Application of a liquid chromatography tandem mass spectrometry method to the analysis of water-soluble vitamins in Italian pasta Original Research Article

A sensitive and selective liquid chromatography tandem mass spectrometry (LC–MS/MS) method for the determination of several water-soluble vitamins, namely vitamins B1, B2, B6 (pyridoxine, pyridoxal, and pyridoxamine), and PP (nicotinamide and nicotinic acid), pantothenic acid, and folic acid was developed and validated. The analytes were characterized by means of their electrospray (ESI) and atmospheric pressure chemical ionization (APCI) mass spectra. In general, the positive ion spectra were 100- to 1000-fold more intense than the corresponding negative ion ones. Chromatography of water-soluble vitamins was obtained by using a reversed-phase C16 Amide (15 cm, 5 μm) column and a mobile phase made of ammonium formate buffer (20 mM, pH 3.75)/methanol under gradient elution conditions. Linearity of the MS response was observed over three to four orders for both ESI and APCI, and limits of detection were in the low μg/l range for both the ionization techniques. In particular, the sensitivity of ESI was about two- to five-fold higher for all vitamins except PP vitamers, for which APCI produced a better response. Precision calculated at two concentration levels (0.05 and 1.0 mg/l) was within 0.2–7.4% for all intra- and inter-day determinations and for all analytes. The LC–ESI-MS/MS method was applied to the quantitative analysis of the natural content of vitamins in typical Italian pasta samples, as well as in fortified pasta samples produced for the US market.