Name: profiling volatile compounds in blackcurrant fruit using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry
Uploaded: 2021-06-09T14:00:00
Description: Watch this Scientific Journal Video about Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry at JoVE.com

作者感谢马拉加大学的 Servicios Centrales de Apoyo a la Investigación 对HS-SPME /GC-MS的测量。我们感谢萨拉·费尔南德斯-帕拉西奥斯·坎波斯在波动性定量方面提供的帮助。我们也感谢GoodBerry的财团成员提供水果材料。

1. 水果收获
<ol><li>每个基因型和/或处理种植4至6株植物，以确保足够的果实材料和变异性。</li>
	<li>如果可能的话，在同一天收获样品;如果没有足够的水果材料，将不同日期收获的样品汇集在一起。 注意：建议收获时间（上午，中午，下午）保持大致相同，因为VOC曲线受白天/昼夜节律的影响28，29，30，<sup class="xre...

<ol>
	<li>Klee, H. J. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Improving+the+flavor+of+fresh+fruits:+Genomics,+biochemistry,+and+biotechnology.">Improving the flavor of fresh fruits: Genomics, biochemistry, and biotechnology.</a> New Phytologist. 187 (1), 44-56 (2010).</li><li>Ferr&#227;o, L. F. V., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Genome-wide+association+of+volatiles+reveals+candidate+loci+for+blueberry+flavor.">Genome-wide association of volatiles reveals candidate loci for blueberry flavor.</a> New Phytologist. 226 (6), 1725-1737 (2020).</li><li>Klee, H. J., Tieman, D. 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H. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Analysis+and+sensory+evaluation+of+volatile+constituents+of+fresh+blackcurrant+(Ribes+nigrum+L.)+fruits.">Analysis and sensory evaluation of volatile constituents of fresh blackcurrant (Ribes nigrum L.) fruits.</a> Journal of Agricultural and Food Chemistry. 65 (43), 9475-9487 (2017).</li><li>Vallarino, J. 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Higher boiling compounds.</a> Acta Chemica Scandinavica. 18, 1105-1114 (1964).</li><li>Andersson, J., von Sydow, E. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=The+aroma+of+black+currants.+III.+Chemical+characterization+of+different+varieties+and+stages+of+ripeness+by+gas+chromatography.">The aroma of black currants. III. Chemical characterization of different varieties and stages of ripeness by gas chromatography.</a> Acta Chemica Scandinavica. 20, 529-535 (1966).</li><li>Andersson, J., von Sydow, E. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=The+aroma+of+black+currants+II.+Lower+boiling+compounds.">The aroma of black currants II. Lower boiling compounds.</a> Acta Chemica Scandinavica. 20, 522-528 (1966).</li><li>Marsol-Vall, A., Laaksonen, O., Yang, B. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Effects+of+processing+and+storage+conditions+on+volatile+composition+and+odor+characteristics+of+blackcurrant+(Ribes+nigrum)+juices.">Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices.</a> Food Chemistry. 293, 151-160 (2019).</li><li>Del Castillo, M. L. R., Dobson, G. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Varietal+differences+in+terpene+composition+of+blackcurrant+(Ribes+nigrum+L)+berries+by+solid+phase+microextraction/gas+chromatography.">Varietal differences in terpene composition of blackcurrant (Ribes nigrum L) berries by solid phase microextraction/gas chromatography.</a> Journal of the Science of Food and Agriculture. 82 (13), 1510-1515 (2002).</li><li>Azzi-Achkouty, S., Estephan, N., Ouaini, N., Rutledge, D. N. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Headspace+solid-phase+microextraction+for+wine+volatile+analysis.">Headspace solid-phase microextraction for wine volatile analysis.</a> Critical Reviews in Food Science and Nutrition. 57 (10), 2009-2020 (2017).</li><li>Vallarino, J. 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M., Ranganathan, Y., Krishnan, A., Ghara, M., Pramanik, G. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=When+should+fig+fruit+produce+volatiles?+Pattern+in+a+ripening+process.">When should fig fruit produce volatiles? Pattern in a ripening process.</a> Acta Oecologica. 37 (6), 611-618 (2011).</li><li>Jarret, D. A., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=A+transcript+and+metabolite+atlas+of+blackcurrant+fruit+development+highlights+hormonal+regulation+and+reveals+the+role+of+key+transcription+factors.">A transcript and metabolite atlas of blackcurrant fruit development highlights hormonal regulation and reveals the role of key transcription factors.</a> Frontiers in Plant Science. 9, 1-22 (2018).</li><li>Li, B., Lecourt, J., Bishop, G. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Advances+in+non-destructive+early+assessment+of+fruit+ripeness+towards+defining+optimal+time+of+harvest+and+yield+prediction-a+review.">Advances in non-destructive early assessment of fruit ripeness towards defining optimal time of harvest and yield prediction-a review.</a> Plants. 7 (1), 3 (2018).</li><li>Ul-Hassan, M. N., Zainal, Z., Ismail, I. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Green+leaf+volatiles:+Biosynthesis,+biological+functions+and+their+applications+in+biotechnology.">Green leaf volatiles: Biosynthesis, biological functions and their applications in biotechnology.</a> Plant Biotechnology Journal. 13 (6), 727-739 (2015).</li><li>Gaston, A., Osorio, S., Denoyes, B., Rothan, C. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Applying+the+Solanaceae+strategies+to+strawberry+crop+improvement.">Applying the Solanaceae strategies to strawberry crop improvement.</a> Trends in Plant Science. 25 (2), 130-140 (2020).</li><li>Gilbert, J. L., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Identifying+breeding+priorities+for+blueberry+flavor+using+biochemical,+sensory,+and+genotype+by+environment+analyses.">Identifying breeding priorities for blueberry flavor using biochemical, sensory, and genotype by environment analyses.</a> PLoS ONE. 10 (9), 0138494 (2015).</li><li>Bueno, M., Resconi, V. C., Campo, M. M., Ferreira, V., Escudero, A. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Development+of+a+robust+HS-SPME-GC-MS+method+for+the+analysis+of+solid+food+samples.+Analysis+of+volatile+compounds+in+fresh+raw+beef+of+differing+lipid+oxidation+degrees.">Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees.</a> Food Chemistry. 281, 49-56 (2019).</li><li>Burzynski-Chang, E. A., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=HS-SPME-GC-MS+analyses+of+volatiles+in+plant+populations-quantitating+compound+&#215;+individual+matrix+effects.">HS-SPME-GC-MS analyses of volatiles in plant populations-quantitating compound &#215; individual matrix effects.</a> Molecules. 23 (10), 2436 (2018).</li></ol>

