Abstract:
:This paper describes a comparison of the properties of the three versions of the QuEChERS method (quick, easy, cheap, effective, rugged and safe) - the original (unbuffered), acetate-buffered, and citrate-buffered methods - for the determination of fenobucarb residues in beef muscles via liquid chromatography-electrospray ionisation tandem mass spectrometry (LC-ESI(+)-MS/MS). The recovery results were good for all the versions; however, the acetate-buffered version gave higher and more consistent recoveries for fenobucarb than the other versions. Performance characteristics, such as linearity, accuracy, and precision were determined. Matrix-matched standard calibration was used for quantification, obtaining recoveries in the range of 83.7-93.4% with relative standard deviations of <5%, at two spiking levels: 10 and 40 μg/kg. The limits of detection (LOD) and quantification (LOQ) were estimated to be 1.5 and 5 μg/kg, respectively. Finally, the method was applied to the analysis of 15 market samples, and no residues were found over the limit of quantification. The method developed was found able to determine the analyte with satisfactory intensity and accuracy.
journal_name
Food Chemjournal_title
Food chemistryauthors
Park KH,Choi JH,Abd El-Aty AM,Musfiqur Rahman M,Jang J,Ko AY,Kwon KS,Park HR,Kim HS,Shim JHdoi
10.1016/j.foodchem.2012.12.029subject
Has Abstractpub_date
2013-06-15 00:00:00pages
2306-11issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01924-3journal_volume
138pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::This review focuses on the most recent papers (from 2011 to submission date in 2017) dealing with the analysis of different organic components in foods (i.e. nucleobases, nucleosides, nucleotides, uric acid, and creatinine, amino acids and related compounds, choline-related compounds and phospholipids, carbohydrates, ...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2018.03.008
更新日期:2018-08-15 00:00:00
abstract::Sudan I is a carcinogenic industrial azo-dye, forbidden for use in food. However, it has been detected in food on several occasions, such as in paprika, used in animal husbandry to enhance egg yolk colour. Therefore, an animal experiment was designed to simulate the transfer of Sudan I to eggs after its unintentional ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.156
更新日期:2018-01-15 00:00:00
abstract::In this study, through in-situ polymerization process, a novel composite of attapulgite/hydrophilic molecularly imprinted monolithic resin (AT/HMIMR) were prepared in pipette tips for extraction trace plant growth regulators in cucumbers. In the preparation procedure, fibrillar attapulgite nanoparticles were embedded ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.124974
更新日期:2019-11-01 00:00:00
abstract::Gastrointestinal (GI) mimic and organic solvent extracts of whole soybean powder (WSP), soy protein concentrate (SPC), and soy protein isolate (SPI) as well as soy isoflavone concentrate (SIC) were analyzed for total phenols; quinone reductase (QR) induction in hepa1c1c7 cells; antioxidant scavenging of DPPH, HOCl, ON...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2009.01.087
更新日期:2009-09-01 00:00:00
abstract::The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing α-dicarbonyls [glyoxal (GO) or methylglyoxal (MGO)] were investigated. The concentration of furan in CCMS con...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126085
更新日期:2020-05-15 00:00:00
abstract::This study investigated the effects of ozone microbubble (OMCB) treatment on the removal of residual fenitrothion (FT) and benomyl pesticides from red and green persimmon leaves, and also the treatment effect on the leaf colours, physical properties and flavour. The continuous bubbling OMCB treatment was more effectiv...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.09.139
更新日期:2013-05-01 00:00:00
abstract::A novel time-lapse synchrotron deep-UV microscopy methodology was developed that made use of the natural tryptophan fluorescence of proteins. It enabled the monitoring in situ of the microstructural changes of protein gels during simulated gastric digestion. Two dairy gels with an identical composition, but differing ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.07.023
更新日期:2018-01-15 00:00:00
abstract::Camellia gymnogyna Chang (CgC), a wild tea plant, was discovered on Dayao Mountain, China. However, research regarding this tea plant is limited. Our study found that CgC contains theobromine, caffeine, and theacrine, among which theobromine content was the highest (14.37-39.72 mg/g). In addition, theobromine synthase...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125875
