UPLC-MS/MS를 이용한 배추와 배추김치의 글루코시놀레이트 및 대사체 분석
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김재철 | - |
dc.contributor.author | 박효순 | - |
dc.contributor.author | 황금택 | - |
dc.contributor.author | 문보경 | - |
dc.contributor.author | 김선아 | - |
dc.date.accessioned | 2021-08-12T05:40:33Z | - |
dc.date.available | 2021-08-12T05:40:33Z | - |
dc.date.issued | 2020-12 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/48200 | - |
dc.description.abstract | In this study, we analyzed glucosinolates and their metabolites in the inner and outer parts of napa cabbage (NC; Brassica rapa subsp. pekinensis) and napa cabbage kimchi (NKC) using UPLC-ESI-MS/MS. In the extracts from NC and NKC, glucobrassicanapin (m/z 386), glucoalyssin (m/z 450), glucobrassicin (m/z 447), 4-methoxyglucobrassicin (m/z 477), and neoglucobrassicin (m/z 477) were detected using the MS scan mode ([M-H]−), and gluconapin (m/z 372→97), progoitrin (m/z 388→97), glucoiberin (m/z 422→97), 4-methoxyglucobrassicin (m/z 477→97), and neoglucobrassicin (m/z 477→447) were detected using the MS/MS MRM mode ([M-H]−). Ascorbigen (m/z 306→130) and indole-3- carboxaldehyde (I3A; m/z 146→118), which were metabolites of glucobrassicins, were detected using the MS/MS MRM ([M+H]+) mode. The peak intensities of ascorbigen in the extract from the inner and outer parts of NC were significantly higher than those of the NKC extract (p<0.05); however, there was no significant difference in I3A peak intensity between the NC and NKC extracts. | - |
dc.format.extent | 8 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품과학회 | - |
dc.title | UPLC-MS/MS를 이용한 배추와 배추김치의 글루코시놀레이트 및 대사체 분석 | - |
dc.title.alternative | Analysis of glucosinolates and their metabolites from napa cabbage (Brassica rapa subsp. Pekinensis) and napa cabbage kimchi using UPLC-MS/MS | - |
dc.type | Article | - |
dc.identifier.doi | 10.3839/10.9721/KJFST.2020.52.6.604 | - |
dc.identifier.bibliographicCitation | 한국식품과학회지, v.52, no.6, pp 587 - 594 | - |
dc.identifier.kciid | ART002659391 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85099710441 | - |
dc.citation.endPage | 594 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 587 | - |
dc.citation.title | 한국식품과학회지 | - |
dc.citation.volume | 52 | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | ascorbigen | - |
dc.subject.keywordAuthor | napa cabbage | - |
dc.subject.keywordAuthor | glucosinolate | - |
dc.subject.keywordAuthor | kimchi | - |
dc.subject.keywordAuthor | UPLC-MS/MS | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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