Analysis of lysozyme in cheese samples by on-line combination of capillary zone electrophoresis and mass spectrometry
Jazyk angličtina Země Anglie, Velká Británie Médium print-electronic
Typ dokumentu hodnotící studie, časopisecké články, práce podpořená grantem
PubMed
24491746
DOI
10.1016/j.foodchem.2013.12.078
PII: S0308-8146(13)01958-4
Knihovny.cz E-zdroje
- Klíčová slova
- Capillary zone electrophoresis, Cheese, Lysozyme, Mass spectrometry, Multi-component matrices,
- MeSH
- elektroforéza kapilární metody MeSH
- hmotnostní spektrometrie metody MeSH
- kur domácí MeSH
- muramidasa analýza MeSH
- potravinářské konzervační látky analýza MeSH
- sýr analýza MeSH
- vaječné proteiny analýza MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- hodnotící studie MeSH
- práce podpořená grantem MeSH
- Názvy látek
- muramidasa MeSH
- potravinářské konzervační látky MeSH
- vaječné proteiny MeSH
Some methodological aspects of an on-line combination of capillary zone electrophoresis with mass spectrometric detection (CZE-QqQ-MS) were studied in this work as well as the possibilities of using this combination for analysis of the high-molecular mass compounds present in multi-component matrices. All experiments using an on-line combination of capillary electrophoresis with mass spectrometric detection were carried out in cationic mode in covalently-coated capillary. The optimised electrolyte system consisted of 100 mmol/L formic acid. Prior to the CZE-QqQ-MS analysis, an extraction of lysozyme from cheese samples using 1 mol/L of acetic acid was performed. The LOD was 3.6 mg lysozyme per kg and the LOQ was 10.9 mg lysozyme per kg. The concentration range of the lysozyme determined in four cheese samples analysed in this work was from 0.5 to 3.3g of lysozyme per kg. The values of the relative standard deviations thus obtained were from 4.6% to 9.3% depending on the cheese sample.
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