Plant gum identification in historic artworks
| Autor: | Julie Arslanoglu, Christian Rolando, Clara Granzotto, Caroline Tokarski |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
food.ingredient
Arabic Pentoses Plant Gums Oligosaccharides 02 engineering and technology Galactans 01 natural sciences Pictorial Works as Topic Article Mannans Gum Arabic food Humans Food science Hexoses Mathematics Multidisciplinary Hexuronic Acids 010401 analytical chemistry History 19th Century 021001 nanoscience & nanotechnology language.human_language 0104 chemical sciences Carbohydrate Sequence Spectrometry Mass Matrix-Assisted Laser Desorption-Ionization language Gum arabic Paintings Identification (biology) 0210 nano-technology |
| Zdroj: | Scientific Reports |
| ISSN: | 2045-2322 |
| DOI: | 10.1038/srep44538 |
| Popis: | We describe an integrated and straightforward new analytical protocol that identifies plant gums from various sample sources including cultural heritage. Our approach is based on the identification of saccharidic fingerprints using mass spectrometry following controlled enzymatic hydrolysis. We developed an enzyme cocktail suitable for plant gums of unknown composition. Distinctive MS profiles of gums such as arabic, cherry and locust-bean gums were successfully identified. A wide range of oligosaccharidic combinations of pentose, hexose, deoxyhexose and hexuronic acid were accurately identified in gum arabic whereas cherry and locust bean gums showed respectively PentxHexy and Hexn profiles. Optimized for low sample quantities, the analytical protocol was successfully applied to contemporary and historic samples including ‘Colour Box Charles Roberson & Co’ dating 1870s and drawings from the American painter Arthur Dove (1880–1946). This is the first time that a gum is accurately identified in a cultural heritage sample using structural information. Furthermore, this methodology is applicable to other domains (food, cosmetic, pharmaceutical, biomedical). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|