Park Eunhye, Yang Hyojik, Kim Yangsun, Kim Jeongkwon
Department of Chemistry, Chungnam National University, Daejeon 305-764, South Korea.
Food Chem. 2012 Oct 1;134(3):1658-64. doi: 10.1016/j.foodchem.2012.03.069. Epub 2012 Mar 28.
Oligosaccharides in four different brands of beer (Cass, Hite, Budweiser, Miller) were systematically analysed with three different dihydroxybenzoic acid (DHB) isomer matrices (2,4-DHB, 2,5-DHB, and 2,6-DHB) using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF-MS). Different experimental conditions, such as dilution (up to 1000-fold) and cationisation agents (sodium chloride or sodium trifluoroacetate) were analysed. No ionised peaks of oligosaccharides were observed with 2,4-DHB matrix. 2,6-DHB was more effective than 2,5-DHB in most of the investigated concentration ranges. 2,6-DHB with 4-fold dilution was the most effective. In certain cases, a cationisation agent was necessary to detect the signals of the oligosaccharides, and sodium chloride provided greater ionisation than sodium trifluoroacetate.
使用基质辅助激光解吸/电离飞行时间质谱（MALDI-TOF-MS），采用三种不同的二羟基苯甲酸（DHB）异构体基质（2,4-DHB、2,5-DHB和2,6-DHB），对四个不同品牌啤酒（Cass、Hite、百威、米勒）中的寡糖进行了系统分析。分析了不同的实验条件，如稀释（高达1000倍）和阳离子化剂（氯化钠或三氟乙酸钠）。使用2,4-DHB基质未观察到寡糖的离子化峰。在大多数研究浓度范围内，2,6-DHB比2,5-DHB更有效。4倍稀释的2,6-DHB最有效。在某些情况下，需要阳离子化剂来检测寡糖信号，氯化钠比三氟乙酸钠提供更强的电离作用。
