High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry.

ABSTRACT: Dipeptides in sauce-flavor Baijiu Daqu are protein degradation products during the fermentation of Daqu, which are believed to play a crucial role in the flavor and quality of Baijiu. Herein, we integrated dansyl chloride derivatization with ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS) for comprehensively profiling dipeptides in Daqu. The derivatization efficiency was higher than 99.1 % for all 17 dipeptide standards under the optimized derivatization conditions. In total, 118 dipeptides were detected in Daqu. The method was validated and the analytical characteristics including the linearity (spanned across 2-4 orders of magnitude), precision (1.2-19.9 %), limit of detection (varied from 1.1 to 53.4 pmol/mL) and the stability (3.6

SUBMITTER: Wang Z 

PROVIDER: S-EPMC10790028 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature