8 research outputs found
ΠΠΠΠΠ’ΠΠ€ΠΠΠΠ¦ΠΠ― Π ΠΠΠΠΠ§ΠΠ‘Π’ΠΠΠΠΠΠ ΠΠΠ ΠΠΠΠΠΠΠΠ ΠΠ«Π¨ΠΠ§ΠΠΠ Π’ΠΠΠΠ ΠΠ ΠΠ‘ΠΠΠΠ ΠΠΠΠ’Π ΠΠΠ― ΠΠ ΠΠ’ΠΠ’ΠΠΠΠ§ΠΠ‘ΠΠΠ₯ ΠΠΠΠ’ΠΠΠΠ Π‘ ΠΠ‘ΠΠΠΠ¬ΠΠΠΠΠΠΠΠ ΠΠΠ’ΠΠΠ ΠΠΠΠΠ’ΠΠ ΠΠΠΠ ΠΠΠΠΠΠΠ«Π₯ Π ΠΠΠΠ¦ΠΠ
One of the main problems of modern production of meat products is the quality of raw meat, which depends on various factors including genetic components, conditions of transportation, production and processing. The most important components of meat are proteins, the total content, structure and functional state of which in this complex biological system with many interacting components is constantly changing. In order to study the interspecific and intraspecific features of meat proteins, their transformations in the process of maturation and processing requires modern analytical technologies based on the systematic approach to the analysis. Proteomics, as a methodology for studying proteins in a certain system and at a certain time, opens wide opportunities in this direction, allowing to identify and develop accurate analytical methods for searching biomarkers and identifying unfair practices. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Current paper presents a technique of high-performance liquid chromatography with mass spectrometric detector (HPLC-MS) adapted for the detection and quantification of two different types of meat (beef and pork) in a complex biological matrix such as structureless minced meat. After the protein isolation and trypsin cleavage, species-specific peptide markers were selected for each animal species for the quantification. The technique was tested on model samples of a mixture of muscle tissue of the two species of animals. A good sensitivity was established with the possibility of quantitative determination of muscle tissue of each animal species using special calibration graphs. The developed technique can find wide application at the supervising organizations aimed at counteracting the discrepancies in the hidden replacement of types of meat by cheaper or low-grade raw materials.Keywords: Biomarker, prototypical peptides, HPLC-MS, species identification(Russian)Β DOI: http://dx.doi.org/10.15826/analitika.2019.23.4.012D.V. Khvostov1, N.L. Vostrikova1, A.V. Zherdev2, E.A. Zvereva2, A.A. Kurzova1 Β 1V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 109316 Moscow, Russian FederationΒ 2Federal State Institution Β«Federal Research Centre Β«Fundamentals of BiotechnologyΒ» of the Russian Academy of SciencesΒ», Leninsky prospect, 33, build. 2, 119071 Moscow, Russian FederationΠΠ΄Π½ΠΎΠΉ ΠΈΠ· ΠΎΡΠ½ΠΎΠ²Π½ΡΡ
