Recommended Methods of Fatty Acid Methylester Preparation for Conjugated Dienes and Trienes in Food and Biological Samples
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概要
- 論文の詳細を見る
In this study, we compared three acid-catalyzed methods and three base-catalyzed methods for the methylester preparation of conjugated dienoic fatty acids and conjugated trienoic fatty acids in food and biological samples. Among the six methods examined, the sodium methoxide/methanol (NaOCH_3/MeOH) method and the tetramethylguanidine/methanol (TMG/MeOH) method of methylester preparation from tung oil were most efficient in preventing the artificial isomerization of α-eleostearic acid (α-ESA; 9c,llt,13t-18 : 3) to β-eleostearic acid (β-ESA ; 9t,llt,13t-18 : 3) and for avoiding the artificial generation of unknown byproducts. Hydrochloric acid/methanol (HCl/MeOH), sulfuric acid/methanol (H_2SO_4/MeOH) and AOCS (boron trifluoride/methanol (BF_3/MeOH)) methods of methylester preparation from tung oil resulted in the breakdown of α-ESA due to their long reaction periods and high reaction temperatures. In addition, these three methods did not prevent the generation of β-ESA. For the methylester preparation of tung oil free fatty acids, the BF_3/MeOH method (30 min at room temperature) did not lead to artificial β-ESA formation or byproducts, while the trimethylsilyldiazomethane (TMSN_2CH_3) method did form artifacts. For the methylation of conjugated linoleic acid (CLA, free fatty acid), the BF_3/MeOH and TMSN_2CH_3 methods completely suppressed artificial isomerization of c, t-CLA and t, c-CLA to t, t-CLA. The results indicated that the BF_3/MeOH method for free fatty acids is the best method for the methylester preparation of both conjugated dienoic and trienoic fatty acids with respect to preventing artificial isomerization and the formation of byproducts. The BFs/MeOH method was applicable to both food and biological samples.
- 日本ビタミン学会の論文
著者
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MIYAZAWA Teruo
Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
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Tsuzuki Tsuyoshi
Food & Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
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Miyazawa Teruo
Biodynamic Chemistry Graduate School Of Life Sci. And Agriculture Tohoku Univ.
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Miyazawa T
Tohoku Univ. Miyagi Jpn
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Miyazawa T
Tohoku Univ. Sendai Jpn
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Miyazawa Teruo
Grad. Sch. Agr. Sci. Tohoku Univ.
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Miyazawa Teruo
Department Of Food Chemistry Faculty Of Agriculture Tohoku University
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Miyazawa Teruo
Food & Biodynamic Chemistry Laboratory Graduate School Of Life Science And Agriculture Tohoku Un
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Igarashi Miki
Biodynamic Chemistry, Graduate School of Life Science and Agriculture, Tohoku University
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IGARASHI Miki
Food & Biodynamic Chemistry Laboratory, Graduate School of Life Science and Agriculture, Tohoku Univ
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KAMBE Tomoko
Food & Biodynamic Chemistry Laboratory, Graduate School of Life Science and Agriculture, Tohoku Univ
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Kambe Tomoko
Food & Biodynamic Chemistry Laboratory Graduate School Of Life Science And Agriculture Tohoku Un
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Igarashi Miki
Division Of Biochemistry Faculty Of Fisheries Nagasaki University
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Miyazawa Teruo
Tohoku Univ.
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Tsuzuki Tsuyoshi
Food And Biomolecular Science Graduate School Of Life Science And Agriculture Tohoku University
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Tsuduki Tsuyoshi
Laboratory Of Food And Biomolecular Science Graduate School Of Agriculture Tohoku University
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Masuko Tsuyoshi
Department Of Surgery Division Gi And Colorectal Surgery Research Unit Of Biological Regulation And
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Masuko Tsuyoshi
Department Of Surgery Tohoku University Graduate School Of Medicine
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