کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585657 | 1492040 | 2018 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Detection and identification of furan fatty acids from fish lipids by high-performance liquid chromatography coupled to electrospray ionization quadrupole time-of-flight mass spectrometry
ترجمه فارسی عنوان
تشخیص و شناسایی اسید های چرب فوران از چربی های ماهی با استفاده از کروماتوگرافی مایع با کارایی بالا همراه با اسپکترومتری جرم یوفیزیک الکترو اسپری یونیزاسیون
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Using high-performance liquid chromatography coupled to high-resolution electrospray ionization quadrupole time-of-flight mass spectrometry (HPLC/ESI-Q-TOF-MS), we have developed a new method for detection and identification of furan fatty acids (F-acids), which are widely distributed in living organisms and foods as minor lipid components and are known to have antioxidant and anti-inflammatory effects. For this purpose, total fatty acids prepared from the testis lipids of Japanese chum salmon (Oncorhynchus keta) were examined without any concentration or isolation of F-acids. In negative ESI mode, F-acids gave a prominent [MâH]â ion, by which individual F-acids could be detected and identified. High-resolution extracted ion chromatograms clearly showed the occurrence of five major F-acid homologs as already reported by GC/MS. The method was successfully applied to several fish samples and revealed the occurrence of F-acids for the first time in the two New Zealand fish, hoki (Macruronus novaezelandiae) and school shark (Galeorhinus galeus).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 252, 30 June 2018, Pages 84-91
Journal: Food Chemistry - Volume 252, 30 June 2018, Pages 84-91
نویسندگان
Hajime Uchida, Yutaka Itabashi, Ryuichi Watanabe, Ryoji Matsushima, Hiroshi Oikawa, Toshiyuki Suzuki, Masashi Hosokawa, Naonobu Tsutsumi, Kazuhiro Ura, Donato Romanazzi, Matthew R. Miller,