Determination of iodotyrosines in food
- Authors: Kulikovskii A.V.1, Lisitsyn A.B.1, Chernukha I.M.2, Gorlov I.F.1, Savchuk S.A.3
-
Affiliations:
- 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
- Issue: Vol 71, No 12 (2016)
- Pages: 1215-1219
- Section: Articles
- URL: https://journals.rcsi.science/1061-9348/article/view/182205
- DOI: https://doi.org/10.1134/S1061934816100087
- ID: 182205
Cite item
Abstract
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.
About the authors
A. V. Kulikovskii
Volga Research Institute of Production and Processing of Meat and Dairy Products
Author for correspondence.
Email: kulikovsky87@gmail.com
Russian Federation, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
A. B. Lisitsyn
Volga Research Institute of Production and Processing of Meat and Dairy Products
Email: kulikovsky87@gmail.com
Russian Federation, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
I. M. Chernukha
Gorbatov All-Russia Research Institute of Meat Industry
Email: kulikovsky87@gmail.com
Russian Federation, Moscow, 109316
I. F. Gorlov
Volga Research Institute of Production and Processing of Meat and Dairy Products
Email: kulikovsky87@gmail.com
Russian Federation, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
S. A. Savchuk
I.M. Sechenov First Moscow State Medical University
Email: kulikovsky87@gmail.com
Russian Federation, Moscow, 119991