兔骨骼肌肌质网磷脂组分及脂肪酸的分析

 分析了兔骨骼肌肌质网磷脂的组成及摩尔分数,并用气相色谱法对两种主要磷脂的脂肪酸组成及摩尔分数进行了测定。     

红细胞膜上各种磷脂中脂肪酸的测定

应用自制硅胶板的薄层色谱法分离了红细胞膜上四种主要磷脂。将分离后的每种磷脂斑点硅胶涂层刮下，不经萃取，直接在无水甲醇－苯－乙酰氯溶液中进行转移甲基化，然后用毛细管相色谱分离测定其脂肪酸组成和含量。上述方法已成功地用于先天愚型病人和正常人红细胞膜上各种磷脂中脂肪酸轮廓分析，获得有意义的结果。     

Separation of acidic and neutral lipids by aminopropyl-bonded silica gel column chromatography.

The separation of acidic and neutral lipids by aminopropyl-bonded silica gel column chromatography is presented. Total lipid extracts from Escherichia coli and human spermatozoa were loaded onto pre-packed aminopropyl-bonded silica gel columns and the lipids separated into four fractions. Non-polar lipids including cholesterol esters, triglycerides, diglycerides, monoglycerides and cholesterol, were eluted with 4 ml of isopropanol-chloroform (1:2, v/v) (fraction 1); free fatty acids were eluted with 4 ml of 2% acetic acid in diethyl ether (fraction 2); neutral polar lipids, including phosphophatidylethanolamine, phosphatidylcholine, sphingomyelin and neutral glycolipids, were eluted with 4 ml of methanol (fraction 3); and, finally, polar acidic lipids, including phosphatidylglycerol, cardiolipin, phosphatidylinositol, phosphatidylserine, seminolipid lipid A and acidic glycosphingolipids, were eluted with 4 ml of chloroform-methanol-0.8 M sodium acetate (60:30:4.5, v/V/V) (fraction 4). The recoveries for the different lipids ranged between 89 and 98% and the intra-assay variation, expressed as the standard deviation, was less than 5%.     

Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods

The most used method for muscle lipid fractionation into major lipid classes was modified for improving its separation efficiency. Extracted lipids from a masseter muscle of one Iberian pig were separated into neutral lipids (NL), free fatty acids (FFA) and polar lipids (PL) using aminopropyl minicolumns, following the extensively used method of Kaluzny et al. [1] (old method-OM-) and a method based on that, developed by Pinkart et al. [2] with some (modifications modified method–MM). Obtained lipid classes were further analysed by TLC and lipid fractions were identified. TLC evidenced the presence of a certain amount of PL in the NL fraction obtained with the OM. On the other hand, using the MM only an almost undetectable presence of PL was evidenced in the NL fraction. Fatty acid composition of NL, PL and FFA obtained with each method was studied by gas chromatography. Fatty acid profile of NL was strongly influenced by the separation method used. Thus, NL obtained using the OM showed higher amounts of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) and lower of monounsaturated fatty acids (MUFA) than those obtained using the MM. Moreover, NL obtained using the OM showed the presence of fatty alcohols, constituents of phospholipids (PhL) absent or present only in trace amounts in acylglycerols. This profile reflects the coelution of PL in the NL fraction. Fatty acid profile of FFA and PL fractions was also influenced by the solid phase extraction (SPE) method used, but to a lesser extent.     

Improved gas chromatographic method for the determination of the individual free fatty acids in cheese using a capillary column and a PTV injector

Summary A gas chromatographic method with a capillary column and a programmed temperature vaporizer injector has been used to analyze the individual free fatty acids in cheese. The lipids were extracted from an acidified cheese slurry with diethyl ether and treated with tetramethylamonium hydroxide (TMAH) to convert the free fatty acids to tetramethylammonium soaps (TMA-soaps), which were subsequently pyrolyzed to methyl esters in the injector. Carrying out injection at the initial column temperature resulted in lower dispersion of the results, but the solvent front prevented quantitative determination of butyric and caproic acids, and an injector temperature of 300°C was therefore employed. Under the conditions tested, trimethylamine (tma) flash-off did not affect the determinations. The accuracy of the method improved at higher free fatty acid contents (coefficient of variation of 0.53% for a total free fatty acid content of 9000 mg/kg as opposed to 7.0% for a total free fatty acid content of 1400 mg/kg). The recovery rate for individual free fatty acids ranged between 91 and 103%.     

