Denaturing high-performance liquid chromatography and principal component analysis for identification of DNA point mutations in breast cancer and lymphoma samples

2018 ◽  
Vol 32 (10) ◽  
pp. e3053
Author(s):  
Yocanxóchitl Perfecto-Avalos ◽  
Raquel Cuevas-Díaz Durán ◽  
Luis Villela ◽  
Alejandro Garcia-Gonzalez ◽  
Ricardo Javier Díaz-Domínguez ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Principal Component Analysis ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Point Mutations ◽  
Principal Component ◽  
Component Analysis

Establishment and comparative analysis of HPLC fingerprints of deer tissues

2020 ◽  
Vol 60 (10) ◽  
pp. 1343
Author(s):  
Mengjie Yao ◽  
Haiping Zhao ◽  
Xiaoyan Qi ◽  
Yuan Xu ◽  
Wenyuan Liu ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Chinese Medicine ◽  
Traditional Chinese Medicine ◽  
Evaluation System ◽  
High Performance ◽  
Principal Component ◽  
Component Analysis ◽  
Chemometric Methods

Context With the increasing use of velvet antlers (VA) as functional food or traditional Chinese medicine, the quality control has become more and more important. Aims Establish an effective method to provide a way of distinguishing VA from other types of deer tissue. Methods In the present study, 18 samples from three types of deer tissue were analysed on the basis of high-performance liquid chromatography, and a chromatogram of each sample was obtained. Then, these chromatograms were processed using the similarity evaluation system for chromatographic fingerprints of traditional Chinese medicine, to give the fingerprints of three deer tissues. The chemometric methods were used to analyse the fingerprint results, so as to identify the three types of deer tissue. Key results Shared peaks of VA, venison and deer bone were identified using similarity evaluation system. The results showed that, in total, 19 peaks were identified among these three types of deer tissue. Compared with venison, VA lacked three peaks (Numbers 3, 4 and 17); compared with deer bone, VA had six extra peaks (Numbers 2, 5, 8, 9, 14 and 19). The results of chemometric methods showed that different tissue samples could be classified into three categories by using both cluster analysis and principal component analysis. After principal component analysis and partial least-square discrimination analysis, seven peaks were selected, which had significant influence on the classification of VA, venison and deer bone. Conclusions The high-performance liquid-chromatography fingerprints in combination with chemometric methods can be used to effectively distinguish three deer tissue types, namely, VA, venison and deer bone. Implications We believe the method offers a useful tool much needed in the current Chinese velvet market.

scholarly journals Simultaneous determination of organic acids and sugars in fruit juices by High performance liquid chromatography: characterization and differentiation of commercial juices by principal component analysis

2021 ◽  
Vol 51 (3) ◽  
Author(s):  
Deyse Pegorini Rodrigues ◽  
Marina Leite Mitterer-Daltoé ◽  
Vanderlei Aparecido de Lima ◽  
Marcio Barreto-Rodrigues ◽  
Edimir Andrade Pereira
Keyword(s):  
Principal Component Analysis ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Organic Acids ◽  
High Performance ◽  
Principal Component ◽  
Component Analysis ◽  
Analytical Methodology ◽  
Mandarin Orange ◽  
Organic Acids And Sugars

ABSTRACT: The present research presents an analytical methodology based on High Performance Liquid Chromatography (HPLC) and Principal Component Analyses (PCA) for simultaneous quantification and analytical differentiation of organic acids and sugars in commercial fruit juice samples (orange, grape, apple and tangerine). In addition to the development of the method that generated suitable validation paramters for quantitative analytical applications, the analysis of fourteen commercial samples and the use of Principal Component Analysis indicated the relationship between the constituents and the very constitutional chemical nature of the juice. In general, in grape and apple juices, ascorbic acid was not quantified and the citric acid content was very low; however, the concentrations of fructose and glucose were the highest in both juices. In orange and mandarin orange juices, the content of all analytes, except acorbic acid, did not differ statistically from each other. However, these differed significantly from the others, mainly in relation to sucrose content. Finally, the apple juice samples differed according to the content of fructose and malic acid, the predominant constituint of the apple. Results showed that the simultaneous chromatographic method associated with principal component analysis generated important information about characteristics of commercial juices, with the potential to be used in systems of quality control and identification of adulterations.

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