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Vol. 34, No. 8(3), S&M3042

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Vol. 32, No. 8(2), S&M2292

Print: ISSN 0914-4935
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
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Sensors and Materials, Volume 36, Number 3(1) (2024)
Copyright(C) MYU K.K.
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 Taira


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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.



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