ΠΏΡΠΎΠ±Π»Π΅ΠΌ ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½Π½ΠΎΠ³ΠΎ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π° ΠΌΡΡΠ½ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΡΠ²Π»ΡΠ΅ΡΡΡ ΠΊΠ°ΡΠ΅ΡΡΠ²ΠΎ ΠΌΡΡΠ½ΠΎΠ³ΠΎ ΡΡΡΡΡ, ΠΊΠΎΡΠΎΡΠΎΠ΅ Π·Π°Π²ΠΈΡΠΈΡ ΠΎΡ ΡΠ°Π·Π½ΡΡ
ΡΠ°ΠΊΡΠΎΡΠΎΠ², Π²ΠΊΠ»ΡΡΠ°Ρ Π³Π΅Π½Π΅ΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΡΠΎΡΡΠ°Π²Π»ΡΡΡΠΈΠ΅, ΡΡΠ»ΠΎΠ²ΠΈΡ ΡΡΠ°Π½ΡΠΏΠΎΡΡΠΈΡΠΎΠ²Π°Π½ΠΈΡ, ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π° ΠΈ ΠΏΠ΅ΡΠ΅ΡΠ°Π±ΠΎΡΠΊΠΈ. Π Π½Π°ΠΈΠ±ΠΎΠ»Π΅Π΅ Π·Π½Π°ΡΠΈΠΌΡΠΌ ΠΊΠΎΠΌΠΏΠΎΠ½Π΅Π½ΡΠ°ΠΌ ΠΌΡΡΠ° ΠΎΡΠ½ΠΎΡΡΡΡΡ Π±Π΅Π»ΠΊΠΈ, ΠΎΠ±ΡΠ΅Π΅ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅, ΡΡΡΡΠΊΡΡΡΠ° ΠΈ ΡΡΠ½ΠΊΡΠΈΠΎΠ½Π°Π»ΡΠ½ΠΎΠ΅ ΡΠΎΡΡΠΎΡΠ½ΠΈΠ΅ ΠΊΠΎΡΠΎΡΡΡ
Π² ΡΠΎΡΡΠ°Π²Π΅ ΡΡΠΎΠΉ ΡΠ»ΠΎΠΆΠ½ΠΎΠΉ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΠΈΡΡΠ΅ΠΌΡ, Ρ Π±ΠΎΠ»ΡΡΠΈΠΌ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²ΠΎΠΌ Π²Π·Π°ΠΈΠΌΠΎΠ΄Π΅ΠΉΡΡΠ²ΡΡΡΠΈΡ
ΡΠΎΡΡΠ°Π²Π»ΡΡΡΠΈΡ
, ΠΏΠΎΡΡΠΎΡΠ½Π½ΠΎ ΠΈΠ·ΠΌΠ΅Π½ΡΠ΅ΡΡΡ. ΠΠ»Ρ ΠΈΠ·ΡΡΠ΅Π½ΠΈΡ ΠΌΠ΅ΠΆΠ²ΠΈΠ΄ΠΎΠ²ΡΡ
ΠΈ Π²Π½ΡΡΡΠΈΠ²ΠΈΠ΄ΠΎΠ²ΡΡ
ΠΎΡΠΎΠ±Π΅Π½Π½ΠΎΡΡΠ΅ΠΉ Π±Π΅Π»ΠΊΠΎΠ² ΠΌΡΡΠ°, ΡΡΠ°Π½ΡΡΠΎΡΠΌΠ°ΡΠΈΠΈ ΠΈΡ
Π² ΠΏΡΠΎΡΠ΅ΡΡΠ΅ ΡΠΎΠ·ΡΠ΅Π²Π°Π½ΠΈΡ ΠΈ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ ΡΡΠ΅Π±ΡΡΡΡΡ ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½Π½ΡΠ΅ Π°Π½Π°Π»ΠΈΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΠΈ, ΠΎΡΠ½ΠΎΠ²Π°Π½Π½ΡΠ΅ Π½Π° ΡΠΈΡΡΠ΅ΠΌΠ½ΠΎΠΌ ΠΏΠΎΠ΄Ρ
ΠΎΠ΄Π΅ ΠΊ Π°Π½Π°Π»ΠΈΠ·Ρ. Π¨ΠΈΡΠΎΠΊΠΈΠ΅ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΠΈ Π² ΡΡΠΎΠΌ Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΠΈ ΠΎΡΠΊΡΡΠ²Π°Π΅Ρ ΠΏΡΠΎΡΠ΅ΠΎΠΌΠΈΠΊΠ°, ΠΊΠ°ΠΊ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠ»ΠΎΠ³ΠΈΠΈ ΠΈΠ·ΡΡΠ΅Π½ΠΈΡ Π±Π΅Π»ΠΊΠΎΠ² Π² ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Π½ΠΎΠΉ ΡΠΈΡΡΠ΅ΠΌΠ΅ ΠΈ Π² ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Π½ΠΎΠ΅ Π²ΡΠ΅ΠΌΡ, ΠΏΠΎΠ·Π²ΠΎΠ»ΡΡΡΠ°Ρ ΠΈΠ΄Π΅Π½ΡΠΈΡΠΈΡΠΈΡΠΎΠ²Π°ΡΡ ΠΈ ΡΠ°Π·ΡΠ°Π±Π°ΡΡΠ²Π°ΡΡ ΡΠΎΡΠ½ΡΠ΅ Π°Π½Π°Π»ΠΈΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΌΠ΅ΡΠΎΠ΄Ρ ΠΏΠΎΠΈΡΠΊΠ° Π±ΠΈΠΎΠΌΠ°ΡΠΊΠ΅ΡΠΎΠ² ΠΈ Π²ΡΡΠ²Π»Π΅Π½ΠΈΡ Π½Π΅Π΄ΠΎΠ±ΡΠΎΡΠΎΠ²Π΅ΡΡΠ½ΡΡ
ΠΏΡΠ°ΠΊΡΠΈΠΊ. Π£ΡΠΈΡΡΠ²Π°Ρ Π²ΡΡΠΎΠΊΡΡ Π΄ΠΎΠ±Π°Π²Π»Π΅Π½Π½ΡΡ ΡΡΠΎΠΈΠΌΠΎΡΡΡ ΠΈ ΠΌΠ½ΠΎΠ³ΠΎΠΊΠΎΠΌΠΏΠΎΠ½Π΅Π½ΡΠ½ΠΎΡΡΡ ΡΠΎΡΡΠ°Π²Π°, Π³ΠΎΡΠΎΠ²ΡΠ΅ ΠΌΡΡΠ½ΡΠ΅ ΠΏΡΠΎΠ΄ΡΠΊΡΡ ΠΎΡΠ½ΠΎΡΡΡΡΡ ΠΊ ΡΠΈΡΠ»Ρ Π½Π°ΠΈΠ±ΠΎΠ»Π΅Π΅ ΠΏΠΎΠ΄Π²Π΅ΡΠΆΠ΅Π½Π½ΡΡ
ΡΠ°Π»ΡΡΠΈΡΠΈΠΊΠ°ΡΠΈΠΈ. Π ΡΠ°Π±ΠΎΡΠ΅ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½Π° ΠΌΠ΅ΡΠΎΠ΄ΠΈΠΊΠ° Π²ΡΡΠΎΠΊΠΎΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΠΉ ΠΆΠΈΠ΄ΠΊΠΎΡΡΠ½ΠΎΠΉ Ρ
ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΠΈΠΈ Ρ ΠΌΠ°ΡΡ-ΡΠΏΠ΅ΠΊΡΡΠΎΠΌΠ΅ΡΡΠΈΡΠ΅ΡΠΊΠΈΠΌ Π΄Π΅ΡΠ΅ΠΊΡΠΎΡΠΎΠΌ (ΠΠΠΠ₯-ΠΠ‘), Π°Π΄Π°ΠΏΡΠΈΡΠΎΠ²Π°Π½Π½Π°Ρ Π΄Π»Ρ ΠΎΠ±Π½Π°ΡΡΠΆΠ΅Π½ΠΈΡ ΠΈ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎΠ³ΠΎ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΈΡ Π΄Π²ΡΡ
