LC-MS Study To Reduce Ion Suppression and To Identify N-Lactoylguanosine 5'-Monophosphate in Bonito: A New Umami Molecule?

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• 作者：Eva de Rijke ; Bart Ruisch ; Jan Bakker ; Jan Visser ; Jeroen Leenen ; Stephan Haiber ; Adri de Klerk ; Chris Winkel ; Thorsten K&ouml ; nig
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：August 8, 2007
• 年：2007
• 卷：55
• 期：16
• 页码：6417 - 6423
• 全文大小：141K
• 年卷期：v.55,no.16(August 8, 2007)
• ISSN：1520-5118

文摘

In this study a specific taste modulating flavor ingredient, N-lactoylguanosine 5'-monophosphate (N-lactoyl GMP), was determined in bonito (Japanese, Katsuobushi, dried fermented skipjack) and inpowdered bonito using liquid chromatography-electrospray ionization (+) mass spectrometry-massspectrometry (LC-ESI(+)-MS/MS) with a methanol/ammonium acetate or formate gradient. Furthermore, the influence of ion suppression due to sample matrix effect was investigated and was foundto substantially influence the total MS response of N-lactoyl GMP; by adjusting the LC conditions theresponse could be approximately 5-fold-enhanced. The N-lactoyl GMP concentrations in differenttypes of bonito products were between 0.2 and 2.4 g/g.