ANALISIS CREATININA HPLC
1
LC-MS/MS Analysis of Collagen from Meat Extracts Table 3 (→): Quantitation data for Creatinine (m/z = 114.1→44.0) Standard solutions containing 6 different concentration poins 1 – 6 of creatinine and hydroxyproline were prepared in the initial mobile phase composition, i.e., 90% acetonitrile + 10% water + 10 mM ammonium acetate. The blank solvent was also run. 5-µL aliquots were run in triplicates. All the data points were used (shown in “Used Record” column and integration was done automatically (no manual modification was done as shown in the “Record Modified” column. RESULTS Anna S. F. Marques 1 , Helio A. Martins-Júnior 1 , José L. Da Costa 1 , Takeo Sakuma 2 , Daniel Lebre 2 and Robert Ellis 2 : 1 Applied Biosystems Brazil, Av. Do Café, 277-1 o andar-Torre A, São Paulo, SP Brazil 0431-000; 2 Applied Biosystems/MDS Analytical Technologies, 71 Four Valley Dr., Concord, Ontario, Canada L4K 4V8 Table 2. Optimized MRM transitions and lens settings The MRM transitions (m/z: mass-to-charge ratios for precursor, Q1 and fragment ions, Q3) are listed for creatinine and hydroxyproline as well as the critical lens voltages in Table 2, above. DP, declustering potential (V); EP, entrace potential (V); CEP, collision cell entrace potential (V); CE (collision energy in eV); CXP, collision cell exit potential (V). The first ion pairs m/z = 114.1 → 44.0 and 132.1 → 86.0 were used for quantification, and the second ion pairs were used for confirmation by comparing intensity ratios. Figure 1. Linear calibration curves for Hydroxyproline and Creatinine, respectively. Linear calibration curves were obtained over a dynamic range of 0.5 - 15.6 μg/mL hydroxyproline. Creatinine was detected in a range of 1.56 - 36.1 μg/mL and hydroxyproline 13.5 – 297.0 μg/mL. Table 5 (right): Statistical Results of Cal- ibration Curves for Creati- nine (green) and Hydroxy- proline (orange) Triplicate injections of blank and 6 solutions of different concentrations were made. Except for the lowest concentrations, we have good accuracy (±15%). Figure 4. Hydroxyproline found in collagen digest. Bovine Achilles tendon collagen (0.5 g) was digested with a solution of 6 N HCl (62 mL), and boiled for 6 hours. The mixture was filtered using a 2.7-micron glass microfiber. The filtrate was transferred to a volumetric flask, and 6 N HCl was added to bring the total volume to 200 mL. CONCLUSIONS We demonstrated that it is possible to quantify both creatinine and hydroxyproline in meat extracts with good detection and quantitation limits within 8-min chromatographic run. This LC/MS/MS method can replace the traditional colorimetric method used in the meat and leather industry. This method offers faster analysis time and more accurate data compared to the colorimetric method. REFERENCES 1. Hardon. H: Beitrag zur Kreatininestmmung in Suppenwtirzen und bouillonpraparaten. Mitt. Lebensmittelunters. Hyg. 37(1946) 342 – 362. 2. Müller . H: Beitrag zur Kreatininbestimmung in Fleischextrakt und fleischextrakthaltigen Erzeugnissen. Z. analyt.Chemie 212 (1965)37-46. ACKNOWLEDGEMENTS Mr. Wilson Duarte da Silva and Ms. Eládia R. S. Rodrigues Almeida from Bertin Food Division Ltda. for the provision of collagen meat extracts. TRADEMARKS/LICENSING FOR RESEARCH USE ONLY. NOT FOR USE IN DIAGNOSTIC PROCEDURES. THE TRADEMARKS MENTIONED HEREIN ARE THE PROPERTY OF EITHER LIFE TECHNOLOGIES CORPORATION, APPLIED BIOSYSTEMS/MDS ANALYTICAL TECHNOLOGIES OR OTHERWISE, THEIR RESPECTIVE OWNERS. © 2009 APPLIED BIOSYSTEMS AND MDS INC. JOINT OWNERS. ALL RIGHTS RESERVED. ABSTRACT Collagen is the most plentiful protein present in the bodies of mammals, including humans. In fact, this major structural protein makes up about 25 % of the total amount of protein in the body. Hydroxyproline is necessary for the construction of collagen. Creatinine is a break-down product of creatine phosphate in muscles. Together, these compounds determine the juiciness and tenderness of meat products. This is the first time that a LC- MS/MS method is developed to analyze creatinine and hydroxyproline from collagen extracts. Linear calibration curves were obtained over a dynamic range of 0.05 - 1.56 μg/mL for creatinine and 0.5 - 15.6 μg/mL for hydroxyproline. Standard solutions and samples were injected in triplicate to determine analytical coefficients of variation (Cv). The method showed good Cv values over the entire dynamic range. Seven meat extract samples were analyzed with good selectivity and sensitivity. Creatinine was detected in a range of 1.56 - 36.1 μg/mL and hydroxyproline 13.5 – 297.0 μg/mL. The samples were simply diluted and injected into the LC- MS/MS system, with no extraction or clean-up process needed. This analytical method can speed up the sample analyses process, which in turn, improves the whole processing of collagen products. INTRODUCTION Collagen is the main protein in connective tissues of animals and is the most abundant protein (25 – 35% of the whole body protein content) in mammals. Collagen is used as gelatin in foods, adhesives, dietary supplements, cosmetic formulations, artificial skin substitutes in the management of severe burns, reconstruction of bone and many dental, orthopedic and surgical procedures. To determine the juiciness and tenderness of meats, hydroxyproline, a major amino acid in collagen, and creatinine, a break-down product of creatine phosphate in muscles are routinely measured by colorimetric methods [1,2] in the meat and leather industries in Brazil. However, these colorimetric methods require extensive sample preparation, and are subject to interference from concomitant components in complex tendon extracts. A faster and more accurate analytical method is required. In the present study, a LC-MS/MS method was developed to quantify both hydroxyproline and creatinine from meat extracts in one analysis. The meat extracts were produced by adding hydrochloric acid to tendon in factory concentration tanks. It was possible to detect and quantify both hydroxyproline and creatinine with good detection limits. These meat extracts have several uses: manufacturing of different meat products to satisfy tastes of export destinations, soup flavoring and several meat-based ready-to-serve products. MATERIALS AND METHODS This method was developed using a Shimadzu Prominence LC system interfaced to an Applied Biosystems/MDS Analytical Technologies API 3200 TM LC-MS/MS system. LC separation was achieved with a GL Sciences’ Inertsil HILIC column, 5-micron, 150 x 3mm, and mobile phase A = acetonitrile + 10 mM ammonium acetate and B = water + 10 mM ammonium acetate pH 6.7 at a flow rate of 0.5 mL/min. The LC gradient was: 0 – 4 min. at 10%, 10 - 25% B over 2 min, then back to 10% B for reconditioning of the column prior to analysis of the next sample. Due to high sample acidity (pH 3) the samples were diluted with a mixture of 45 mL acetonitrile, 1.25 mL of 1 M aqueous ammonium acetate solution and 3.75mL of water. An aliquot of this sample was transferred to 1.7-mL auto-sampler vials for LC-MS/MS analysis using the most sensitive multiple-reaction monitoring mode (MRM). Also to verify the method, bovine Achilles tendon collagen (0.5 g) was digested with a solution of 6 N HCl (62 mL), and boiled for 6 hours. The mixture was filtered using a 2.7-micron glass microfiber. The filtrate was transferred to a volumetric flask, and 6 N HCl was added to bring the total volume to 200 mL. An aliquot (approximately 1.7 mL) of this acidic solution was placed in a standard 1.8 mL auto sampler vial for LC/MS/MS analysis. All quantitation data has been calculated using the IntelliQuan algorithim within Analyst ® 1.5 Software (Applied Biosystems/MDS Analytical Technologies). MP 267 Figure 2. Samples Analyzed for Creatinine. Seven meat extract samples were analyzed with good selectivity and sensitivity. These extracts were sampled from factory tanks, which