数据库
质谱法
化学
色谱法
鉴定(生物学)
风味
分辨率(逻辑)
液相色谱-质谱法
计算机科学
食品科学
植物
人工智能
生物
作者
Fujian Zheng,Fan Yang,Xiaoyu Xie,Yubo Yang,Nian Cao,Derang Ni,Xinxin Wang,Xin Lü,Di Yu,Xinyu Liu,Li Wang,Guowang Xu
标识
DOI:10.1016/j.jfca.2023.105523
摘要
A comprehensive understanding of the molecular composition of Chinese baijiu is of great value for understanding the flavor and improving the quality. Liquid chromatography-mass spectrometry (LC-MS) is a good tool for the analysis of Chinese baijiu. However, the lack of a related database makes it difficult to annotate corresponding LC-MS data. Therefore, a Chinese baijiu compound database (CBDB) containing 5709 compounds was constructed based on literature and text mining, and further, a Chinese baijiu LC-MS database (LCMS-CBDB) was built by endowing each compound with retention time, exact mass, and MS2 information. In total, 468 compounds were identified in six Chinese baijiu samples by searching LCMS-CBDB. Further, 2 database enhancement strategies were proposed based on biological transformation and theoretical homologue expansion. As an example, four monoglycerides were successfully identified and validated using the extended CBDB, and three of them were reported in baijiu for the first time.
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