长期以来，由于挥发性化合物合成背后的复杂遗传学和生物化学以及缺乏适当表型的技术，水果香气的滋生一直受到阻碍。然而，代谢组学平台的最新进展，结合基因组工具，最终允许鉴定负责消费者偏好的代谢物，并培育出风味更好的作物3。虽然在模型水果番茄9，10方面取得了大部分进展，但在其他经济相关的作物物种（如草莓，?...

风味是任何水果的基本质量特征，会影响消费者的接受度，从而显着影响适销性。风味感知涉及味道和嗅觉系统的组合，并且在化学上取决于成熟水果排放的各种化合物的存在和浓度，这些化合物积聚在可食用植物部分，或者在VOC的情况下，由成熟的水果排放1，2。虽然传统育种一直专注于产量和抗虫性等农艺性状，但由于遗传复杂性和难以正确表型这些特征，水果品质性状（包括风味）的改善长期以来一直被忽视，导致消费者不满3，4。代谢组学平台的最新进展已成功鉴定和量化负责水果味道和香气的关键化合物5，6，7，8。此外，代谢物分析与基因组或转录组学工具的结合可以阐明水果风味背后的遗传学，这反过来将有助于育种计划开发具有增强感官特征的新品种2，4，9，10，11，12，13，14。
黑醋栗（Ribes nigrum）浆果因其风味和营养特性而受到高度赞赏，在欧洲，亚洲和新西兰的温带地区广泛种植15。大部分生产是加工食品和饮料，这在北欧国家非常受欢迎，主要是由于浆果的感官特性。水果的强烈颜色和风味是成熟水果中存在的花青素，糖，酸和VOC的组合的结果16，17，18。对黑醋栗挥发物的分析可以追溯到20世纪60年代19，20，21。最近，一些研究集中在黑醋栗VOCs上，确定了水果香气感知的重要化合物，并评估了基因型，环境或储存和加工条件对VOC含量的影响5，17，18，22，23。
由于其众多优点，高通量易失性分析的首选技术是HS-SPME/GC-MS24，25。涂有聚合物相的二氧化硅纤维安装在注射器装置上，允许吸附纤维中的挥发物，直到达到平衡相。顶空萃取可保护纤维免受基质中存在的非挥发性化合物的影响24。SPME可以成功地分离出大量高度可变浓度（十亿分之一到百万分之一）的挥发性有机化合物25。此外，它是一种无溶剂技术，需要有限的样品处理。HS-SPME的其他优点是易于自动化和相对较低的成本。
然而，其成功可能有限，具体取决于VOC的化学性质，提取方案（包括时间，温度和盐浓度），样品稳定性以及足够的果实组织的可用性26，27。本文提出了一种通过HS-SPME分离黑加仑VOCs的方案，并通过气相色谱结合离子阱质谱仪进行分析。在植物材料的数量，样品稳定性以及提取和色谱的持续时间之间实现了平衡，以便能够处理大量的黑醋栗样品，其中一些在本研究中提出。特别是，五个品种（"Andega"，"Ben Tron"，"Ben Gairn"，"Ben Tirran"和"Tihope"）的VOC图谱和/或色谱图将作为示例数据进行介绍和讨论。此外，在其他水果浆果物种（如草莓（Fragaria x ananassa），覆盆子（Rubusidaeus）和蓝莓（Vaccinium spp.）中，相同的方案已成功用于VOC测量。