兔骨骼肌肌质网磷脂组分及脂肪酸的分析

分析了兔骨骼肌肌质网磷脂的组成及摩尔分数,并用气相色谱法对两种主要磷脂的脂肪酸组成及摩尔分数进行了测定。     

Fatty acid profile of Canadian dairy products with special attention to the trans-octadecenoic acid and conjugated linoleic acid isomers

Current scientific evidence indicates that consumption of industrial trans fatty acids (TFA) produced via partial hydrogenation of vegetable oils increases the risk of coronary heart disease. However, some studies have suggested that ruminant TFA, especially vaccenic acid (VA or 11t-18:1) and rumenic acid (RA or 9c,11t-18:2), which is a conjugated linoleic acid (CLA) isomer, may have potential beneficial health effects for humans. To date, no concerted effort has been made to provide detailed isomer composition of ruminant TFA and CLA of Canadian dairy products, information that is required to properly assess their nutritional impacts. To this end, we analyzed the fatty acid profile of popular brands of commercial cheese (n = 17), butter (n = 12), milk (n = 8), and cream (n = 4) sold in retail stores in Ottawa, Canada, in 2006-2007 by silver nitrate thin-layer chromatography and gas liquid chromatography. The average total TFA content of cheese, butter, milk, and cream samples were 5.6, 5.8, 5.8, and 5.5% of total fatty acids, respectively. VA was the major trans-octadecenoic acid (18:1) isomer in all the Canadian dairy samples with average levels of (as % total trans-18:1) 33.9% in cheese, 35.6% in butter, 31.0% milk, and 30.1% in cream. The different dairy products contained very similar levels of CLA, which ranged from 0.5 to 0.9% of total fat. RA was the major CLA isomer of all the dairy products, accounting for 82.4-83.2% of total CLA. There were no significant differences (P > 0.05) in the fatty acid profile between the 4 different dairy groups, which suggests lack of processing effects on the fatty acid profile of dairy fat.     

Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry

A time-domain ¹H nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T₂ relaxation time distribution can be related to specific constituents in mozzarella. In this study, a detailed investigation is offered for fresh and aged low-moisture mozzarella cheese, often applied as a pizza cheese, by application of both a conventional Carr–Purcell–Meiboom–Gill (CPMG) sequence and a free-induction decay CPMG (FID-CPMG) sequence. The relaxation behavior was further elucidated by addition of deuterium oxide and by mild heat treatment of samples. The relaxation times of water protons in mozzarella were found to range from a few microseconds to some tens of milliseconds (in aged mozzarella) or to about hundred milliseconds (in fresh mozzarella). The upper limit of the T₂ distribution can even be extended to the seconds range upon releasing water protons from the mozzarella matrix using a mild heat treatment or upon addition of deuterated water. Both stimuli also provided evidence for the absorption of water into the cheese matrix. The potential release and uptake of water demonstrated that mozzarella acts as a very dynamic system during production and storage. The detected differences in the behavior of the water fraction between fresh and aged low-moisture mozzarella might be utilized to study the influence of either production and/or storage conditions on the cheese ripening process.     

Rapid determination of moisture/solids and fat in dairy products by microwave and nuclear magnetic resonance analysis

A peer-verified method is presented for the determination of percent moisture/solids and fat in dairy products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture/solids content of dairy samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyzed various dairy products by using a CEM SMART system (moisture) and the SMART Trac (fat). The samples included milks, creams, ice cream mix, sour cream, yogurt, cream cheese, and mozzarella, Swiss, and cheddar cheeses. These samples represented a range of products that processors deal with in daily plant operations. The results were compared with moisture/solids and fat values derived from AOAC-approved methods.     

A new high-performance liquid chromatographic method with evaporative light scattering detector for the analysis of phospholipids. Application to Iberian pig subcutaneous fat

A new method for the analysis of phospholipids by normal-phase HPLC is described using a silica column. Addition of ammonia and triethylamine to a gradient based on chloroform/methanol/water promoted a good and rapid separation of phospholipid classes (20 min run). The use of an evaporative light scattering detector permitted an accurate analysis of a mixture of phospholipids. Calibration curves were linear within different range for each phospholipid class. The LOD and LOQ obtained were below 0.03 and 0.05 mg kg⁻¹ for all cases, respectively. Besides, a new method for the separation of phospholipids from total lipids before HPLC analysis by a solid-phase extraction (SPE) with Si cartridges has been developed. This methodology gave a good recovery ranging from 97 to 117%. The method was validated with a standard mixture of phospholipids. This method has been applied to characterize the phospholipid fraction of subcutaneous fat from Iberian pig. Cardiolipin, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidylcholine, and sphingomyelin have been described for first time in these samples. The fatty acid composition of the different phospholipid classes and their HPLC electrospray ionization mass spectrometry have been used for characterizing the molecular species present in each one.     

