Quantitative Determination of Fatty Acid Compositions in Edible Oils Using J-Selective C-13 QDEPT

doi:10.1007/s12161-019-01432-8

	Quantitative Determination of Fatty Acid Compositions in Edible Oils Using J-Selective C-13 QDEPT
	Wang, Junfeng 1,3,4; Zhang, Xu 2; Liu, Chaoyang 2; Mao, Wenping 3,4; Li, Yunyan 3,4
刊名	FOOD ANALYTICAL METHODS
	2019-04-01
卷号	12 期号:4 页码:991-997
关键词	Quantitative C-13 NMR Sensitivity enhancement J-selective QDEPT Fatty acid Edible oil
ISSN号	1936-9751
DOI	10.1007/s12161-019-01432-8
英文摘要	We propose a J-selective quantitative distortionless enhancement by polarization transfer (J-selective QDEPT) C-13 NMR method with enhanced sensitivity for accurate determination of the fatty acid compositions of edible oils. The J-selective QDEPT protocol is developed by targeted optimization of the known Q-DEPT+ experiment. Based on the one-bond C-H J-coupling constants ((1)J(CH)) which can be measured with the heteronuclear two-dimensional J-resolved C-13 NMR spectrum, it is possible to optimize the polarization transfer delay and the reading pulse angle ?, thus enabling the QDEPT experiment further enhancing C-13 resonance signals which have narrow (1)J(CH) ranges over the traditional untargeted Q-DEPT. For edible oil applications, it is demonstrated that this procedure brings a 2.2 enhancement factor against 1.3 of the traditional untargeted Q-DEPT compared to the standard inverse-gated C-13 experiment, even with a shorter relaxation delay for the two QDEPT experiments. Another advantage of J-selective QDEPT is that a smaller number of quantitative scans are needed to reach a uniform enhancement for different CHn (n=1, 2, 3) groups. These features of the J-selective QDEPT are particularly attractive for batch analysis in the food industry.
资助项目	Ministry of Science and Technology of China[2016YFA0400901] ; Ministry of Science and Technology of China[2017YFA0505400] ; National Natural Science Foundation of China[U1532269] ; National Natural Science Foundation of China[21675170] ; Major/Innovative Program of Development Foundation of Hefei Center for Physical Science and Technology[2017FXZY004]
WOS关键词	NMR-SPECTROSCOPY ; OLIVE OIL ; QUANTIFICATION ; DEPENDENCE ; DEPT
WOS研究方向	Food Science & Technology
语种	英语
出版者	SPRINGER
WOS记录号	WOS:000462938300016
资助机构	Ministry of Science and Technology of China ; Ministry of Science and Technology of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; Major/Innovative Program of Development Foundation of Hefei Center for Physical Science and Technology ; Major/Innovative Program of Development Foundation of Hefei Center for Physical Science and Technology ; Ministry of Science and Technology of China ; Ministry of Science and Technology of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; Major/Innovative Program of Development Foundation of Hefei Center for Physical Science and Technology ; Major/Innovative Program of Development Foundation of Hefei Center for Physical Science and Technology ; Ministry of Science and Technology of China ; Ministry of Science and Technology of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; Major/Innovative Program of Development Foundation of Hefei Center for Physical Science and Technology ; Major/Innovative Program of Development Foundation of Hefei Center for Physical Science and Technology ; Ministry of Science and Technology of China ; Ministry of Science and Technology of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; Major/Innovative Program of Development Foundation of Hefei Center for Physical Science and Technology ; Major/Innovative Program of Development Foundation of Hefei Center for Physical Science and Technology
内容类型	期刊论文
源URL	[http://ir.wipm.ac.cn/handle/112942/13821]
专题	中国科学院武汉物理与数学研究所
通讯作者	Wang, Junfeng; Zhang, Xu
作者单位	1.Anhui Univ, Inst Phys Sci & Informat Technol, Hefei 230031, Anhui, Peoples R China 2.Chinese Acad Sci, Wuhan Inst Phys & Math, Wuhan Ctr Magnet Resonance, State Key Lab Magnet Resonance & Atom & Mol Phys, Wuhan 430071, Hubei, Peoples R China 3.Chinese Acad Sci, Key Lab High Magnet Field & Ion Beam Phys Biol, Hefei 230031, Anhui, Peoples R China 4.Chinese Acad Sci, High Magnet Field Lab, Hefei 230031, Anhui, Peoples R China
推荐引用方式 GB/T 7714	Wang, Junfeng,Zhang, Xu,Liu, Chaoyang,et al. Quantitative Determination of Fatty Acid Compositions in Edible Oils Using J-Selective C-13 QDEPT[J]. FOOD ANALYTICAL METHODS,2019,12(4):991-997.
APA	Wang, Junfeng,Zhang, Xu,Liu, Chaoyang,Mao, Wenping,&Li, Yunyan.(2019).Quantitative Determination of Fatty Acid Compositions in Edible Oils Using J-Selective C-13 QDEPT.FOOD ANALYTICAL METHODS,12(4),991-997.
MLA	Wang, Junfeng,et al."Quantitative Determination of Fatty Acid Compositions in Edible Oils Using J-Selective C-13 QDEPT".FOOD ANALYTICAL METHODS 12.4(2019):991-997.