title: Determination of γ-glutamyl-valyl-glycine in raw scallop and processed scallop products using high pressure liquid chromatography-tandem mass spectrometry.
abstract: The determination of the kokumi peptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) in raw scallop and processed scallop products was carried out using high pressure liquid chromatography-tandem mass spectrometry (LC/MS/MS). The detection of γ-Glu-Val-Gly was achieved using a multiple reaction monitoring (MRM) method. The optimised condition enabled the precise determination of γ-Glu-Val-Gly. Raw scallop contained 0.08 μg/g γ-Glu-Val-Gly, and the γ-Glu-Val-Gly levels in processed scallop products, such as dried-scallop and scallop extract, were measured to be 0.64 and 0.77 μg/g, respectively. This is the first report to confirm the existence of γ-Glu-Val-Gly in foodstuff.
authors.affiliation: Institute of Food Research & Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Motonaka
authors.initials: M
authors.lastname: Kuroda
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Yumiko
authors.initials: Y
authors.lastname: Kato
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Junko
authors.initials: J
authors.lastname: Yamazaki
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Naoko
authors.initials: N
authors.lastname: Kageyama
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Toshimi
authors.initials: T
authors.lastname: Mizukoshi
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Miyano
authors.affiliation: Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
authors.forename: Yuzuru
authors.initials: Y
authors.lastname: Eto
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D004151:Dipeptides / Q000032:analysis; D005511:Food Handling; D009842:Oligopeptides / Q000032:analysis*; D049897:Pectinidae; D017747:Seafood / Q000032:analysis*; D053719:Tandem Mass Spectrometry
chemical_list: D004151:Dipeptides; D009842:Oligopeptides; C482621:gamma-glutamylvaline; C576321:glutamyl-valyl-glycine