演題概要

ポスター発表

第2日　6月23日（木）　　P会場（501，502，503）

2P-14　　PDF

アスパラガスに含まれる機能性成分への加熱調理の影響

(¹福島農総セ・ ²福島大)
^o古川鞠子¹・ 平修²

Fukushima Prefecture has produced a lot of asparagus (Asparagus officinalis). We visualized the localization of rutin and asparaptine A as a functional component in heat cooked asparagus sample, using matrix-assisted laser desorption/ionization (MALDI) mass spectrometry imaging (MSI). Rutin was less affected by heat cooking although asparaptine A was less intense in the cooked asparagus compared to the raw sample. Visualizing the composition of cooked vegetables using MALDI-MSI will be useful for future research on functional components.