Determination of phosphatidylethanolamine molecular species in various food matrices by liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS2)

Analytical and Bioanalytical Chemistry
Li ZhouEric Marchioni

Abstract

A liquid chromatographic-electrospray ionization-tandem mass spectrometric (LC-ESI-MS(2)) method has been developed for determination of the molecular species of phosphatidylethanolamine (PE) in four food matrices (soy, egg yolk, ox liver, and krill oil). The extraction and purification method consisted of a pressurized liquid extraction procedure for total lipid (TL) extraction, purification of phospholipids (PLs) by adsorption on a silica gel column, and separation of PL classes by semi-preparative normal-phase HPLC. Separation and identification of PE molecular species were performed by reversed-phase HPLC coupled with electrospray ionization tandem mass spectrometry (ESI-MS(2)). Methanol containing 5 mmol L(-1) ammonium formate was used as the mobile phase. A variety of PE molecular species were detected in the four food matrices. (C16:0-C18:2)PE, (C18:2-C18:2)PE, and (C16:0-C18:1)PE were the major PE molecular species in soy. Egg yolk PE contained (C16:0-C18:1)PE, (C18:0-C18:1)PE, (C18:0-C18:2)PE, and (C16:0-C18:2)PE as the major molecular species. Ox liver PE was rich in the species (C18:0-C18:1)PE, (C18:0-C20:4)PE, and (C18:0-C18:2)PE. Finally, krill oil which was particularly rich in (C16:0(alkyl)-C22:6(acyl))plasmanyle...Continue Reading

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Citations

Jan 10, 2013·Journal of Agricultural and Food Chemistry·Bertram FongCarmen Norris
Apr 15, 2015·Nutrients·Christopher N Blesso
Aug 29, 2020·Journal of Food Science·Fu YangEric Marchioni
Jan 23, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jana GoritschnigMarc Pignitter
Aug 5, 2014·Journal of Agricultural and Food Chemistry·Li ZhouEric Marchioni

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