Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China.
Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS
Article first published online: 16 MAY 2012
2011 The Institute of Brewing & Distilling
Journal of the Institute of Brewing
Volume 117, Issue 2, pages 238–250, 2011
How to Cite
Han, F. L. and Xu, Y. (2011), Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS. Jnl Institute Brewing, 117: 238–250. doi: 10.1002/j.2050-0416.2011.tb00467.x
- Issue published online: 16 MAY 2012
- Article first published online: 16 MAY 2012
- May 2011
- Chinese rice wine (Huang Jiu);
- low molecular weight peptides;
The aim of this work was to increase the general knowledge of peptide identification and to examine the low molecular weight peptides in Chinese rice wine (Huang Jiu) as there are very few publications in the literature on this topic. Chinese rice wine (Huang Jiu) has a high content of peptides and more than 500 peptides have been tentatively identified by ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-ESI-MS/MS), including 43 potential bio-active peptides and 3 sensory-active peptides, based on published references to date. These peptides have been tentatively identified according to the MS/MS spectra which produced sufficient information of product ions (complementary y ions and b ions). Results from this work indicated that it is feasible to produce rice wine with rich bioactive peptides and that there is potential to examine for rice wine authenticity and traceability based on the origin of the peptides.