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Poster Presentations
Day 2, June 23（Mon.）
Room P (Maesato East, Foyer, Ocean Wing)
- 2P-PM-30
Visualization of Food Compounds in Banana (Musa spp.) Tissue by Graphite Carbon Black-Assisted Laser Desorption Ionization-Mass Spectrometry Imaging
(1Kyushu Univ., 2Kyoto Univ., 3NII, 4Chuo Univ., 5KISTEC)
oZhuofei Liu1, Yuzuki Koga1, Takenobu Ogawa2, Imari Sato3, Yukio Kawano4,5, Toshiro Matsui1, Mitsuru Tanaka1
Visualization of flavor compounds in food tissues may provide much impact for flavor perceptional evaluation. However, conventional analytical techniques, such as LC-MS and GC-MS are unable to obtain their spatial distribution information in food samples. In this study, we aimed to develop a novel MS imaging technology by using graphite carbon black (GCB)-assisted laser desorption ionization (LDI)-MS for visualizing small molecular weight compounds in food tissues. The results showed that the 14 µm-banana section maintained its intact shape and exhibited the highest intensity of [13C5, 15N1]glutamic acid. The highest and reproducible intensity of [13C5, 15N1]glutamic acid was observed at a range of optical density (OD) value of 190-210, as an index of GCB sprayed amount measured by optical scanner. At the optimized conditions, GCB-assisted LDI-MS imaging of banana section showed more MS signals in low-mass region (m/z < 500) (positive mode, 60 peaks; negative mode, 74 peaks) than MALDI-MS imaging (positive mode, 18 peaks; negative mode, 14 peaks). In conclusion, the GCB-assisted LDI-MS imaging could visualize the distribution of flavor compounds in food tissues, which lead to clarify the part of mechanisms of human flavor perception in the future.