<table border="1" fo:keep-together.within-page="1" fo:keep-with-next.within-page="always">
	<tbody>
		<tr>
			<td>10 mL screw top headspace vials</td>
			<td>Thermo Scientific</td>
			<td>10-HSV</td>
			<td></td>
		</tr>
		<tr>
			<td>18 mm screw cap Silicone/PTFE</td>
			<td>Thermo Scientific</td>
			<td>18-MSC</td>
			<td></td>
		</tr>
		<tr>
			<td>5 mL Tube with HDPE screw cap</td>
			<td>VWR</td>
			<td>216-0153</td>
			<td></td>
		</tr>
		<tr>
			<td>Centrifuge</td>
			<td>Thermo Scientific</td>
			<td>75002415</td>
			<td></td>
		</tr>
		<tr>
			<td>Methanol for HPLC</td>
			<td>Merck</td>
			<td>34860-1L-R</td>
			<td></td>
		</tr>
		<tr>
			<td>N-pentadecane (D32, 98%)</td>
			<td>Cambridge Isotope Laboratories</td>
			<td>DLM-1283-1</td>
			<td></td>
		</tr>
		<tr>
			<td>Sodium chloride</td>
			<td>Merck</td>
			<td>S9888</td>
			<td></td>
		</tr>
		<tr>
			<td>SPME fiber PDMS/DVB</td>
			<td>Merck</td>
			<td>57345-U</td>
			<td></td>
		</tr>
		<tr>
			<td>Stainless grinding jars for TissueLyser</td>
			<td>Qiagen</td>
			<td>69985</td>
			<td></td>
		</tr>
		<tr>
			<td>TissueLyser II</td>
			<td>Qiagen</td>
			<td>85300</td>
			<td>Can be subsituted by mortar and pestle or cryogenic mill</td>
		</tr>
		<tr>
			<td>Trace GC gas chromatograph-ITQ900 ion trap mass spectrometer</td>
			<td>Thermo Scientific</td>
			<td></td>
			<td></td>
		</tr>
		<tr>
			<td>Triplus RSH autosampler with automated SPME device</td>
			<td>Thermo Scientific</td>
			<td>1R77010-0450</td>
			<td></td>
		</tr>
		<tr>
			<td>Water for HPLC</td>
			<td>Merck</td>
			<td>270733-1L</td>
			<td></td>
		</tr>
		<tr>
			<td>Xcalibur 4.2 SP1</td>
			<td>Thermo Scientific</td>
			<td></td>
			<td>software</td>
		</tr>
	</tbody>
</table>

profiling volatile compounds in blackcurrant fruit using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry

人们越来越有兴趣测量成熟水果排放的挥发性有机化合物（VOCs），以培育具有增强感官特性的品种或品种，从而提高消费者的接受度。最近开发了高通量代谢组学平台，用于量化不同植物组织中的各种代谢物，包括负责水果味道和香气质量的关键化合物（挥发性组学）。这里描述了一种使用顶空固相微萃取（HS-SPME）与气相色谱-质谱（GC-MS）结合使用的方法，用于鉴定和定量成熟黑醋栗果实排放的VOCs，这种浆果因其风味和健康益处而受到高度赞赏。
收获黑醋栗植物（Ribes nigrum）的成熟果实并直接在液氮中冷冻。组织均质后产生细粉，解冻样品并立即与氯化钠溶液混合。离心后，将上清液转移到含有氯化钠的顶空玻璃小瓶中。然后使用固相微萃取（SPME）纤维和与离子阱质谱仪耦合的气相色谱仪提取VOC。通过积分峰面积，对所得离子色谱图进行挥发性定量，对每个VOC使用特定的 m / z 离子。通过比较在与样品相同条件下运行的纯商业标准的保留时间和质谱，确认了正确的VOC注释。在不同欧洲地区种植的成熟黑醋栗果实中鉴定出60多种VOC。在已确定的VOC中，关键的芳香化合物，如萜类化合物和C6挥发物，可用作黑醋栗果实质量的生物标志物。此外，还讨论了该方法的优缺点，包括预期的改进。此外，还强调了使用控制装置进行批量校正和最小化漂移强度。

