Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS
Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS
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DOI：
10.1002/j.2050-0416.2011.tb00467.x
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发表时间：
2011-01-01
影响因子：
2.6
通讯作者：
Xu, Yan
中科院分区：
文献类型：
--
作者：
Han, Fu Liang;Xu, Yan
本研究的目的是增加对肽鉴定的一般认识，并检查中国黄酒（黄酒）中的低分子量肽，因为这方面的文献很少。利用超高效液相色谱-四极杆飞行时间串联质谱（uhplc - esi -MS/MS）技术，初步鉴定出500余种黄酒的多肽，其中43种具有潜在生物活性，3种具有感官活性。根据质谱（MS/MS）对这些肽进行了初步鉴定，获得了足够的产物离子（互补的y离子和b离子）信息。本研究结果表明，利用丰富的生物活性肽生产黄酒是可行的，并具有根据肽来源检验黄酒真实性和可追溯性的潜力。
The aim of this work was to increase the general knowledge of peptide identification and to examine the low molecular weight peptides in Chinese rice wine (Huang Jiu) as there are very few publications in the literature on this topic. Chinese rice wine (Huang Jiu) has a high content of peptides and more than 500 peptides have been tentatively identified by ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-ESI-MS/MS), including 43 potential bioactive peptides and 3 sensory-active peptides, based on published references to date. These peptides have been tentatively identified according to the MS/MS spectra which produced sufficient information of product ions (complementary y ions and b ions). Results from this work indicated that it is feasible to produce rice wine with rich bioactive peptides and that there is potential to examine for rice wine authenticity and traceability based on the origin of the peptides.