Determination of iodotyrosines in food

Abstract

A procedure is developed for the determination of iodinated amino acid residues—iodotyrosines—in food. The procedure is based on the hydrolysis of proteins of a food sample (meat, dairy products, bakery products, canned juices, etc.) followed by purification by solid-phase extraction. Analytes 3-iodo-L-tyrosine and 3,5-diiodo-L-tyrosine were determined by HPLC with mass spectrometric detection. The parameters of the chromatographic separation of iodotyrosines and the conditions of electrospray ionization are presented.