Analysis of sphingomyelin in meat based on hydrophilic interaction liquid chromatography coupled to electrospray lonization-tandem mass spectrometry (HILIC-HPLC-ESI-MS/MS)

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 20, 2009, Pages 9469-9474

  Fischbeck, Anne ^a   Krüger, Melanie ^a   Blaas, Nina ^a   Humpf, Hans Ulrich ^a  

^a UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

ESI MS MS; HILIC HPLC; Hydrophilic interaction chromatography; Sphigolipids; Sphingomyelin

Indexed keywords

SPHINGOMYELIN;

ANIMAL; ARTICLE; CATTLE; DEER; ELECTROSPRAY MASS SPECTROMETRY; EVALUATION; LIQUID CHROMATOGRAPHY; MEAT; METHODOLOGY; SWINE; ANALYSIS; BOVINAE; EVALUATION STUDY; PROCEDURES;

ANIMALS; CATTLE; CHROMATOGRAPHY, LIQUID; DEER; MEAT; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SPHINGOMYELINS; SWINE;

ANIMALIA; SPHINGOIDEA;

EID: 70350290230     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9025376     Document Type: Article

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