MALDI mass spectrometry in food carbohydrates analysis: A review of recent researches

Junqiao Wang¹, Jing Zhao², Shaoping Nie³, Mingyong Xie⁴, Shaoping Li⁵

Affiliations

¹ State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao SAR, China; State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China; Joint Laboratory of Chinese Herbal Glycoengineering and Testing Technology, University of Macau, Macao SAR, China.
² State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao SAR, China; Joint Laboratory of Chinese Herbal Glycoengineering and Testing Technology, University of Macau, Macao SAR, China. Electronic address: jingzhao@um.edu.mo.
³ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China. Electronic address: spnie@ncu.edu.cn.
⁴ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China.
⁵ State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao SAR, China; Joint Laboratory of Chinese Herbal Glycoengineering and Testing Technology, University of Macau, Macao SAR, China. Electronic address: spli@um.edu.mo.

PMID: 36027813
DOI: 10.1016/j.foodchem.2022.133968

Review

MALDI mass spectrometry in food carbohydrates analysis: A review of recent researches

Junqiao Wang et al. Food Chem. 2023.

. 2023 Jan 15:399:133968.

doi: 10.1016/j.foodchem.2022.133968. Epub 2022 Aug 18.

Authors

Junqiao Wang¹, Jing Zhao², Shaoping Nie³, Mingyong Xie⁴, Shaoping Li⁵

Affiliations

¹ State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao SAR, China; State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China; Joint Laboratory of Chinese Herbal Glycoengineering and Testing Technology, University of Macau, Macao SAR, China.
² State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao SAR, China; Joint Laboratory of Chinese Herbal Glycoengineering and Testing Technology, University of Macau, Macao SAR, China. Electronic address: jingzhao@um.edu.mo.
³ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China. Electronic address: spnie@ncu.edu.cn.
⁴ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China.
⁵ State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao SAR, China; Joint Laboratory of Chinese Herbal Glycoengineering and Testing Technology, University of Macau, Macao SAR, China. Electronic address: spli@um.edu.mo.

PMID: 36027813
DOI: 10.1016/j.foodchem.2022.133968

Abstract

Carbohydrates, including monosaccharides, oligosaccharides and polysaccharides, are widely distributed in food resources. Matrix-assisted laser desorption/ionization (MALDI), a soft ionization technique, is extensively applied in carbohydrates analysis. MALDI mass spectrometers are capable to generate spectra rapidly and record mass profiles or fingerprints from foods, usually with simple sample preparation or pretreatment. Therefore, this review described recent research progress on MALDI mass spectrometry (MS) detection in food carbohydrates, especially for the improvement of ionization efficiency and their application in structure characterization of polysaccharides from food and edible herbs. Furthermore, the quantitative study and mass spectrometry imaging were also briefly summarized.

Keywords: MALDI; Mass spectrometry; Oligosaccharide; Polysaccharide; Structure.

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Conflict of interest statement

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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MALDI mass spectrometry in food carbohydrates analysis: A review of recent researches

Affiliations

MALDI mass spectrometry in food carbohydrates analysis: A review of recent researches

Authors

Affiliations

Abstract

Conflict of interest statement

Publication types

MeSH terms

Substances

LinkOut - more resources

Full Text Sources