LWT-FOOD SCIENCE AND TECHNOLOGY
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2016
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IF 2.711
Chang Li,Yongqiang Zhou,Jianpeng Zhu,Sunan Wang,Shaoping Nie,Mingyong Xie
3-chloropropane-1, 2-diol (3-MCPD) esters are a kind of food processing contaminants that especially occur in edible oil . This study investigated the impact of various factors on the formation of 3-MCPD esters in edible oil models with sodium chloride as chlorine donator during heat processing . The amount of 3-MCPD esters generated in the models were positively correlated with the concentration of sodium chloride. Fe 3+ could significantly promote the formation of 3-MCPD esters. The formation of 3-MCPD esters also depended on pH value of oil, heating temperature and time. The highest level of 3-MCPD esters were obtained at pH 4.0 (2925.3 μg/kg), at 220 °C (9509.8 μg/kg) and for 8 h (4852.4 μg/kg), respectively. 3-MCPD esters were generated much more in the continuous heating model than in the intermittent one. The results are valuable to better understand the formation of 3-MCPD esters and also can provide references for reduction of 3-MCPD esters during edible oil processing and household cooking.
研究领域:
食品科学
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毒理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
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2023
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IF 6
Shiqi Hu,Xinglian Xu,Wangang Zhang,Chunbao Li,Guanghong Zhou
The activity of cathepsin B in Jinhua ham was affected by various processing parameters, which were investigated and quantified using a multi-layer artificial neural network (ANN). The key factors that influence ham quality are processing temperature, pH, and sodium chloride content. The study discussed the univariate analysis and multivariate interactions between two or three factors. The established ANN model was used for further investigation, and the actual enzyme activity of cathepsin B was characterized. The results showed that high temperature (greater than 60 °C) and an alkaline environment or the addition of Na + cation significantly reduced the enzyme activity ( p < 0.05). The optimal conditions for protease activity were found to be at 40 °C and pH 6.0. The enzyme was found to be unstable at a temperature of 20 °C or pH 6.5–7.0 in the presence of NaCl, indicating significant interactions between temperature, pH value and NaCl content ( p < 0.01). Furthermore, the ANN model showed good match between true and predicted values. The correlation coefficient was 0.98468, and the model provided supplementary information about the effect of NaCl on cathepsin B activity within 0.4M–0.6M. The findings could be useful in Jinhua ham production and the study of the structure-activity relationship of cathepsin B.
研究领域:
食品科学
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酶学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
CHROMATOGRAPHIA
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2024
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IF 1.2
Huang Zhongping,Wu Ermiao,Shi Dongliang,Zhang Jingkun,Shen Zhenlu,Zheng Ruixing,Shen Jian
The quantification analysis of microplastics (MPs) in bottled water, purified tap water and branded table salt was executed by double-shot pyrolysis–gas chromatography/mass spectrometry (Py–GC/MS), and the concentration was expressed as a mass concentration, which was more suitable for the data comparison. MPs including polymethyl methacrylate (PMMA), polyethylene terephthalate (PET), polycarbonate (PC), polypropylene (PP), polystyrene (PS) and polyethylene (PE) were separated by filtration with glass fiber filter membranes. After being folded, the whole glass filter membrane containing MPs was transferred into a pyrolysis cup directly to avoid the sample loss during transfer. The characteristic pyrolysates were used to identify and quantify PMMA, PET, PC, PP, PS and PE. The linear relationships were found between the polymer weight amount and peak areas of each characteristic pyrolysates with the correlation coefficients larger than 0.993. The intra-day precisions of the pyrolysates for peak areas were 0.56–18.94%, and the inter-day variability was 8.47–19.88%. The recovery values of the spiked standards were in a range of 81.5–114.5%. MPs in bottled water, purified tap water and branded table salt samples were successfully quantified by the proposed Py–GC/MS method. For four brands of bottled water samples, 0.088 μg/L PET was found in one sample. PP was detected in all purified tap water samples from five brands with the concentrations between 0.028 and 0.489 μg/L, and PE was detected in purified tap water samples from two brands with the concentrations between 0.194 and 1.26 μg/L. As for nine table salt samples, PP were found in a range of 4.00–182.80 μg/100 g salt in eight table salt samples. Due to the high content of MPs in purified tap water samples and large daily consumption, the estimated daily intake (EDI) of MPs from purified tap water was calculated. The estimated daily intakes (EDIs) for adults are 2.57 ng PP/kg/d and 4.17 ng PE/kg/d from purified tap water; the EDIs for children are 5.63 ng PP/kg/d and 9.11 ng PE/kg/d from purified tap water.