在不同条件或地点生长或属于不同基因型的大量水果作物中进行高通量VOC分析对于准确的香气表型是必要的。本文介绍了一个快速、半自动化的HS-SPME/GC-MS平台，用于黑加仑品种的VOC相对定量。VOC检测和鉴定基于为分析浆果果实种类而开发的文库（表1）。在上述条件下，HS-SPME/GC-MS获得的典型成熟黑醋栗果实挥发性剖面图（总离子色谱图）如图 1A所示。总共确定?...

Watch this Scientific Journal Video about Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry at JoVE.com

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

这里描述了一个顶空固相微萃取气相色谱平台，用于在成熟的黑醋栗果实中快速、可靠和半自动地进行挥发性鉴定和定量。该技术可用于增加有关水果香气的知识，并选择具有增强风味的品种以进行育种。

使用顶空固相微萃取与气相色谱-质谱联用分析黑醋栗果实中的挥发性化合物

There is an increasing interest in measuring volatile organic compounds (VOCs) emitted by ripe fruits for the purpose of breeding varieties or cultivars ...

改善水果香气是育种计划的主要目标之一。为此，我们需要一种可靠的技术，使我们能够测量水果中的挥发性成分。该技术快速且半自动化，每天最多可测量22个样品。此外，它相对便宜，需要最少的样品处理。这种方法可以很容易地应用于所有水果品种，例如具有重要经济意义的浆果作物。此外，检测化合物的库大小可以很容易地增加。首先，将一毫升氯化钠溶液加入含有涉水冷冻样品的五毫升管中。摇动试管，直到样品完全解冻并匀浆。然后在室温下以5， 000次g离心五分钟。切下1， 000微升移液器吸头的末端，并用它来转移到含有顶空的氯化钠的上清液中。向每个含有顶空文件的样品中加入五微升内标。将封闭的顶部空间文件置于室温下的GC-MS自动采样器中，以进行自动HS-SPME / GC-MS运行，确保生物重复不会放置在自动采样器中的连续位置。在52摄氏度下预孵育顶空锉育10分钟，以17倍G的搅拌将SPME装置插入小瓶中，将纤维暴露在顶空，并在50摄氏度下进行30分钟的VOC提取，以17倍G的搅拌进行VOC提取.将纤维以无分裂模式在250摄氏度下将纤维引入注射口一分钟以进行挥发性解吸。然后在SPME清洁站中用氮气在250摄氏度下清洁纤维五分钟。使用与离子阱质谱仪耦合的气相色谱仪分析VOC，如检测手稿中所述。打开原始 GC-MS 配置文件。为了鉴定化合物，请将保留时间、质谱和Kovats线性保留指数与从真实标准品中获得的保留指数进行比较。对于每个商业标准，注释最丰富的质量中的保留时间以对离子进行充电。然后为每个VOC选择一个特定的M×Z离子。计算每个VOC相对于内标的峰面积，以最大限度地减少仪器变化和强度漂移。对于批量效应校正，将每个样品的VOC峰面积归一化为同一运行中分析的对照样品中的相应峰面积。通过HS-SPME/GC-MS获得的成熟黑醋栗果实挥发性总离子色谱图谱鉴定了属于酯类、醛类、醇类、酮类、萜烯和呋喃的63种VOCs，该库是为分析浆果果实种类而开发的。观察到的一些最丰富的峰对应于两种单萜，芳樟醇和松油醇，以及两种C6化合物，2-己烯醛和3-己烯醛。从黑色电流剖面获得的质谱与纯商业标准品的光谱进行比较，显示了2-己烯醛和松油醇。4种不同黑流品种VOC剖面的PCA表明，PC1根据其位置分离样品，因此环境对挥发性含量有强烈影响。使用PC2可以观察到有效的基因型，因为Ben Tirran与其余品种明显分离。芳樟醇和2-己烯醛在4个评估的黑色电流品种中的相对含量证实，芳樟醇含量在波兰普遍高于苏格兰，而2-己烯醛则呈现相反的趋势。芳樟醇的比例在Ben Tirran品种中最高，在Ben Tron品种中，2-Hexenal的比例最高。重要的是从冷冻材料开始，研磨成细粉，以确保适当的挥发性提取。提取后，应尽快将样品放入自动取样器中。该方法可以与其他代谢平台相结合，鉴定其它重要的代谢，对于食品的味道或营养价值，培育出具有增强感官特性的品种。

