Отправить статью по E-mail Determination of iodotyrosines in food
- Авторы: Kulikovskii A.V.1, Lisitsyn A.B.1, Chernukha I.M.2, Gorlov I.F.1, Savchuk S.A.3
-
Учреждения:
- Volga Research Institute of Production and Processing of Meat and Dairy Products
- Gorbatov All-Russia Research Institute of Meat Industry
- I.M. Sechenov First Moscow State Medical University
- Выпуск: Том 71, № 12 (2016)
- Страницы: 1215-1219
- Раздел: Articles
- URL: https://bakhtiniada.ru/1061-9348/article/view/182205
- DOI: https://doi.org/10.1134/S1061934816100087
- ID: 182205
Цитировать
Открытый доступ
Доступ предоставлен
Только для подписчиков
Аннотация
A procedure is developed for the determination of iodinated amino acid residues—iodotyrosines—in food. The procedure is based on the hydrolysis of proteins of a food sample (meat, dairy products, bakery products, canned juices, etc.) followed by purification by solid-phase extraction. Analytes 3-iodo-L-tyrosine and 3,5-diiodo-L-tyrosine were determined by HPLC with mass spectrometric detection. The parameters of the chromatographic separation of iodotyrosines and the conditions of electrospray ionization are presented.
Ключевые слова
Об авторах
A. Kulikovskii
Volga Research Institute of Production and Processing of Meat and Dairy Products
Автор, ответственный за переписку.
Email: kulikovsky87@gmail.com
Россия, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
A. Lisitsyn
Volga Research Institute of Production and Processing of Meat and Dairy Products
Email: kulikovsky87@gmail.com
Россия, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
I. Chernukha
Gorbatov All-Russia Research Institute of Meat Industry
Email: kulikovsky87@gmail.com
Россия, Moscow, 109316
I. Gorlov
Volga Research Institute of Production and Processing of Meat and Dairy Products
Email: kulikovsky87@gmail.com
Россия, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
S. Savchuk
I.M. Sechenov First Moscow State Medical University
Email: kulikovsky87@gmail.com
Россия, Moscow, 119991
Дополнительные файлы
