Liquid Chromatography-Mass Spectrometry Method for Fructosylarginine, an Antioxidant in the Aged Garlic Extract

摘要

A liquid chromatography-mass spectrometry (LC/MS) method for fructosylarginine (Fru-Arg) has been developed. Fru-Arg is an antioxidant isolated from aged garlic extract. Fru-Arg is less stable in basic conditions than in acidic or neutral conditions. The half-life of Fru-Arg was 2.6 and 20.5 hours at pH 12.8 and 11.0 respectively. No degradation was observed in a phosphate buffer of pH 4.0 or less within 24 hours. LC/MS method was developed for the direct determination of Fru-Arg in aged garlic extract using an amino column. The results were obtained by the LC/MS method without pre-treatment or extraction of the sample. This new method was demonstrated to be quite useful because of its high sensitivity and speed of analysis. A kinetic study was performed to study the decomposition of Fru-Arg at various pH.