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Tytuł artykułu

HPLC and UPLC Analyses of Acetoin in Bacterial Culture Fluid

Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
A simple and rapid ultra-performance liquid chromatographic (UPLC) method for analyzing acetoin in bacterial culture fluid was developed and validated for the first time. The samples were separated using an Acquity BEH C18 column (2.1 mm × 100 mm, 1.7 μm particle size) and isocratic elution with 30 mM phosphoric acid—1% acetonitrile as the mobile phase. A photodiode array detector (PDA) was used. The run time was 6 min, and the detection limit was 2.11 × 10−4 mg mL−1. The UPLC method was compared with high-pressure liquid chromatography (HPLC) for acetoin analysis. The proposed UPLC method is highly sensitive and was successfully applied to the analysis of acetoin in bacterial culture fluid.
Słowa kluczowe
Rocznik
Strony
613--622
Opis fizyczny
Bibliogr. 17 poz., rys., tab.
Twórcy
  • Ajinomoto—Genetika Research Institute, 1-st Dorozhny Proezd, b.1-1, 117545, Moscow, Russia
autor
  • Ajinomoto—Genetika Research Institute, 1-st Dorozhny Proezd, b.1-1, 117545, Moscow, Russia
  • Ajinomoto—Genetika Research Institute, 1-st Dorozhny Proezd, b.1-1, 117545, Moscow, Russia
  • Ajinomoto—Genetika Research Institute, 1-st Dorozhny Proezd, b.1-1, 117545, Moscow, Russia
Bibliografia
  • [1] Z. Xiao, C. Ma, P. Xu, and J.R. Lu, PLoS ONE, 4(5), e5627, (2009)
  • [2] D.R. Nielsen, S.H. Yoon, C.J. Yuan, and K.L. Prather, Biotechnol. J., 5, 274–284 (2010)
  • [3] M. Wang, J. Fu, X. Zhang, and T. Chen, Biotechnol. Lett., 34, 1877–1885 (1885)
  • [4] L.W. Nicholson, Appl. Environ. Microbiol., 74, 6832–6838 (6838)
  • [5] Z. Xiao, S. Qiao, C. Ma, and P. Xu, Afr. J. Microbiol. Res., 4, 1997–2003 (2003)
  • [6] P. Moons, R. Van Houdt, B. Vivijs, C.M. Michiels, and A. Aertsen, Appl. Environ. Microbiol., 77, 3422–3427 (3427)
  • [7] F. Toda, K. Tanaka, and H. Tange, J. Chem. Soc., 1, 1555–1556 (1556)
  • [8] M. Stephanie and S. Penderass, Sci. Technol., 38, 858–861 (861)
  • [9] J. Tian, J. Yu, X. Chen, and W. Zhang, Food Chem., 112(4), 1079–1083 (2009)
  • [10] H. Xu, S. Jia, and J. Liu, Afr. J. Biotechnol., 10(5), 779–788 (2011)
  • [11] G. Zeppa, L. Conterno, and V. Gerbi, J. Agric. Food Chem., 49, 2722–2726 (2726)
  • [12] B.D. Jyoti, A.K. Suresh, and K.V. Venkatesh, Microbiol. Res., 159, 35–42 (42)
  • [13] J.-C. Chen, Q.-H. Chen, Q. Guo, S. Ruan, H. Ruan, G.-Q. He, and Q. Gu, Food Chem., 122, 1247–1252 (1252)
  • [14] A. Kumar, G. Saini, A. Nair, and R. Sharma, Acta Pol. Pharm. – Drug Res., 69(3), 371–380 (2012)
  • [15] L.R. Snyder and J.J. Kirkland, Introduction to Modern Liquid Chromatography, 3rd edn., John Wiley & Sons Inc., New York, NY, 1980, pp. 221–224
  • [16] J.P. Foley and J.G. Dorsey, Anal. Chem., 55, 730–737 (737)
  • [17] R.J.M. Vervoort, F.A. Maris, and H. Hindriks, J. Chromatogr., 623, 207–220 (220)
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-b342533e-567b-4919-bbd8-3392609f0820
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