|Title||Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples|
|Author(s)||Bustillo Trueba, P.; Jaskula-Goiris, B.; Clippeleer, J. De; Goiris, K.; Praet, T.; Sharma, U.K.; Eycken, E. Van der; Sanders, M.G.; Vincken, J.P.; Brabanter, J. De; Rouck, G. De; Aerts, G.; Cooman, L. De|
|Source||Journal of Chromatography. A, Including electrophoresis and other separation methods 1604 (2019). - ISSN 0021-9673|
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||2-substituted 1,3-thiazolidine-4-carboxylic acids - Beer - Cysteinylated aldehydes - Liquid chromatography-mass spectrometry - Malt - Method validation|
This paper describes the method validation for the simultaneous determination of seven cysteinylated aldehydes, i.e. 2-substituted 1,3-thiazolidines-4-carboxylic acids, using ultra-high-performance liquid chromatography-mass spectrometry (UHPLC–MS). Authentic reference compounds were first synthesized for identification and quantification purposes. Moreover, nuclear magnetic resonance (1H NMR and 13C NMR) was applied for verification of their structure, while ultra-high-performance liquid chromatography–mass spectrometry (UHPLC–MS) was applied for estimation of the purity. The method for quantification of cysteinylated aldehydes in model solutions has been validated according to the criteria and procedures described in international standards. The synthesized compounds were successfully identified via UHPLC–MS by comparing retention time and MS spectra with the commercial reference compounds. Method validation revealed good linearity (R2 > 0.995) over the range of 0.4–2.2 µg/L to approximately 1000 µg/L, depending on the analyte. The limits of quantification varied from 0.9 to 4.3 µg/L depending on the nature of the compound. Furthermore, evaluation of the method showed good accuracy and stability of the standard solutions. Reported chromatographic recoveries ranged from 112 to 120%. Consequently, the currently described method was applied on malt and beer samples. For the first time, quantification of cysteinylated aldehydes was obtained in malt. In contrast, in fresh beers unambiguous identification of these compounds was not achieved.