演題概要

ポスター発表

第１日　６月１７日（水）　　P会場

1P-40　　PDF

LC-MS/MSによる日本酒含有アミノ酸プロファイリング

(¹ライフィクス・ ²島津・ ³理研CSRS・ ⁴阪大院工)
^o行平大地¹・ 松本恵子²・ 渡辺淳²・ 金澤光洋¹・ 津川裕司^3,4

Sake sommelier serves Japanese sake that suits to customer’s taste or the compatibility with food. Although this work completely relies on their superior sense of taste, analytical technique is expected to provide a rationale for the work. Metabolic profiling is one of the ways to characterize the taste, and it has been reported that amino acid plays especially important role. We developed an analytical workflow and data processing algorithm for metabolic profiling of Japanese sake using LC-MS/MS (MRM) assay. The difference of amino acid profile among various brands of sake is discussed.