
UHT milk | 1 | 62.65±4.32 |
2 | 63.15±2.17 | |
3 | 59.45±1.02 |
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