Analysis of sphingomyelin in meat based on hydrophilic interaction liquid chromatography coupled to electrospray ionization-tandem mass spectrometry (HILIC-HPLC-ESI-MS/MS).
The amount of sphingomyelin in different kinds of meat was analyzed by hydrophilic interaction liquid chromatography (HILIC-HPLC) coupled with electrospray ionization-tandem mass spectrometry (ESI-MS/MS). Analysis comprised sphingomyelin species with the five different sphingoid bases dihydrosphingosine (d18:0), sphingosine (d18:1(Delta4)), 4,8-sphingadienine (d18:2(Delta4,8)), 4-hydroxysphinganine (phytosphingosine (t18:0)), and 4-hydroxy-8-sphingenine (t18:1), and fatty acids with 12-26 carbon atoms as well as their (poly)unsaturated (up to four double bonds) and monohydroxylated analogues. Most sphingolipids contained sphingosine (d18:1) as the predominant sphingoid base, while stearic acid and palmitic acid were found as prevalent fatty acids. Total amounts vary from 361-471 mg/kg, whereas the meat of the wild animals showed considerably lower amounts.
Fischbeck
Anne
A
Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster and NRW Graduate School of Chemistry, Corrensstrasse 45, 48149 Münster, Germany.
Krüger
Melanie
M
Blaas
Nina
N
Humpf
Hans-Ulrich
HU
D000818:Animals; D002417:Cattle; D002853:Chromatography, Liquid / Q000379:methods*; D003670:Deer; D008460:Meat / Q000032:analysis*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*; D013109:Sphingomyelins / Q000032:analysis*; D013552:Swine
D013109:Sphingomyelins