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Quantitative Analysis of γ-Glutamyl-valyl-glycine in Fish Sauces Fermented with Koji by LC/MS/MS

机译:LC / MS / MS定量分析曲发酵鱼露中γ-谷氨酰-戊基-甘氨酸的含量

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Quantitative analysis of a kokumi peptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) in fish sauces fermented with koji (grain steamed and fermented with Aspergillus oryzae ) was performed using high performance liquid chromatography / tandem mass spectrometry (LC/MS/MS) after the derivatization with 6-aminoquinolyl-N -hydroxy-succinimidyl-carbamate (AQC). Four brands of commercial fish sauce fermented with koji were analyzed, and γ-Glu-Val-Gly was detected in all four sauces. The γ-Glu-Val-Gly content was below the limit of quantification in one of the four sauces, while the content of this peptide ranged from 1.7 mg/L to 5.7 mg/L in the other three sauces. These results indicate that γ-Glu-Val-Gly may be widely present in fish sauces fermented with koji .
机译:定量分析了使用koji发酵的鱼露中的ikokumi肽γ-谷氨酰-戊基-甘氨酸(γ-Glu-Val-Gly)(用米曲霉蒸煮并发酵)用6-氨基喹啉基-N-羟基-琥珀酰亚胺基-氨基甲酸酯(AQC)衍生化后的高效液相色谱/串联质谱(LC / MS / MS)。分析了用i.koji发酵的四个品牌的商品鱼露,并在所有四个酱中检测到γ-Glu-Val-Gly。四种调味料之一中的γ-Glu-Val-Gly含量低于定量极限,而其他三种调味料中该肽的含量范围为1.7 mg / L至5.7 mg / L。这些结果表明γ-Glu-Val-Gly可能广泛存在于用曲曲发酵的鱼露中。

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