Suitable preanalytical conditions for vitamin C measurement in clinical routine

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
C. Steuer, L. Bernasconi, C. Saxer, P. Neyer, A. Huber, Sift Desk Journals Open Access Journals
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引用次数: 2

Abstract

Pre-analytical sampling conditions play an important role for the correct determination of blood concentrations of biomarkers and drugs in the clinical environment. In the context of daily clinical routine and clinical studies, oxidative stability in vitro should be carefully considered. Herein we report differences in vitamin C levels under commonly used handling and storage conditions and we propose a simple and efficient sampling protocol. Plasma and serum samples were analyzed by HPLC-UV and different handling-, timeand storage conditions were investigated in detail. Our findings show that protection from oxidation significantly prevented degradation under different storage conditions. The immediate separation of stabilized plasma from blood cells showed a protective effect on vitamin C stability. In addition, long-term storage of vitamin C was positively influenced by addition of protective agents, assuring stability up to six months. Oxidative degradation could affect not only vitamin C but also other small molecule metabolites and should therefore be intensively evaluated before implementation in daily clinical routine as well as in metabolomics studies.
临床常规测定维生素C的适宜分析前条件
在临床环境中,分析前取样条件对于正确测定生物标志物和药物的血液浓度起着重要作用。在日常临床常规和临床研究的背景下,应仔细考虑体外氧化稳定性。本文报告了在常用处理和储存条件下维生素C水平的差异,并提出了一种简单有效的采样方案。采用高效液相色谱-紫外分光光度法对血浆和血清样品进行分析,并对不同处理、时间和储存条件进行了详细研究。我们的研究结果表明,在不同的储存条件下,氧化保护显著地阻止了降解。从血细胞中立即分离稳定的血浆显示出对维生素C稳定性的保护作用。此外,添加保护剂对维生素C的长期储存有积极影响,可确保长达6个月的稳定性。氧化降解不仅会影响维生素C,还会影响其他小分子代谢物,因此在日常临床常规和代谢组学研究中实施之前应进行深入评估。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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