ΡΠ°Π·Π»ΠΈΡΠ½ΡΡ
Π²ΠΈΠ΄ΠΎΠ² ΠΌΡΡΠ° (Π³ΠΎΠ²ΡΠ΄ΠΈΠ½Π° ΠΈ ΡΠ²ΠΈΠ½ΠΈΠ½Π°) Π² ΡΠ»ΠΎΠΆΠ½ΠΎΠΉ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΌΠ°ΡΡΠΈΡΠ΅, ΡΠ°ΠΊΠΎΠΉ ΠΊΠ°ΠΊ Π±Π΅ΡΡΡΡΡΠΊΡΡΡΠ½ΡΠ΅ ΡΠ°ΡΡΠΈ. ΠΠΎΡΠ»Π΅ Π²ΡΠ΄Π΅Π»Π΅Π½ΠΈΡ Π±Π΅Π»ΠΊΠΎΠ² ΠΈ ΡΠ°ΡΡΠ΅ΠΏΠ»Π΅Π½ΠΈΡ ΠΈΡ
ΡΡΠΈΠΏΡΠΈΠ½ΠΎΠΌ Π±ΡΠ»ΠΈ Π²ΡΠ±ΡΠ°Π½Ρ Π²ΠΈΠ΄ΠΎΡΠΏΠ΅ΡΠΈΡΠΈΡΠ½ΡΠ΅ ΠΏΠ΅ΠΏΡΠΈΠ΄Π½ΡΠ΅ ΠΌΠ°ΡΠΊΠ΅ΡΡ Π΄Π»Ρ ΠΊΠ°ΠΆΠ΄ΠΎΠ³ΠΎ Π²ΠΈΠ΄Π° ΠΆΠΈΠ²ΠΎΡΠ½ΠΎΠ³ΠΎ Ρ ΡΠ΅Π»ΡΡ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎΠ³ΠΎ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΈΡ. ΠΠ΅ΡΠΎΠ΄ΠΈΠΊΠ° Π±ΡΠ»Π° Π°ΠΏΡΠΎΠ±ΠΈΡΠΎΠ²Π°Π½Π° Π½Π° ΠΌΠΎΠ΄Π΅Π»ΡΠ½ΡΡ
ΠΎΠ±ΡΠ°Π·ΡΠ°Ρ
ΡΠΌΠ΅ΡΠΈ ΠΌΡΡΠ΅ΡΠ½ΠΎΠΉ ΡΠΊΠ°Π½ΠΈ Π΄Π²ΡΡ
Π²ΠΈΠ΄ΠΎΠ² ΠΆΠΈΠ²ΠΎΡΠ½ΡΡ
. Π£ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½Π° Ρ
ΠΎΡΠΎΡΠ°Ρ ΡΡΠ²ΡΡΠ²ΠΈΡΠ΅Π»ΡΠ½ΠΎΡΡΡ Ρ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΡΡ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎΠ³ΠΎ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΈΡ ΠΌΡΡΠ΅ΡΠ½ΠΎΠΉ ΡΠΊΠ°Π½ΠΈ ΠΊΠ°ΠΆΠ΄ΠΎΠ³ΠΎ Π²ΠΈΠ΄Π° ΠΆΠΈΠ²ΠΎΡΠ½ΠΎΠ³ΠΎ, ΠΏΡΠΈ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΠΈ ΡΠΏΠ΅ΡΠΈΠ°Π»ΡΠ½ΡΡ
Π³ΡΠ°Π΄ΡΠΈΡΠΎΠ²ΠΎΡΠ½ΡΡ
Π³ΡΠ°ΡΠΈΠΊΠΎΠ². Π Π°Π·ΡΠ°Π±ΠΎΡΠ°Π½Π½Π°Ρ ΠΌΠ΅ΡΠΎΠ΄ΠΈΠΊΠ° ΠΌΠΎΠΆΠ΅Ρ Π½Π°ΠΉΡΠΈ ΡΠΈΡΠΎΠΊΠΎΠ΅ ΠΏΡΠΈΠΌΠ΅Π½Π΅Π½ΠΈΠ΅ Ρ ΠΊΠΎΠ½ΡΡΠΎΠ»ΠΈΡΡΡΡΠΈΡ
ΠΎΡΠ³Π°Π½ΠΈΠ·Π°ΡΠΈΠΉ, Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½Π½ΡΡ
Π½Π° ΠΏΡΠΎΡΠΈΠ²ΠΎΠ΄Π΅ΠΉΡΡΠ²ΠΈΠ΅ Π½Π΅ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΠΈΡΠΌ ΠΏΠΎ ΡΠΊΡΡΡΠΎΠΉ Π·Π°ΠΌΠ΅Π½Π΅ Π²ΠΈΠ΄ΠΎΠ² ΠΌΡΡΠ° Π±ΠΎΠ»Π΅Π΅ Π΄Π΅ΡΠ΅Π²ΡΠΌ ΠΈΠ»ΠΈ Π½ΠΈΠ·ΠΊΠΎΡΠΎΡΡΠ½ΡΠΌΠΈ ΡΡΡΡΠ΅ΠΌ.ΠΠ»ΡΡΠ΅Π²ΡΠ΅ ΡΠ»ΠΎΠ²Π°: ΠΠΈΠΎΠΌΠ°ΡΠΊΠ΅Ρ, ΠΏΡΠΎΡΠΎΡΠΈΠΏΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΏΠ΅ΠΏΡΠΈΠ΄Ρ, ΠΠΠΠ₯-ΠΠ‘, Π²ΠΈΠ΄ΠΎΠ²Π°Ρ ΠΈΠ΄Π΅Π½ΡΠΈΡΠΈΠΊΠ°ΡΠΈΡDOI: http://dx.doi.org/10.15826/analitika.2019.23.4.01
Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLCβMS/MS
Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard reaction due to the high creatine and creatinine contents. HAA have carcinogenic and mutagenic effects. HAA content is not standardized in the Russian Federation and the Customs Union territory. However, in the EU countries, comprehensive monitoring studies are carried out on the HAA contents and effect on the human body. Due to constant expansion of the list of controlled contaminants in food products, analytical laboratories need to develop methods for determining HAA in food items. As a result of the research, a method for HAA determination was developed using high-performance liquid chromatography with mass