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CHROMATOGRAPHY
Vol. 37 (2016) No. 1 p. 39-42

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http://doi.org/10.15583/jpchrom.2015.034

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Quantitative analysis of a kokumi peptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) in fish sauces fermented with koji (grain steamed and fermented with Aspergillus oryzae) was performed using high performance liquid chromatography / tandem mass spectrometry (LC/MS/MS) after the derivatization with 6-aminoquinolyl-N-hydroxy-succinimidyl-carbamate (AQC). Four brands of commercial fish sauce fermented with koji were analyzed, and γ-Glu-Val-Gly was detected in all four sauces. The γ-Glu-Val-Gly content was below the limit of quantification in one of the four sauces, while the content of this peptide ranged from 1.7 mg/L to 5.7 mg/L in the other three sauces. These results indicate that γ-Glu-Val-Gly may be widely present in fish sauces fermented with koji.

Copyright © 2016 The Society for Chromatographic Sciences

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