are used at the start of the meat extract concentration process. The samples were simply diluted in previously described mix and injected into the LC-MS/MS system, with no extraction or clean-up process needed. This analytical method can speed up the sample analyses process, which in turn, improves the whole processing of collagen products. Figure 3. Samples Analyzed for Hydroxyproline. The Ion Source parameters for the Collagen Analysis are described on Table 1, bellow. Table 1. Ion Source Parameters. Parameter Value Curtain Gas 25.0 psi Ion Spray Voltage 5000.0 V Temperature 550.0 o C Gas 1 60.0 psi Gas 2 40.0 psi Interface Heater ON Collision Gas Medium Table 4 (→): Quantitation data for Hydroxyproline (m/z = 132.1 → 86.0) Table 6 (below): Quantitation data for crea- tinine (green) and hydroxy- proline (orange) based on calibration curves made for Table 5. Triplicate measurements were made for each sample, and averaged to obtain calculated concentrations. Creatinine Creatinine Hydroxyproline Hydroxyproline Sample Peak Calculated Peak Calculated Name Area Concentration Area Concentration (counts) (µg/mL) (counts) (µg/mL) Lot 176-1, semi-concentrated 2,970,000 3.20 75,500 92.2 Lot 176-2, semi-concentrated 8,120,000 11.00 168 30.9 Lot 176-1, concentrated 4,420,000 5.32 58,200 74.1 Lot 176-2, concentrated 4,110,000 4.85 57,800 73.7 Lot 176-1 broth 166,000 < 1.56 1,330 14.7 Lot 176-2 broth 325,000 <1.56 226 13.5 Sample lab broth 20,600,000 36.10 271,000 297.0 Creatinine Expected Sample # Values Mean Standard % Cv Accuracy Concentration Name Used value Deviation % 1.56 Point 6 3 of 3 2.13 0.006 0.260 136.5 3.13 Point 5 3 of 3 2.99 0.166 5.560 95.4 6.25 Point 4 3 of 3 6.05 0.010 0.160 96.8 12.50 Point3 3 of 3 12.47 0.020 0.160 99.8 25.00 Point 2 3 of 3 24.55 0.213 0.870 98.2 50.00 Point 1 3 of 3 50.25 0.328 0.660 100.5 Hydroxyproline Expected Sample Number of Mean Standard % Cv Accuracy Concentration Name Values Used value Deviation % 15.60 Point 6 3 of 3 11.25 0.440 3.912 72.1 31.30 Point 5 3 of 3 26.64 1.639 6.155 85.1 62.50 Point 4 3 of 3 71.13 0.675 0.949 113.8 125.00 Point3 3 of 3 132.60 1.055 0.796 106.1 250.00 Point 2 3 of 3 240.20 4.485 1.867 96.1 500.00 Point 1 3 of 3 504.18 22.397 4.442 100.8 Sample Peak Peak Concent- Use Record Calculated Accuracy Name Area Height ration Record Modified Concentration (%) (counts) (cps) (µg/mL) (µg/mL) Point 6-1 7.63E+03 6.57E+02 15.6 21.3 136.0 Point 6-2 7.72E+03 6.04E+02 15.6 21.4 137.0 Point 6-3 7.63E+03 6.68E+02 15.6 21.3 136.0 Point 5-1 1.42E+04 1.22E+03 31.3 28.1 90.0 Point 5-2 1.74E+04 1.32E+03 31.3 31.4 101.0 Point 5-3 1.60E+04 1.35E+03 31.3 30.0 95.9 Point 4-1 4.53E+04 3.59E+03 62.5 60.6 97.0 Point 4-2 4.52E+04 3.51E+03 62.5 60.5 96.9 Point 4-3 4.51E+04 3.47E+03 62.5 60.4 96.7 Point 3-1 1.07E+05 8.16E+03 125.0 125.0 99.8 Point 3-2 1.06E+05 7.90E+03 125.0 124.0 99.6 Point 3-3 1.07E+05 7.85E+03 125.0 125.0 99.9 Point 2-1 2.24E+05 1.74E+04 250.0 248.0 99.2 Point 2-2 2.21E+05 1.72E+04 250.0 245.0 97.8 Point 2-3 2.21E+05 1.74E+04 250.0 244.0 97.6 Point 1-1 4.64E+05 3.78E+04 500.0 499.0 99.7 Point 1-2 4.70E+05 3.74E+04 500.0 504.0 101.0 Point 1-3 4.70E+05 3.73E+04 500.0 504.0 101.0 Sample Peak Peak Concent- Use Record Calculated Accuracy Name Area Height ration Record Modified Concentration (%) (counts) (cps) (µg/mL) (µg/mL) Point 6-1 1.48E+06 1.72E+05 1.56 1.08 69.5 Point 6-2 1.51E+06 1.77E+05 1.56 1.12 71.9 Point 6-3 1.55E+06 1.81E+05 1.56 1.17 75.1 Point 5-1 2.47E+06 2.77E+05 3.13 2.48 79.2 Point 5-2 2.64E+06 2.95E+05 3.13 2.72 87.0 Point 5-3 2.69E+06 3.01E+05 3.13 2.79 89.4 Point 4-1 5.59E+06 5.81E+05 6.25 7.07 113.0 Point 4-2 5.59E+06 5.84E+05 6.25 7.08 113.0 Point 4-3 5.67E+06 5.89E+05 6.25 7.19 115.0 Point 3-1 9.40E+06 9.11E+05 12.50 13.20 105.0 Point 3-2 9.53E+06 9.12E+05 12.50 13.40 107.0 Point 3-3 9.46E+06 9.05E+05 12.50 13.30 106.0 Point 2-1 1.52E+07 1.34E+06 25.00 23.70 94.7 Point 2-2 1.52E+07 1.35E+06 25.00 23.80 95.4 Point 2-3 1.56E+07 1.36E+06 25.00 24.50 98.1 Point 1-1 2.54E+07 1.88E+06 50.00 52.40 105.0 Point 1-2 2.44E+07 1.93E+06 50.00 48.00 96.0 Point 1-3 2.50E+07 1.92E+06 50.00 50.80 102.0 MRM Method and Instrument Voltages Name Q1 Q3 DP EP CEP CE CXP Creatinine 114.1 44.0 26 7 10 27 4 114.1 86.0 26 7 10 15 4 Hydroxyproline 132.1 86.0 26 7 10 19 4 132.1 68.0 26 7 10 25 4 X IC o f +MRM (4 pa irs): 114 .1 /86 .1 Da from Samp le 1 (L ... Max . 