The Anal Sac Secretion of Viverrids from the Genus Genetta

1986 ◽  
Vol 41 (3) ◽  
pp. 325-336 ◽  
Author(s):  
Jürgen Jacob ◽  
Harald Schliemann
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Liquid Chromatography ◽  
Chemical Composition ◽  
Free Fatty Acids ◽  
Gas Liquid Chromatography ◽  
Anal Sac Secretion ◽  
Anal Sac ◽  
Anal Sacs

The chemical composition of the secretions from the anal sacs of three species from the genus Genetta has been analysed by means of gas-liquid chromatography and mass spectrometry. The main constituents of the secretion are free fatty acids, hydrocarbons, mono- and diester waxes, triglycerides, alkane diols, and free alcohols. Composition of the secretion in the three species is fundamentally similar, but there are some remarkable quantitative differences of the components m entioned. Some of the alkane-1,2-diols in these secretions have never been found before in nature.

Chemical Composition of the Secretion from the Anal Sacs of Civettictis civetta (Schreber, 1776)

1983 ◽  
Vol 38 (5-6) ◽  
pp. 497-500 ◽  
Author(s):  
Jürgen Jacob ◽  
Harald Schliemann
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Free Fatty Acids ◽  
Functional Significance ◽  
Volatile Components ◽  
Cholesterol Esters ◽  
Anal Sac Secretion ◽  
Anal Sac ◽  
Chain Lengths ◽  
Anal Sacs

The chemical composition of the secretion from the anal sacs of a female of Civettictis civetta is analysed using gas- liquid chromatographical and mass spectrometrical tech­niques. The secretion mainly consists of cholesterol esters, monoester waxes, cholesterol, and free fatty acids of chain lengths not under C12; highly volatile components were not traceable. The functional significance of the anal sac secretion is discussed. `

A method for the quantitative determination of individual free fatty acids in milk by ion exchange resin adsorption and gas-liquid chromatography

1983 ◽  
Vol 50 (3) ◽  
pp. 321-329 ◽  
Author(s):  
Eric C. Needs ◽  
Graeme D. Ford ◽  
A. Jane Owen ◽  
Brian Tuckley ◽  
Malcolm Anderson
Keyword(s):  
Fatty Acids ◽  
Liquid Chromatography ◽  
Free Fatty Acids ◽  
Exchange Resin ◽  
Ion Exchange Resin ◽  
Gas Liquid Chromatography ◽  
Internal Standards ◽  
Resin Adsorption ◽  
The Individual

SummaryA quantitative method for rapid routine analysis of individual free fatty acids (FFA) in milk was developed. Lipid was extracted from milk in ether and FFA were recovered by shaking the extract with anion exchange resin Amberlyst 26. The resin-bound FFA were methylated directly and the individual acids quantified, using internal standards, by gas-liquid chromatography. The properties of the resin were measured. The validity of the method was established by extraction of FFA mixtures and milk. Individual acids were, on average, found to be within 6% of the actual concentration present in the mixture. An average coefficient of variation of 4·3% was achieved for the major individual fatty acids on repeated extraction of a single milk sample.

scholarly journals Study of the Royal Jelly Free Fatty Acids by Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS)

Metabolites ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 40 ◽  
Author(s):  
Maroula G. Kokotou ◽  
Christiana Mantzourani ◽  
Rodalia Babaiti ◽  
George Kokotos
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Liquid Chromatography ◽  
High Resolution ◽  
Free Fatty Acids ◽  
Royal Jelly ◽  
High Resolution Mass Spectrometry ◽  
High Resolution Mass ◽  
Resolution Mass

The lipidome of royal jelly (RJ) consists of medium-chained (8–12 carbon atoms) free fatty acids. We present herein a liquid chromatography-high resolution mass spectrometry (HRMS) method that permits the determination of RJ fatty acids and at the same time the detection of suspect fatty acids. The method allows for the direct quantification of seven free fatty acids of RJ, avoiding any derivatization step. It was validated and applied in seven RJ samples, where the major RJ fatty acid trans-10-hydroxy-2-decenoic acid (10-HDA) was found to vary from 0.771 ± 0.08 to 0.928 ± 0.04 g/100 g fresh RJ. Four additional suspect fatty acids were simultaneously detected taking advantage of the HRMS detection.

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