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dc.contributor.authorPérez Palacios, María Trinidad-
dc.contributor.authorRuiz Carrascal, Jorge-
dc.contributor.authorAntequera Rojas, María Teresa-
dc.date.accessioned2024-02-07T10:34:56Z-
dc.date.available2024-02-07T10:34:56Z-
dc.date.issued2007-
dc.identifier.urihttp://hdl.handle.net/10662/20214-
dc.description.abstractThe solid phase extraction (SPE) method used by Banni et al. (2001) [Banni, S., Carta, G., Angioni, E., Muru, E., Scanu, P., Melis, M. P., et al. (2001). Distribution of conjugated linoleic acid and metabolites in different lipid fraction in the rat liver. Journal of Lipid Research, 42, 1056–1061] for fractionation of liver phospholipids (PLs) into phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidylinositol (PI) was modified to improve its separation efficiency. A mixture of PL standards, containing PC, PE, PS and PI, was separated into individual classes by using aminopropyl minicolumns, following the method of Banni et al. (2001). The obtained eluted fractions were further analysed by thin layer chromatography (TLC) and PL classes were identified. TLC revealed the co-elution of PC and PE, that of PE with PS and no elution of PI. The SPE method was subsequently modified in order to obtain a correct PL fractionation into PC, PE, PS and PI. The principal modifications consisted of increased solvent volumes for PC, PE and PS elution, and a different solvent mixture to allow PI elution. The effectiveness of the modified SPE method was checked by TLC, using both standards and muscle samples, showing a correct elution of PC, PE, PS and PI.es_ES
dc.format.extent23es_ES
dc.format.mimetypeapplication/pdfen_US
dc.language.isoenges_ES
dc.subjectSPEes_ES
dc.subjectPhospholipid classeses_ES
dc.subjectMusclees_ES
dc.titleImprovement of a solid phase extraction method for separation of animal muscle phospholipid classeses_ES
dc.typearticlees_ES
dc.description.versionpeerReviewedes_ES
europeana.typeTEXTen_US
dc.rights.accessRightsopenAccesses_ES
europeana.dataProviderUniversidad de Extremadura. Españaes
dc.identifier.bibliographicCitationFood Chemistry 102 (2007) 875–879es_ES
dc.type.versiondraftes_ES
dc.contributor.affiliationUniversidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentoses_ES
dc.relation.publisherversionc10.1016/j.foodchem.2006.06.032es_ES
dc.identifier.publicationfirstpage875es_ES
dc.identifier.publicationlastpage879es_ES
dc.identifier.publicationvolume102es_ES
dc.identifier.orcid0000-0002-0095-5785es_ES
Colección:DPAAL - Artículos

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