Campo DC | Valor | Idioma |
dc.contributor.author | Silva, Vilma Mota da | - |
dc.contributor.author | Veloso, Márcia Cristina da Cunha | - |
dc.contributor.author | Oliveira, Aline S. de | - |
dc.contributor.author | Santos, Gislaine Vieira dos | - |
dc.contributor.author | Pereira, Pedro Afonso de Paula | - |
dc.contributor.author | Andrade, Jailson Bittencourt de | - |
dc.creator | Silva, Vilma Mota da | - |
dc.creator | Veloso, Márcia Cristina da Cunha | - |
dc.creator | Oliveira, Aline S. de | - |
dc.creator | Santos, Gislaine Vieira dos | - |
dc.creator | Pereira, Pedro Afonso de Paula | - |
dc.creator | Andrade, Jailson Bittencourt de | - |
dc.date.accessioned | 2012-01-06T11:26:46Z | - |
dc.date.available | 2012-01-06T11:26:46Z | - |
dc.date.issued | 2005 | - |
dc.identifier.issn | 0039-9140 | - |
dc.identifier.uri | http://www.repositorio.ufba.br/ri/handle/ri/5039 | - |
dc.description | p.323–328 | pt_BR |
dc.description.abstract | Brominated phenols 2- and 4-bromophenol (2-BP and 4-BP); 2,4- and 2,6-dibromophenol (2,4-DBP and 2,6-DBP) and 2,4,6-tribromophenol (2,4,6-TBP) have been identified as key flavor compounds found in seafoods. Depending on their concentrations, they were responsible for marine or ocean flavor (shrimp/crab/fish/sea salt-like) or for phenolic/iodine/iodoform-like off-flavor. In this work a new analytical methodology was developed to determine, simultaneously, such bromophenols in fish meats, based on reversed-phased high-performance liquid chromatographic
separation (RP-HPLC). The separation of bromophenols was made onto a Lichrospher 100 RP-18 column using water:acetonitrile gradient at a flow rate of 1.0mLmin−1, using absorbance detection at 286 nm, were the 2-BP, 4-BP, 2,4- and 2,6-DBP show significant absorbtivity values and at 297 nm for 2,4,6-TBP. They were separated in 20 min with a good chromatographic resolution (Rs) for the isomeric compounds: 2- and 4-BP, Rs = 1.23; 2,4- and 2,6-DBP, Rs = 1.63. The calibration curves were linear in the bromophenols concentration range of
200.0–1000 ngmL−1. Under optimized conditions, the detection limit of the HPLC method was 127 ngmL−1 for 2-BP; 179 ngmL−1 for 4-BP; 89.0 ngmL−1 for 2,4-DBP; 269 ngmL−1 for 2,6-DBP and 232 ngmL−1 for 2,4,6-TBP. This method has been applied in determination of bromophenols, isolated by combined steam distillation-solvent extraction with 2mL of pentane/diethyl ether (6:4), from Brazilian fishes samples,
collected on the Atlantic coast of Bahia (13◦01_S and 38◦31_W), Brazil. The concentration range determined were 0.20 ng g−1 (2-BP) to 299 ng g−1 (2,4,6-TBP). The method proposed here is rapid and suitable for simultaneous quantification of simple bromophenols in fish meat. As long as we know, it is the first analytical methodology, using RP-HPLC/UV, which was developed to determine simple bromophenols in fish meat. | pt_BR |
dc.language.iso | en | pt_BR |
dc.subject | Bromophenols | pt_BR |
dc.subject | RP-HPLC/UV | pt_BR |
dc.subject | Fish | pt_BR |
dc.subject | Seafood | pt_BR |
dc.title | Determination of simple bromophenols in marine fishes by reverse-phase high performance liquid chromatography (RP-HPLC) | pt_BR |
dc.title.alternative | Talanta | pt_BR |
dc.type | Artigo de Periódico | pt_BR |
dc.identifier.number | v. 68. | pt_BR |
Aparece nas coleções: | Artigo Publicado em Periódico (Química)
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