spectrometry in the mode of specified reaction monitoring. Comparative tests of the two methods for sample preparation were carried out. The advantages and disadvantages of sample preparation approaches were substantiated. The existing SPE conditions were optimized, which made it possible to concentrate trace amounts of MeIQx and PhIP and to dispose of substances suppressing analyte ionization. The estimation of method accuracy and specificity was carried out. The degree of ionization suppression by the matrix for MeIQx and PhIP analytes was determined. The degree of HAA extraction was empirically established. For biological samples of animal origin, it was up to 90.9% for MeIQx and up to 89.4% for PhIP. It is shown that, in accordance with the developed methodology, HAA may be determined with an accuracy of 96.15 to 98.4% at the levels of 5 to 20 ng/g. The limit of quantification of the target substances was 3 ng/g
S157 REVERSAL OF SUFENTANIL INDUCED CARDIORESPIRATORY CHANGES BY CONJUNCTIVAL ADMINISTRATION OF NALTREXONE IN RABBITS
ΠΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΡ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ ΠΎΠΏΡΠΈΡΠ΅ΡΠΊΠΈΡ ΠΈΠ·ΠΎΠΌΠ΅ΡΠΎΠ² Π°ΠΌΠΈΠ½ΠΎΠΊΠΈΡΠ»ΠΎΡ Π² ΠΏΠΈΡΠ΅Π²ΡΡ ΠΏΡΠΎΠ΄ΡΠΊΡΠ°Ρ
Food products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second case concerns the formation of D-enantiomers of amino acids from their L-forms. D-forms of amino acids not only have no biological value for the body, but also often have a negative effect on the human body due to the impossibility of metabolizing them and, as a consequence, their accumulation in the body. The aim of the work was to study the quantitative content of D-isomers of amino acids in milk that passed the ultra-pasteurization process and dairy products based on bacterial starter culture. The research results showed that in both cases of the considered technological methods, amino acid isomerization occurs. The highest degree of isomerization was observed in kefir samples relative to other samples. However, from the results obtained, it is not possible to estimate which amino acid is most susceptible to the racemization process, since different samples contained different D-isomers of amino acids. The smallest amount of D-isomers is found in milk that has not undergone any industrial processing. Studies have shown that technological processing of milk inevitably leads to the formation of D-isomers of amino acids, and this, in turn, at least reduces the nutritional and biological value of the product, which makes it necessary to conduct deeper studies in this direction to establish the most important factors in the process of racemization of amino acids in food products.ΠΠΈΡΠ΅Π²Π°Ρ ΠΏΡΠΎΠ΄ΡΠΊΡΠΈΡ ΠΏΡΠ΅ΡΠ΅ΡΠΏΠ΅Π²Π°Π΅Ρ Π±ΠΎΠ»ΡΡΠΎΠΉ ΡΠΏΠ΅ΠΊΡΡ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΡ
