Enviar artigo por via de e-mail Determination of iodotyrosines in food
- Autores: Kulikovskii A.1, Lisitsyn A.1, Chernukha I.2, Gorlov I.1, Savchuk S.3
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Afiliações:
- 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
- Edição: Volume 71, Nº 12 (2016)
- Páginas: 1215-1219
- Seção: Articles
- URL: https://journals.rcsi.science/1061-9348/article/view/182205
- DOI: https://doi.org/10.1134/S1061934816100087
- ID: 182205
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Resumo
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.
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Sobre autores
A. Kulikovskii
Volga Research Institute of Production and Processing of Meat and Dairy Products
Autor responsável pela correspondência
Email: kulikovsky87@gmail.com
Rússia, 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
Rússia, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
I. Chernukha
Gorbatov All-Russia Research Institute of Meat Industry
Email: kulikovsky87@gmail.com
Rússia, Moscow, 109316
I. Gorlov
Volga Research Institute of Production and Processing of Meat and Dairy Products
Email: kulikovsky87@gmail.com
Rússia, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
S. Savchuk
I.M. Sechenov First Moscow State Medical University
Email: kulikovsky87@gmail.com
Rússia, Moscow, 119991
