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Identification of a freshness marker metabolite in stored soybean sprouts by comprehensive mass-spectrometric analysis of carbonyl compounds
https://repository.naro.go.jp/records/2855
https://repository.naro.go.jp/records/2855bc8323e0-2159-46f5-bd09-06db7bc16d4a
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
SC10201812260010_PrePrint (501.2 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
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| 公開日 | 2019-10-04 | |||||
| タイトル | ||||||
| タイトル | Identification of a freshness marker metabolite in stored soybean sprouts by comprehensive mass-spectrometric analysis of carbonyl compounds | |||||
| タイトル | ||||||
| タイトル | Identification of a freshness marker metabolite in stored soybean sprouts by comprehensive mass-spectrometric analysis of carbonyl compounds | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Abscisic acid | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Carbonyl compound | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Freshness assessment | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Metabolomics | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Soybean sprouts | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Abscisic acid | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Carbonyl compound | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Freshness assessment | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Metabolomics | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Soybean sprouts | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
蔦, 瑞樹
× 蔦, 瑞樹 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | 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 CO2 production 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 a m/z 512 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. | |||||
| 書誌情報 |
Food Chemistry en : Food Chemistry 巻 269, p. 588-594, 発行日 2018-12-15 |
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| 出版者 | ||||||
| 出版者 | Elsevier | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0308-8146 | |||||
| DOI | ||||||
| 関連タイプ | isVersionOf | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | 10.1016/j.foodchem.2018.07.036 | |||||
| 権利 | ||||||
| 権利情報 | The Author(s) | |||||
| 権利 | ||||||
| 権利情報 | 2018 Published by Elsevier Ltd. | |||||
| 情報源 | ||||||
| 関連名称 | SC10201812260010 | |||||
| 情報源 | ||||||
| 関連名称 | NARO成果DBa | |||||
| 情報源 | ||||||
| 関連名称 | author manuscript | |||||
| 情報源 | ||||||
| 関連名称 | このアーカイブは著者版です。出版社版ではありません。引用の際には出版社版をご利用ください。 | |||||
| 情報源 | ||||||
| 関連名称 | This is not the published version. Please cite only the published version. | |||||
| 関連サイト | ||||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | http://dx.doi.org/10.1016/j.foodchem.2018.07.036 | |||||
| 関連名称 | Food Chemistry | |||||
| 著者版フラグ | ||||||
| 出版タイプ | AM | |||||
| 出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
