A novel UHPLC-MS/MS method for the determination of three selenoamino acids in organic selenium supplements and dynamic monitoring in human urine after consumption

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-11-13 DOI:10.1007/s00217-024-04625-6

Xinxin Kong, Lingli Zhang, Ling Cai, Shengyu Cheng, Xi-Ling Li, Toufeng Jin, Jun Zhe Min

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Abstract

Selenium (Se) is a vital trace element for mammals, but excessive intake can lead to selenium poisoning. To manage Se intake properly, this study developed a novel method using ultra-high performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS). This technique allows the simultaneous detection of three selenoamino acids in supplements. The three selenoamino acids were fully separated within 3 min. The method demonstrated excellent linearity (R² ≥ 0.9993), high sensitivity (detection limits were 2.49–2.92 fmol), and good precision (intraday and interday precision ranged from 2.87 to 13.54%). This study applied this method to analyze the content of selenoamino acids in organic selenium supplements from various sources and to dynamically monitor their absorption and excretion in the body after consumption. The novel approach offers a new strategy for the quality control of selenium-containing supplements and for studying selenium absorption and metabolism.

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建立了有机硒补充剂中三种硒氨基酸的hplc -MS/MS测定方法及食用后人体尿液中硒含量的动态监测

硒（Se）是哺乳动物重要的微量元素，但过量摄入会导致硒中毒。为了合理管理硒的摄入，本研究建立了一种新型的超高效液相色谱-串联质谱（UHPLC-MS/MS）方法。该技术允许同时检测补充剂中的三种硒氨基酸。该方法线性良好（R2≥0.9993），灵敏度高（检出限为2.49 ~ 2.92 fmol），精密度高（日内、日间精密度为2.87 ~ 13.54%）。本研究应用该方法分析了不同来源的有机硒补充剂中硒氨基酸的含量，并动态监测其在食用后在体内的吸收和排泄情况。该方法为含硒补充剂的质量控制和硒的吸收代谢研究提供了一种新的方法。图形抽象

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阿拉丁

Acetic acid

阿拉丁

Selenomethionine

来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.