JOURNAL OF SEPARATION SCIENCE
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2022
·Vol. 46
·期 2
·2200661
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IF 3.614
Wenhui Li,Ying Gu,Zikun Liu,Rimao Hua,Xiangwei Wu,Jiaying Xue
A novel solid-phase microextraction device coated with an efficient and cheap thin film of polyurethane was developed for trace determination of 13 widely used pesticides in fruit and tea beverages. A round-shaped polyurethane film covering the bottom of a glass vial was fabricated as the sorbent to exhibit a superior capacity for preconcentrating target compounds and reducing matrix interferences. After optimization of the key parameters including the film type, extraction time, solution pH, ionic strength, desorption solvent, and conditions, this device allowed an efficient adsorption-desorption cycle for the pesticides accomplished in one vial. Coupled with gas chromatography-electron capture detection, the polyurethane-coated thin film microextraction method was successfully established and applied for the analysis of real fruit and tea drinks, showing low limits of detection (0.001–0.015 μg/L), wide linear ranges (1.0–500.0 μg/L, r 2 > 0.9931), good relative recoveries (77.2%–106.3%) and negligible matrix effects (86.1%–107.5%) for the target pesticides. The proposed approach revealed strong potential of extending its application by flexibly modifying the type or size of the coating film. This study provides insights into the enrichment of contaminants from complex samples using inexpensive and reusable microextraction devices that can limit the environmental and health impact of the sample preparation protocol.
研究领域:
分析化学
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环境科学
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产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2021
·Vol. 11
·期 32
·19541-19550
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IF 3.361
Fangfang Zhu,Honglong Liu,Wenqing Zhang,Chuanyuan Du,Hao Zhu,Xiaodi Du,Xiaosong Hu,Yawei Lin
Biogenic amines (BAs) are organic nitrogenous compounds that are responsible for several biological events. If their concentration reaches the threshold level, it can cause mild to serious health problems in human. A novel bis-styrylphenyl Meldrum's acid derivative (BSMAD) was synthesized and served as a fluorescent turn-on pre-column derivatizing reagent for the quantitative analysis of BAs. A method for the determination of BA by high-performance liquid chromatography (HPLC) was established, which has a low detection limit (0.4 nmol L−1), excellent linearity (R2 ≥ 0.9946) and repeatability (RSD ≤ 3.7% intra-day, RSD ≤ 5.8% inter-day). The proposed method was successfully applied for the determination of BAs in several alcoholic beverages, including yellow wine, red wine, cooking wine, and beer. Satisfactory recoveries were obtained in the range of 94.6–100.5%. Compared with other methods, this pre-column derivatization method using BSMAD is simple, reliable, highly sensitive, and of low interference, providing an effective method for future studies of BAs in different matrices.
研究领域:
分析化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 9
·1273
·
IF 5.561
Jie-Qiong Wang,Ying Gao,Dan Long,Jun-Feng Yin,Liang Zeng,Yan-Qun Xu,Yong-Quan Xu
Hydrogen peroxide has a significant effect on the flavor of tea beverages. In this study, the yield of hydrogen peroxide in (–)-epigallocatechin gallate (EGCG) solution was first investigated and found to be significantly enhanced under specific conditions, and the above phenomenon was amplified by the addition of linalool. Then, an aqueous hydrogen peroxide solution was added to a linalool solution and it was found that the concentration of linalool was significantly reduced in the above-reconstituted system. These findings were verified by extending the study system to the whole green tea infusions. The results suggested that the production of hydrogen peroxide in tea beverages may be dominated by catechins, with multiple factors acting synergistically, thereby leading to aroma deterioration and affecting the quality of tea beverages. The above results provided a feasible explanation for the deterioration of flavor quality of green tea beverages with shelf life.Keywords:green tea beverages;EGCG;hydrogen peroxide;linalool;flavor
研究领域:
食品科学
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化学
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饮料技术
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产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2024
·
IF 4.9
Yanjia Guo,Juan Lu,Jing Wang,Yujia Song,Ruidan Li,Li Tian
PM6 is a polymer donor characterized by a wide bandgap, commonly utilized in high-performance polymer solar cells. In this study, we applied PM6 to the field of electrochemiluminescence for the first time. By sequentially modifying PM6, CS@luminol and ZIF-8 on the electrode, we constructed a simple yet novel electrochemiluminescence (ECL) sensor for the detection of the colorant sunset yellow (SY). As a donor, PM6 enhanced the charge transfer rate within the system and improved its luminescence performance. CS served to stabilize the luminescent reagent due to its viscosity. ZIF-8 acted as an accelerator in the luminol luminescence system, facilitating the absorption of more active oxygen and generating additional reactive species on the electrode surface. The combined action of PM6 and ZIF-8 resulted in a luminol ECL sensor that exhibited a sensitive and stable signal. When exposed to sunset yellow, the ECL signal diminished consistently with increasing concentrations of SY. Under optimal conditions, the ECL attenuation signal demonstrated a linear relationship with the logarithm of SY concentration, with a linear range of 5.0 × 10 − 13 –5.0 × 10 − 8 mol L -1 , and a detection limit of 1.67 × 10 −13 mol L -1 (S/N = 3). The constructed sensor exhibited excellent stability, selectivity, and repeatability, making it suitable for the actual detection of sunset yellow in sports drinks.
