Počet záznamů: 1  

Non-aqueous capillary electrophoretic separation of cholesterol and 25-hydroxycholesterol after derivatization with Girard P reagent

  1. 1.
    0480519 - ÚIACH 2018 RIV IE eng J - Článek v odborném periodiku
    Greguš, M. - Roberg-Larsen, H. - Lundanes, E. - Foret, František - Kubáň, Petr - Wilson, S.R.
    Non-aqueous capillary electrophoretic separation of cholesterol and 25-hydroxycholesterol after derivatization with Girard P reagent.
    Chemistry and Physics of Lipids. Roč. 207, OCT (2017), s. 87-91. ISSN 0009-3084. E-ISSN 1873-2941
    Institucionální podpora: RVO:68081715
    Klíčová slova: cholesterol * 25-hydroxycholesterol * UV detection
    Obor OECD: Analytical chemistry
    Impakt faktor: 2.766, rok: 2017

    Capillary electrophoresis (CE) can provide high separation efficiency with very simple instrumentation, but has yet to be explored regarding oxysterols/cholesterol. Cholesterol and 25-hydroxycholesterol (both are 4-ene-3-ketosteroids) were quantitatively transformed into hydrazones using Girard P reagent after enzymatic oxidation by cholesterol oxidase. Separation was achieved using non-aqueous capillary electrophoresis with UV detection at 280 nm, the charge-tagging Girard P reagent ensured both charge and chromophore (which are requirements for CE-UV). Excess reagent was also separated from the two analytes, eliminating the need for removal prior to the analysis. The compounds were separated in less than 5 min with excellent separation efficiency, using separation electrolytes fully compatible with mass spectrometry. The CE-UV method was used to optimize steps for charge-tagging, revealing that the procedure is affected by the analyte/reagent ratio and reaction time, but also the analyte structure.
    Trvalý link: http://hdl.handle.net/11104/0276290

     
    Název souboruStaženoVelikostKomentářVerzePřístup
    0480519_IR.pdf1515.9 KBJinávyžádat
     
Počet záznamů: 1  

  Tyto stránky využívají soubory cookies, které usnadňují jejich prohlížení. Další informace o tom jak používáme cookies.