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4 protocols using methyl alcohol

1

In-Gel Protein Digestion Protocol

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Selected spots were automatically cut form gels, treated and, washed twice with Milli-Q water for 30 min in 50% methyl alcohol (Guangzhou Chemical Reagent Factory, Guangzhou, China) until destained. The spots were dissolved in 100 mM NH4HCO3 (Sigma-Aldrich Co. LLC, MO, USA) and extracted with 50% acetonitrile (ACN; Sigma-Aldrich Co. LLC., MO, USA). The spots were then digested with 1 μg/μL robust trypsin (Promega Corporation, WI, USA) for 30 min. Coverage solution (10% ACN, Milli-Q water, 50 mM NH4HCO3) was then added, following incubation at 16 h. Following digestion, the generated peptides were extracted with an appropriate solvent that was 90% ACN and 2.5% trifluoroacetic acid (TFA; Promega Corporation, WI, USA) for 30 min. Finally, the peptides were vacuum dried.
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2

Trypsin-based Protein Extraction and Digestion

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Selected spots were automatically cut form gels, washed twice with Milli-Q water for 30 min, and destained in 50% methyl alcohol (Guangzhou Chemical Reagent Factory, Guangzhou, China). The spots were dissolved in 100 mM NH4HCO3 (Sigma-Aldrich Co. LLC, MO, USA) and the proteins were extracted with 50% acetonitrile (ACN; Sigma-Aldrich Co. LLC., MO, USA). The proteins were then digested with 1 μg/μL robust trypsin (Promega Corporation, WI, USA) for 30 min. Subsequently, coverage solution (10% ACN, Milli-Q water, and 50 mM NH4HCO3) was added, and the samples were incubated further for 16 h. Following digestion, the generated peptides were extracted with a solvent that consisted of 90% ACN and 2.5% trifluoroacetic acid (TFA; Promega Corporation, WI, USA) for 30 min. Finally, the peptides were vacuum-dried.
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3

Synthesis and Characterization of Metal-Organic Frameworks

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The chemicals used in this study were purchased from the chemical company without further purification. Ciprofloxacin (CIP, 99%), p-phthalic acid (1,4-BDC, 99.0%) N, N-dimethylformamide (DMF, HCO(CH3)2, 99.5%), dimethyl sulfoxide (DMSO) and fumaric acid were obtained from the Aladdin Chemistry Co., Ltd. (Shanghai, China). Ferrous chloride (FeCl2·4H2O, 99.0%), Ferric chloride hexahydrate (FeCl3·6H2O, 99.0%), persulfate (PDS, Na2S2O8, 98.0%), and Hydrofluoric acid (HF, 4%) were supplied by from Sinopharm Chemical Reagent Co., Ltd. (Beijing, China). Methyl alcohol (MeOH, CH4O, 99.5%) and ethanol (C2H6O, 99.7%) were supplied by Guangzhou Chemical Reagent Factory (Guangzhou, China). The water used in the test was purified by a Millipore reverse osmosis (RO) system.
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4

Soy Sauce Brewing Process Analysis

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Samples of soy sauce in brewing process were obtained from Lee Kum Kee (Xinhui) Food Co., Ltd. (Jiangmen, China). The soy sauce was made from water, soybean (Zhongyiheng Agricultural Products Co., Ltd., Liaoning, China), wheat flour (Jiangsu Nanshun Food Co., Ltd., Jiangsu, China), and edible salt (Hubei Guangyan Lantian Salt Chemical Co., Ltd., Hubei, China).
Oil red O and fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid) were purchased from Sigma Co., Ltd., Boston, MA, USA. Alcohol, n‐hexane, diethyl ether, chloroform, isopropanol, and methyl alcohol were of the highest commercial grade and obtained from Guangzhou Chemical Reagent Co., Ltd., Guangzhou, China.
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