Identification of a freshness marker metabolite in stored soybean sprouts by comprehensive mass-spectrometric analysis of carbonyl compounds.
Identification of a freshness marker metabolite in stored soybean sprouts by comprehensive mass-spectrometric analysis of carbonyl compounds.
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DOI：
10.1016/j.foodchem.2018.07.036
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发表时间：
2018-12
期刊：
影响因子：
8.8
通讯作者：
Daimon Syukri;M. Thammawong;Hushna Ara Naznin;S. Kuroki;Mizuki Tsuta;Makoto Yoshida;K. Nakano
中科院分区：
文献类型：
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作者：
Daimon Syukri;M. Thammawong;Hushna Ara Naznin;S. Kuroki;Mizuki Tsuta;Makoto Yoshida;K. Nakano
本研究的目的是鉴定代谢物，定量地表明大豆芽的新鲜度。在5 °C、10 °C和20 °C的条件下保存自栽培豆芽，并在储存过程中使用气相色谱法监测呼吸co2产率。羰基化合物（CCs）采用质谱代谢组学分析全面分析。用丹酰肼（DH）衍生化CCs，采用高效液相色谱-电喷雾串联质谱（HPLC-MS/MS）多路多反应监测（MRM）对其进行分析。储存的豆芽在MRM图谱上有171 ~ 358个峰。主成分分析和判别分析（PCA-DA）选择am/z512的CC-DH衍生物离子为最显著代谢物，保留时间为9.34 min。通过对在线代谢组学数据库的检索和对一个正宗标准品的产物离子质谱片段的比对，发现脱落酸是豆芽的新鲜度标志。
The objective of this study was to identify metabolites that quantitatively indicate degrees of freshness of soybean sprouts. Self-cultivated soybean sprouts were stored at 5 °C, 10 °C or 20 °C, and respiratory CO2production rates were monitored using gas chromatography during storage. Carbonyl compounds (CCs) were analyzed comprehensively using mass-spectroscopic metabolomics analyses. CCs were derivatized using dansyl hydrazine (DH) and were then analyzed using high performance liquid chromatography-electrospray ionization tandem mass spectrometry (HPLC-MS/MS) with multiplexed multiple reaction monitoring (MRM). In the MRM chromatogram, 171 to 358 peaks were observed from stored soybean sprouts. Principle component analysis and discriminant analysis (PCA-DA) selected the CC-DH derivative ion with am/z512 at a retention time of 9.34 min as the most significant metabolite. Searching online metabolomics databases and matching fragment patterns of product ion mass spectra of an authentic standard revealed abscisic acid is a freshness marker of soybean sprouts.