1 .1e5 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 .0 0e4 0e5 5e5 0e5 5e5 X IC o f +MRM (4 pa irs): 114 .1 /44 .1 Da from Samp le 3 (L ... Max . 3 .5e5 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 .0 0e5 0e5 0e5 5e5 X IC o f +MRM (4 pa irs): 114 .1 /44 .1 Da from Samp le 5 (L ... Max . 1 .7e4 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 .0 0 0e4 5e4 7e4 X IC o f +MRM (4 pa irs): 114 .1 /44 .1 Da from Samp le 2 (L ... Max . 3 .6e5 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 .0 1 .0e5 2 .0e5 3 .0e5 3 .6e5 Intensity, cps X IC o f +MRM (4 pa irs): 114 .1 /44 .1 Da from Samp le 4 (L ... Max . 3 .2e5 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 .0 1 .0e5 2 .0e5 3 .0e5 Intensity, cps X IC o f +MRM (4 pa irs): 114 .1 /44 .1 Da from Samp le 6 (L ... Max . 2 .5e4 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 .0 5000 .0 1 .0e4 1 .5e4 2 .0e4 2 .5e4 Intensity, cps 0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 T ime,m in 0.0 1.0e5 2.0e5 3.0e5 4.0e5 5.0e5 6.0e5 7.0e5 8.0e5 9.0e5 1.0e6 1.1e6 1.2e6 1.3e6 1.4e6 1.5e6 1.6e6 1.7e6 X IC o f +MRM (4 pa irs): 132 .1 /86 .1 Da from Samp le 1 (... Max . 2 .1e4 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 .0 0 0e4 5e4 0e4 X IC o f +MRM (4 pa irs): 132 .1 /86 .1 Da from Samp le 3 (... Max . 2 .6e4 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 .0 0 0e4 5e4 0e4 5e4 X IC o f +MRM (4 pa irs): 132 .1 /86 .1 Da from Samp le 5 (... Max . 650 .1 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 200 400 600 X IC o f +MRM (4 pa irs): 132 .1 /86 .1 Da from Samp le 2 (L ... Max . 4192 .1 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 1000 2000 3000 4000 Intensity, cps X IC o f +MRM (4 pa irs): 132 .1 /86 .1 Da from Samp le 4 (Lo.. Max . 1 .8e4 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 .0 5000 .0 1 .0e4 1 .5e4 1 .8e4 Intensity, cps X IC o f +MRM (4 pa irs): 132 .1 /86 .1 Da from Samp le 6 (Lo.. Max . 190 .9 cps . 1 .0 2 .0 3 .0 4 .0 5 .0 6 .0 7 .0 T ime , m in 0 50 100 150 191 Intensity, cps 0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 T ime,m in 0.0 1.0e4 2.0e4 3.0e4 4.0e4 5.0e4 6.0e4 7.0e4 8.0e4 9.0e4 1.0e5 1.1e5 1.2e5 1.3e5 1.4e5 0.14 0.55 1.17 0.90 0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 T ime,m in 0.0 1000.0 2000.0 3000.0 4000.0 5000.0 6000.0 7000.0 8000.0 9000.0 1.0e4 1.1e4 1.2e4 1.3e4 1.4e4 1.5e4 1.6e4 20 40 60 80 100 120 140 160 180 200 220 240 260 280 300 320 340 360 380 400 420 440 460 480 500 Concentration,ng/mL 0.0 2.0e4 4.0e4 6.0e4 8.0e4 1.0e5 1.2e5 1.4e5 1.6e5 1.8e5 2.0e5 2.2e5 2.4e5 2.6e5 2.8e5 3.0e5 3.2e5 3.4e5 3.6e5 3.8e5 4.0e5 4.2e5 4.4e5 4.6e5 4.8e5 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46 48 50 Concentration,ng/mL 0.0 1.0e6 2.0e6 3.0e6 4.0e6 5.0e6 6.0e6 7.0e6 8.0e6 9.0e6 1.0e7 1.1e7 1.2e7 1.3e7 1.4e7 1.5e7 1.6e7 1.7e7 1.8e7 1.9e7 2.0e7 2.1e7 2.2e7 2.3e7 2.4e7 2.5e7 2.6e7
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Transcript of ANALISIS CREATININA HPLC
LC-MS/MS Analysis of Collagen from Meat Extracts
Table 3 (→): Quantitation data for
Creatinine (m/z = 114.1→44.0)
Standard solutions containing 6 different concentration poins
1 – 6 of creatinine and hydroxyproline were
prepared in the initial mobile phase composition, i.e., 90% acetonitrile + 10% water + 10 mM ammonium acetate. The blank solvent was also run. 5-µL aliquots were run in
triplicates.All the data points were used
(shown in “Used Record” column and integration was
done automatically (no manual modification was done
as shown in the “Record Modified” column.
