Determination and Imaging of Lactones in Beef by Girard’s Reagent T Derivatization Technique

Derivatization methods improve ionization efficiency and chemical properties such as molecular weight, polarity, and boiling point.Nonderivatized standard lactones evaporate over time due to their volatility.Thus, optimal lactone detection should be performed without delay.In this study, Girard's reagent T-labeled-γ-nonalactone (m/z 270.2), γ-decalactone (m/z 284.2), and γ-undecalactone (m/z 298.3) were stably detected by matrix-assisted laser desorption/ ionization mass spectrometry regardless of analysis delay.In a mass spectrometry imaging experiment, we analyzed the localization of lactones in beef meat (Japanese Black Wagyu) using the derivatization method and identified a border between lactones and fatty acids such as free oleic acid.