更新日期:2020-05-01 00:00:00
abstract::Granular protein is an important structural feature in determining starch digestibility. High-amylose wheat starch (HAWS) with >80% amylose content contains more granular protein than wild-type starch. As analyzed by mass spectrometry-based proteomics, granular-bound starch synthase (GBSS) is the major granular protei...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127328
更新日期:2020-11-15 00:00:00
abstract::In this study, electron spin resonance (ESR) and Raman spectroscopy were applied to characterize lipid oxidation of beef during repeated freeze-thaw (RFT). Besides the conventional indexes including peroxide values (PV), thiobarbituric acid-reactive substances (TBARS) and acid values (AV) were evaluated, the radical a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.115
更新日期:2018-03-15 00:00:00
abstract::Phenolic extracts from cv Tempranillo grapes subjected to water stress and irrigation treatment, both of them with high and low crop load, were analyzed by front-face fluorescence. Excitation-emission matrices (EEMs) were analyzed by means of unsupervised parallel factor analysis (PARAFAC), PARAFAC supervised by linea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.071
更新日期:2019-01-01 00:00:00
abstract::A sensitive and reliable method was developed and validated for the simultaneous determination of 49 amino acids, B vitamins, flavonoids, and phenolic acids based on a rapid metabolomic extraction procedure combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in a single chromato...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128712
更新日期:2021-05-15 00:00:00
abstract::This study aimed to characterise and discriminate 44 authenticated commercial samples of citrus essential oils (EO) from seven species (bergamot, lemon, bigarade, orange, mandarin, grapefruit, lime) by analysing the non-volatile oxygenated heterocyclic compounds (OHC) by UHPLC/TOF-HRMS, multivariate data analysis (PCA...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.03.057
更新日期:2016-09-01 00:00:00
abstract::Time dependent changes of primary (GC-MS), isoflavones (LC-MS) and minerals (ICP-OES) content of fermented soya-chunk were compared with un-fermented (0H) soya-chunk and presented. Results revealed that the amino acid content increased gradually based on the fermentation time; whereas the maltose, sucrose and fructose...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.08.029
更新日期:2015-03-01 00:00:00
abstract::The quality characteristics of waxy and non-waxy proso millet (Panicum miliaceum L.) are different because of their varying amylose content. Physical appearance, pasting properties, cooking and edibility were investigated in five waxy and five non-waxy proso millet varieties. The results showed that the amylose conten...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.03.009
更新日期:2018-08-15 00:00:00
abstract::Acrylamide (AA) formation during coffee roasting happens rapidly, reaching a peak value within the first minutes of roasting followed by a fast decrease to reach an asymptote at approximately 200 µg/kg. Today, the mechanisms by which AA is reduced during roasting remain unclear. In this research, the fate of AA during...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126601
更新日期:2020-08-01 00:00:00
abstract::Glycation between target proteins and saccharides is time-consuming or requires high temperatures. Here, a promising reaction medium, natural deep eutectic solvents (NADES), for glucose glycation with bovine serum albumin (BSA) was applied to improve the grafting of glucose-glycated BSA by shifting reaction equilibriu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127122
更新日期:2020-10-30 00:00:00
abstract::The glycolipid biosurfactants mannosylerythritol lipids (MELs) attract great attention for their biodegradability, super emulsifying properties and versatile bioactivities. In this study, the MEL deriving from Ceriporia lacerate CHZJU was identified as MEL-A, and its critical micelle concentration and emulsifying acti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.02.042
更新日期:2017-08-01 00:00:00
abstract::An oxathiolanone derivative of rutin could be produced in the stomach after the ingestion of rutin containing foods, and the oxathiolanone derivative could be hydrolysed to an oxathiolanone derivative of quercetin (quercetin-oxathiolanone) in the intestine. Quercetin-oxathiolanone as well as quercetin inhibited xanthi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2010.12.009