RESULTS
Anna S. F. Marques1, Helio A. Martins-Júnior1, José L. Da Costa1, Takeo Sakuma2, Daniel Lebre2 and Robert Ellis2: 1Applied Biosystems Brazil, Av. Do Café, 277-1o andar-Torre A, São Paulo, SP Brazil 0431-000; 2 Applied Biosystems/MDS Analytical Technologies, 71 Four Valley Dr., Concord, Ontario, Canada L4K 4V8
Table 2. Optimized MRM transitions and lens settings
The MRM transitions (m/z: mass-to-charge ratios for precursor, Q1 and fragment ions, Q3) are listed for creatinine and hydroxyproline as well as the critical lens voltages in Table 2, above. DP, declustering potential (V); EP, entrace potential (V); CEP, collision cell entrace potential (V); CE (collision energy in eV); CXP, collision cell exit potential (V). The first ion pairs m/z = 114.1 → 44.0 and 132.1 → 86.0 were used for quantification, and the second ion pairs were used for confirmation by comparing intensity ratios.
Figure 1. Linear calibration curves for Hydroxyproline and Creatinine, respectively.
Linear calibration curves were obtained over a dynamic rangeof 0.5 - 15.6 µg/mL hydroxyproline. Creatinine was detectedin a range of 1.56 - 36.1 µg/mL and hydroxyproline 13.5 –297.0 µg/mL.
Table 5 (right): Statistical Results of Cal-ibration Curves for Creati-nine (green) and Hydroxy-proline (orange)
Triplicate injections of blank and 6 solutions of different concentrations were made. Except for the lowest concentrations, we have good accuracy (±15%).
Figure 4. Hydroxyproline found in collagen digest.
Bovine Achilles tendon collagen (0.5 g) was digested with asolution of 6 N HCl (62 mL), and boiled for 6 hours. The mixturewas filtered using a 2.7-micron glass microfiber. The filtrate wastransferred to a volumetric flask, and 6 N HCl was added to bringthe total volume to 200 mL.
CONCLUSIONSWe demonstrated that it is possible to quantify both creatinine and hydroxyproline in meat extracts with good detection and quantitation limits within 8-min chromatographic run.This LC/MS/MS method can replace the traditional colorimetric method used in the meat and leather industry. This method offers faster analysis time and more accurate data compared to the colorimetric method.
REFERENCES1. Hardon. H: Beitrag zur Kreatininestmmung in Suppenwtirzen und bouillonpraparaten. Mitt. Lebensmittelunters. Hyg. 37(1946) 342 – 362.2. Müller . H: Beitrag zur Kreatininbestimmung in Fleischextrakt und fleischextrakthaltigen Erzeugnissen. Z. analyt.Chemie 212 (1965)37-46.
ACKNOWLEDGEMENTSMr. Wilson Duarte da Silva and Ms. Eládia R. S. Rodrigues Almeida from Bertin Food Division Ltda. for the provision of collagen meat extracts.
TRADEMARKS/LICENSINGFOR RESEARCH USE ONLY. NOT FOR USE IN DIAGNOSTIC PROCEDURES. THE TRADEMARKS MENTIONED HEREIN ARE THE PROPERTY OF EITHER LIFE TECHNOLOGIESCORPORATION, APPLIED BIOSYSTEMS/MDS ANALYTICAL TECHNOLOGIES OR OTHERWISE, THEIR RESPECTIVE OWNERS. © 2009 APPLIED BIOSYSTEMS AND MDS INC. JOINTOWNERS. ALL RIGHTS RESERVED.
