Page 51 - Application Notebook - Solution for Food Development

LAAN-A-LM-E105

Application Liquid Chromatography Mass Spectrometry

News Multi-Component Analysis of Five Beers

No.C134

Sensory test methods that present flavor and n Beer Sample Preparation and Analysis
t a s t e in n u m e r i c a l t er m s a r e w i d e l y us e d An internal standard was added to 0.2 mL of degassed
techniques for the quantitative evaluation of food beer, and ultrafiltration was performed on this mixture
quality. Recently, attempts have been made to using a molecular weight cut off filter. The filtrate was
obtain a greater amount of data by combining the recovered, diluted 200 times, and then used for
results of sensory tests with metabolomics data simultaneous analysis by LC/MS. LC/MS analysis was
that provides a comprehensive analysis of food performed according to analytical conditions in the
constituents. Combining comprehensive analytical primary metabolite method package. The analytical
data with use of multivariate analysis has become conditions used are shown in Table 1. The MRM
an effective option for elucidating the differences chromatograms for three of the five beers (lager beer
in a wide range of constituents. This combination A, happoshu [low-malt beer], and non-alcoholic beer)
of multivariate analysis and metabolomics are shown in Fig. 1. These results show the types of
promises to see application in areas of quality various constituents, such as amino acids, found in the
evaluation and quality improvement, as well as in five beers differ greatly between the beers.
the development of foods with impr oved
functional properties. In this article, we describe
the simultaneous analysis of five commercially (x10,000,000)
available beers with a triple quadrupole mass 1.2
spectrometer (LCMS-8060) using a primary 1.0 Pro Lager beer A
metabolite method package, and performing 0.8 Guanosine
principal component analysis on the data set 0.6 Arg GABA Adenosine
obtained using Traverse TM MS software. We
classified the five beers based on differences in 0.4 Choline Trp
co nsti tuen t co mpou nds, and conf irm ed 0.2 Phe
characteristic components in each beer. We then 0.0
performed hierarchical clustering analysis to show 0.0 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0 11.0 12.0（min）
how these five beers are classified. (x1,000,000)
2.00 Pro Guanosine
Table 1 Analytical Conditions 1.75 Low-malt beer
1.50 Choline
LC Analytical Conditions Adenosine
1.25
Column : RP column 1.00
Mobile Phase A : 0.1 % Formic acid - Water 0.75 Cytidine
Mobile Phase B : 0.1 % Formic acid - Acetonitrile 0.50
Flowrate : 0.25 mL/min 0.25
Mode : Gradient elution 0.00
0.0 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0 11.0 12.0（min）
MS Analytical Conditions (x1,000,000)
1.75
Ionization Method : ESI(+)/(-) 1.50
Nebulizing Gas Flow : 2 L/min Non-alcoholic beer Leu
Heating Gas Flow : 10 L/min 1.25
Drying Gas Flow : 10 L/min 1.00
Probe Voltage : 4 kV(+)/-3 kV(-) 0.75 Tyr Ile
Interface Temperature : 300 ˚C Arg
DL Temperature : 250 ˚C 0.50 Lys Phe
Block Heater Temperature : 400 ˚C 0.25 Val
0.00
0.0 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0 11.0 12.0（min）
Fig. 1 MRM Chromatograms of Three Beers