Analysis of oligosaccharides in beer using MALDI-TOF-MS

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• 作者：Eunhye Park ; Hyojik Yang ; Yangsun Kim¹ ; Jeongkwon Kim ; ^{jkkim48105@cnu.ac.kr}
• 关键词：Beer ; Oligosaccharides ; Dihydroxybenzoic acid ; MALDI
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：1 October, 2012
• 年：2012
• 卷：134
• 期：3
• 页码：1658-1664
• 全文大小：9766 K

文摘

Oligosaccharides in four different brands of beer (Cass, Hite, Budweiser, Miller) were systematically analysed with three different dihydroxybenzoic acid (DHB) isomer matrices (2,4-DHB, 2,5-DHB, and 2,6-DHB) using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF-MS). Different experimental conditions, such as dilution (up to 1000-fold) and cationisation agents (sodium chloride or sodium trifluoroacetate) were analysed. No ionised peaks of oligosaccharides were observed with 2,4-DHB matrix. 2,6-DHB was more effective than 2,5-DHB in most of the investigated concentration ranges. 2,6-DHB with 4-fold dilution was the most effective. In certain cases, a cationisation agent was necessary to detect the signals of the oligosaccharides, and sodium chloride provided greater ionisation than sodium trifluoroacetate.