Analysis of Omega 3 Fatty Acid in Natural and Enriched Chicken Eggs by Capillary Zone Electrophoresis
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- PORTO Brenda Lee Simas
- Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Cidade Universitária
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- SOUZA Marcus Vinicius Nora de
- Instituto de Tecnologia em Fármacos-Far Manguinhos, Fundação Oswaldo Cruz
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- OLIVEIRA Marcone Augusto Leal de
- Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Cidade Universitária
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Qualitative differentiation between natural and enriched chicken eggs through omega (ω) 3 fatty acid profiles by capillary zone electrophoresis (CZE) under direct UV detection at 200 nm is proposed. The electrolyte background consisted of 12.0 mmol L−1 tetraborate buffer (pH 9.2) mixed with 12.0 mmol L−1 Brij 35, 17% acetonitrile (ACN) and 33% methanol (MeOH). Omega 3 fatty acid profile in chicken egg samples were analyzed by CZE system and confirmed by single-quadrupole mass spectrometry with an electrospray ionization probe set to negative ionization mode after sample preparation by the Folch method. The results showed that ω fatty acid profiles analyzed by the CZE approach can be used to chemical markers to monitor fraud, presenting simplicity, short analysis time (10 min) and low cost as advantages.
収録刊行物
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- Analytical Sciences
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Analytical Sciences 27 (5), 541-, 2011
社団法人 日本分析化学会
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詳細情報 詳細情報について
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- CRID
- 1390001204260964096
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- NII論文ID
- 10028288869
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- NII書誌ID
- AA10500785
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- ISSN
- 13482246
- 09106340
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- NDL書誌ID
- 11067961
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
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- 使用不可