研究领域:
分析化学
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食品科学
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产品关联
DOI
高影响因子
Food Analytical Methods
·
2019
·Vol. 12
·期 7
·1674-1683
·
IF 2.413
Li He,Wu Chun-Jian,Tang Xiang-Yi,Yu Shu-Juan
The 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-hydroxymethylfurfural (HMF), furfural, and 5-methylfurfural (MF) are the components of caramel colors with intense bitterness. In this study, a practical and simple method for the simultaneous analysis of these four bitter compounds in caramel colors and beverages was proposed using high-performance liquid chromatography–diode array detector–atmospheric pressure chemical ionization–mass spectrometry (HPLC-DAD-APCI-MS). For the sample preparation, the extract efficiencies from different extract solvents and quick, easy, cheap, effective, rugged, and safe (QuEChERS) salt pockets were compared. The correlation coefficients ( R 2 ) of all analytical curves were ≥ 0.9914. The satisfactory recoveries ranged between 70.1% and 101.5%, with relative standard deviations ranged from 1.7% to 9.1%. The matrix effect was evaluated, and HMF, furfural, and MF showed signal enrichment. This method was successfully applied to the analysis of bitter compounds content in several caramel colors and beverages from a local market in China. Four compounds were found in eight samples, with concentration ranging from 0.5 to 1058.1 mg kg −1 .
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
JOURNAL OF FLUORESCENCE
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2024
·
IF 2.6
Yu Wei,Yong Yanhua,Liu Yang,Liu Ziyan,Bian Haitao,Dong Ruinan
Highly luminescent carbon dots (CDs) derived from fermented beverages-kvass (K-CDs) were synthesized through a one-step hydrothermal method with ethylenediamine (EDA) as a surface passivation reagent. Purified K-CDs with a fluorescent quantum yield of 35.1% were obtained after a dialysis process. The K-CDs were characterized by TEM, FT-IR, XPS, fluorescence and UV-vis spectroscopy. The results indicated that K-CDs possess typical excitation wavelength-dependent blue fluorescence emission, and the strongest excitation and emission wavelengths are 350 nm and 440 nm, respectively. The great spectral overlap between the emission peak (440 nm) of K-CDs and the absorption peak (430 nm) of tartrazine (TAR) leads to an effective fluorescence quenching phenomenon by TAR through inner filter effect (IFE) and the calculated (lg(I 0 /I)) showed a linear response to TAR concentration in the range of 0.1–70 µM. The detection limit of the developed method is 23 nM for TAR, and the relative standard deviation (RSD) is 3.9% (c = 10 µM, n = 7). The fluorescent sensor for TAR based on K-CDs through the IFE mechanism possesses the characteristics of rapid, sensitive, and high selectivity. It has been successfully applied to detect of trace TAR in foods.
研究领域:
食品科学
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分析化学
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材料科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY A-CHEMISTRY
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2022
·
IF 5.141
Hong Li,Yang Zhou,Jianxiu Du
Ascorbic acid can serve as an efficient coreactant for luminol chemiluminescence (CL) reaction. An observable CL emission is produced when mixing ascorbic acid with luminol in an alkaline condition. The CL signal is further dramatically enhanced by cobalt(II) ions. This CL system was exploited as a new method for direct determination of ascorbic acid with a flow injection mode. A good linear response is acquired between the CL signal and ascorbic acid concentration in 5.0–1000.0 ng/mL range with a detection limit of 1.3 ng/mL. The relative standard deviations are 2.3% for intra–day (n = 11) and 3.7% for inter–day (n = 3) by parallel determination of 0.5 μg/mL ascorbic acid solution. The method has good selectivity for ascorbic acid since no obvious responses are observed for a variety of inorganic ions and biological substances. The practicability of the method has been demonstrated by the analysis of ascorbic acid in some soft drinks.
研究领域:
分析化学
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食品科学
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DOI
高影响因子
Matter
·
2024
·
IF 17.3
Pingping Fan,Kui Li,Tian Li,Panke Zhang,Shuo Huang
Alcoholic beverages, such as wine, beer, and distilled spirits, are widely produced and consumed in different nations. Different types of alcoholic beverages contain different combinations of flavor compounds. However, rapid and simultaneous analysis of a large variety of compounds in alcoholic beverages by a miniatured and portable device remains a challenge. In this paper, a Mycobacterium smegmatis porin A (MspA) nanopore modified with a phenylboronic acid (PBA) adapter is applied for rapid analysis of a variety of alcoholic beverages. By utilizing custom machine learning algorithms, various cis -diols are identified simultaneously in both distilled and fermented alcoholic beverages, generating unique barcodes for each sample type. Nanopore analysis of alcoholic beverages has also never been carried out previously. Rapid grading of wine sweetness and detection of additives, including sucrose and D-tartaric acid, are also demonstrated, showcasing the significance of this technique in the administration of wine production.
