Determination of Pyrrolizidine Alkaloids in Teas Using Liquid Chromatography–Tandem Mass Spectrometry Combined with Rapid-Easy Extraction

This study developed an analytical method to determine pyrrolizidine alkaloids (PAs) in teas using liquid chromatography–tandem mass spectrometry combined with rapid-easy extraction. PAs were extracted with 40 mL of 0.05 M sulfuric acid in 50% methanol solution and cleaned up using Oasis MCX SPE car...

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Bibliographic Details
Published in:Foods 2021-09, Vol.10 (10), p.2250
Main Authors: Kwon, Yujihn, Koo, Yongeui, Jeong, Yoonhwa
Format: Article
Language:English
Subjects:
Alkaloids
Chromatography
Food
Food science
Green tea
LC-MS/MS
Liquid chromatography
Mass spectrometry
Mass spectroscopy
Methods
natural toxins
Oolong tea
Peppermint
Pyrrolizidine alkaloids
Reproducibility
Safety management
Scientific imaging
Separation
SPE
Spectroscopy
Sulfuric acid
Tea
Toxicity
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Summary:This study developed an analytical method to determine pyrrolizidine alkaloids (PAs) in teas using liquid chromatography–tandem mass spectrometry combined with rapid-easy extraction. PAs were extracted with 40 mL of 0.05 M sulfuric acid in 50% methanol solution and cleaned up using Oasis MCX SPE cartridges. Chromatographic separation of 21 PAs was conducted on an X-Bridge C18 column with gradient elution. According to the AOAC official analysis methods, the developed method was verified to establish linearity, limits of detection, limits of quantification, accuracy, inter-day precision, and intra-day precision for each PA. Overall, the method showed excellent repeatability, sensitivity, and reproducibility. The verified method was applied to tea samples, including maté, lemon balm, fennel, hibiscus, chrysanthemum, lavender, oolong tea, chamomile, rooibos, peppermint, mix tea, black, and green tea. One of the main advantages of the method developed in this study is that it allows complete separation of lycopsamine and intermedine peaks. Therefore, the method could be used to monitor PAs in teas.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10102250