Abstract：
:A novel sensor for the rapid and label-free detection of imidacloprid was developed based on the combination of a colloidal crystal templating method and a molecular imprinting technique. The molecular imprinted photonic hydrogel film was prepared with methacrylic acid as monomers, ethylene glycol dimethylacrylate as cross-linkers and imidacloprid as imprinting template molecules. When the colloidal crystal template and the molecularly imprinted template was removed, the resulted MIPH film possessed a highly ordered three-dimensional macroporous structure with nanocavities. The response of the MIPH film to imidacloprid in aqueous solution can be detected through a readable Bragg diffraction red shift. When the concentration of imidacloprid increased from 10(-13) to 10(-7) g/mL, the Bragg diffraction peak shifted from 551 to 589 nm, while there were no obvious peak shifts for thiamethoxam and acetamiprid. This sensor which comprises of no label techniques and expensive instruments has potential application for the detection of trace imidacloprid.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang X,Mu Z,Liu R,Pu Y,Yin Ldoi
10.1016/j.foodchem.2013.06.024subject
Has Abstractpub_date
2013-12-15 00:00:00pages
3947-53issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00799-1journal_volume
141pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Fluorosis is still a serious public health problem in China according to our field investigation. Current foodstuff drying methods were studied to evaluate the state of foodstuff contamination, including burning mixed coal (MC)/coal washing wastes (CWWs)/lump coal (LC)/fuelwood/fine coal + fixing materials (FCFM)/CWWs...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.123
更新日期：2018-10-15 00:00:00
abstract：:The influence of cluster-zone leaf removal on Pinot noir vine growth and fruit chemical and volatile composition was investigated in 3 years. Different severities of leaf removal (0%, 50%, 100%) were imposed during the pea-size stage of development from the cluster zone. Results show that cluster-zone leaf removal had...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.149
更新日期：2015-04-15 00:00:00
abstract：:Sesamol, a nutritional antioxidant phenolic compound present in sesame seed, has a potential therapeutic molecule effect against cancers. In this study, the interaction between sesamol and DNA was investigated by employing ultraviolet/visible (UV/Vis), fluorescence, circular dichroism (CD), Fourier transform infrared ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.02.105
更新日期：2013-11-01 00:00:00
abstract：:Chlorogenic acids (CGA) are a class of polyphenols noted for their health benefits. These compounds were identified and quantified, using LC-MS and HPLC, in commercially available coffees which varied in processing conditions. Analysis of ground and instant coffees indicated the presence of caffeoylquinic acids (CQA),...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.014
更新日期：2013-12-15 00:00:00
abstract：:Gray mold caused by Botrytis cinerea is a major postharvest disease of table grapes that leads to enormous economic losses during storage and transportation. The objective of this study was to evaluate the effectiveness of fulvic acid on controlling gray mold of table grapes and explore its mechanism of action. The re...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.015
更新日期：2019-07-15 00:00:00
abstract：:The migration of flavonoids from low-density polyethylene (LDPE) film (0.4%, w/w) to aqueous food simulants over 16 weeks at 0, 15, and 30 °C was investigated. The migration amount of total flavonoids was calculated based on the rutin contents determined by high-performance liquid chromatography (HPLC). Diffusion and ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.018
更新日期：2014-08-15 00:00:00
abstract：:High-amylose cereal starch has a great benefit on human health. Acid modification is very helpful for application of high-amylose starch in food and non-food industries. In this study, the ordered structure of acid-modified high-amylose rice starch was investigated by GPC, HPAEC, (13)C CP/MAS NMR and XRD. Acid prefere...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.04.100
更新日期：2012-10-15 00:00:00
abstract：:In this work, a duplex PCR-Enzyme Linked Oligonucleotide Assay (ELONA) is reported for the sensitive and reliable detection of pork adulteration in beef and chicken products, two of the most widely consumed meat types in the world. The strategy relies on the use of species-specific tailed primers for duplex amplificat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.095
