Study of the Effect of Sample Preparation and Cooking on the Selenium Speciation of Selenized Potatoes by HPLC with ICP-MS and Electrospray Ionization MS/MS

被引：18
作者：
Goenaga Infante, Heidi [1 ]
Arias Borrego, Ana [2 ]
Peachey, Emma [1 ]
Hearn, Ruth [1 ]
O'Connor, Gavin [1 ]
Garcia Barrera, Tamara [2 ]
Ariza, Jose Luis Gomez [2 ]
机构：
[1] LGC Ltd, Teddington TW11 0LY, Middx, England
[2] Univ Huelva, Fac Ciencias Expt, Dept Quim & Ciencia Mat, Huelva 21007, Spain
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 01期
关键词：
Selenized potatoes; accelerated solvent extraction; enzymatic hydrolysis; water extract; Se-methyl-selenocysteine; selenomethionine; potato skin; potato flesh; HPLC-ICP-MS; HPLC-ESI MS/MS; selected reaction monitoring; ISOTOPE-DILUTION ANALYSIS; MASS-SPECTROMETRY; LIQUID-CHROMATOGRAPHY; YEAST; SELENOMETHIONINE; PLASMA; METHIONINE; STABILITY; WHEAT; BIOAVAILABILITY;
D O I：
10.1021/jf802650q
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The efficiency of enzymatic hydrolysis and leaching with water using accelerated solvent extraction (ASE) or boiling was investigated for quantitative Se speciation in selenized potatoes using reversed phase HPLC coupled to ICP-MS. Preliminary identification of selenomethionine (SeMet), Semethylselenocysteine (SeMeCys), and selenate in extracts of potato skin and flesh was achieved using complementary reversed phase and anion-exchange HPLC-ICP-MS and retention time matching with standards. The quantitative speciation data revealed a. higher percentage of selenomethionine (73% of the total Se) found in the flesh in comparison with skin (containing 21% of the total Se as SeMet). ASE and boiling in water were found to be similar in terms of Se extraction efficiency and profiles. However, ASE was found to be more efficient than boiling with respect to sample cleanup and reduced sample handling. The presence of SeMet at parts per billion levels in selenized potatoes was confirmed by reversed phase HPLC with online ESI MS/MS.
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页码：38 / 45
页数：8
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