Fatty acid composition of neutral lipid: Classes of Citrus seed oil

The constituents of total lipids and neutral lipid classes, i.e., hydrocarbons, wax esters, sterol esters, triacylglycerols, free fatty acids, 1,3-diacylglycerols, 1,2-diacylglycerols, free sterols, alcohols, and monoacylglycerols of three species of Citrus namely Citrus sinensis, Citrus paradisi, Citrus aurantium were investigated by thin layer and gas chromatography. Palmitic, oleic and linoleic acids were the major components in all the lipids and lipid classes studied.     

Studies of <Superscript>90</Superscript>Sr presence in milk and commercial dairy products

The aim of this article was to present the studies of radiological level of some commercial dairy products in Mazovian, Kuyavian—Pomeranian and Lublin regions. They were carried out for 27 commercial dairy products such as two specimens of lean cottage cheese, three specimens of cottage cheese containing a limited percentage of fat, three specimens of fat cottage cheese, three specimens of milk containing 3.2% of fat, three specimens of milk containing 2.0% of fat, two specimens of sour cream containing 12% of fat, three specimens of sour cream containing 18% of fat, one specimen of 30% whipping cream, two specimens of homogenized (strawberry and vanilla) cheese, three specimens of hard rennet cheese, one specimen of powdered milk, one specimen of goat milk. For the given commercial dairy products there were calculated effective doses (μSv) obtained after consumption of 1 kg contaminated product for different age groups.     

Fatty acid composition of the lipids of whitefish of the Ob basin. II. Influence of localization on the composition of total and neutral lipids

The composition of methyl esters of the fatty acids of the total and neutral lipids from the viscera, dark muscles, and brain of pelyads from the water bodies of the Ob basin have been studied by gas-liquid chromatography in comparison with the fatty acid composition of the total lipids of the light muscles. In all the lipids, 29 acids were detected and 27 were identified, six of which made up 75 to 79% of the total. It has been shown that the uniqueness of the total lipids of the viscera and dark muscles is due to a high content of eicosapentaenoic acid, while the brain lipids are distinguished by a high palmitic acid content. In the neutral lipids, regardless of their localization, the concentration of polyenes falls and the concentration of monoenes rises.     

Cerebroside Langmuir monolayers originated from the echinoderms I. Binary systems of cerebrosides and phospholipids

The surface pressure (pi)-area (A), the surface potential (DeltaV)-A and the dipole moment (mu( perpendicular))-A isotherms were obtained for two-component monolayers of two different cerebrosides (LMC-1 and LMC-2) with phospholipids of dipalmitoylphosphatidylcholine (DPPC) and with dipalmitoylphosphatidylethanolamine (DPPE) on a subphase of 0.5 M sodium chloride solution as a function of phospholipid compositions by employing the Langmuir method, the ionizing electrode method, and the fluorescence microscopy. Surface potentials (DeltaV) of pure components were analyzed using the three-layer model proposed by Demchak and Fort. The contributions of the hydrophilic saccharide group and the head group to the vertical component of the dipole moment (mu( perpendicular)) were estimated. The miscibility of cerebroside and phospholipid in the two-component monolayers was examined by plotting the variation of the molecular area and the surface potential as a function of the phospholipid molar fraction (X(phospholipid)), using the additivity rule. From the A-X(phospholipid) and DeltaV(m)-X(phospholipid) plots, partial molecular surface area (PMA) and apparent partial molecular surface potential (APSP) were determined at the discrete surface pressure. The PMA and APSP with the mole fraction were extensively discussed for the miscible system. Judging from the two-dimensional phase diagrams, these can be classified into two types. The first is a positive azeotropic type; the combinations of cerebrosides with DPPC are miscible with each other. The second is a completely immiscible type: the combination of cerebrosides with DPPE. Furthermore, a regular surface mixture, for which the Joos equation was used for the analysis of the collapse pressure of two-component monolayers, allowed calculation of the interaction parameter (xi) and the interaction energy (-Delta epsilon) between the cerebrosides and DPPC component. The miscibility of cerebroside and phospholipid components in the monolayer state was also supported by fluorescence microscopy.     

