[صفحه اصلی ]   [Archive]  
:: صفحه اصلي :: درباره نشريه :: آخرين شماره :: تمام شماره‌ها :: جستجو :: ثبت نام :: ارسال مقاله :: تماس با ما ::
:: دوره 1، شماره 2 - ( 9-1393 ) ::
جلد 1 شماره 2 صفحات 49-53 برگشت به فهرست نسخه ها
Determination of Biologically Active Polyamines in Turkey Breast Meat by HPLC and Derivatization with Dansyl Chloride
چکیده:   (6576 مشاهده)
BacBackground and Objectives: polyamines (putrecsine, spermidine and spermine) are widespread components, which can be found in most of the foods like meat, fruits, vegetables, cheese and wine. Studies show that reducing the level of polyamines in cells may help to slow down some cancer processes however, dietary polyamines may be required in wound healing, and for growth, maturation and regeneration of the intestinal mucosa. The aim of the present study is determination of biologically active polyamines by HPLC, and finding the best method of their derivatization. Materials and Methods: Three different methods of derivatization and gradient elution were tested. Two wavelengths (225 and 254 nm) were applied to find the best way of detecting and analyzing the polyamines. The best method was chosen according to the good and sharp peaks. Results: Results from different experiments suggested that the best condition for derivatization of polyamines is when the samples are put in warm water bath (40ºC) for nearly 1 hour. Additionally, acetonitrile (90%) and water HPLC-grade were chosen as mobile phases, and 254 nm was determined as the appropriate wavelength. Conclusions: The proposed method and condition are good, fast and reliable that can be applied for analyzing and detecting the biologically active polyamines in turkey meat samples by HPLC. Keywords: Polyamines, Turkey breast meat, Dansyl chloride, HPLC
متن کامل [PDF 133 kb]   (3822 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: تغذیه
دریافت: 1393/4/26 | پذیرش: 1393/11/1 | انتشار: 1393/11/1
ارسال نظر درباره این مقاله
نام کاربری یا پست الکترونیک شما:

CAPTCHA


XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Bashiry M, Mohammadi A, Hosseini H, Aeenehvand S, Mohammadi Z. Determination of Biologically Active Polyamines in Turkey Breast Meat by HPLC and Derivatization with Dansyl Chloride. Nutr Food Sci Res. 2014; 1 (2) :49-53
URL: http://nfsr.sbmu.ac.ir/article-1-46-fa.html

Determination of Biologically Active Polyamines in Turkey Breast Meat by HPLC and Derivatization with Dansyl Chloride. 1. 1393; 1 (2) :49-53

URL: http://nfsr.sbmu.ac.ir/article-1-46-fa.html



دوره 1، شماره 2 - ( 9-1393 ) برگشت به فهرست نسخه ها
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4297