ABSTRACTCollagen is the most plentiful protein present in the bodies of mammals, including humans. In fact, this majorstructural protein makes up about 25 % of the total amount of protein in the body. Hydroxyproline is necessaryfor the construction of collagen. Creatinine is a break-down product of creatine phosphate in muscles. Together,these compounds determine the juiciness and tenderness of meat products. This is the first time that a LC-MS/MS method is developed to analyze creatinine and hydroxyproline from collagen extracts.Linear calibration curves were obtained over a dynamic range of 0.05 - 1.56 µg/mL for creatinine and 0.5 - 15.6µg/mL for hydroxyproline. Standard solutions and samples were injected in triplicate to determine analyticalcoefficients of variation (Cv). The method showed good Cv values over the entire dynamic range. Seven meatextract samples were analyzed with good selectivity and sensitivity. Creatinine was detected in a range of 1.56 -36.1 µg/mL and hydroxyproline 13.5 – 297.0 µg/mL. The samples were simply diluted and injected into the LC-MS/MS system, with no extraction or clean-up process needed. This analytical method can speed up thesample analyses process, which in turn, improves the whole processing of collagen products.
INTRODUCTIONCollagen is the main protein in connective tissues of animals and is the most abundant protein (25 – 35% of thewhole body protein content) in mammals. Collagen is used as gelatin in foods, adhesives, dietary supplements,cosmetic formulations, artificial skin substitutes in the management of severe burns, reconstruction of bone andmany dental, orthopedic and surgical procedures. To determine the juiciness and tenderness of meats,hydroxyproline, a major amino acid in collagen, and creatinine, a break-down product of creatine phosphate inmuscles are routinely measured by colorimetric methods [1,2] in the meat and leather industries in Brazil.However, these colorimetric methods require extensive sample preparation, and are subject to interference fromconcomitant components in complex tendon extracts. A faster and more accurate analytical method is required.In the present study, a LC-MS/MS method was developed to quantify both hydroxyproline and creatinine frommeat extracts in one analysis. The meat extracts were produced by adding hydrochloric acid to tendon infactory concentration tanks. It was possible to detect and quantify both hydroxyproline and creatinine with gooddetection limits. These meat extracts have several uses: manufacturing of different meat products to satisfytastes of export destinations, soup flavoring and several meat-based ready-to-serve products.
MATERIALS AND METHODSThis method was developed using a Shimadzu Prominence LC system interfaced to an AppliedBiosystems/MDS Analytical Technologies API 3200TM LC-MS/MS system. LC separation was achieved with aGL Sciences’ Inertsil HILIC column, 5-micron, 150 x 3mm, and mobile phase A = acetonitrile + 10 mMammonium acetate and B = water + 10 mM ammonium acetate pH 6.7 at a flow rate of 0.5 mL/min. The LCgradient was: 0 – 4 min. at 10%, 10 - 25% B over 2 min, then back to 10% B for reconditioning of the columnprior to analysis of the next sample. Due to high sample acidity (pH 3) the samples were diluted with a mixtureof 45 mL acetonitrile, 1.25 mL of 1 M aqueous ammonium acetate solution and 3.75mL of water. An aliquot ofthis sample was transferred to 1.7-mL auto-sampler vials for LC-MS/MS analysis using the most sensitivemultiple-reaction monitoring mode (MRM).Also to verify the method, bovine Achilles tendon collagen (0.5 g) was digested with a solution of 6 N HCl (62mL), and boiled for 6 hours. The mixture was filtered using a 2.7-micron glass microfiber. The filtrate wastransferred to a volumetric flask, and 6 N HCl was added to bring the total volume to 200 mL. An aliquot(approximately 1.7 mL) of this acidic solution was placed in a standard 1.8 mL auto sampler vial for LC/MS/MSanalysis.All quantitation data has been calculated using the IntelliQuan algorithim within Analyst® 1.5 Software (AppliedBiosystems/MDS Analytical Technologies).
MP 267
Figure 2. Samples Analyzed for Creatinine.
Seven meat extract samples were analyzed withgood selectivity and sensitivity. These extractswere sampled from factory tanks, which are used atthe start of the meat extract concentration process.The samples were simply diluted in previouslydescribed mix and injected into the LC-MS/MSsystem, with no extraction or clean-up processneeded. This analytical method can speed up thesample analyses process, which in turn, improvesthe whole processing of collagen products.
Figure 3. Samples Analyzed for Hydroxyproline.
The Ion Source parameters for the Collagen Analysis are described on Table 1, bellow.
Table 1. Ion Source Parameters.
Parameter Value
Curtain Gas 25.0 psi
Ion Spray Voltage 5000.0 V
Temperature 550.0 oC
Gas 1 60.0 psi
Gas 2 40.0 psi
Interface Heater ON
Collision Gas Medium
Table 4 (→): Quantitation
data for Hydroxyproline (m/z = 132.1 →
86.0)
Table 6 (below):Quantitation data for crea-tinine (green) and hydroxy-proline (orange) based on calibration curves made for Table 5.
Triplicate measurements were made for each sample, and averaged to obtain calculated concentrations.