Quantitative determination of phospholipids in a pharmaceutical drug by scanning and video densitometry

This paper describes a convenient and practice method for quantitation of surfactant phospholipids (1,2-dipalmitoyl-3-sn-phosphatidyl choline [DPPC] and 1-palmitayl-2-oleyl-3-sn-phosphatidyl glycerol [POPG]) in a recombinant surfactant lyophile (Venticute) by high-performance, thin-layer chromatography (HPTLC) with video densitometry. DPPC and POPG were extracted from Venticute-lyophile using methanol. Separation from the other active ingredients and excipients was accomplished by HPTLC on silica gel F254 plates with a mixture of chloroform, methanol, glacial acetic acid, and water as development solvent. Postchromatographic derivatization by dipping in copper sulphate/phosphoric acid reagent and subsequent heating shows grey-brown bands on a light blue background. These were detected with the video densitometer in the VIS range, and with scanning densitometry at 365 nm. Linear calibration in a working range of 0.7-1.3 microg DPPC and 0.35-0.65 microg POPG was demonstrated by integrating the area under the peaks. Good results were obtained with recovery experiments. When compared to classical slit scanning densitometry, video densitometry represents a fast alternative to quantitate thin-layer chromatograms in surfactant phospholipid analysis.     

Lipids ofGlycyrrhiza glabra roots

A petroleum ether extract ofGlycyrrhiza glabra L. roots was investigated. The extract contains 70% neutral lipids and 30% polar lipids. Hydrocarbons, sterols esters, triacylglycerols, free fatty acids, free sterols, and diacylglycerols were identified. The fatty acid contents of all of the acyl-containing lipids were determined. Fourteen fatty acids were identified; the 18 2 fatty acid prevails among the unsaturated acids, and the 16 0 acid prevails among the saturated acids.Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 2, pp. 367–370, February, 1995.     

A rapid method based on hot water extraction and liquid chromatography-tandem mass spectrometry for analyzing tetracycline antibiotic residues in cheese

A rapid, specific, and sensitive procedure for determining residues of 4 widely used tetracycline antibiotics and 3 of their 4-epimers in cheese is presented. The method is based on the matrix solid-phase dispersion (MSPD) technique followed by liquid chromatography/tandem mass spectrometry (LC/MS/MS). After dispersing samples of mozzarella, asiago, parmigiano, gruyere, emmenthal, and camembert on sand, target compounds were eluted from the MSPD column by passing through it 6 mL water heated at 70 degrees C. After acidification and filtration, 200 microL of the aqueous extract was directly injected into the LC column. For analyte identification and quantification, MS data acquisition was performed in the multireaction monitoring mode, selecting 2 precursor ion-to-product ion transitions for each target compound. Hot water appeared to be an efficient extractant, because absolute recoveries were no lower than 78%. Using demeclocycline as a surrogate analyte, recoveries of analyte added to the 6 types of cheeses at the 30 ng/g level were 96-117%, with relative standard deviation (RSD) not higher than 9%. Statistical analysis of the mean recovery data showed that the extraction efficiency was not dependent on the type of cheese analyzed. This result indicates that this method could be applied to other cheese types not considered here. At the lowest concentration considered, i.e., 10 ng/g, the accuracy of the method ranged between 90 and 107%, with RSDs not larger than 12%. Based on a signal-to-noise ratio of 10, limits of quantitation were estimated to be 1-2 ng/g.     

Influence of irrigation-water salinity on lipids of <Emphasis Type="Italic">Crambe abyssinica</Emphasis> seeds

Lipids of Crambe abyssinica Hochst (Brassicaceae) seeds grown in hothouses in Israel and in the open in Uzbekistan in soil imported from the Aral Sea region were studied. It was found that the seed oil content decreased as the irrigation-water salinity increased. The content of total unsaturated fatty acids of neutral lipids was in the range 91.31–94.81%; of polar lipids, 69.59–83.78%.     

Lipids and lipophilic components of Viburnum opulus fruits during maturation

The variation of the composition of neutral and polar lipids and lipophilic components during maturation of guelder rose (V. opulus L., fam. Caprifoliaceae) fruits was investigated. During fruit ripening, all lipid groups are accumulated, the highest accumulation rate being observed in the first period of maturation. In nonpolar lipids, this is due to a substantial increase in the content of triacylglycerides, whereas the contents of free fatty acids, methyl esters of fatty acids, monoacylglycerides, and especially esters of triterpenoid compounds decrease. During early maturation, all acyl-containing classes of lipids contain large amounts of saturated fatty acids (mainly, 16:0), whose content decreases during ripening, while the contents of unsaturated 18:1 and 18:2 acids increase.