PROCEDURE FOR THE IDENTIFICATION AND QUANTIFICATION OF THE ENANTIOMERS OF THE CARNITINE NON-PROTEIC AMINO ACID IN FOOD BY CAPILLARY ELECTROPHORESIS COUPLED TO MASS SPECTROMETRY.

摘要

Procedure for identification andquantification of the enantiomers of the non-protein amino acidcarnitine in food by capillary electrophoresis coupled toMass spectrometry.;The objective of the invention is the development ofa chiral analytical procedure by Capillary Electrophoresis (EC)coupled to Mass Spectrometry (MS) to determinereliably form each of the enantiomers of amino acid nocarnitine protein (L- and D-carnitine) infoods.;The invention consists of a separationelectrophoretic using cyclodextrinSuccinyl-? -Cyclodextrin(Succ- γ-CD, degree ofsubstitution 4) in formate buffer at pH 2.5 followed by detectionat the end of the capillary on MS2 (384 cdot 179 m / z) using aenvelope liquid composed of isopropanol: water (50/50 v / v) with0.1% (w / v) formic acid at 3.3 µL / min; a potential of4.5 kV electrospray; a fogging pressure and adrying gas flow of 2 psi and 5 L / min, respectively; atemperature of 300 ° C; a fragmentation voltage of 86.7 V and a1.20 V fragmentation amplitude.