The Mass Spectrometry society of Japan - The 68th Annual Conference on Mass Spectrometry, Japan
Japanese

Abstract

Table of contents

Timetable

Plenary Lectures

Award Lecture

Oral Sessions (Day1, Day2, Day3)

Poster Presentations (Day1, Day2, Day3)

Panel Discussion

Luncheon Seminars (Day1, Day2, Day3)

Corporate Program

Poster Presentations

Day 2, June 23（Thu.）　　Room P (501, 502 and 503)

2P-14　　PDF

Effect of Heat Cooking on Functional Components in Asparagus (Asparagus officinalis)

(1Fukushima Agr. Tec. Cen., 2Fukushima Univ.)
oMariko Furukawa1, Shu Taira2

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.