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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27218

Title: HPLC determination for prostaglandins from seaweed Gracilaria gigas
Authors: Bo-Yang Hsu;Ching-Yu Tsao;Tze-Kuei Chiou;Pai-An Hwang;Deng-Fwu Hwang
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: Prostaglandin;Arachidonic acid;Gracilaria gigas
Date: 2007-06
Issue Date: 2011-10-21T02:24:00Z
Publisher: Food Control
Abstract: Abstract:Seaweed (Gracilaria gigas) is an edible red alga and occasionally induces food poisoning cases. Prostaglandin E2 (PGE2) has been reported to be possible causative agent. In this study, a simple, sensitive, rapid and accurate HPLC method was developed for quantifying prostaglandins in seaweed. The mobile phase was gradient acetonitrile (35–60%) and 0.017 M phosphoric acid at flow rate of 1 mL/min within 30 min. The standard curves of prostaglandins were extremely linear (R2 > 0.999) with low correlation coefficients (less than 4.7) in the range of 5–50 μg/mL. To obtain maximum prostaglandins amount, the optimal ratio of seaweed (wet weight) to arachidonic acid was 10 g:2 mg and oxygen was needed in reaction.
Relation: 18(6), pp.639-645
URI: http://ntour.ntou.edu.tw/handle/987654321/27218
Appears in Collections:[食品科學系] 期刊論文

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