Research

JoVE Journal

Biochemistry

Sheathless Capillary Electrophoresis&#8211;Mass Spectrometry for Metabolic Profiling of Biological Samples

Sheathless Capillary ElectrophoresisÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œMass Spectrometry for Metabolic Profiling of Biological Samples

鞘毛细管电泳 - 质谱联用生物样品的代谢谱

In metabolomics, a wide range of analytical techniques is used for the global profiling of (endogenous) metabolites in complex samples. In this paper, a ...

科研

生物化学

Resolving Affinity Purified Protein Complexes by Blue Native PAGE and Protein Correlation Profiling

解决由蓝变性PAGE和蛋白质相关剖析亲和纯化的蛋白复合物

Most proteins act in association with others; hence, it is crucial to characterize these functional units in order to fully understand biological ...

A Tandem Liquid Chromatography&#8211;Mass Spectrometry-based Approach for Metabolite Analysis of Staphylococcus aureus

A Tandem Liquid ChromatographyÃƒÆ’Ã‚Â¢ÃƒÂ¢Ã¢â‚¬Å¡Ã‚Â¬ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œMass Spectrometry-based Approach for Metabolite Analysis of Staphylococcus aureus

对于代谢物分析基于法 - 串联液相色谱 - 质谱法<em&gt;金黄色葡萄球菌</em

In an effort to thwart bacterial pathogens, hosts often limit the availability of nutrients at the site of infection. This limitation can alter the ...

Deep Proteome Profiling by Isobaric Labeling, Extensive Liquid Chromatography, Mass Spectrometry, and Software-assisted Quantification

用等压标记、广泛的液相色谱法、质谱法和软件辅助定量技术进行深层蛋白质组分析

Many exceptional advances have been made in mass spectrometry (MS)-based proteomics, with particular technical progress in liquid chromatography (LC) ...

Rapid Collection of Floral Fragrance Volatiles using a Headspace Volatile Collection Technique for GC-MS Thermal Desorption Sampling

使用头空间挥发性收集技术快速收集花香挥发物，用于 GC-MS 热解吸采样

Fragrances of many flower families have been sampled and the volatiles analyzed. Knowing the compounds that make up the fragrances can be an important ...

Nitropeptide Profiling and Identification Illustrated by Angiotensin II

血管紧张蛋白II图解的硝酸分析与鉴定

Protein nitration is one of the most important post-translational modifications (PTM) on tyrosine residues and it can be induced by chemical actions of ...

Absolute Quantification of Cell-Free Protein Synthesis Metabolism by Reversed-Phase Liquid Chromatography-Mass Spectrometry

通过反相液相-质谱法对无细胞蛋白合成代谢的绝对定量

Cell-free protein synthesis (CFPS) is an emerging technology in systems and synthetic biology for the in vitro production of proteins. However, if CFPS is ...

Label-Free Immunoprecipitation Mass Spectrometry Workflow for Large-scale Nuclear Interactome Profiling

用于大规模核相互作用分析的无标签免疫沉淀质谱工作流程

Immunoaffinity purification mass spectrometry (IP-MS) has emerged as a robust quantitative method of identifying protein-protein interactions. This ...

Quantitative Analysis of the Cellular Lipidome of Saccharomyces Cerevisiae Using Liquid Chromatography Coupled with Tandem Mass Spectrometry

Quantitative Analysis of the Cellular Lipidome of Saccharomyces Cerevisiae Using Liquid Chromatography Coupled with Tandem Mass Spectrometry

使用液色谱结合串联质谱法对糖皮质酶细胞脂质的定量分析

Lipids are structurally diverse amphipathic molecules that are insoluble in water. Lipids are essential contributors to the organization and function of ...

Untargeted Liquid Chromatography-Mass Spectrometry-Based Metabolomics Analysis of Wheat Grain

无目标液相色谱-质量光谱学-小麦粒基代谢代谢学分析

Understanding the interactions between genes, the environment and management in agricultural practice could allow more accurate prediction and management ...