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[2012] 질량분석 기술 (Park E et al., Food Chem., 2012;134(3), 1658-1664)

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관련링크 https://www.ncbi.nlm.nih.gov/pubmed/25005996

Analysis of oligosaccharides in beer using MALDI-TOF-MS


Park E, Yang H, Kim YS, Kim J
Food Chem., 2012;134(3), 1658-1664


Abstract
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.