N-Acetylglutamate and N-Acetylaspartate in Soybeans (Glycine max L.), Maize (Zea maize L.), and Other Foodstuffs

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• 作者：Aideen O. Hession ; Elizabeth G. Esrey ; Robert A. Croes ; Carl A. Maxwell
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：October 8, 2008
• 年：2008
• 卷：56
• 期：19
• 页码：9121-9126
• 全文大小：140K
• 年卷期：v.56,no.19(October 8, 2008)
• ISSN：1520-5118

文摘

N-Acetylglutamate (NAG) and N-acetylaspartate (NAA) are amino acid derivatives with reported activities in a number of biological processes. However, there is no published information on the presence of either substance in foodstuffs. We developed a method for extracting and quantifying NAG and NAA from soybean seeds and maize grain using ultra performance liquid chromatography−electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS). The lower limit of quantification for both NAG and NAA was 1 ng/mL. The method was then utilized to quantify NAG and NAA in other foodstuffs (fruits, vegetables, meats, grains, milk, coffee, tea, cocoa, and others). Both NAG and NAA were present in all of the materials analyzed. The highest concentration of NAG was found in cocoa powder. The highest concentration of NAA was found in roasted coffee beans. Both NAG and NAA were found at quantifiable concentrations in all foods tested indicating that these two acetylated amino acids are common components of the human diet.