更新日期:2011-06-15 00:00:00
abstract::In this descriptive study, Butia odorata genotypes were evaluated for yield, fruit number, pulp yield, bioactive content (including phenolic compounds, carotenoid, anthocyanin, L-ascorbic acid, and fibre content), antioxidant potential, and phenotypic characteristics. Genotype 117 was the highest yielding, with an est...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.09.111
更新日期:2015-04-01 00:00:00
abstract::This study considered the effect of low energy microwave assisted freezing (MAF) on freezing time and quality attributes (microstructure, texture, drip loss and colour) of apple and potato. MAF of apples and potatoes was performed by applying constant microwave (MW) power (167 W/kg) and pulsed MW power (500 and 667 W/...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125594
更新日期:2020-03-30 00:00:00
abstract::This paper reports on the environmental rhodamine B (RhB) contamination in capsicum caused by agricultural materials during the vegetation process. Ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) was applied to detect 64 capsicum samples from China, Peru, India and Burma. Results demonstr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.03.009
更新日期:2016-08-15 00:00:00
abstract::In this work, an analytical flow system able to perform low pressure chromatography with amperometric detection is presented. As case study, the determination of niacin (vitamin B3) in coffee brewed samples was selected. The manifold comprised a 1.0 cm length monolithic column coated with didecyldimethylammonium bromi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.04.093
更新日期:2015-11-15 00:00:00
abstract::The omega-3-fatty acid, docosahexaenoic acid (DHA) 22:6 n-3, is an important food component for the visual and brain development of infants. In this study two approaches have been explored for the encapsulation of DHA in the pH dependant polymer hydroxyl-propyl-methyl-cellulose-acetate-succinate (HPMCAS). In the first...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.01.121
更新日期:2019-07-15 00:00:00
abstract::Although the enantiomeric distribution of chiral volatiles presents great potential in discrimination of tea cultivars and their geographic origins, this area has received little attention. Thus, we herein aimed to determine the relationships between tea cultivars and the enantiomeric distributions of their chiral vol...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.05.094
更新日期:2018-11-01 00:00:00
abstract::Volatile compounds determine the aroma of fruits, giving their unique flavor characteristics. The aim of many plant breeding projects is to improve the consumers' flavor experience when eating fresh produce. Large scale breeding trials produce thousands of samples which need volatile profiling amongst other phenotypes...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.101
更新日期:2019-01-01 00:00:00
abstract::Aqueous extracts of dried shiitake mushrooms (Lentinus edodes) were prepared as taste and flavour enhancers for meat formulations. Effects of time and temperature on the chemical and sensory properties of the extracts were examined. Extracts prepared at 70°C had significantly higher concentrations (p<0.001) of the sav...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.03.018
更新日期:2013-11-01 00:00:00
abstract::Food fortification is implemented to address vitamins A and D deficiencies in numerous countries. The stability of vitamins A and D3 was assessed during a two-month period reproducing the usual oil storage conditions before sale to consumers. Soybean oils with different oxidative status and vitamin E contents were sto...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.03.096
更新日期:2015-10-01 00:00:00
abstract::The effect of controlled-frequency moderate electric field treatments on pectin methylesterase and polygalcturonase activities in tomato homogenate was investigated by subjecting identically treated control and electrically-treated samples to the same temperature history. Additionally, a model was developed for the mo...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.12.010
更新日期:2016-05-15 00:00:00
abstract::Beverage fraud involving counterfeiting of brand spirits is an increasing problem not only due to deception of the consumer but also because it poses health risks e.g. from possible methanol admixture. Suspicious spirit samples from Russia and Kenya were analysed using 1H nuclear magnetic resonance (NMR) spectroscopy ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.10.065
更新日期:2018-04-15 00:00:00