Choi Sun-Il, Men Xiao, Oh Geon, Im Ji-Hyun, Choi Ye-Eun, Yang Jung-Mo, Cho Ju-Hyun, Lee Ok-Hwan
Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea.
Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea.
Food Chem X. 2024 Feb 8;21:101208. doi: 10.1016/j.fochx.2024.101208. eCollection 2024 Mar 30.
Fermentation is a process that improves health functionality by inducing the production and increase of bioactive compounds. In this study, to standardize the fermentation process for , marker compounds that are increased or produced during fermentation were identified based on UPLC-QTOF-MS/MS. Analysis method verification and content analysis were conducted using HPLC-PDA. The marker compounds produced or increased in content were identified as 2-furoic acid, 2,3-dihydroxybenzoic acid, and rubinaphthin A by comparing their retention times, UV and MS spectra, and molecular formulas with those reported in previous studies. In addition, the increase in the content of the marker compounds by fermentation was confirmed, and the analytical method was validated by measuring its specificity, linearity, limit of detection and quantitation, precision, and accuracy. These results suggest that the developed fermentation process, marker compound identification, and verified analysis method can be applied to develop potential functional food ingredients from fermented . .
发酵是一个通过诱导生物活性化合物的产生和增加来改善健康功能的过程。在本研究中，为了标准化[具体物质]的发酵过程，基于超高效液相色谱-四极杆飞行时间串联质谱（UPLC-QTOF-MS/MS）鉴定了发酵过程中增加或产生的标记化合物。使用高效液相色谱-光电二极管阵列检测器（HPLC-PDA）进行分析方法验证和含量分析。通过将其保留时间、紫外和质谱光谱以及分子式与先前研究报道的进行比较，确定含量增加或产生的标记化合物为2-糠酸、2,3-二羟基苯甲酸和红萘素A。此外，确认了发酵使标记化合物的含量增加，并通过测量其特异性、线性、检测限和定量限、精密度和准确度对分析方法进行了验证。这些结果表明，所开发的发酵过程、标记化合物鉴定和经过验证的分析方法可用于从发酵[具体物质]开发潜在的功能性食品成分。
