Institute of Food Chemistry, Westfälische Wilhelms-Universität Münster and NRW Graduate School of Chemistry, Corrensstrasse 45, 48149 Münster, Germany.
J Agric Food Chem. 2009 Oct 28;57(20):9469-74. doi: 10.1021/jf9025376.
The amount of sphingomyelin in different kinds of meat was analyzed by hydrophilic interaction liquid chromatography (HILIC-HPLC) coupled with electrospray ionization-tandem mass spectrometry (ESI-MS/MS). Analysis comprised sphingomyelin species with the five different sphingoid bases dihydrosphingosine (d18:0), sphingosine (d18:1(Delta4)), 4,8-sphingadienine (d18:2(Delta4,8)), 4-hydroxysphinganine (phytosphingosine (t18:0)), and 4-hydroxy-8-sphingenine (t18:1), and fatty acids with 12-26 carbon atoms as well as their (poly)unsaturated (up to four double bonds) and monohydroxylated analogues. Most sphingolipids contained sphingosine (d18:1) as the predominant sphingoid base, while stearic acid and palmitic acid were found as prevalent fatty acids. Total amounts vary from 361-471 mg/kg, whereas the meat of the wild animals showed considerably lower amounts.
采用亲水作用色谱（HILIC-HPLC）-电喷雾串联质谱法（ESI-MS/MS）分析了不同肉类中的神经鞘磷脂含量。分析包括五种不同神经鞘氨醇的神经鞘磷脂种类：二氢神经鞘氨醇（d18:0）、神经鞘氨醇（d18:1(Δ4)）、4,8-神经鞘二烯碱（d18:2(Δ4,8)）、4-羟基神经鞘氨醇（植物神经鞘氨醇（t18:0））和 4-羟基-8-神经鞘氨醇（t18:1），以及碳原子数为 12-26 的脂肪酸及其（多）不饱和（多达四个双键）和单羟基化类似物。大多数神经鞘磷脂含有神经鞘氨醇（d18:1）作为主要的神经鞘氨醇，而硬脂酸和棕榈酸则是常见的脂肪酸。总含量在 361-471mg/kg 之间，而野生动物的肉中含量要低得多。
