HPLC-MS/MS identification of tryptophan-derived tetrahydro-β-carboline derivatives in food

Based on electrospray ionization – tandem mass spectrometry coupled to liquid chromatography (HPLC-ESI-MS/MS) a method for separation and selective detection of 1,2,3,4-tetrahydro-β-carboline derivatives (THC) was developed. Retro-Diels Alder (RDA) fragmentation of the tetrahydropyrido moiety resulted in the characteristic neutral loss of 73 amu for tryptophan-derived THC-3-carboxylates. Accordingly, Pictet-Spengler condensation products of tryptamin exhibited product ions formed by loss of 29 amu. However, THC-1-carboxylates as obtained by reaction of tryptamin with α-oxo acids also yielded product ions [M+H-73]+, apparently originating from the combination of RDA-cleavage plus subsequent decarboxylation. As result, one had to consider the possibility of false-positive identification of THC-3-carboxylates in presence of isomeric THC-1-carboxylates. In order to overcome these analytical pitfalls, the unequivocal identification of trace amounts of THC-3-carboxylates by HPLC-MS/MS required the chromatographic separation of isomeric THC prior to selected reaction monitoring (SRM). Utilizing SRM, limits of detection for various THC were established in the 10 ng mL–1 range. Subsequent analysis of food samples like seasoning sauce and yeast extract by HPLC-ESI-MS/MS revealed the presence of tryptamin-derived 1,2,3,4-tetrahydro-β-carboline-1-carboxylic acid, 1-methyl-tetrahydro-β-carboline-1-carboxylic acid, 1-carboxyethyl-tetrahydro-β-carboline and 1-carboxyethyl-tetrahydro-β-carboline-1-carboxylic acid beside established THC-3-carboxylates and -1,3-dicarboxylates.