کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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6399259 | 1330690 | 2012 | 9 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry](/preview/png/6399259.png)
Owing to the growing consumer interest in low-fat foods, it is necessary to provide our customers with the information about the fatty acid composition of mushrooms. In this study, a selective and sensitive method based on pre-column derivatization using 2-(12-oxobenzo[b]-acridin-5(12H)-yl)-ethyl-4-toluenesulfonate (BAETS) as the labeling reagent has been optimized by high-performance liquid chromatography with fluorescence detection and online mass spectrometry identification (HPLC-FLD-MS/MS). Fatty acids (FA) were derivatized by BAETS and separated on a reversed-phase Hypersil BDS C8 column with a gradient elution. Eighteen FA investigated were found to give excellent linear responses with correlation coefficients of >0.9996. Limits of detection and quantification (LOD and LOQ) were in the range of 0.46 to 1.02 ng mLâ 1 and 1.43 to 3.48 ng mLâ 1, respectively. This method was applied to the quantitative analysis of FA from a wild and four cultivated mushroom species. The wild mushroom named Armillaria luteo-virens contained higher unsaturated fatty acids (UFA) when compared to the cultivated species (Flammulina velutiper, Pleurotus eryngii, Copyinds comatus and Agrocybe aegerita). Ratio of UFA:SFA (SFA, saturated fatty acids) for A. luteo-virens was >5 whereas the values for the cultivated species were <4.09. Therefore, BAETS derivatization allowed the development of a highly sensitive and specific method for the determination of FA in mushroom samples.
⺠Validation of HPLC-FLD-MS/MS method to quantify fatty acids from mushrooms. ⺠A high sensitive labeling reagent BAETS was used. ⺠This method could be used to quantify similar compounds from other foodstuffs. ⺠Higher unsaturated fatty acids from Armillaria luteo-virens were observed.
Journal: Food Research International - Volume 48, Issue 1, August 2012, Pages 155-163