http://scholars.ntou.edu.tw/handle/123456789/5910| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Bo-Yang Hsu | en_US |
| dc.contributor.author | Ching-Yu Tsao | en_US |
| dc.contributor.author | Tze-Kuei Chiou | en_US |
| dc.contributor.author | Pai-An Hwang | en_US |
| dc.contributor.author | Deng-Fwu Hwang | en_US |
| dc.date.accessioned | 2020-11-19T11:17:45Z | - |
| dc.date.available | 2020-11-19T11:17:45Z | - |
| dc.date.issued | 2007-06 | - |
| dc.identifier.issn | 0956-7135 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/5910 | - |
| dc.description.abstract | 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. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | ELSEVIER | en_US |
| dc.relation.ispartof | Food Control | en_US |
| dc.subject | Prostaglandin | en_US |
| dc.subject | Arachidonic acid | en_US |
| dc.subject | Gracilaria gigas | en_US |
| dc.title | HPLC determination for prostaglandins from seaweed Gracilaria gigas | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.1016/j.foodcont.2006.02.013 | - |
| dc.relation.journalvolume | 18 | en_US |
| dc.relation.journalissue | 6 | en_US |
| dc.relation.pages | 639-645 | en_US |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.cerifentitytype | Publications | - |
| item.languageiso639-1 | en | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.openairetype | journal article | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Bioscience and Biotechnology | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.dept | Bachelor Degree Program in Marine Biotechnology | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.orcid | 0000-0002-9317-2754 | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| Appears in Collections: | 生命科學暨生物科技學系 | |
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