scholarly journals Pristanic acid and phytanic acid in plasma from patients with peroxisomal disorders: stable isotope dilution analysis with electron capture negative ion mass fragmentography.

1992 ◽  
Vol 33 (1) ◽  
pp. 41-47
Author(s):  
HJ ten Brink ◽  
F Stellaard ◽  
CM van den Heuvel ◽  
RM Kok ◽  
DS Schor ◽  
...  
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Phytanic Acid ◽  
Negative Ion ◽  
Isotope Dilution Analysis ◽  
Mass Fragmentography ◽  
Pristanic Acid ◽  
Peroxisomal Disorders ◽  
Stable Isotope Dilution Analysis ◽  
Stable Isotope Dilution

scholarly journals A Novel Method for the Quantification of Quinic Acid in Food Using Stable Isotope Dilution Analysis

2009 ◽  
Vol 92 (3) ◽  
pp. 730-733 ◽  
Author(s):  
Thomas Erk ◽  
Hannah Bergmann ◽  
Elke Richling
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Quinic Acid ◽  
Isotope Dilution Analysis ◽  
Red Wines ◽  
Stable Isotope Dilution Analysis ◽  
Selective Method ◽  
Stable Isotope Dilution ◽  
Novel Method ◽  
First Time

Abstract Organic acids play an important role in the flavor and taste of plant-derived foods. Quinic acid (QA) is one of the major acids. In the past, several methods like HPLC/UV, GC, and capillary electrophoresis were used for identification and quantification of QA. For the first time, a novel, sensitive, and selective method for the quantification of QA in food using stable isotope dilution analysis with HPLC/MS/MS has been established. Uniformly labeled 13C-QA was used as a standard to reduce sample preparations and to overcome matrix and ionization effects. The method was used to determine the QA content of red wines, instant coffees, and cloudy apple juices. QA contents of instant coffees were 64.4 and 63.6 g/kg powder. The concentrations in red wines were 24.0 and 25.1 mg/L, and 1493.3 and 1705.2 mg/L in cloudy apple juices.

Sign in / Sign up

Export Citation Format

Share Document