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Separation and identification of neutral cereal lipids by normal phase

2010Journal article Restricted access
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dc.contributor.authorRocha, João M.
dc.contributor.authorKalo, Paavo J.
dc.contributor.authorOllilainen, Velimatti
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2010-10-04T11:20:24Z
dc.date.available2010-10-04T11:20:24Z
dc.date.issued2010
dc.description.abstractA novel method was developed for the analysis of molecular species in neutral lipid classes, using separation by normal phase high-performance liquid chromatography, followed by detection by evaporative light-scattering and electrospray ionization tandem mass spectrometry. Monoacid standards, i.e. sterol esters, triacylglycerols, fatty acids, diacylglycerols, free sterols and monoacylglycerols, were separated to baseline on microbore 3 m-silica gel columns. Complete or partial separation of molecular species in each lipid class permitted identification by automatic tandem mass spectrometry of ammonium adducts, produced via positive electrospray ionization. After optimization of the method, separation and identification of molecular species of various lipid classes was comprehensively tested by analysis of neutral lipids from the free lipid extract of maize flour.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.chroma.2010.02.034
dc.identifier.eid77951207186
dc.identifier.eissn1873-3778
dc.identifier.issn0021-9673
dc.identifier.pmid20346455
dc.identifier.urihttp://hdl.handle.net/10400.14/2657
dc.identifier.wos000277373800003
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationPAMAF 1022
dc.relationPÃO DE MILHO: CARACTERIZAÇÃO DO PRODUTO TRADICIONAL E TENTATIVA DE MELHORAMENTO TECNOLÓGICO
dc.subjectSimple lipidspor
dc.subjectAcylglycerolspor
dc.subjectFree sterolspor
dc.subjectFatty acidspor
dc.subjectNormal phase liquid chromatographypor
dc.subjectEvaporative light-scattering detectionpor
dc.subjectPositive electrospray ionization tandem mass spectrometrypor
dc.titleSeparation and identification of neutral cereal lipids by normal phasepor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePÃO DE MILHO: CARACTERIZAÇÃO DO PRODUTO TRADICIONAL E TENTATIVA DE MELHORAMENTO TECNOLÓGICO
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POCTI/PRAXIS XXI%2FBD%2F16060%2F98/PT
oaire.citation.endPage3025
oaire.citation.issue18
oaire.citation.startPage3013
oaire.citation.volume1217
oaire.fundingStreamPOCTI
person.familyNameRocha
person.familyNameMalcata
person.givenNameJoão
person.givenNameFrancisco
person.identifier.ciencia-idC81D-AC3B-CB3B
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-0936-2003
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridC-5252-2019
person.identifier.scopus-author-id7202074289
person.identifier.scopus-author-id7102542478
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication005946ed-34e7-49fc-85e1-b04f9bdc52f9
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isProjectOfPublication5d1b611a-16a3-4d61-9905-7997cd7de7bb
relation.isProjectOfPublication.latestForDiscovery5d1b611a-16a3-4d61-9905-7997cd7de7bb

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