Determination of Pyroglutamic Acid in Soy Sauce by UHPLC-MS/MS
An analytical method was developed for the determination of pyroglutamic acid in soy sauce by UHPLC-MS/MS.Pyroglutamic acid in the sample was directly extracted by water,appropriately diluted,and subjected to separation on an Agilent InfinityLab Poroshell 120 Aq-C18(φ 4.6 mm x 50 mm,2.7 µm)column.Gradient elution of the analyte was achieved using a mobile phase system comprising 0.1％formic acid aqueous solution and 0.1％formic acid acetonitrile solution,and the detection was carried out under multiple reaction monitoring(MRM)mode via electrospray ionization in positive ion mode(ESI+).The results demonstrated a good linear relationship for pyroglutamic acid across the concentration range of 0.025 to 2.5 μ g/mL,with a correlation coefficients(R2)of 0.9992.Respectively,the limit of detection(LOD)and the limit of quantitation(LOQ)were determined to be 0.45 mg/kg and 1.5 mg/kg.The recovery rates of the spiked samples ranged from 80.7％to 101.1％,with RSDs(n=6)of 2.4％-8.3％.This method is characterized by its simplicity,efficiency,sensitivity,and accuracy,making it suitable for the precise quantitative determination of pyroglutamic acid in soy sauce.
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