Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Chem. 2019 Jan 30;272:347-353. doi: 10.1016/j.foodchem.2018.08.064. Epub 2018 Aug 17.
An ultra performance liquid chromatography-mass spectrometry (UPLC-MS/MS) method was developed for the determination of serotonin in raw and roasted nuts (almond, Brazil nut, cashew, chestnut, coconut, hazelnut, Macadamia nut, pecan, peanut, pine nut, pistachio and walnut) as well as nut products (nut containing snack bars, chocolate and spreads) for the first time. Water extraction without prior defatting was performed to leach serotonin from complex matrices of nuts. Mean recoveries ranged from 64.2 ± 9.6 to 94.7 ± 20.1%. Limit of detection and limit of quantification were between 0.4 and 2.3 and 1.0-7.4 ng/g, respectively. Repeatability and reproducibility values were below 2%. Serotonin content of nuts ranged from 0.05 ± 0.01 (pine nut) to 155 ± 57.0 µg/g (walnut) in raw nuts while it was between 0.03 ± 0.00 (Macadamia nut) and 15.3 ± 1.27 µg/g (pecan) in roasted nuts. Serotonin in nut products was found to range from 0.09 ± 0.00 to 8.99 ± 0.92 µg/g, depending on the nuts they contain.
首次建立了超高效液相色谱-串联质谱法（UPLC-MS/MS）测定生坚果和烤坚果（杏仁、巴西坚果、腰果、板栗、椰子、榛子、澳洲坚果、山核桃、花生、松仁、开心果和核桃）及其制品（含坚果的零食棒、巧克力和涂抹酱）中血清素的方法。水提无需预先脱脂，从坚果的复杂基质中浸提出血清素。平均回收率在 64.2±9.6 至 94.7±20.1%之间。检测限和定量限分别在 0.4 至 2.3 和 1.0-7.4ng/g 之间。重复性和再现性值低于 2%。生坚果中血清素的含量范围为 0.05±0.01（松仁）至 155±57.0µg/g（核桃），而烤坚果中血清素的含量范围为 0.03±0.00（澳洲坚果）至 15.3±1.27µg/g（山核桃）。取决于其所含坚果的种类，坚果制品中的血清素含量在 0.09±0.00 至 8.99±0.92µg/g 之间。
