FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (10): 162-167.doi: 10.7506/spkx1002-6630-201710027

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Comparative Analysis of Oligosaccharides in Milk Based on Two Different Derivatization Methods by HPLC-Tandem Mass Spectrometry

CHEN Xinxin, LU Jing , LIU Lu, PANG Xiaoyang, ZHANG Shuwen, LI Cheng, Lü Jiaping   

  1. 1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; 2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Online:2017-05-25 Published:2017-05-23

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Abstract: In the present study, Sep-Pak C18 and porous graphitized carbon column chromatographies were sequentially used to separate and purify oligosaccharides from defatted and deproteinated milk. After derivatization with phenyl-3- methyl-5-pyrazolone (PMP) or 2-aminoacridone (AMAC), the oligosaccharides were analyzed by high-performance liquid chromatography ion trap time of flight tandem mass spectrometry (HPLC-IT-TOF-MS). AMAC was a better derivatization agent than PMP, since they produced about 67 and 20 chromatographic peaks, respectively. Finally, seven lacto-oligosaccharides were identified under optimized HPLC conditions, and their monosaccharide compositions were determined.

Key words: milk oligosaccharides, 3-methyl-1-phenyl-2-pyrazolin-5-one, 2-aminoacridone, high-performance liquid chromatography ion trap time of flight tandem mass spectrometry (HPLC-IT-TOF-MS)

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