查詢結果分析
來源資料
相關文獻
- Identification of Allicin Garlic by Liquid Chromatography/Mass Spectrometry/Mass Spectrometry
- Identification of Allicin in Garlic by Liquid Chromatography /Mass Spectrometry/Mass Spectrometry
- 大蒜素於45℃下在不同油脂中之變化
- 探討不同粒徑SiO₂-Allicin抗菌微粒之吸附量及抑菌效果
- 於飼料中添加大蒜素,餵食豬群等牲畜的效益
- 於飼料中添加大蒜素,餵食豬群等牲畜的效益
- 含大蒜水萃物抗菌粒子製備條件之探討
- 大蒜機械採收之基礎研究
- 大蒜粉末對倉鼠降血脂作用及其體內抗氧化狀態之影響
- HPLC分析法在中草藥質量鑑定及其方法建立之進行模式
頁籤選單縮合
題名 | Identification of Allicin in Garlic by Liquid Chromatography /Mass Spectrometry/Mass Spectrometry=液相層析/(串聯)質譜分析法鑑定大蒜中大蒜素 |
---|---|
作者 | 喬長誠; 吳淳美; Chyan, Charng-cherng; Wu, Chung-may; |
期刊 | 食品科學 |
出版日期 | 19960200 |
卷期 | 23:1 1996.02[民85.02] |
頁次 | 頁107-116 |
分類號 | 341.91 |
語文 | eng |
關鍵詞 | 大蒜; 大蒜素; 高效液相層析; 液相層析/質譜分析; 液相層析/串聯質譜分析; Garlic; Allicin; HPLC; LC/MS; LC/MS/MS; |
中文摘要 | 利用液相層析╱(串聯)質譜分析法(LC/MS and LC/MS/MS)並以熱噴射(thermospray)為界面之線上(on-line)分析,鑑定大蒜中熱不穩定性化合物-大蒜素(allicin)。分析系以逆相層析管柱及甲醇-醋酸銨混合液之移動相分離大蒜萃取液之化合物。分析系統中熱噴射噴嘴之氣化溫度為100℃,串聯質譜儀中離子源之溫度為125℃,液相層析管柱則經由熱噴射界面與質譜儀聯接。利用碰撞誘導解離(CID)分析技術,進一步將分子離子(daughter ion)撞擊並以子離子掃瞄模式瞭解分子構造,其結果並與合成之大蒜素標準品比對,證實線上液相層析╱串聯質譜分析法能相當準確且簡易地應用於熱不穩定性化合物之分析。 |
英文摘要 | On-line liquid chromatography/mass spectrometry/mass spectrometry (LC/MS/MS) techniques with thermospray (TSP) interface were used for the identification of allicin, a thermally labile compound of crushed garlic bulbs (Allium sativum Linn.). The reverse phase column and mobile phase of methanol-aqueous ammonium acetate were used for the separation of garlic components. Systems with a thermospray vaporizer set at 100℃ and a tandem quadrupole MS with an ion source temp of 125℃ were connected to an LC column for MS/MS analysis. Further structural information was obtained by using collision-induced dissociation (CID) analysis. The mass fragments from CID were obtained from the daughter ion scan mode. Compared to the synthetic allicin compound, it was demonstrated that the on-line LC/MS/MS method gave accuracy and simplicity for the thermally labile compound. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。