ΠΈΠ·ΠΌΠ΅Π½Π΅Π½ΠΈΠΉ Π² ΠΏΡΠΎΡΠ΅ΡΡΠ΅ Π΅Π΅ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉΒ Β Β Β Β Β Β ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ ΠΈ Ρ
ΡΠ°Π½Π΅Π½ΠΈΡ. Π ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ΅ ΡΠ°ΠΊΠΈΡ
ΡΠ΅Π°ΠΊΡΠΈΠΉ ΠΌΠΎΠ³ΡΡ ΠΎΠ±ΡΠ°Π·ΠΎΠ²ΡΠ²Π°ΡΡΡΡ ΠΊΠ°ΠΊ Π½ΠΎΠ²ΡΠ΅ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΡ, ΡΠ°ΠΊ ΠΈ ΠΎΠΏΡΠΈΡΠ΅ΡΠΊΠ°Ρ ΠΈΠ·ΠΎΠΌΠ΅ΡΠΈΠ·Π°ΡΠΈΡ ΡΠΆΠ΅ ΠΏΡΠΈΡΡΡΡΡΠ²ΡΡΡΠΈΡ
Π² ΡΠΎΡΡΠ°Π²Π΅ ΡΠΎΠ΅Π΄ΠΈΠ½Π΅Π½ΠΈΠΉ. ΠΠΎ Π²ΡΠΎΡΠΎΠΌΡ ΡΠ»ΡΡΠ°Ρ ΠΎΡΠ½ΠΎΡΠΈΡΡΡ ΠΎΠ±ΡΠ°Π·ΠΎΠ²Π°Π½ΠΈΠ΅ D-ΡΠ½Π°Π½ΡΠΈΠΎΠΌΠ΅ΡΠΎΠ² Π°ΠΌΠΈΠ½ΠΎΠΊΠΈΡΠ»ΠΎΡ ΠΈΠ· ΠΈΡ
L-ΡΠΎΡΠΌ. D-ΡΠΎΡΠΌΡ Π°ΠΌΠΈΠ½ΠΎΠΊΠΈΡΠ»ΠΎΡ Π½Π΅ ΡΠΎΠ»ΡΠΊΠΎ Π½Π΅ ΠΎΠ±Π»Π°Π΄Π°ΡΡ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΡΡ Π΄Π»Ρ ΠΎΡΠ³Π°Π½ΠΈΠ·ΠΌΠ°, Π½ΠΎ ΠΈ Π·Π°ΡΠ°ΡΡΡΡ ΠΎΠΊΠ°Π·ΡΠ²Π°ΡΡ Π½Π΅Π³Π°ΡΠΈΠ²Π½ΠΎΠ΅ Π²Π»ΠΈΡΠ½ΠΈΠ΅ Π½Π° ΡΠ΅Π»ΠΎΠ²Π΅ΡΠ΅ΡΠΊΠΈΠΉ ΠΎΡΠ³Π°Π½ΠΈΠ·ΠΌ ΠΈΠ·-Π·Π° Π½Π΅Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΠΈ ΠΈΡ
ΠΌΠ΅ΡΠ°Π±ΠΎΠ»ΠΈΠ·ΠΈΡΠΎΠ²Π°ΡΡ ΠΈ, ΠΊΠ°ΠΊ ΡΠ»Π΅Π΄ΡΡΠ²ΠΈΠ΅, ΠΈΡ
Π½Π°ΠΊΠΎΠΏΠ»Π΅Π½ΠΈΡ Π² ΠΎΡΠ³Π°Π½ΠΈΠ·ΠΌΠ΅. Π¦Π΅Π»ΡΡ ΡΠ°Π±ΠΎΡΡ Π±ΡΠ»ΠΎ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠ΅ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎΠ³ΠΎ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ D-ΠΈΠ·ΠΎΠΌΠ΅ΡΠΎΠ² Π°ΠΌΠΈΠ½ΠΎΠΊΠΈΡΠ»ΠΎΡ Π² ΠΌΠΎΠ»ΠΎΠΊΠ΅ ΠΏΡΠΎΡΠ΅Π΄ΡΠ΅ΠΌ ΠΏΡΠΎΡΠ΅ΡΡΡ ΡΠ»ΡΡΡΠ°ΠΏΠ°ΡΡΠ΅ΡΠΈΠ·Π°ΡΠΈΠΈ ΠΈ ΠΌΠΎΠ»ΠΎΡΠ½ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠ°Ρ
Π½Π° Π±Π°ΠΊΡΠ΅ΡΠΈΠ°Π»ΡΠ½ΠΎΠΉ Π·Π°ΠΊΠ²Π°ΡΠΊΠΈ. Π Π΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠΉ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΈ, ΡΡΠΎ Π² ΠΎΠ±ΠΎΠΈΡ
ΡΠ»ΡΡΠ°ΡΡ
ΡΠ°ΡΡΠΌΠΎΡΡΠ΅Π½Π½ΡΡ
ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈΡ
ΠΏΡΠΈΠ΅ΠΌΠΎΠ² ΠΏΡΠΎΠΈΡΡ
ΠΎΠ΄ΠΈΡ ΠΈΠ·ΠΎΠΌΠ΅ΡΠΈΠ·Π°ΡΠΈΡ Π°ΠΌΠΈΠ½ΠΎΠΊΠΈΡΠ»ΠΎΡ. ΠΠ°ΠΈΠ±ΠΎΠ»ΡΡΠ°Ρ ΡΡΠ΅ΠΏΠ΅Π½Ρ ΠΈΠ·ΠΎΠΌΠ΅ΡΠΈΠ·Π°ΡΠΈΠΈ ΠΎΡΠΌΠ΅ΡΠ΅Π½Π° Π² ΠΎΠ±ΡΠ°Π·ΡΠ°Ρ
ΠΊΠ΅ΡΠΈΡΠ° ΠΎΡΠ½ΠΎΡΠΈΡΠ΅Π»ΡΠ½ΠΎ Π΄ΡΡΠ³ΠΈΡ
ΠΎΠ±ΡΠ°Π·ΡΠΎΠ². ΠΠ΄Π½Π°ΠΊΠΎ ΠΈΠ· ΠΏΠΎΠ»ΡΡΠ΅Π½Π½ΡΡ
ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠΎΠ² Π½Π΅Ρ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΠΈ ΠΎΡΠ΅Π½ΠΈΡΡ, ΠΊΠ°ΠΊΠ°Ρ Π°ΠΌΠΈΠ½ΠΎΠΊΠΈΡΠ»ΠΎΡΠ° Π² Π½Π°ΠΈΠ±ΠΎΠ»ΡΡΠ΅ΠΉ ΡΡΠ΅ΠΏΠ΅Π½ΠΈ ΠΏΠΎΠ΄Π²Π΅ΡΠΆΠ΅Π½Π° ΠΏΡΠΎΡΠ΅ΡΡΡ ΡΠ°ΡΠ΅ΠΌΠΈΠ·Π°ΡΠΈΠΈ, Ρ. ΠΊ. ΡΠ°Π·Π½ΡΠ΅ ΠΎΠ±ΡΠ°Π·ΡΡ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π»ΠΈ ΡΠ°Π·Π½ΡΠ΅ D-ΠΈΠ·ΠΎΠΌΠ΅ΡΡ Π°ΠΌΠΈΠ½ΠΎΠΊΠΈΡΠ»ΠΎΡ. ΠΠ°ΠΈΠΌΠ΅Π½ΡΡΠ΅Π΅ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²ΠΎ D-ΠΈΠ·ΠΎΠΌΠ΅ΡΠΎΠ² ΠΎΠ±Π½Π°ΡΡΠΆΠ΅Π½ΠΎ Π² ΠΌΠΎΠ»ΠΎΠΊΠ΅, ΠΊΠΎΡΠΎΡΠΎΠ΅ Π½Π΅ ΠΏΠΎΠ΄Π²Π΅ΡΠ³Π°Π»ΠΎΡΡ Π½ΠΈΠΊΠ°ΠΊΠΈΠΌ ΠΏΡΠΎΠΌΡΡΠ»Π΅Π½Π½ΡΠΌ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈΠΌ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠ°ΠΌ. ΠΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΡ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΈ, ΡΡΠΎ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠ°Ρ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠ° ΠΌΠΎΠ»ΠΎΠΊΠ° Π½Π΅ΠΌΠΈΠ½ΡΠ΅ΠΌΠΎ ΠΏΡΠΈΠ²ΠΎΠ΄ΠΈΡ ΠΊ ΠΎΠ±ΡΠ°Π·ΠΎΠ²Π°Π½ΠΈΡ D-ΠΈΠ·ΠΎΠΌΠ΅ΡΠΎΠ² Π°ΠΌΠΈΠ½ΠΎΠΊΠΈΡΠ»ΠΎΡ, Π° ΡΡΠΎ Π² ΡΠ²ΠΎΡ ΠΎΡΠ΅ΡΠ΅Π΄Ρ ΠΊΠ°ΠΊ ΠΌΠΈΠ½ΠΈΠΌΡΠΌ ΡΠ½ΠΈΠΆΠ°Π΅Ρ ΠΏΠΈΡΠ΅Π²ΡΡ ΠΈ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΡΡ ΡΠ΅Π½Π½ΠΎΡΡΡ ΠΏΡΠΎΠ΄ΡΠΊΡΠ°, ΡΡΠΎ Π΄Π΅Π»Π°Π΅Ρ Π½Π΅ΠΎΠ±Ρ
ΠΎΠ΄ΠΈΠΌΡΠΌ Π±ΠΎΠ»Π΅Π΅ Π³Π»ΡΠ±ΠΎΠΊΠΈΠ΅ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΡ Π² Π΄Π°Π½Π½ΠΎΠΌ Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΠΈ Π΄Π»Ρ ΡΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΈΡ Π½Π°ΠΈΠ±ΠΎΠ»Π΅Π΅ Π²Π°ΠΆΠ½ΡΡ
ΡΠ°ΠΊΡΠΎΡΠΎΠ² ΠΏΡΠΎΡΠ΅ΡΡΠ° ΡΠ°ΡΠ΅ΠΌΠΈΠ·Π°ΡΠΈΠΈ Π°ΠΌΠΈΠ½ΠΎΠΊΠΈΡΠ»ΠΎΡ ΠΏΠΈΡΠ΅Π²ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ²
Quantitative identifi cation of muscular tissue by the means of protototic peptides using the multiple reaction monitoring method
Submitted 19 July 2019, received in revised form 21 November 2019ΠΠΎΡΡΡΠΏΠΈΠ»Π° Π² ΡΠ΅Π΄Π°ΠΊΡΠΈΡ 19 ΠΈΡΠ»Ρ 2019 Π³., ΠΏΠΎΡΠ»Π΅ ΠΈΡΠΏΡΠ°Π²Π»Π΅Π½ΠΈΡ 21 Π½ΠΎΡΠ±ΡΡ 2019 Π³.One of the main problems of modern production of meat products is the quality of raw meat, which depends on various factors including genetic components, conditions of transportation, production and processing. The most important components of meat are proteins, the total content, structure and functional state of which in this complex biological system with many interacting components is constantly changing. In order to study the interspecific and intraspecific features of meat proteins, their transformations in the process of maturation and processing requires modern analytical technologies based on the systematic approach to the analysis. Proteomics, as a methodology for studying proteins in a certain system and at a certain time, opens wide opportunities in this direction, allowing to identify and develop accurate analytical methods for searching biomarkers and identifying unfair practices. