Determination of 纬-glutamyl-valyl-glycine in raw scallop and processed scallop products using high pressure liquid chromatography-tandem mass spectrometry

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• 作者：Motonaka Kuroda^a ; ^{motonaka_kuroda@ajinomoto.com} ; Yumiko Kato^b ; Junko Yamazaki^b ; Naoko Kageyama^b ; Toshimi Mizukoshi^b ; Hiroshi Miyano^b ; Yuzuru Eto^b
• 关键词：纬-Glu-Val-Gly ; Scallop ; Kokumi ; LC/MS/MS
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 October, 2012
• 卷：134
• 期：3
• 页码：1640-1644
• 文件大小：362 K

摘要

The determination of the kokumi peptide, 纬-glutamyl-valyl-glycine (纬-Glu-Val-Gly) in raw scallop and processed scallop products was carried out using high pressure liquid chromatography-tandem mass spectrometry (LC/MS/MS). The detection of 纬-Glu-Val-Gly was achieved using a multiple reaction monitoring (MRM) method. The optimised condition enabled the precise determination of 纬-Glu-Val-Gly. Raw scallop contained 0.08 渭g/g 纬-Glu-Val-Gly, and the 纬-Glu-Val-Gly levels in processed scallop products, such as dried-scallop and scallop extract, were measured to be 0.64 and 0.77 渭g/g, respectively. This is the first report to confirm the existence of 纬-Glu-Val-Gly in foodstuff.