更新日期：2019-07-30 00:00:00
abstract：:A simple biologically active phenolic methyl gallate (MeG) was used as a model compound to identify the nature of the complexes it formed with Al3+, Fe3+, Cu2+, and Sn2+ as analyzed by ultraviolet (UV) spectroscopic and computational methods. The results showed that, among all the metal ions studied in the present stu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.083
更新日期：2019-09-30 00:00:00
abstract：:Cocoa beans are susceptible to fungal contamination and often contain substantial amounts of ergosterol, the precursor to vitamin D2. We hypothesized that sun-drying the fermented cocoa beans might lead to the conversion of ergosterol to vitamin D2. We quantified vitamin D in cocoa and cocoa-based foods by liquid chro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.098
更新日期：2018-12-15 00:00:00
abstract：:Smooth-hound viscera hydrolysates (SHVHs) were prepared by treatment with Neutrase (SHVH-N) and Purafect (SHVH-P). Hydrolysates were then separated according to their molecular weight, using the ultra-filtration membrane system, into 5 fractions (≥50, 50-5, 5-3, 3-1 and ≤1kDa). Fractions showed different amino acid co...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.112
更新日期：2018-01-15 00:00:00
abstract：:Djulis (Chenopodiun formosaneum Koidz.,), pseudo-cereal crop emerged as a potential source of functional ingredients, was used to identify phytosterols and triterpenes from seven inbred lines of Djulis hull using GC-MS. Key bioactive compounds were identified including 6 phytosterols (34.73-59.48 mg/100 g), 6 triterpe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.06.015
更新日期：2019-11-01 00:00:00
abstract：:Tartary buckwheat (Fagopyrum tataricum) contains a range of nutrients including bioactive carbohydrates and proteins, polyphenols, phytosterols, vitamins, carotenoids, and minerals. The unique composition of Tartary buckwheat contributes to their various health benefits such as anti-oxidative, anti-cancer, anti-hypert...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2016.02.050
更新日期：2016-07-15 00:00:00
abstract：:Fipronil is a highly toxic insecticide, and fipronil egg scandal greatly threaten people's health. Herein, a precise and reliable method was developed for the determination of fipronil and three metabolites in chicken egg by GC-EI-MS. Sample pretreatment took about 20 min and baseline separation of four analytes were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.12.041
更新日期：2019-05-30 00:00:00
abstract：:By definition, antioxidants are molecules that inhibit the oxidation of other molecules. Therefore, such compounds have very important clinical roles. In this study alginate polymer was depolymerized by heat treatment. The resulting low molecular weight alginates were investigated by UV-visible spectroscopy, Viscometr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.09.091
更新日期：2016-04-01 00:00:00
abstract：:An amperometric sensor based on Prussian blue (PB) and poly(o-phenylenediamine) (POPD) modified glassy carbon electrode (GCE) was developed for the determination of hydrogen peroxide (H2O2). The PB film was electrodeposited onto the GCE surface by amperometry, while the POPD film was formed on the top of PB layer by c...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2010.12.073
更新日期：2011-06-15 00:00:00
abstract：:Incorporation of ground peanut skins (PS) into peanut butter at 1.25%, 2.5%, 3.75%, and 5.0% (w/w) resulted in a marked concentration-dependent increase in both the total phenolics content (TPC) and antioxidant activity. Using dry-blanched PS to illustrate, the TPC increased by 86%, 357%, 533%, and 714%, respectively,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.125
更新日期：2014-02-15 00:00:00
abstract：:A single step extraction-cleanup procedure using porous membrane-protected micro-solid phase extraction (μ-SPE) in conjunction with liquid chromatography-tandem mass spectrometry for the extraction and determination of aflatoxins (AFs) B1, B2, G1 and G2 from food was successfully developed. After the extraction, AFs w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.049
更新日期：2014-03-15 00:00:00
abstract：:The refractive index is a basic optical property of materials. This study explores the effect of ethanol, glycerol, tartaric acid and glucose/fructose on the refractive index in model aqueous solutions and in dry white wines. Various model aqueous solutions consisting of these components were prepared and the refracti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127085