研究领域:
环境科学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Yonglin Li,Yancai Li,Yan Guo,Jie Qiang,Yongsheng Cao,Guoyi Qu,Yuan Gao,Qi Li,Xiuzhu Yu
Chloropropanol esters are major contaminants in food, but their formation during traditional Chinese cooking remains unclear. In this study, a method based on lipase hydrolysis pretreatment was developed and validated to determine 4 chloropropanol esters. The formation of these esters during stir-frying and hotpot cooking under various conditions was investigated. The results showed that the proposed method outperformed the fast alkali-catalyzed transesterification method. Higher NaCl concentrations led to increased formation of chloropropanol esters. Chloropropanol esters decreased with increasing cooking time due to degradation. Refined oils with a higher ratio of unsaturated fatty acids produced more chloropropanol esters. Adding NaCl at the beginning or end of cooking resulted in fewer chloropropanol esters. Free radicals contribute to the chloropropanol esters, resulting in a strong correlation between chloropropanol esters, the peroxide value, and total polar compounds. This study provides valuable insights into the formation of chloropropanol esters and their mitigation during cooking.
研究领域:
食品科学
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食品安全
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
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2021
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IF 3.057
Qin Hu,Yangni Pan,Jian Zhang,Zhen-Quan Yang,Lixia Xiao,Xiaojuan Gong,Jie Han
An ultra-sensitive spectrofluorimetry method was developed and validated for the rapid determination of ferrocyanide ions (hexacyanidoferrate(II), FeCN64-, FCNs) by using sulphur (S) and nitrogen (N) dual-doped fluorescence carbon nanoparticles (S,N-FCNPs) as nanoprobe. The fluorescence of S,N-FCNPs was strongly reduced due to the dynamic interaction between S,N-FCNPs and FeCNs. The developed method proved to be highly sensitive and selective for FeCNs detection with linearity in three concentration ranges over four orders of magnitude, covering 0.01–200.0 μg/mL.A limit of detection (LOD) of 2.8 ng/mL was obtained. The method was successfully applied for the determination of FeCNs in a series of dietary food salt samples and gave satisfactory results; the spiked recoveries were 97.6‒104.6% with standard uncertainty less than 5.8%. The method proved to be applicable for ultra-trace detection of FeCNs in food salt samples, having advantages in great simplicity, rapid response, low cost, favourable selectivity, and high sensitivity.
研究领域:
分析化学
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食品安全检测
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纳米材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
NEW JOURNAL OF CHEMISTRY
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2025
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IF 2.5
Limei Yang,Ye Liu,Rongxue Wang,Linqian Hou,Yaling Yang
A K-doped carboxylated polydopamine (PDA) modification of the g-C3N4 (K-g-C3N4@PDA) nanozyme was effectively performed by one-step potassium salt-assisted thermal copolymerization and hydrothermal strategies. K-g-C3N4@PDA showed excellent peroxidase (POD)-like activity, and ferric ammonium citrate (FAC) efficiently promoted the generation of hydroxyl radicals (˙OH). Furthermore, K-g-C3N4@PDA oxidized 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) in the presence of H2O2 to produce a blue-green product, and FAC boosted the POD-like activity with an exceptional linear relationship and low detection limit (0.018 μg mL−1). Importantly, a recovery rate of 94.09–105.17% was attained when the developed method was effectively used to assess FAC in culinary salt samples using a spiking procedure.
研究领域:
纳米技术
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分析化学
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酶模拟物
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食品安全
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）