Liquid Chromatography鈥揟andem Mass Spectrometry for the Determination of Sphingomyelin Species from Calf Brain, Ox Liver, Egg Yolk, and Krill Oil
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- 作者：Li Zhou ; Minjie Zhao ; Sa茂d Ennahar ; Fran莽oise Bindler ; Eric Marchioni
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：January 11, 2012
- 年：2012
- 卷：60
- 期：1
- 页码：293-298
- 全文大小：207K
- 年卷期：v.60,no.1(January 11, 2012)
- ISSN：1520-5118
文摘
In this study, molecular species of sphingomyelin (SM) in egg yolk, calf brain, ox liver, and krill oil were investigated. Classes of phospholipids (PLs) were purified, identified, and quantified by normal phase semipreparative high-performance liquid chromatography (HPLC) combined with evaporative light scattering detectors (ELSD). For SM molecular species identification, pure SM collected through a flow splitter was loaded to HPLC鈥揺lectrospray ionization鈥搕andem mass spectrometry (LC-ESI-MS2), with 100% methanol containing 5 mM ammonium formate as mobile phase. In addition to classes of PLs, the used approach allowed the determination of profiles of SM species in egg yolk, ox liver, and calf brain, whereas krill oil turned out not to contain any SM. It also allowed the separation and identification of SM subclasses, as well as tentative identification of species with the same molecular mass, including isomers. The results showed that egg yolk contained the highest proportion of (d18:1鈥?6:0)SM (94.1%). The major SM molecular species in ox liver were (d18:1鈥?6:0)SM (25.5%), (d18:1鈥?3:0)SM (19.7%), (d18:1鈥?4:0)SM (13.2%), and (d18:1鈥?2:0)SM (12.5%). Calf brain SM was rich in species such as (d18:1鈥?8:0)SM (40.7%), (d18:1鈥?4:1)SM (17.1%), and (d18:1鈥?0:0)SM (10.8%).