NWIPB OpenIR
Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry
Jing, Nianhua1,3; Shi, Junyou2; Li, Guoliang4; Sun, Zhiwei4; You, Jinmao1,4
2012-08-01
Source PublicationFOOD RESEARCH INTERNATIONAL
ISSN0963-9969
Volume48Issue:1Pages:155-163
SubtypeArticle
AbstractOwing 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 mL(-1) and 1.43 to 3.48 ng mL(-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. (C) 2012 Elsevier Ltd. All rights reserved.; 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 mL(-1) and 1.43 to 3.48 ng mL(-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. (C) 2012 Elsevier Ltd. All rights reserved.
KeywordFatty Acids Armillaria Luteo-virens Hplc-fld-ms/ms Pre-column Derivatization
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine
WOS KeywordWILD EDIBLE MUSHROOMS ; AMERICAN-HEART-ASSOCIATION ; ARMILLARIA-LUTEO-VIRENS ; CARDIOVASCULAR-DISEASE ; ELECTROSPRAY-IONIZATION ; GAS-CHROMATOGRAPHY ; NUTRITIONAL-VALUE ; AMINO-ACIDS ; IDENTIFICATION ; EXTRACTION
Indexed BySCI
Language英语
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000307430100019
Citation statistics
Cited Times:7[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://210.75.249.4/handle/363003/3632
Collection中国科学院西北高原生物研究所
Affiliation1.Chinese Acad Sci, NW Plateau Inst Biol, Key Lab Adaptat & Evolut Plateau Biota, Xining 810001, Peoples R China
2.Qujing Normal Univ, Coll Chem Sci, Qujing, Peoples R China
3.Chinese Acad Sci, Grad Sch, Beijing, Peoples R China
4.Qufu Normal Univ, Key Lab Life Organ Anal Shandong Prov, Qufu, Peoples R China
Recommended Citation
GB/T 7714
Jing, Nianhua,Shi, Junyou,Li, Guoliang,et al. Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry[J]. FOOD RESEARCH INTERNATIONAL,2012,48(1):155-163.
APA Jing, Nianhua,Shi, Junyou,Li, Guoliang,Sun, Zhiwei,&You, Jinmao.(2012).Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry.FOOD RESEARCH INTERNATIONAL,48(1),155-163.
MLA Jing, Nianhua,et al."Determination of fatty acids from mushrooms using high performance liquid chromatography with fluorescence detection and online mass spectrometry".FOOD RESEARCH INTERNATIONAL 48.1(2012):155-163.
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