Мақаланы E-mail арқылы жіберу Determination of iodotyrosines in food
- Авторлар: Kulikovskii A.V.1, Lisitsyn A.B.1, Chernukha I.M.2, Gorlov I.F.1, Savchuk S.A.3
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Мекемелер:
- 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
- Шығарылым: Том 71, № 12 (2016)
- Беттер: 1215-1219
- Бөлім: Articles
- URL: https://journals.rcsi.science/1061-9348/article/view/182205
- DOI: https://doi.org/10.1134/S1061934816100087
- ID: 182205
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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.
Негізгі сөздер
Авторлар туралы
A. Kulikovskii
Volga Research Institute of Production and Processing of Meat and Dairy Products
Хат алмасуға жауапты Автор.
Email: kulikovsky87@gmail.com
Ресей, 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
Ресей, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
I. Chernukha
Gorbatov All-Russia Research Institute of Meat Industry
Email: kulikovsky87@gmail.com
Ресей, Moscow, 109316
I. Gorlov
Volga Research Institute of Production and Processing of Meat and Dairy Products
Email: kulikovsky87@gmail.com
Ресей, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
S. Savchuk
I.M. Sechenov First Moscow State Medical University
Email: kulikovsky87@gmail.com
Ресей, Moscow, 119991
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