Cheese Lipid Profile Using Direct Imprinting In Glass Surface Mass Spectrometry

dc.creatorDamario
dc.creatorNatalia; de Oliveira
dc.creatorDiogo N.; Ferreira
dc.creatorMonica S.; Delafiori
dc.creatorJeany; Catharino
dc.creatorRodrigo R.
dc.date2015
dc.date2016-06-07T13:22:46Z
dc.date2016-06-07T13:22:46Z
dc.date.accessioned2018-03-29T01:42:20Z
dc.date.available2018-03-29T01:42:20Z
dc.identifier
dc.identifierCheese Lipid Profile Using Direct Imprinting In Glass Surface Mass Spectrometry. Royal Soc Chemistry, v. 7, p. 2877-2880 2015.
dc.identifier1759-9660
dc.identifierWOS:000351391800085
dc.identifier10.1039/c4ay01899k
dc.identifierhttp://pubs.rsc.org/en/Content/ArticleLanding/2015/AY/C4AY01899K#!divAbstract
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/243259
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1306957
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCheeses have always been targeted for frauds. Among the most common is the adulteration of highly-priced milk (goat and sheep) with less valuable cow milk, which is sold as a raw material for the cheese industry. The need for sensitive techniques to assess authenticity encourages the development and improvement of analytical methods. Herein we present an approach employing Direct Imprinting in Glass Surface Mass Spectrometry (DIGS-MS) for qualitative cheese analysis in a MALDI instrument, featuring easy sample preparation and fast data acquisition/interpretation. It is possible to readily identify complex lipids in different types of cheese, associating them as potential quality markers. Controlling productive stages may also be feasible using this technology by integrating analytical and statistical data, resulting in a powerful combination for sample discrimination based on lipid profiles. This approach presents great signal cleanliness in mass spectra, with easy data workup and interpretation.
dc.description7
dc.description6
dc.description
dc.description2877
dc.description2880
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionINCT
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [2014/00084-2, 2011/50400-0]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherROYAL SOC CHEMISTRY
dc.publisher
dc.publisherCAMBRIDGE
dc.relationANALYTICAL METHODS
dc.rightsaberto
dc.sourceWOS
dc.subjectPerformance Liquid-chromatography
dc.subjectWater-buffalo Mozzarella
dc.subjectMaldi-tof Ms
dc.subjectMilk Adulteration
dc.subjectBovine-milk
dc.subjectDesorption/ionization
dc.subjectMatrix
dc.subjectGoat
dc.subjectIdentification
dc.subjectSilicon
dc.titleCheese Lipid Profile Using Direct Imprinting In Glass Surface Mass Spectrometry
dc.typeArtículos de revistas


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