Analysis of vitamin E in food and phytopharmaceutical preparations by HPLC and HPLC-APCI-MS-MS |
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Authors: | W M Stöggl C W Huck H Scherz M Popp G K Bonn |
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Institution: | (1) Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University, Innrain 52a, 6020 Innsbruck, Austria;(2) Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergerstr 4, 85748 Garching, Germany;(3) Bionorica Arzneimittel GmbH, Kerschensteinerstr. 11-15, 92318 Neumarkt/Oberpfalz, Germany |
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Abstract: | Summary The analysis of α, β, γ, δ-tocopherols, trienols, α-tocopheryl acetate and nicotinate (vitamin E) in complex matrices was
carried out using a new liquid chromatographic (HPLC) method giving better separation efficiency, selectivity and sensitivity
than that described in the literature. The use of normal-phase (NP)-HPLC on silica gel with issoctane-diisopropylether-1,4-dioxane
as optimized mobilepphase yielded higher resolution than conventional reversed-phase (RP)-HPLC using methanol mobile phase.
Identification of peaks was by UV-absorbance at 295 nm, diode array, or fluorescence detection (λ
ex = 295 nm,λ
ex = 330 nm). The latter was found to be more selective and ten times more sensitive than UV-absorbance detection. A quadrupole,
ion-trap mass spectrometer with an atmospheric-pressure ionization (APCl) interface was used to detect vitamin E constituents
in the femtomole range. With collision-induced dissociation (CID) in the ion source, which gave characteristic fragmentation,
the identity of the investigated compounds could be confirmed. Plots of peak area versus amount injected allowed quantitation
of α, β, γ, δ-tocopherols and-trienols, α-tocopheryl acetate and nicotinate in real samples such as peanut, almond, spinach,
spelt grain bran, latex and tablets. The method described offers fast identification and quantitation of vitamin E constituents
of complex biological origin.
Dedicated to Professor Dr. Heinz Engelhardt on the occasion of his 65th birthday. |
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Keywords: | Column liquid chromatography Atmospheric pressure chemical ionization— mass spectrometry Vitamin E Foodstuffs |
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