About: Analysis of lysozyme in cheese samples by on-line combination of capillary zone electrophoresis and mass spectrometry

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About: Analysis of lysozyme in cheese samples by on-line combination of capillary zone electrophoresis and mass spectrometry Goto Sponge NotDistinct Permalink

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Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.sciencedirect.com/science/article/pii/S0308814613019584#
Description	Some methodological aspects of an on-line combination of capillary zone electrophoresis with mass spectrometric detection (CZE-QqQ-MS) were studied in this work as well as the possibilities of using this combination for analysis of the high-molecular mass compounds present in multi-component matrices. All experiments using an on-line combination of capillary electrophoresis with mass spectrometric detection were carried out in cationic mode in covalently-coated capillary. The optimised electrolyte system consisted of 100 mmol/L formic acid. Prior to the CZE-QqQ-MS analysis, an extraction of lysozyme from cheese samples using 1 mol/L of acetic acid was performed. The LOD was 3.6 mg lysozyme per kg and the LOQ was 10.9 mg lysozyme per kg. The concentration range of the lysozyme determined in four cheese samples analysed in this work was from 0.5 to 3.3 g of lysozyme per kg. The values of the relative standard deviations thus obtained were from 4.6% to 9.3% depending on the cheese sample. Some methodological aspects of an on-line combination of capillary zone electrophoresis with mass spectrometric detection (CZE-QqQ-MS) were studied in this work as well as the possibilities of using this combination for analysis of the high-molecular mass compounds present in multi-component matrices. All experiments using an on-line combination of capillary electrophoresis with mass spectrometric detection were carried out in cationic mode in covalently-coated capillary. The optimised electrolyte system consisted of 100 mmol/L formic acid. Prior to the CZE-QqQ-MS analysis, an extraction of lysozyme from cheese samples using 1 mol/L of acetic acid was performed. The LOD was 3.6 mg lysozyme per kg and the LOQ was 10.9 mg lysozyme per kg. The concentration range of the lysozyme determined in four cheese samples analysed in this work was from 0.5 to 3.3 g of lysozyme per kg. The values of the relative standard deviations thus obtained were from 4.6% to 9.3% depending on the cheese sample. (en)
Title	Analysis of lysozyme in cheese samples by on-line combination of capillary zone electrophoresis and mass spectrometry Analysis of lysozyme in cheese samples by on-line combination of capillary zone electrophoresis and mass spectrometry (en)
skos:prefLabel	Analysis of lysozyme in cheese samples by on-line combination of capillary zone electrophoresis and mass spectrometry Analysis of lysozyme in cheese samples by on-line combination of capillary zone electrophoresis and mass spectrometry (en)
skos:notation	RIV/61989592:15310/14:33151411!RIV15-MSM-15310___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(ED2.1.00/03.0058), P(GAP206/12/1150)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Maier, Vítězslav Ševčík, Juraj Ginterová, Pavlína
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Palackého v Olomouci / Přírodovědecká fakulta
http://linked.open...dnocenehoVysledku	2711
http://linked.open...ai/riv/idVysledku	RIV/61989592:15310/14:33151411
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Multi-component matrices; Mass spectrometry; Lysozyme; Cheese; Capillary zone electrophoresis (en)
http://linked.open.../riv/klicoveSlovo	Lysozyme Capillary zone electrophoresis Mass spectrometry Cheese Multi-component matrices
http://linked.open...odStatuVydavatele	NL - Nizozemsko
http://linked.open...ontrolniKodProRIV	[DDC70FB796BC]
http://linked.open...i/riv/nazevZdroje	Food Chemistry
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Regional Centre of Advanced Technologies and Materials Sampling and efficiency of atmospheric pressure desorption/ionization in mass spectrometric experiment
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	153
http://linked.open...iv/tvurceVysledku	Maier, Vítězslav Ševčík, Juraj Ginterová, Pavlína Marák, Jozef Kondeková, Monika
http://linked.open...ain/vavai/riv/wos	000331990800055
issn	0308-8146
number of pages	7 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.foodchem.2013.12.078
http://localhost/t...ganizacniJednotka	15310

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