Analysis of lysozyme in cheese samples by on-line combination of capillary zone electrophoresis and mass spectrometry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F14%3A33151411" target="_blank" >RIV/61989592:15310/14:33151411 - isvavai.cz</a>
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0308814613019584#" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814613019584#</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2013.12.078" target="_blank" >10.1016/j.foodchem.2013.12.078</a>
Alternative languages
Result language
angličtina
Original language name
Analysis of lysozyme in cheese samples by on-line combination of capillary zone electrophoresis and mass spectrometry
Original language 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.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
153
Issue of the periodical within the volume
1
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
398-404
UT code for WoS article
000331990800055
EID of the result in the Scopus database
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