研究领域:
生物技术
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食品科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2021
·Vol. 56
·期 10
·5230-5241
·
IF 3.713
Dai-Yu Zhang,Jun-Ru Qi,Wen-Xin Jiang,Jin-Song Liao,Xiao-Quan Yang
In this study, pectin polysaccharide (SDPP) was obtained from soybean dreg (26.2% yield), and characteristics of SDPP were compared with those of soybean soluble polysaccharides (SSPS) and citrus pectin (HMP). The galacturonic acid and molecular weight of SSPS, SDPP or HMP were 11.8%, 40.6% or 70.2% and 112, 446, or 440 kDa. SDPP had similar viscosity and protein content to SSPS, and functional groups and linear structure to HMP. SSPS, SDPP or HMP differed in particle size of 260, 467 or 1195 nm and ζ–potential of −5.8, −14.6 or −23.5 mV at pH 4.0. The precipitation of acidified milk drink (AMD) was 6.31% without stabiliser or below 1.75% with 0.4% SDPP at pH 3.6–4.6. These results suggested that SDPP combines the structure and characteristic of HMP and SSPS, and AMD with SDPP had great stabilising behaviour at wider pH range (pH 3.6–4.6).
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF ELECTROANALYTICAL CHEMISTRY
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2014
·
IF 2.871
Yunqiao Gao,Meiling Wang,Xiongbo Yang,Qian Sun,Jianwei Zhao
A novel modified electrode based on polypyrrole (ppy) and single-walled carbon nanotubes (swcnts) was developed for the detection of quinoline yellow. It is prepared via a simple and convenient method. Cyclic voltammetry (CV) and square wave voltammetry (SWV) were used to confirm the successful stepwise assembly procedure of the sensor. Under the optimal conditions, the fabricated electrode exhibits excellent electrochemical activity toward the oxidation of quinoline yellow. The liner range is from 0.8 to 100 μM, and the detection limit is down to 0.08 μM. The modified electrode also showed good accuracy, stability and reproducibility, which might be attributed to particular properties of polypyrrole, single-walled carbon nanotubes and synergic interaction between them.
研究领域:
分析化学
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材料科学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Kaijia Xu,Yan Zhao,Kai Chen,Huiru Dong,Sa Sun,Ziyi Ni,Yuzhi Wang
Novel aqueous biphasic systems (ABSs) developed with benzyl-based quaternary ammonium salts-deep eutectic solvents (DESs) and polypropylene glycol (PPG) were herein proposed. The liquid-liquid equilibrium and the partitioning behavior of pigments in the systems were addressed. The results suggested that the shorter the carbon chain length of the DES, the easier to form two phases. The analysis of mixed samples showed that the selective separation was achieved in the ABSs, including 99.47% of tartrazine in the DES-rich phase and 98.47% of sudan III in the PPG-rich phase. Additionally, the systems were successfully applied to the extraction of pigments from the actual beverage samples with recoveries ranging from 93.43% to 102.15%. Furthermore, the study on the separation mechanism indicated that the hydrogen bonding played a significant role in the separation process. All the above results highlight the proposed DES/polymer-based ABSs have great advantages in selective and high-performance separation of pigments from beverages.
研究领域:
化学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
WANG Qingfu,HUANG Qinghua,ZHANG Liulian,WANG Lining,HU Biao,XU Riyi,LIANG Lei,PING Zhaohua
A novel sugarcane juice beverage was successfully produced by liquid fermentation of G. lucidum and homogenate process with selecting the day 10 fermentation broth as the raw materials. The beverage was evaluated for its sensory, nutritional and antioxidant activities. The results showed that the beverage by the G.lucidum fermentation was rich in polysaccharides, triterpenes, proteins, and flavonoids, which were all significantly higher than sugarcane juice, especially polysaccharides and triterpenoids. And the beverage could retain the sensory quality of sugarcane juice and could therefore be favored by the consumers. The in vitro antioxidant activity showed that the beverage had high scavenging and reducing abilities. DPPH and ABTS•+ radical scavenging rate of 1 mL fermented beverage were similar to 0.04 mg/mL VC, while the hydroxyl radical scavenging rate and reducing power of 1 mL of fermented beverage were similar to 1.68 mg/mL and 0.19 mg/mL VC, respectively. Taken together, the sugarcane juice fermented beverage was a natural flavor substances with high antioxidant activity and non-toxicity.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）