pp. 823-830
S&M3564 Research Paper of Special Issue https://doi.org/10.18494/SAM4813 Published: March 8, 2024 Determination and Imaging of Lactones in Beef by Girard’s Reagent T Derivatization Technique [PDF] Hitomi Shikano, Kazunori Matsumoto, Fumika Honma, Naoaki Obana, Kazuaki Yoshinaga, Yuka Takada, Naoto Ishikawa, Meguru Hara, Daisaku Kaneko, and Shu Taira (Received December 5, 2023; Accepted January 9, 2024) Keywords: imaging, lactone, derivatization, Wagyu beef
Derivatization methods improve ionization efficiency and chemical properties such as molecular weight, polarity, and boiling point. Nonderivatized standard lactones evaporate over time due to their volatility. Thus, optimal lactone detection should be performed without delay. In this study, Girard’s reagent T-labeled-γ-nonalactone (m/z 270.2), γ-decalactone (m/z 284.2), and γ-undecalactone (m/z 298.3) were stably detected by matrix-assisted laser desorption/ionization mass spectrometry regardless of analysis delay. In a mass spectrometry imaging experiment, we analyzed the localization of lactones in beef meat (Japanese Black Wagyu) using the derivatization method and identified a border between lactones and fatty acids such as free oleic acid.
Corresponding author: Shu TairaThis work is licensed under a Creative Commons Attribution 4.0 International License. Cite this article Hitomi Shikano, Kazunori Matsumoto, Fumika Honma, Naoaki Obana, Kazuaki Yoshinaga, Yuka Takada, Naoto Ishikawa, Meguru Hara, Daisaku Kaneko, and Shu Taira, Determination and Imaging of Lactones in Beef by Girard’s Reagent T Derivatization Technique, Sens. Mater., Vol. 36, No. 3, 2024, p. 823-830. |