Quantification of Free and Bound Pantothenic Acid in Foods and Blood Plasma by a Stable Isotope Dilution Assay

2000 ◽  
Vol 48 (4) ◽  
pp. 1175-1181 ◽  
Author(s):  
Michael Rychlik
Keyword(s):  
Stable Isotope ◽  
Blood Plasma ◽  
Isotope Dilution ◽  
Pantothenic Acid ◽  
Stable Isotope Dilution Assay ◽  
Stable Isotope Dilution ◽  
Isotope Dilution Assay ◽  
Dilution Assay

Pantothenic Acid Quantification: Method Comparison of a Stable Isotope Dilution Assay and a Microbiological Assay

2005 ◽  
Vol 75 (3) ◽  
pp. 218-223 ◽  
Author(s):  
Rychlik ◽  
Roth-Maier
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Pantothenic Acid ◽  
Microbiological Assay ◽  
Stable Isotope Dilution Assay ◽  
Animal Origin ◽  
Systematic Bias ◽  
Stable Isotope Dilution ◽  
Isotope Dilution Assay ◽  
Dilution Assay

Different foods and feedstuffs were analyzed for pantothenic acid (PA) by the recently developed stable isotope dilution assay (SIDA) and by the standard method, a microbiological assay (MA). The SIDA involved the use of [13C3, 15N]-pantothenic acid as the internal standard and detection by liquid chromatography-tandem mass spectrometry. The analysis of identical extracts minimized systematic bias due to equal extraction yields and enabled an ideal comparison between both methods. For the samples derived from plants a good accordance between the MA and the SIDA of total PA was found, whereas for the products of animal origin, higher contents were measured by MA than by SIDA. From the results of treatments by pantetheinase and phosphatase on the one hand and papain and diastase on the other, it was concluded that MA is able to measure a significant amount of bound PA. Furthermore, the data imply that microbial enzymes were able to cleave PA conjugates more effectively than pantetheinase and phosphatase treatment.

Quantitation of Rotundone in Grapefruit (Citrus paradisi) Peel and Juice by Stable Isotope Dilution Assay

2017 ◽  
Vol 65 (24) ◽  
pp. 5026-5033 ◽  
Author(s):  
Akira Nakanishi ◽  
Yusuke Fukushima ◽  
Norio Miyazawa ◽  
Keisuke Yoshikawa ◽  
Tomoko Maeda ◽  
...  
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Stable Isotope Dilution Assay ◽  
Citrus Paradisi ◽  
Stable Isotope Dilution ◽  
Isotope Dilution Assay ◽  
Dilution Assay

scholarly journals Quantitative Analysis of 2-Aminoacetophenone in Off-Flavored Wines by Stable Isotope Dilution Assay

1996 ◽  
Vol 79 (2) ◽  
pp. 583-586 ◽  
Author(s):  
Bettina Dollmann ◽  
Dominicus Wichmann ◽  
Alfred Schmitt ◽  
Hans Koehler ◽  
Peter Schreier
Keyword(s):  
Quantitative Analysis ◽  
Stable Isotope ◽  
Isotope Dilution ◽  
Internal Standard ◽  
Stable Isotope Dilution Assay ◽  
Isotope Dilution Analysis ◽  
Model Experiments ◽  
Stable Isotope Dilution ◽  
Isotope Dilution Assay ◽  
Dilution Assay

Abstract Isotope dilution analysis was used to quantitate 2- aminoacetophenone in wines exhibiting the so- called untypical aging off-flavor. d3-Aminoacetophe- none was synthesized and used as isotopomeric internal standard. The method of quantitation was verified by several model experiments. In the off-flavored wines studied, amounts of 2-aminoacetophe none ranging from 0.7 to 12.8 μg/L were determined.

Quantitative Analysis of Beer Aromatic Alcohols Using Stable Isotope Dilution Assay

2002 ◽  
Vol 60 (2) ◽  
pp. 88-96 ◽  
Author(s):  
Jean-Pierre Dufour ◽  
Rana Wierda ◽  
Michelle Leus ◽  
Geert Lissens ◽  
Freddy Delvaux ◽  
...  
Keyword(s):  
Quantitative Analysis ◽  
Stable Isotope ◽  
Isotope Dilution ◽  
Stable Isotope Dilution Assay ◽  
Stable Isotope Dilution ◽  
Isotope Dilution Assay ◽  
Dilution Assay ◽  
Aromatic Alcohols

Development of a Stable Isotope Dilution Assay for Tenuazonic Acid

2011 ◽  
Vol 59 (7) ◽  
pp. 2980-2987 ◽  
Author(s):  
Stefan Asam ◽  
Yang Liu ◽  
Katharina Konitzer ◽  
Michael Rychlik
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Stable Isotope Dilution Assay ◽  
Tenuazonic Acid ◽  
Stable Isotope Dilution ◽  
Isotope Dilution Assay ◽  
Dilution Assay
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