Quantification of inositol phosphates in almond meal and almond brown skins by HPLC/ESI/MS.

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第一作者： Quynh H,Duong

第一单位： Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA.

作者： Quynh H,Duong ^[1] ; Kevin D,Clark ^[1] ; Karen G,Lapsley ^[2] ; Ronald B,Pegg ^[3]

作者单位： Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA. ^[1] Almond Board of California, 1150 Ninth Street, Suite, 1500, Modesto, CA 95354, USA. ^[2] Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA. Electronic address: rpegg@uga.edu. ^[3]

关键词 Almond brown skins Almond meal HPLC-ESI-MS Inositol phosphate (InsP)Ion-exchange HPLC Phytic acid

主题词色谱法, 高压液相(Chromatography, High Pressure Liquid);营养保健品(Dietary Supplements);肌醇磷酸类(Inositol Phosphates);光谱法, 质量, 电喷雾电离(Spectrometry, Mass, Electrospray Ionization)

DOI 10.1016/j.foodchem.2017.02.031

PMID 28372252

发布时间 2018-12-02

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