Analysis of Sphingomyelin in Meat Based on Hydrophilic Interaction Liquid Chromatography Coupled to Electrospray Ionization−Tandem Mass Spectrometry (HILIC-HPLC-ESI-MS/MS)
| Autor: | Anne Fischbeck, Nina Blaas, Melanie Krüger, Hans-Ulrich Humpf |
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| Rok vydání: | 2009 |
| Předmět: |
Spectrometry
Mass Electrospray Ionization Electrospray Meat Chromatography Sphingosine Swine Chemistry Deer Hydrophilic interaction chromatography Electrospray ionization General Chemistry Mass spectrometry Tandem mass spectrometry High-performance liquid chromatography Sphingomyelins chemistry.chemical_compound Animals Cattle Stearic acid General Agricultural and Biological Sciences Chromatography Liquid |
| Zdroj: | Journal of Agricultural and Food Chemistry. 57:9469-9474 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf9025376 |
| Popis: | The amount of sphingomyelin in different kinds of meat was analyzed by hydrophilic interaction liquid chromatography (HILIC-HPLC) coupled with electrospray ionization-tandem mass spectrometry (ESI-MS/MS). Analysis comprised sphingomyelin species with the five different sphingoid bases dihydrosphingosine (d18:0), sphingosine (d18:1(Delta4)), 4,8-sphingadienine (d18:2(Delta4,8)), 4-hydroxysphinganine (phytosphingosine (t18:0)), and 4-hydroxy-8-sphingenine (t18:1), and fatty acids with 12-26 carbon atoms as well as their (poly)unsaturated (up to four double bonds) and monohydroxylated analogues. Most sphingolipids contained sphingosine (d18:1) as the predominant sphingoid base, while stearic acid and palmitic acid were found as prevalent fatty acids. Total amounts vary from 361-471 mg/kg, whereas the meat of the wild animals showed considerably lower amounts. |
| Databáze: | OpenAIRE |
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