演題概要

ランチョンセミナー

第3日 5月19日(金) 12:30~13:30 D会場(202)

サルファーインデックス:食品中の硫黄化合物で微生物の働きや酸化度を評価する

(1筑波大2奈良先端大3島津4サルファーインデックス)
大城聡1城山真恵加1三浦雅史2河野祐介1田中尚志1佐藤孝明1,3o大津巌生1,2,4

We here analyzed a sulfur index of Escherichia coli using LC-MSMS combined with thiol-specific derivatization by monobromobimane. The obtained sulfur index was then applied to evaluate the cysteine or ergothioneine producer. In addition, we introduce our recent research using a novel approach of multivariate analysis called "Sulfur Index Technology", which is based on sulfur compounds profile for foods.