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ÎÄÏ×£ºJournal of Functional Foods 18 (2015) 344¨C357 2.4. Identification of the peptides by LC¨CMS/MS The sample preparation for HPLC analysis was performed according to procedures previously reported by our group with minor modifications (Wu et al., 2009). A homemade C18 solid-phase extraction (SPE) column was activated by 1 mL of ACN and washed with a 0.1% TFA aqueous solution (v/v). The hydrolysate solution was adjusted to pH 2.7 with 10% TFA in water (v/v) and was then loaded onto the SPE column. Desalting was then performed by loading 500¦ÌL of a 0.1% (v/v) TFA aqueous solution, and this desalting step was performed three times. The desalting was performed 3 times. Then, 1.2 mL of an aqueous solution containing 0.1% (v/v) TFA and 80% (v/v) ACN was used as an elution buffer (three times) to wash the peptides. The eluate was collected, lyophilized and stored at −80 ¡ãC until use. ½¨Òé·ÂÕÕÕâÆªÎÄÏ×£¬Ê¹ÓÃTFAË®ÈÜÒºÈܽâÑùÆ·£¬ÔÙʹÓú¬TFA»òFAµÄ80%ÒÒëæÈÜÒº½øÐÐÏ´ÍÑ£¬ÕâÑùÏ´ÍѱȽÏÍêÈ«¡£ Ò²×îºÃ²»ÒªÊ¹ÓþɵÄÖù×Ó£¬ºÜ¿ÉÄÜ»áÓÐÉÏÒ»´ÎµÄ²ÐÁô¡£Èç¹ûʵÔÚÏëÓ㬲»·ÁÓú¬0.1%TFAµÄ80%ÒÒëæÈÜÒº½øÐÐÏ´µÓ£¬³åÏ´TFAºó·½¿ÉʹÓᣣ¨²»¹ý»³ÒÉÕâÑùÄÜÐÐÂð£¬SPEÖù¡¢HLBÖù¶¼ÊÇÒ»´ÎÐԵĶ«Î÷£© ÓÐÈËÈÏΪTFA»á¶ÔÖÊÆ×ÐÅÏ¢ÓиÉÈÅ£¬½üÄêÀ´ÎÒÃǵÄ×ö·¨½¥½¥°ÑTFA¸ÄΪFA¡£ÆäʵÕâÁ½Õß²î±ð¶¼²»´ó£¬ÒòΪ½øÖÊÆ×ǰͨ³£»áÓö³¸É»ú¶³¸ÉµôÒÒëæºÍTFA¡£½øÖÊÆ×ǰÔÙ¸´ÈÜ£¬ÒÔ»ñµÃ׼ȷµÄÉÏÑùÁ¿¡£Èç¹ûʹÓÃÕýÀë×Óģʽ£¬Õâ¸öʱºòÓÃÇëÓÃFA¸´ÈÜ£¬ÒÔ»ñµÃÁ¼ºÃµÄÖÊÆ×Ðźš£ ˵ÁËÌ«¶à£¬²»ÖªÄÜ·ñ¿´¶® |

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