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Method for detecting lipid molecules in salmon

A detection method, salmon technology, applied in the direction of measuring devices, analysis materials, preparation of test samples, etc., can solve the problems of extracts containing more impurities, poor specific adsorption of phospholipids, time-consuming analysis, etc., to achieve simple training, Easy operation, strong qualitative and quantitative ability

Active Publication Date: 2016-08-31
ZHEJIANG GONGSHANG UNIVERSITY
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Problems solved by technology

[0004] Conventional phospholipid extraction methods are mainly liquid-liquid extraction and C18 solid-phase extraction, and the specific adsorption of phospholipids is poor, resulting in more impurities in the extract
[0005] Traditional phospholipid detection methods include high performance liquid chromatography (HPLC), nuclear magnetic resonance spectroscopy (NMR), fluorescence spectroscopy (FLR), etc. These methods take a long time to analyze and have low sensitivity

Method used

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  • Method for detecting lipid molecules in salmon
  • Method for detecting lipid molecules in salmon
  • Method for detecting lipid molecules in salmon

Examples

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Embodiment 1

[0060] Embodiment 1, a kind of detection method of phospholipid molecule in salmon, carries out following steps successively:

[0061] 1), sample pretreatment

[0062] 1.0 g of salmon meat was washed and ground into mince as a homogenized salmon muscle tissue sample, put into a 5 mL centrifuge tube, added with 18 mL of chloroform / methanol mixture (1:2, v / v) and shaken to mix. Probe type ultrasonic (25kHz) ice bath extraction for 10 minutes, after completion, add 12.5mL pure water to the centrifuge tube and shake to mix. The mixture was centrifuged with a refrigerated centrifuge (ThermoScientific, USA) at 8000 rpm for 15 minutes at 4°C. After centrifugation, the solution in the centrifuge tube was separated up and down, and the salmon muscle tissue sample was in the middle of the two phases in a cake shape. Use a pipette gun to transfer the lower phase solution to another new pipette, continue to add 6 mL of chloroform to the upper phase and sample, and repeat the above operat...

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Abstract

The invention discloses a method for detecting lipid molecules in salmon. The method includes the following steps that firstly, a sample is processed in advance, wherein salmon meat is cleaned and ground into meal, an organic solvent I is added into the salmon meal to be shaken and evenly mixed, ultrasonic ice bath extraction is conducted, pure water is added after extraction to be shaken and evenly mixed, the obtained mixture is centrifuged by a freezing centrifugal machine, a bottom-phase solution is obtained, dried at low temperature and dissolved again by means of an organic solvent II, and a lipid crude extract is obtained; secondly, enrichment and purification are conducted, wherein a solid-phase extraction column is activated, then the lipid crude extract is subjected to sample loading, spraying and elution, and the collected elution solution is a lipid extraction solution; thirdly, the lipid extraction solution is subjected to mass spectrometric detection and analysis. By means of the method, structure verification and quantitative analysis of phosphatidylcholine (PC) and phosphatidyl ethanolamine (PE) in salmon can be achieved.

Description

technical field [0001] The invention belongs to the field of food detection and relates to a method for detecting phospholipid molecules in salmon, in particular to a method for structural identification and quantitative analysis of two types of phospholipids in salmon, phosphatidylcholine (PC) and phosphatidylethanolamine (PE). Background technique [0002] Salmon is a species of Salmonidae that grows in high latitude regions such as Norway, the United States and Canada, and belongs to cold-water migratory fish. Its meat is tender and delicious, and its color is generally red or orange. It is a treasure among fishes. Salmon has high nutritional value, rich in fat-soluble vitamins A and D, water-soluble vitamins B12 and vitamin B6, and is also an important source of -3 unsaturated fatty acids. It has high protein content and low cholesterol and calorie content. One of the high-grade aquatic products. Eating salmon can effectively prevent and treat cardiovascular and cerebr...

Claims

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Application Information

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IPC IPC(8): G01N27/64G01N1/34
CPCG01N1/34G01N27/64
Inventor 沈清戴志远金仁耀冯俊丽薛静陈康
Owner ZHEJIANG GONGSHANG UNIVERSITY
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