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Current paper presents a technique of high-performance liquid chromatography with mass spectrometric detector (HPLC-MS) adapted for the detection and quantification of two different types of meat (beef and pork) in a complex biological matrix such as structureless minced meat. After the protein isolation and trypsin cleavage, species-specific peptide markers were selected for each animal species for the quantification. The technique was tested on model samples of a mixture of muscle tissue of the two species of animals. A good sensitivity was established with the possibility of quantitative determination of muscle tissue of each animal species using special calibration graphs. The developed technique can find wide application at the supervising organizations aimed at counteracting the discrepancies in the hidden replacement of types of meat by cheaper or low-grade raw materials.ΠΠ΄Π½ΠΎΠΉ ΠΈΠ· ΠΎΡΠ½ΠΎΠ²Π½ΡΡ
ΠΏΡΠΎΠ±Π»Π΅ΠΌ ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½Π½ΠΎΠ³ΠΎ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π° ΠΌΡΡΠ½ΡΡ
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ² ΡΠ²Π»ΡΠ΅ΡΡΡ ΠΊΠ°ΡΠ΅ΡΡΠ²ΠΎ ΠΌΡΡΠ½ΠΎΠ³ΠΎ ΡΡΡΡΡ, ΠΊΠΎΡΠΎΡΠΎΠ΅ Π·Π°Π²ΠΈΡΠΈΡ ΠΎΡ ΡΠ°Π·Π½ΡΡ
ΡΠ°ΠΊΡΠΎΡΠΎΠ², Π²ΠΊΠ»ΡΡΠ°Ρ Π³Π΅Π½Π΅ΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΡΠΎΡΡΠ°Π²Π»ΡΡΡΠΈΠ΅, ΡΡΠ»ΠΎΠ²ΠΈΡ ΡΡΠ°Π½ΡΠΏΠΎΡΡΠΈΡΠΎΠ²Π°Π½ΠΈΡ, ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π° ΠΈ ΠΏΠ΅ΡΠ΅ΡΠ°Π±ΠΎΡΠΊΠΈ. Π Π½Π°ΠΈΠ±ΠΎΠ»Π΅Π΅ Π·Π½Π°ΡΠΈΠΌΡΠΌ ΠΊΠΎΠΌΠΏΠΎΠ½Π΅Π½ΡΠ°ΠΌ ΠΌΡΡΠ° ΠΎΡΠ½ΠΎΡΡΡΡΡ Π±Π΅Π»ΠΊΠΈ, ΠΎΠ±ΡΠ΅Π΅ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅, ΡΡΡΡΠΊΡΡΡΠ° ΠΈ ΡΡΠ½ΠΊΡΠΈΠΎΠ½Π°Π»ΡΠ½ΠΎΠ΅ ΡΠΎΡΡΠΎΡΠ½ΠΈΠ΅ ΠΊΠΎΡΠΎΡΡΡ
Π² ΡΠΎΡΡΠ°Π²Π΅ ΡΡΠΎΠΉ ΡΠ»ΠΎΠΆΠ½ΠΎΠΉ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΠΈΡΡΠ΅ΠΌΡ, Ρ Π±ΠΎΠ»ΡΡΠΈΠΌ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²ΠΎΠΌ Π²Π·Π°ΠΈΠΌΠΎΠ΄Π΅ΠΉΡΡΠ²ΡΡΡΠΈΡ
ΡΠΎΡΡΠ°Π²Π»ΡΡΡΠΈΡ
, ΠΏΠΎΡΡΠΎΡΠ½Π½ΠΎ ΠΈΠ·ΠΌΠ΅Π½ΡΠ΅ΡΡΡ. ΠΠ»Ρ ΠΈΠ·ΡΡΠ΅Π½ΠΈΡ ΠΌΠ΅ΠΆΠ²ΠΈΠ΄ΠΎΠ²ΡΡ
ΠΈ Π²Π½ΡΡΡΠΈΠ²ΠΈΠ΄ΠΎΠ²ΡΡ
ΠΎΡΠΎΠ±Π΅Π½Π½ΠΎΡΡΠ΅ΠΉ Π±Π΅Π»ΠΊΠΎΠ² ΠΌΡΡΠ°, ΡΡΠ°Π½ΡΡΠΎΡΠΌΠ°ΡΠΈΠΈ ΠΈΡ
Π² ΠΏΡΠΎΡΠ΅ΡΡΠ΅ ΡΠΎΠ·ΡΠ΅Π²Π°Π½ΠΈΡ ΠΈ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ ΡΡΠ΅Π±ΡΡΡΡΡ ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½Π½ΡΠ΅ Π°Π½Π°Π»ΠΈΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΠΈ, ΠΎΡΠ½ΠΎΠ²Π°Π½Π½ΡΠ΅ Π½Π° ΡΠΈΡΡΠ΅ΠΌΠ½ΠΎΠΌ ΠΏΠΎΠ΄Ρ
ΠΎΠ΄Π΅ ΠΊ Π°Π½Π°Π»ΠΈΠ·Ρ. Π¨ΠΈΡΠΎΠΊΠΈΠ΅ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΠΈ Π² ΡΡΠΎΠΌ Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΠΈ ΠΎΡΠΊΡΡΠ²Π°Π΅Ρ ΠΏΡΠΎΡΠ΅ΠΎΠΌΠΈΠΊΠ°, ΠΊΠ°ΠΊ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠ»ΠΎΠ³ΠΈΠΈ ΠΈΠ·ΡΡΠ΅Π½ΠΈΡ Π±Π΅Π»ΠΊΠΎΠ² Π² ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Π½ΠΎΠΉ ΡΠΈΡΡΠ΅ΠΌΠ΅ ΠΈ Π² ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Π½ΠΎΠ΅ Π²ΡΠ΅ΠΌΡ, ΠΏΠΎΠ·Π²ΠΎΠ»ΡΡΡΠ°Ρ ΠΈΠ΄Π΅Π½ΡΠΈΡΠΈΡΠΈΡΠΎΠ²Π°ΡΡ ΠΈ ΡΠ°Π·ΡΠ°Π±Π°ΡΡΠ²Π°ΡΡ ΡΠΎΡΠ½ΡΠ΅ Π°Π½Π°Π»ΠΈΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΌΠ΅ΡΠΎΠ΄Ρ ΠΏΠΎΠΈΡΠΊΠ° Π±ΠΈΠΎΠΌΠ°ΡΠΊΠ΅ΡΠΎΠ² ΠΈ Π²ΡΡΠ²Π»Π΅Π½ΠΈΡ Π½Π΅Π΄ΠΎΠ±ΡΠΎΡΠΎΠ²Π΅ΡΡΠ½ΡΡ
