3P-10 PDF
複数の分離手法を組み合わせたジペプチド一斉分析法の開発
Dipeptides are consisted of two amino acids. They are found in abundance in various fermented foods such as soy sauce, bean paste and Japanese sake, and dipeptides have become the focus in searching for novel functional ingredients of these food products. However, comprehensive analysis of these dipeptides is challenging as it is difficult to distinguish structural isomers (e.g. Leu-Ile and Ile-Leu) that consist of same amino acids, but in different order. To overcome this problem, we had developed a comprehensive analytical method for dipeptides that utilizes both LC/MS and capillary electrophoresis-mass spectrometry (CE/MS). As a result, we could quantify 328 dipeptides with high accuracy and sensitivity by just using two separate analyses (one LC/MS and one CE/MS analysis each).