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Glycoconjugate Journal

, Volume 34, Issue 5, pp 625–632 | Cite as

Quantification and comparison of acidic polysaccharides in edible fish intestines and livers using HPLC-MS/MS

  • Shuang SongEmail author
  • Qi Yu
  • Bao Zhang
  • Chunqing Ai
  • Yujiao Sun
  • Yinghuan Fu
  • Meiyu Zhao
  • Chengrong WenEmail author
Original Article

Abstract

Fish intestines and livers are usually considered as delicious and nutritious food in China. Acidic polysaccharides are important nutrients in these food of animal origin, but there is currently little information regarding their quantitative distributions. The present study demonstrated a method to quantify acidic polysaccharides simultaneously by analyzing their disaccharides produced from the acid hydrolysis using high-performance liquid chromatography (HPLC) coupled with triple quadrupole mass spectrometry. The recoveries for these acidic polysaccharides were all 97%–115% with relative standard deviation of 3.0%–9.0%. All of the acidic polysaccharides had good linearities. Then this method was applied to determine the composition of acidic polysaccharides in 5 edible fish livers and intestines. Besides well-known glycosaminoglycans (GAGs) including hyaluronic acid (HA), Chondroitin sulfate (CS), dermatan sulfate (DS) and heparin (HP), 4 novel acidic polysaccharides including 2 GAGs and 2 non-GAGs comprised of hexose-hexuronic acid repeating units were also found. CS and HP were the major acidic polysaccharides components in fish intestines and livers, respectively. The absolute amounts of acidic polysaccharides differed greatly in these fish tissues, but their proportions showed similarity in the same type of tissues. The present study demonstrated an effective method for acidic polysaccharides quantification, and revealed acidic polysaccharides compositions of edible fish livers and intestines.

Keywords

Glycosaminoglycan, Disaccharide, Mass spectrometer, Chondroitin sulfate, Heparin 

Notes

Acknowledgements

This work was funded by National Natural Science Foundation of China (Nos. 31301431, 31501439), and National Key Research and Development Program of China (No. 2017YFD0400200).

Compliance with ethical standards

Conflicts of interest

All authors are from Dalian Polytechnic University. No conflict of interest exits in the submission of this manuscript and manuscript is approved by all authors for publication.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Supplementary material

10719_2017_9783_MOESM1_ESM.pdf (195 kb)
ESM 1 (PDF 195 kb)

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
  2. 2.National Engineering Research Center of SeafoodDalianChina
  3. 3.National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and ApplicationDalianChina
  4. 4.School of Food and Biological EngineeringShanxi University of Science and TechnologyXi’anPeople’s Republic of China

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