ΠΏΡΠ°ΠΊΡΠΈΠΊ. Π£ΡΠΈΡΡΠ²Π°Ρ Π²ΡΡΠΎΠΊΡΡ Π΄ΠΎΠ±Π°Π²ΒΠ»Π΅Π½Π½ΡΡ ΡΡΠΎΠΈΠΌΠΎΡΡΡ ΠΈ ΠΌΠ½ΠΎΠ³ΠΎΠΊΠΎΠΌΠΏΠΎΠ½Π΅Π½ΡΠ½ΠΎΡΡΡ ΡΠΎΡΡΠ°Π²Π°, Π³ΠΎΡΠΎΠ²ΡΠ΅ ΠΌΡΡΠ½ΡΠ΅ ΠΏΡΠΎΠ΄ΡΠΊΡΡ ΠΎΡΠ½ΠΎΡΡΡΡΡ ΠΊ ΡΠΈΡΠ»Ρ Π½Π°ΠΈΠ±ΠΎΠ»Π΅Π΅ ΠΏΠΎΠ΄Π²Π΅ΡΠΆΠ΅Π½Π½ΡΡ
ΡΠ°Π»ΡΡΠΈΡΠΈΠΊΠ°ΡΠΈΠΈ. Π ΡΠ°Π±ΠΎΡΠ΅ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½Π° ΠΌΠ΅ΡΠΎΠ΄ΠΈΠΊΠ° Π²ΡΡΠΎΠΊΠΎΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΠΉ ΠΆΠΈΠ΄ΠΊΠΎΡΡΠ½ΠΎΠΉ Ρ
ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΠΈΠΈ Ρ ΠΌΠ°ΡΡ-ΡΠΏΠ΅ΠΊΡΡΠΎΠΌΠ΅ΡΡΠΈΡΠ΅ΡΠΊΠΈΠΌ Π΄Π΅ΡΠ΅ΠΊΡΠΎΡΠΎΠΌ (ΠΠΠΠ₯-ΠΠ‘), Π°Π΄Π°ΠΏΡΠΈΡΠΎΠ²Π°Π½Π½Π°Ρ Π΄Π»Ρ ΠΎΠ±Π½Π°ΡΡΠΆΠ΅Π½ΠΈΡ ΠΈ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎΠ³ΠΎ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΈΡ Π΄Π²ΡΡ
ΡΠ°Π·Π»ΠΈΡΠ½ΡΡ
Π²ΠΈΠ΄ΠΎΠ² ΠΌΡΡΠ° (Π³ΠΎΠ²ΡΠ΄ΠΈΠ½Π° ΠΈ ΡΠ²ΠΈΠ½ΠΈΠ½Π°) Π² ΡΠ»ΠΎΠΆΠ½ΠΎΠΉ Π±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΌΠ°ΡΡΠΈΡΠ΅, ΡΠ°ΠΊΠΎΠΉ ΠΊΠ°ΠΊ Π±Π΅ΡΡΡΡΡΠΊΡΡΡΠ½ΡΠ΅ ΡΠ°ΡΡΠΈ. ΠΠΎΡΠ»Π΅ Π²ΡΠ΄Π΅Π»Π΅Π½ΠΈΡ Π±Π΅Π»ΠΊΠΎΠ² ΠΈ ΡΠ°ΡΡΠ΅ΠΏΠ»Π΅Π½ΠΈΡ ΠΈΡ
ΡΡΠΈΠΏΡΠΈΠ½ΠΎΠΌ Π±ΡΠ»ΠΈ Π²ΡΠ±ΡΠ°Π½Ρ Π²ΠΈΠ΄ΠΎΡΠΏΠ΅ΡΠΈΡΠΈΡΠ½ΡΠ΅ ΠΏΠ΅ΠΏΡΠΈΠ΄Π½ΡΠ΅ ΠΌΠ°ΡΠΊΠ΅ΡΡ Π΄Π»Ρ ΠΊΠ°ΠΆΠ΄ΠΎΠ³ΠΎ Π²ΠΈΠ΄Π° ΠΆΠΈΠ²ΠΎΡΠ½ΠΎΠ³ΠΎ Ρ ΡΠ΅Π»ΡΡ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎΠ³ΠΎ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΈΡ. ΠΠ΅ΡΠΎΠ΄ΠΈΠΊΠ° Π±ΡΠ»Π° Π°ΠΏΡΠΎΠ±ΠΈΡΠΎΠ²Π°Π½Π° Π½Π° ΠΌΠΎΠ΄Π΅Π»ΡΠ½ΡΡ
ΠΎΠ±ΡΠ°Π·ΡΠ°Ρ
ΡΠΌΠ΅ΡΠΈ ΠΌΡΡΠ΅ΡΠ½ΠΎΠΉ ΡΠΊΠ°Π½ΠΈ Π΄Π²ΡΡ
Π²ΠΈΠ΄ΠΎΠ² ΠΆΠΈΠ²ΠΎΡΠ½ΡΡ
. Π£ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½Π° Ρ
ΠΎΡΠΎΡΠ°Ρ ΡΡΠ²ΡΡΠ²ΠΈΡΠ΅Π»ΡΠ½ΠΎΡΡΡ Ρ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΡΡ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎΠ³ΠΎ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΈΡ ΠΌΡΡΠ΅ΡΠ½ΠΎΠΉ ΡΠΊΠ°Π½ΠΈ ΠΊΠ°ΠΆΠ΄ΠΎΠ³ΠΎ Π²ΠΈΠ΄Π° ΠΆΠΈΠ²ΠΎΡΠ½ΠΎΠ³ΠΎ, ΠΏΡΠΈ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΠΈ ΡΠΏΠ΅ΡΠΈΠ°Π»ΡΠ½ΡΡ
Π³ΡΠ°Π΄ΡΠΈΡΠΎΠ²ΠΎΡΠ½ΡΡ
Π³ΡΠ°ΡΠΈΠΊΠΎΠ². Π Π°Π·ΡΠ°Π±ΠΎΡΠ°Π½Π½Π°Ρ ΠΌΠ΅ΡΠΎΠ΄ΠΈΠΊΠ° ΠΌΠΎΠΆΠ΅Ρ Π½Π°ΠΉΡΠΈ ΡΠΈΡΠΎΠΊΠΎΠ΅ ΠΏΡΠΈΠΌΠ΅Π½Π΅Π½ΠΈΠ΅ Ρ ΠΊΠΎΠ½ΡΡΠΎΠ»ΠΈΡΡΡΡΠΈΡ
ΠΎΡΠ³Π°Π½ΠΈΠ·Π°ΡΠΈΠΉ, Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½Π½ΡΡ
Π½Π° ΠΏΡΠΎΡΠΈΠ²ΠΎΠ΄Π΅ΠΉΡΡΠ²ΠΈΠ΅ Π½Π΅ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΠΈΡΠΌ ΠΏΠΎ ΡΠΊΡΡΡΠΎΠΉ Π·Π°ΠΌΠ΅Π½Π΅ Π²ΠΈΠ΄ΠΎΠ² ΠΌΡΡΠ° Π±ΠΎΠ»Π΅Π΅ Π΄Π΅ΡΠ΅Π²ΡΠΌ ΠΈΠ»ΠΈ Π½ΠΈΠ·ΠΊΠΎΡΠΎΡΡΠ½ΡΠΌΠΈ ΡΡΡΡΠ΅ΠΌ.Current work was supported by the Russian Science Foundation, project no. 19-16-00108.Π Π°Π±ΠΎΡΠ° Π²ΡΠΏΠΎΠ»Π½Π΅Π½Π° ΠΏΡΠΈ ΡΠΈΠ½Π°Π½ΡΠΎΠ²ΠΎΠΉ ΠΏΠΎΠ΄Π΄Π΅ΡΠΆΠΊΠ΅ Π ΠΎΡΡΠΈΠΉΡΠΊΠΎΠ³ΠΎ Π½Π°ΡΡΠ½ΠΎΠ³ΠΎ ΡΠΎΠ½Π΄Π° (Π³ΡΠ°Π½Ρ 19-16-00108)