Analysis of Components of Organic Acids and Amino Acids in Three Types of Onions Based on UPLC-MS/MS
A rapid determination method of 15 organic acids and 18 amino acids in onions is established based on UPLC-MS/MS.The results show that 15 organic acids and 18 amino acids show good linear relationship in their respective linear ranges,with the limit of detection ranging from 0.000 7 mg/kg to 3.989 4 mg/kg and the limit of quantitation ranging from 0.002 2 mg/kg to 13.297 9 mg/kg.The spiked recovery rates are 59.2%～122.9%,and RSD is 0.61%～5.26%.A total of 6 organic acids and 18 amino acids are detected in three types of onions,including 6 essential amino acids,2 conditionally essential amino acids and 10 non-essential amino acids.The total content of organic acids in onion samples ranges from 392.05 mg/kg to 669.03 mg/kg,with the average content of 561.54 mg/kg,among which,the content of fumaric acid is the highest,accounting for 98%of the total content of organic acids,and the content of organic acids in yellow onion is higher than that in purple onion and white onion.The total content of amino acids in onion samples ranges from 6 038.54 mg/kg to 8 113.38 mg/kg,with the average content of 6 927.31 mg/kg,among which,the content of L-lysine is the highest,accounting for 39.43%of the total content of amino acids.Six kinds of essential amino acids are detected in onion samples,with the average content of 3 202.04 mg/kg,accounting for 46.18%of the total content of amino acids.The total content of essential amino acids and amino acids in purple onion is higher than that in yellow onion and white onion.This method has high sensitivity and simple operation,and can be widely used for the determination of the content of organic acids and amino acids in onions.The determined data can provide a certain theoretical basis for the deep processing of onions.
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