Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584345 | Food Chemistry | 2018 | 7 Pages |
Abstract
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 5â¯Â°C, 10â¯Â°C or 20â¯Â°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 9.34â¯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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Daimon Syukri, Manasikan Thammawong, Hushna Ara Naznin, Shinichiro Kuroki, Mizuki Tsuta, Makoto Yoshida, Kohei Nakano,