Changing Pattern of Characteristic Components in Black Garlic during Processing Analyzed by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry

Changing Pattern of Characteristic Components in Black Garlic during Processing Analyzed by Ultra-high Performance Liquid Chromatography-Triple Quadrupole Tandem Mass Spectrometry

An analytical method based on ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-TQ-MS/MS) was established for the simultaneous determination of 10 flavor precursors and 21 free amino acids in black garlic. The method was applied for exploring the changing...

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Bibliographic Details
Main Author: WU Peng, LIU Pingxiang, WANG Yutao, GAO Rui, JIANG Yuying, BI Jingxiu, WANG Zhengrong
Format: Article
Language:English
Published: China Food Publishing Company 2024-01-01
Series:Shipin Kexue
Subjects:
black garlic; processing; ultra-high performance liquid chromatography-triple quadrupole-tandem mass spectrometry; sulfur-containing compounds; free amino acids
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-011.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-011.pdf

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