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Discrimination of isomeric trisaccharides and their relative quantification in honeys using trapped ion mobility spectrometry
- Source :
- Food Chemistry, Food Chemistry, Elsevier, 2021, 341, pp.128182. ⟨10.1016/j.foodchem.2020.128182⟩
- Publication Year :
- 2021
- Publisher :
- HAL CCSD, 2021.
-
Abstract
- International audience; Carbohydrates play a myriad of critical roles as key intermediaries for energy storage, cell wall constituents, or also fuel for organisms. The deciphering of multiple structural isomers based on the monosaccharides composition (stereoisomers), the type of glycosidic linkages (connectivity) and the anomeric configuration (α and β), remains a major analytical challenging task. The possibility to discriminate 13 underivatized isomeric trisaccharides were reported using electrospray ionization coupled to trapped ion mobility spectrometry (ESI-TIMS). After optimization of scan ratio enhancing both the mobility resolving power (R) and resolution (r), fingerprints from 5 different honeys were obtained. Seven trisaccharides with relative content varying from 1.5 to 58.3%, were identified. It was demonstrated that their relative content and/or their ratio could be used to ascertain origin of the honeys. Moreover, such direct approach constitutes an alternative tool to current longer chromatographic runs, paving the way to a transfer as suitable routine analysis.
- Subjects :
- ion-mobility
Anomer
Resolution (mass spectrometry)
Ion-mobility spectrometry
Absolute quantification
Electrospray ionization
Carbohydrates
01 natural sciences
Analytical Chemistry
0404 agricultural biotechnology
Isomerism
Ion Mobility Spectrometry
Structural isomer
Monosaccharide
[CHIM]Chemical Sciences
chemistry.chemical_classification
Chromatography
cross section
Chemistry
010401 analytical chemistry
Stereoisomerism
Glycosidic bond
04 agricultural and veterinary sciences
General Medicine
Honey
ESI-TIMS Collision
040401 food science
0104 chemical sciences
Trisaccharides
Food Analysis
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Database :
- OpenAIRE
- Journal :
- Food Chemistry, Food Chemistry, Elsevier, 2021, 341, pp.128182. ⟨10.1016/j.foodchem.2020.128182⟩
- Accession number :
- edsair.doi.dedup.....897789b9855727fec7ebfc148b21a3b2
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.128182⟩