Hydrolysis of centrophenoxine in culture media: Analysis by high pressure liquid chromatography

AGE ◽  
1979 ◽  
Vol 2 (1) ◽  
pp. 13-16 ◽  
Author(s):  
W. Cooke ◽  
B. Zuckerman ◽  
F. Howard Schneider
Keyword(s):  
High Pressure ◽  
Liquid Chromatography ◽  
High Pressure Liquid Chromatography ◽  
Culture Media ◽  
Media Analysis ◽  
Hydrolysis Of

scholarly journals The presence of dolichol in a lipid diphosphate N-acetylglucosamine from Saccharomyces cerevisiae (baker's yeast)

1978 ◽  
Vol 169 (3) ◽  
pp. 505-508 ◽  
Author(s):  
F Reuvers ◽  
P Boer ◽  
F W Hemming
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Pressure ◽  
Liquid Chromatography ◽  
High Pressure Liquid Chromatography ◽  
Alkaline Hydrolysis ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Isoprene Unit ◽  
Lipid Moiety ◽  
Hydrolysis Of

The lipid moiety of a lipid diphosphate N-acetylglucosamine, an intermediate in glycosylation of proteins, was studied. Ozonolysis of the compound gave evidence for an alpha-saturated isoprene unit. Alkaline hydrolysis of the glycolipid, followed by high-pressure liquid chromatography, showed the presence of a series of polyprenol homologues identical with those isolated directly from Saccharomyces cerevisiae (baker's yeast). No particular homologue was preferred in the enzymic transfer of N-acetylglucosamine 1-phosphate to endogenous dolichol monophosphate.

scholarly journals Application of HPLC (High Pressure Liquid Chromatography) for Analysis of Lard in the Meatball Product Combined with PCA (Principal Component Analysis)

2016 ◽  
Vol 9 (6) ◽  
pp. 120
Author(s):  
Mustofa Ahda
Keyword(s):  
Principal Component Analysis ◽  
High Pressure ◽  
Liquid Chromatography ◽  
High Pressure Liquid Chromatography ◽  
Principal Component ◽  
Component Analysis ◽  
Food Ingredient ◽  
Halal Authentication ◽  
Hydrolysis Of

Meatball is favorite food for Indonesian society. Nowadays, many issues about the food ingredient on meatball were mixed with Lard. Therefore, this study was focused on applications of HPLC UV for the lard detection in meatball. The results showed that the beef and pork meatball can be distinguished using HPLC which was combined Principal Component Analysis (PCA). However, the application of HPLC has a problem for lard detection in meatball because can’t to control the hydrolysis of triglyceride (TGA). Hydrolysis of triglycerides can also be detected using HPLC UV and giving the interference for halal authentication.

Eine quantitative Bestimmungsmethode des Uracilgehaltes biologischen Materials im Nanogramm-Bereich mit Hilfe der Hochdruck-Flüssigchromatografie / A Method for the Quantitative Estimation of Uracil Content in Biological Materials in the Nanogramme-Range Using High-Pressure Liquid Chromatography

1974 ◽  
Vol 29 (3-4) ◽  
pp. 139-141 ◽  
Author(s):  
Hans-Joachim Breter ◽  
Marianne Schnaus ◽  
Werner E. G. Müller ◽  
Rudolf K. Zahn
Keyword(s):  
High Pressure ◽  
Liquid Chromatography ◽  
High Pressure Liquid Chromatography ◽  
Quantitative Estimation ◽  
Biological Materials ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Isotope Dilution Analysis ◽  
Highly Sensitive ◽  
Hydrolysis Of

Abstract A method is described for the estimation of the uracil content in biological materials by means of high-pressure liquid chromatography. Hydrolysis of the tissues and total liberation of RNA bases are carried out in 70% perchloric acid. Less than 1 mg of the materials are needed for analysis. A pre-purification of the hydrolyzates is carried out by anion-exchange chromatography. Recoveries are estimated by isotope dilution analysis with [2-14C] labelled uracil. The method is highly sensitive - about 6000 pmol of uracil content can at least be estimated quantitatively - and analysis time is short. In routine analysis a single sample needs 4 hours to be completed. When preparing several samples at a time an analysis is completed every 45min.

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