Simultaneous determination of individual isothiocyanates in plant samples by HPLC-DAD-MS following SPE and derivatization with N-acetyl-l-cysteine - Publikacja - MOST Wiedzy

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Simultaneous determination of individual isothiocyanates in plant samples by HPLC-DAD-MS following SPE and derivatization with N-acetyl-l-cysteine

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The procedure for the isothiocyanates (ITCs) determination that involves derivatization with N-acetyl-l-cysteine (NAC) and separation by HPLC was developed. Prior to derivatization, plant ITCs were isolated and purified using solid-phase extraction (SPE). The optimum conditions of derivatization are: 500 μL of isopropanolic eluate obtained by SPE combined with 500 μL of derivatizing reagent (0.2 M NAC and 0.2 M NaHCO3 in water) and reaction time of 1 h at 50 °C. The formed dithiocarbamates are directly analyzed by HPLC coupled with diode array detector and mass spectrometer if required. The method was validated for nine common natural ITCs. Calibration curves were linear (R2 ⩾ 0.991) within a wide range of concentrations and limits of detection were below 4.9 nmol/mL. The recoveries were in the range of 83.3–103.7%, with relative standard deviations <5.4%. The developed method has been successfully applied to determine ITCs in broccoli, white cabbage, garden cress, radish, horseradish and papaya.

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Kategoria:
Publikacja w czasopiśmie
Typ:
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
FOOD CHEMISTRY nr 214, strony 587 - 596,
ISSN: 0308-8146
Język:
angielski
Rok wydania:
2017
Opis bibliograficzny:
Pilipczuk T., Kusznierewicz B., Chmiel T., Przychodzeń W., Bartoszek-Pączkowska A.: Simultaneous determination of individual isothiocyanates in plant samples by HPLC-DAD-MS following SPE and derivatization with N-acetyl-l-cysteine// FOOD CHEMISTRY. -Vol. 214, (2017), s.587-596
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2016.07.125
Bibliografia: test
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Politechnika Gdańska

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