ACE UHPLC and HPLC Columns
VVVitamins in Green Vegetables by LC-MS/MS - Water Soluble
Application #AN1860
Conditions Analytes
1. Ascorbic acid
2. Thiamine
3. Pyridoxine
4. Nicotinamide
5. Pantothenic acid
6. Hippuric acid (IS)
7. Folic acid
8. Riboflavin
50 Transition m/z 174.9 115.2
LOQ 128.1 ng/mL
Transition m/z 265.1 122.1
LOQ 2.4 ng/mL
Transition m/z 169.9 152.1
LOQ 0.6 ng/mL
Transition m/z 123.0 80.3
LOQ 13.2 ng/mL
Transition m/z 220.0 202.1
LOQ 23.3 ng/mL
Hippuric acid (IS)
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Column: ACE 3 C4-300
Dimensions: 150 x 2.1 mm
Part Number: ACE-213-1502
Mobile Phase: A: 10 mM ammonium acetate
pH 4.5 in H2O
B: 0.1% acetic acid in MeOH
C: 0.3% acetic acid in MeOH
Gradient: Time (mins) %A %B %C
0 90 10 0
3 90 10 0
4 50 0 50
7 50 0 50
10 0 100 0
Flow Rate: 0.2 mL/min
Injection: 10 μL
Temperature: 20 °C
Detection: TSQ triple quad MS; SRM mode
-ESI for vitamin C
+ESI for vitamin B
Transition m/z 180.1 105.2
Transition m/z 442.0 294.9
LOQ 1.9 ng/mL
0 1 2 3 4 5 6 7
100
0
100
50
0
100
50
0
100
50
0
100
50
0
100
50
0
100
50
0
50
0
Time - Minutes
7
6
5
4
3
2
1
100 8
Transition m/z 377.1 243.0
LOQ 0.2 ng/mL
Ascorbic acid Thiamine Pyridoxine
Nicotinamide Pantothenic acid
Folic acid Riboflavin
Reproduced with permission of Foodomics Laboratory, CIAL -CSIC, Madrid, Spain