Creatinine Creatinine Hydroxyproline HydroxyprolineSample Peak Calculated Peak CalculatedName Area Concentration Area Concentration
(counts) (µg/mL) (counts) (µg/mL)
Lot 176-1, semi-concentrated 2,970,000 3.20 75,500 92.2Lot 176-2, semi-concentrated 8,120,000 11.00 168 30.9
Lot 176-1, concentrated 4,420,000 5.32 58,200 74.1Lot 176-2, concentrated 4,110,000 4.85 57,800 73.7
Lot 176-1 broth 166,000 < 1.56 1,330 14.7Lot 176-2 broth 325,000 <1.56 226 13.5
Sample lab broth 20,600,000 36.10 271,000 297.0
Creatinine
Expected Sample # Values Mean Standard % Cv Accuracy
Concentration Name Used value Deviation %
1.56 Point 6 3 of 3 2.13 0.006 0.260 136.5
3.13 Point 5 3 of 3 2.99 0.166 5.560 95.4
6.25 Point 4 3 of 3 6.05 0.010 0.160 96.8
12.50 Point3 3 of 3 12.47 0.020 0.160 99.8
25.00 Point 2 3 of 3 24.55 0.213 0.870 98.2
50.00 Point 1 3 of 3 50.25 0.328 0.660 100.5
Hydroxyproline
Expected Sample Number of Mean Standard % Cv Accuracy
Concentration Name Values Used value Deviation %
15.60 Point 6 3 of 3 11.25 0.440 3.912 72.1
31.30 Point 5 3 of 3 26.64 1.639 6.155 85.1
62.50 Point 4 3 of 3 71.13 0.675 0.949 113.8
125.00 Point3 3 of 3 132.60 1.055 0.796 106.1
250.00 Point 2 3 of 3 240.20 4.485 1.867 96.1
500.00 Point 1 3 of 3 504.18 22.397 4.442 100.8
Sample Peak Peak Concent- Use Record Calculated AccuracyName Area Height ration Record Modified Concentration (%)
(counts) (cps) (µg/mL) (µg/mL)Point 6-1 7.63E+03 6.57E+02 15.6 21.3 136.0Point 6-2 7.72E+03 6.04E+02 15.6 21.4 137.0Point 6-3 7.63E+03 6.68E+02 15.6 21.3 136.0Point 5-1 1.42E+04 1.22E+03 31.3 28.1 90.0Point 5-2 1.74E+04 1.32E+03 31.3 31.4 101.0Point 5-3 1.60E+04 1.35E+03 31.3 30.0 95.9Point 4-1 4.53E+04 3.59E+03 62.5 60.6 97.0Point 4-2 4.52E+04 3.51E+03 62.5 60.5 96.9Point 4-3 4.51E+04 3.47E+03 62.5 60.4 96.7Point 3-1 1.07E+05 8.16E+03 125.0 125.0 99.8Point 3-2 1.06E+05 7.90E+03 125.0 124.0 99.6Point 3-3 1.07E+05 7.85E+03 125.0 125.0 99.9Point 2-1 2.24E+05 1.74E+04 250.0 248.0 99.2Point 2-2 2.21E+05 1.72E+04 250.0 245.0 97.8Point 2-3 2.21E+05 1.74E+04 250.0 244.0 97.6Point 1-1 4.64E+05 3.78E+04 500.0 499.0 99.7Point 1-2 4.70E+05 3.74E+04 500.0 504.0 101.0Point 1-3 4.70E+05 3.73E+04 500.0 504.0 101.0
Sample Peak Peak Concent- Use Record Calculated AccuracyName Area Height ration Record Modified Concentration (%)
(counts) (cps) (µg/mL) (µg/mL)Point 6-1 1.48E+06 1.72E+05 1.56 1.08 69.5Point 6-2 1.51E+06 1.77E+05 1.56 1.12 71.9Point 6-3 1.55E+06 1.81E+05 1.56 1.17 75.1Point 5-1 2.47E+06 2.77E+05 3.13 2.48 79.2Point 5-2 2.64E+06 2.95E+05 3.13 2.72 87.0Point 5-3 2.69E+06 3.01E+05 3.13 2.79 89.4Point 4-1 5.59E+06 5.81E+05 6.25 7.07 113.0Point 4-2 5.59E+06 5.84E+05 6.25 7.08 113.0Point 4-3 5.67E+06 5.89E+05 6.25 7.19 115.0Point 3-1 9.40E+06 9.11E+05 12.50 13.20 105.0Point 3-2 9.53E+06 9.12E+05 12.50 13.40 107.0Point 3-3 9.46E+06 9.05E+05 12.50 13.30 106.0Point 2-1 1.52E+07 1.34E+06 25.00 23.70 94.7Point 2-2 1.52E+07 1.35E+06 25.00 23.80 95.4Point 2-3 1.56E+07 1.36E+06 25.00 24.50 98.1Point 1-1 2.54E+07 1.88E+06 50.00 52.40 105.0Point 1-2 2.44E+07 1.93E+06 50.00 48.00 96.0Point 1-3 2.50E+07 1.92E+06 50.00 50.80 102.0
