http://scholars.ntou.edu.tw/handle/123456789/5910
標題: | HPLC determination for prostaglandins from seaweed Gracilaria gigas | 作者: | Bo-Yang Hsu Ching-Yu Tsao Tze-Kuei Chiou Pai-An Hwang Deng-Fwu Hwang |
關鍵字: | Prostaglandin;Arachidonic acid;Gracilaria gigas | 公開日期: | 六月-2007 | 出版社: | ELSEVIER | 卷: | 18 | 期: | 6 | 起(迄)頁: | 639-645 | 來源出版物: | Food Control | 摘要: | Seaweed (Gracilaria gigas) is an edible red alga and occasionally induces food poisoning cases. Prostaglandin E2 (PGE2) has been reported to be possible causative agent. In this study, a simple, sensitive, rapid and accurate HPLC method was developed for quantifying prostaglandins in seaweed. The mobile phase was gradient acetonitrile (35–60%) and 0.017 M phosphoric acid at flow rate of 1 mL/min within 30 min. The standard curves of prostaglandins were extremely linear (R2 > 0.999) with low correlation coefficients (less than 4.7) in the range of 5–50 μg/mL. To obtain maximum prostaglandins amount, the optimal ratio of seaweed (wet weight) to arachidonic acid was 10 g:2 mg and oxygen was needed in reaction. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/5910 | ISSN: | 0956-7135 | DOI: | 10.1016/j.foodcont.2006.02.013 |
顯示於: | 生命科學暨生物科技學系 |
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