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Determination of taurine in food
Determination of taurine in food









Following solid phase extraction, the electron rich elements in the protein, which were triggered during analysis of small molecules, were eliminated to avoid matrix effect, using alumina-A cartridges. Results show that the effects of the studied parameters depend on the nature of the compounds, whereas the make-up addition favours the robustness of the mass response (quantitative aspect).Ī simple, sensitive and rapid high-performance liquid chromatography-tandem mass spectrometry method was developed and validated for the simultaneous quantification of the levodopa (LEV) and carbidopa (CAR) in human plasma. The location of the T-piece with regards to the backpressure regulator (BPR), the flow rate and the nature of the make-up solvent were studied.

determination of taurine in food determination of taurine in food

The effects of a mechanical make-up (T-piece) added before this ionization source was discussed in terms of standard deviation of response, response intensity and fragmentation percentage. No split was used prior to the APCI ionization source, allowing introducing all the compounds in the spectrometer, ensuring a better sensitivity for minor compounds.

#Determination of taurine in food free#

UHPSFC-HRMS hyphenation was optimized to enhance the response of the varied compounds from a seed extract (anthraquinones, free fatty acids, diacylglycerols, hydroxylated triacylglycerols and triacylglycerols). An adaptation of the injection system for compressible fluids was accomplished for this coupling: this modification of the injection sequence was achieved to prevent unusual variations of the injected volume related to the use of a compressible fluid. The hyphenation was made using a commercial UHPLC device coupled to a CO 2 pump in order to perform the chromatographic analysis. An analytical method based on Ultra-High-Performance Supercritical Fluid Chromatography (UHPSFC) coupled with Atmospheric Pressure Chemical Ionization − High-resolution mass spectrometry (APCI-Q-TOF-HRMS) was developed for compounds screening from oily samples.









Determination of taurine in food