FOOD CHEMISTRY
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2024
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IF 8.5
Feng Guo,Pingxiu Zeng,Jinhua Liu,Hongmei Hu,Wenbin Zhu,Yuanchao Wang,Heyong Cheng
Tin and lead are a global concern considering their species-dependent toxicity, bioavailability and transformation. Simultaneous speciation analysis of tin and lead is challenging for a large food capacity containing unstable species. Herein, we developed two sensitive methods for rapid quantification of tin and lead species in Antarctic seafood by high-performance liquid chromatography and inductively coupled plasma mass spectrometry based on strong cation-exchange and Amphion columns. Inorganic tin and lead, four organotin and two organolead compounds can be analysed in 16 min on a 10-cm Amphion II column (mobile phase: 4 mM sodium dodecyl benzene sulfonate at pH 2.0) with 0.02–0.24 μg L –1 detection limits. The method was applied to Antarctic krill and fish, demonstrating the presence of any tin and lead species down to μg kg −1 level. Overall, the proposed methods are sensitive, efficient and environment-friendly for routine speciation analysis of tin and lead in food samples.
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DOI
PubMed
高影响因子
Food Chemistry-X
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2022
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IF 6.443
Meilin Jing,Qingqing Jiang,Yamin Zhu,Daming Fan,Mingfu Wang,Yueliang Zhao
The effect of acrolein on the formation of the 2-amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine (PhIP) was investigated in a chemical model. Acrolein was found to increase PhIP formation at each tested addition level. 0–0.2 mmol of acrolein increased PhIP formation dose-dependently, while high levels of acrolein (>0.2 mmol) did not further increase PhIP formation. Mechanistic study showed that acrolein addition decreased the residue of phenylalanine and creatinine, but increased the content of some key intermediates. Further analysis indicated that acrolein can react with phenylalanine, creatinine, and PhIP to form adducts. These results suggested that acrolein was able to contribute to PhIP formation as a consequence of its comprehensive ability to facilitate Strecker degradation of phenylalanine and react with phenylalanine, creatinine, and PhIP. In addition, oxidation of the tilapia fish increased the PhIP formation in the roasted fish patties, further supporting the potential contribution role of lipid oxidation products to the formation of PhIP.
研究领域:
食品科学
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化学毒理学
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营养学
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DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
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IF 4
Yong-Xiang Wu,Xun Zhou,Benwang Zhou,Chao Li,Peng Cui,Manhuan Cheng,Yang Wang,Xinsong She
Presently, Cu(OH) 2 nanowire arrays@Cu Foam (Cu(OH) 2 –NWA@Cu Foam) nanostructure has been confirmed to possess an excellent capacity of nonenzymatical electroanalysis of histamine (His). Based on Cu(OH) 2 –NWA@Cu Foam electrode, electrochemical investigations elucidated electron transfer kinetics principles of electrooxidation of His. Substantially, it was realized that a four–electron–transferring dehydrogenation was involved in diffusion–controlled electrooxidation of His, contributing tremendously to establishing as–proposed mechanization of His electrooxidation. At optimal conditions, Cu(OH) 2 –NWA@Cu Foam electrode reflected excellent electrochemical performance such as sensitivity of 3.089 mA mM –1 cm –2 , limit of determination of 94 nM, respond time of 1.6 s and linear respond rang of 0.5–1250 μM. The outperformed electroanalytical performance can be physically explicated by the dedications from larger exposed surface area, bigger interface–hydrophilicity–deduced His diffusion coefficient and less charge transfer resistance. Moreover, the outstanding selectivity, stability and reproducibility of Cu(OH) 2 –NWA@Cu Foam electrode ensured its practical effectiveness in regulating real His levels in fermented mandarin fish. Compared with control group, the mandarin fish by inoculating Lactobacillus sakei subsp . sakei delivered less His contents, deducing that inoculation of Lactobacillus sakei subsp . sakei can effectively depress His generation during fermentation process. Eventually, the one–step as–established Cu(OH) 2 –NWA@Cu Foam nanostructure positioned itself as an upcoming possibility to pursue commercialized utilization.
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高影响因子
JOURNAL OF CHROMATOGRAPHY A
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2014
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IF 4.258
Hangzhen Lan,Ning Gan,Daodong Pan,Futao Hu,Tianhua Li,Nengbing Long,Haoyu Shen,Yinjie Feng
A high-performance magnetic molecularly imprinted polymer (MIP) coating using zeolite imidazolate framework-8 coated magnetic iron oxide (Fe 3 O 4 @ZIF-8) as a carrier was developed for simultaneous automated solid phase microextraction of four estrogens in 24 food samples. The coating material, abbreviated as MZMIP, was synthesized through time-efficient layer-by-layer assembling of ZIF-8 and MIP film on Fe 3 O 4 particles. It was characterized and automatically coated on the surface of SPME fibers by electromagnetic bonding. The extraction performance, reusability, repeatability, and validity of the MZMIP–SPME system was evaluated for high-throughput analysis of estrone (E1), estradiol (E2), estriol (E3), and ethinylestradiol (EE2). Various factors affecting the quality of MZMIP coating were optimized. Compared with traditional magnetic MIP coating based on Fe 3 O 4 @SiO 2 carrier, the MZMIP coating exhibited high extraction capacity and quick adsorption and desorption kinetics to E1, E2, E3, and EE2 owing to the larger amount of imprinting sites in MZMIP. Under optimum conditions, the proposed system requires only 25 min for pretreatment of all 24 samples (62.5 s per sample). The limits of detection and quantitation of the proposed automated system for analysis were found to range from 0.4 to 1.7 and 1.1 to 6.2 ng g −1 , respectively. During analysis of spiked fish and pork, the new coating showed better recovery and selectivity compared with Fe 3 O 4 @SiO 2 @MIP (MMIP) and commercially available SPME. The results indicated that the MZMIP coating could be effectively employed for pretreatment of ultra-trace level of estrogens in food.
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）