Analysis of Free Pantothenic Acid in Foods by HPLC and LC-MS/MS

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  • Horie Masakazu
    Department of Food Science, Faculty of Home Economics, Otsuma Women’s University
  • Watanabe Moe
    Department of Food Science, Faculty of Home Economics, Otsuma Women’s University
  • Tada Atsuko
    Division of Food Additives, National Institute of Health Sciences
  • Sato Kyoko
    Division of Food Additives, National Institute of Health Sciences

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Other Title
  • HPLCおよびLC-MS/MSによる食品中の遊離型パントテン酸の分析
  • HPLC オヨビ LC-MS/MS ニ ヨル ショクヒン チュウ ノ ユウリガタ パントテンサン ノ ブンセキ

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Abstract

<p>A simple and reliable analytical method has been developed for the determination of pantothenic acid in food. For the high-protein food, 20 mL of water was added to 2 g of sample, and after homogenization extraction, 1 mL of 15% zinc sulfate solution was added, mixed well, centrifuged, and the supernatant was filtered to make the test solution. For the low-protein food, 20 mL of 1% formic acid solution was added to 2 g of sample, homogenized, extracted, centrifuged, and the supernatant was filtered to make the test solution. The HPLC separation was carried out on a L-column2 ODS column with 0.02 mol/L phosphate solution (pH 3.0)- acetonitrile (95 : 5) as the mobile phase, and detected at 200 nm. The LC-MS/MS conditions were L-column2 ODS as the separation column, 5 mmol/L ammonium formate (containing 0.01% formic acid)-methanol (85 : 15) as the mobile phase, and multiple reaction monitoring (MRM) was used for detection. The recoveries of pantothenic acid in milk powder and nutritional food products were more than 88% with high precision. As a result of analyzing commetrcially available foods labeled as containing pantothenic acid, analytical values almost identical to the labeled values were obtained, and a high correlation was observed between the values obtained by HPLC and LC-MS/MS.</p>

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