电邮这篇文章 Determination of iodotyrosines in food
- 作者: Kulikovskii A.1, Lisitsyn A.1, Chernukha I.2, Gorlov I.1, Savchuk S.3
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隶属关系:
- 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
- 期: 卷 71, 编号 12 (2016)
- 页面: 1215-1219
- 栏目: Articles
- URL: https://journals.rcsi.science/1061-9348/article/view/182205
- DOI: https://doi.org/10.1134/S1061934816100087
- ID: 182205
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详细
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.
作者简介
A. Kulikovskii
Volga Research Institute of Production and Processing of Meat and Dairy Products
编辑信件的主要联系方式.
Email: kulikovsky87@gmail.com
俄罗斯联邦, 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
俄罗斯联邦, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
I. Chernukha
Gorbatov All-Russia Research Institute of Meat Industry
Email: kulikovsky87@gmail.com
俄罗斯联邦, Moscow, 109316
I. Gorlov
Volga Research Institute of Production and Processing of Meat and Dairy Products
Email: kulikovsky87@gmail.com
俄罗斯联邦, ul. im. Marshala Rokossovskogo 6, Volgograd, 6400131
S. Savchuk
I.M. Sechenov First Moscow State Medical University
Email: kulikovsky87@gmail.com
俄罗斯联邦, Moscow, 119991
