Figure 1. Three typical 800 MHz ¹H NMR spectra of raw materials (A), semi-finished products (B), and finished products (C) of P. yezoensis. Compared to the chemical shift range at  0.9-4.7, the spectra in the regions  4.9-5.55 were displayed at 4-fold magnification. Resonance assignments are given in Table S1. Keys: 1, isoleucine; 2, leucine; 3, valine; 4, laminitol; 5, 6-deoxy-ascobate; 6, lactate; 7, threonine; 8, alanine; 9, 2-hydroxy-5-aminovalerate; 10, acetate; 11, 2-oxo-5-aminovalerate; 12, glutamate; 13, malate; 14, succinate; 15, glutamine; 16, citrate; 17, β-alanine; 18, aspartate; 19, dimethylsulphoniopropionate; 20, asparagine; 21, γ-amino-n-butyric acid; 22; choline-O-sulfate; 23, isethionate; 24, choline; 25, betaine; 26, taurine; 27, betaine aldehyde; 28, glycine; 29, β-glucose; 30,α-glucose; 31, L-isofloridoside; 32, D-isofloridoside; 33, floridoside; 34, sucrose; 35, sugar and amino acids α-CH resonance; 36, unidentified signal 1; 37, unidentified signal 2

From

Effects of Food Processing on the Nutrient Composition of Pyropia yezoensis Products Revealed by NMR-based Metabolomic Analysis

Yangfang Ye, Rui Yang, Yongjiang Lou, Juanjuan Chen, Xiaojun Yan, Huiru Tang

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