MRM Method and Instrument VoltagesName Q1 Q3 DP EP CEP CE CXP
Creatinine 114.1 44.0 26 7 10 27 4114.1 86.0 26 7 10 15 4
Hydroxyproline 132.1 86.0 26 7 10 19 4132.1 68.0 26 7 10 25 4
XIC of +MRM (4 pairs): 114.1/86.1 Da from Sample 1 (L...Max. 1.1e5 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0.0
0e4
0e5
5e5
0e5
5e5
XIC of +MRM (4 pairs): 114.1/44.1 Da from Sample 3 (L...Max. 3.5e5 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0.0
0e5
0e5
0e55e5
XIC of +MRM (4 pairs): 114.1/44.1 Da from Sample 5 (L...Max. 1.7e4 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0.0
0
0e4
5e47e4
XIC of +MRM (4 pairs): 114.1/44.1 Da from Sample 2 (L...Max. 3.6e5 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0.0
1.0e5
2.0e5
3.0e5
3.6e5
Intensity, cps
XIC of +MRM (4 pairs): 114.1/44.1 Da from Sample 4 (L...Max. 3.2e5 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0.0
1.0e5
2.0e5
3.0e5
Intensity, cps
XIC of +MRM (4 pairs): 114.1/44.1 Da from Sample 6 (L...Max. 2.5e4 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0.0
5000.0
1.0e4
1.5e4
2.0e4
2.5e4
Intensity, cps
0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5Time, min
0.0
1.0e5
2.0e5
3.0e5
4.0e5
5.0e5
6.0e5
7.0e5
8.0e5
9.0e5
1.0e6
1.1e6
1.2e6
1.3e6
1.4e6
1.5e6
1.6e6
1.7e6
XIC of +MRM (4 pairs): 132.1/86.1 Da from Sample 1 (...Max. 2.1e4 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0.0
0
0e4
5e4
0e4
XIC of +MRM (4 pairs): 132.1/86.1 Da from Sample 3 (...Max. 2.6e4 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0.0
0
0e4
5e4
0e4
5e4
XIC of +MRM (4 pairs): 132.1/86.1 Da from Sample 5 (...Max. 650.1 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0
200
400
600
XIC of +MRM (4 pairs): 132.1/86.1 Da from Sample 2 (L...Max. 4192.1 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0
1000
2000
3000
4000
Intensity, cps
XIC of +MRM (4 pairs): 132.1/86.1 Da from Sample 4 (Lo...Max. 1.8e4 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0.0
5000.0
1.0e4
1.5e4
1.8e4
Intensity, cps
XIC of +MRM (4 pairs): 132.1/86.1 Da from Sample 6 (Lo...Max. 190.9 cps.
1.0 2.0 3.0 4.0 5.0 6.0 7.0Time, min
0
50
100
150
191
Intensity, cps
0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5Time, min
0.0
1.0e4
2.0e4
3.0e4
4.0e4
5.0e4
6.0e4
7.0e4
8.0e4
9.0e4
1.0e5
1.1e5
1.2e5
1.3e5
1.4e5
0.14 0.55 1.170.90
0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5Time, min
0.0
1000.0
2000.0
3000.0
4000.0
5000.0
6000.0
7000.0
8000.0
9000.0
1.0e4
1.1e4
1.2e4
1.3e4
1.4e4
1.5e4
1.6e4
20 40 60 80 100 120 140 160 180 200 220 240 260 280 300 320 340 360 380 400 420 440 460 480 500Concentration, ng/mL
0.0
2.0e4
4.0e4
6.0e4
8.0e4
1.0e5
1.2e5
1.4e5
1.6e5
1.8e5
2.0e5
2.2e5
2.4e5
2.6e5
2.8e5
3.0e5
3.2e5
3.4e5
3.6e5
3.8e5
4.0e5
4.2e5
4.4e5
4.6e5
4.8e5
2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46 48 50Concentration, ng/mL
0.0
1.0e6
2.0e6
3.0e6
4.0e6
5.0e6
6.0e6
7.0e6
8.0e6
9.0e6
1.0e7
1.1e7
1.2e7
1.3e7
1.4e7
1.5e7
1.6e7
1.7e7
1.8e7
1.9e7
2.0e7
2.1e7
2.2e7
2.3e7
2.4e7
2.5e72.6e7
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