Study on determination of pyrroloquinoline quinine derivatives in various foods
| Project/Area Number |
21580154
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Showa University |
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Principal Investigator |
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2010: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2009: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | 食品化学 / 栄養生化学 / ピロロキノリンキノン / HPLC法 / MS/MS法 / MS / MS法 |
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| Research Abstract |
In the present study, we examined the determination of pyrroloquinoline quinone(PQQ) derivatives in various foods that are commonly consumed daily. The samples were analyzed using efficient extraction, accurate identification and quantification followed by high performance liquid chromatography-tandem mass spectrometry. The PQQ amino acid derivatives were identified with low concentration in various foods. The imidazopyrroloquinoline concentrations ranged from several ng/g-several hundred ng/g(or ml); other PQQ derivatives were in the range of several ng/g or ml.
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Report
(4 results)
Research Products
(17 results)
