کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585036 | 1492032 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Dipping probe electrospray ionization/mass spectrometry for direct on-site and low-invasive food analysis
ترجمه فارسی عنوان
تجزیه یونیزاسیون / اسپکترومتری توزیع پروب الکترو اسپری برای تجزیه و تحلیل مستقیم مواد محلول و کم تهاجمی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Rapid, direct, on-site and noninvasive food analysis is strongly needed for quality control of food. To satisfy this demand, the technique of dipping probe electrospray ionization/mass spectrometry (dPESI/MS) was developed. The sample surface was pricked with a fine acupuncture needle and a sample of â¼200â¯pL was captured at the needle tip. After drying the sample, the needle tip was dipped into the solvent for â¼50â¯ms and was moved upward. A high-voltage was applied to the needle to generate electrospray when the needle reached the highest position, and mass spectra were measured with a time-of-flight mass spectrometer. For evaluation of the method, the technique was used to analyze foods such as vegetables, salmon flesh, cow's milk, yogurt, and soy-bean milk. The detected major ions for cow's milk and yogurt were [(Lac)nâ¯+â¯Ca]2+ with nâ¯=â¯1-6 (where (Lac) is lactose), indicating that Ca2+ is tightly bound by Lac molecules.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 53-60
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 53-60
نویسندگان
Dilshadbek T. Usmanov, Mridul K. Mandal, Kenzo Hiraoka, Satoshi Ninomiya, Hiroshi Wada, Masaya Matsumura, Sachiyo Sanada-Morimura, Hiroshi Nonami, Shinichi Yamabe,