更新日期：2020-11-01 00:00:00
abstract：:Reactive Red 120 was utilized as an affinity dye-ligand to modify the surface of magnetic chitosan microspheres to improve the adsorption capacity for lysozyme. The impact of pH, ionic strength, adsorption time and initial lysozyme concentration on the adsorption of lysozyme from aqueous solutions was investigated. An...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.08.104
更新日期：2014-02-15 00:00:00
abstract：:Fourier-transform infrared (FTIR) spectroscopy was applied to predict the degree of hydrolysis (DH%) and weight-average molecular weight (Mw) in milk protein hydrolysates. Both DH% and Mw are important quality parameters of protein hydrolysates. Measuring these parameters and following their development during proteol...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125800
更新日期：2020-04-25 00:00:00
abstract：:Europium (Eu(3+)) and samarium (Sm(3+)) were used as fluorescent labels to develop a highly sensitive dual-labeled time-resolved fluoroimmunoassay (TRFIA) for detect clothianidin and diniconazole in food samples. Under the optimized assay conditions, 50% inhibition concentration (IC50) and the limit of detection (LOD,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.07.023
更新日期：2016-02-01 00:00:00
abstract：:Cloud and sediment formation is a major problem in juices and drinks. Barberry juice, as a functional and healthy product, is faced with the sedimentation problem, as an emerging issue. The present study was carried out to identify the sediment forming agents in barberry juice concentrate. The sediment was characteriz...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.126056
更新日期：2020-05-15 00:00:00
abstract：:Although paralytic shellfish toxins (PSTs) have traditionally been analyzed by liquid chromatography with either pre- or post-column derivatization, and these methods have been validated successfully through inter-laboratory studies, mass spectrometry methods have also been described in literature for use in monitorin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.008
更新日期：2018-12-15 00:00:00
abstract：:Dextran-containing sourdough has been exploited in breadmaking, obtaining additive-free bread of high quality. Effect of dextran, weak acidification and their association on gluten dough structure, thermal properties and rheology was investigated. Electrophoresis (SDS-PAGE) showed that dextran and acids both lowered t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127154
更新日期：2020-11-15 00:00:00
abstract：:The objectives of this study were to apply response surface methodology to optimize fat-soluble vitamin loading in re-assembled casein micelles, and to evaluate vitamin D stability of dry formulations during ambient or accelerated storage and in fortified fluid skim milk stored under refrigeration. Optimal loading of ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.07.126
更新日期：2018-02-01 00:00:00
abstract：:In any food fortification program, the stability of added micronutrients is an important factor. Cholecalciferol or vitamin D3 is known to isomerise under various conditions, thereby making its analysis challenging. In the current study, the effects of different parameters, such as temperature, iodine, acidic conditio...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.146
更新日期：2017-03-15 00:00:00
abstract：:Gallic acid and its derivatives co-exist with protein components in foodstuffs, but there is few report on their interaction with proteins. On the other hand, plant ferritin represents not only a novel class of iron supplement, but also a new nanocarrier for encapsulation of bioactive nutrients. However, plant ferriti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.085
更新日期：2016-12-15 00:00:00
abstract：:Carbon dioxide (CO2), nutrient supply, and light quality are amongst the major controlling factors to improve the biomass production and nutritional outputs in plant factory. The present study employed CE-MS to investigate the effects of high CO2, nutrient formulation, and LED on the accumulation of primary metabolite...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.102
更新日期：2017-03-01 00:00:00
abstract：:The presence of an α-1,6-glucosaccharide enhances absorption of water-soluble quercetin glycosides, a mixture of quercetin-3-O-β-d-glucoside (Q3G, 31.8%), mono (23.3%), di (20.3%) and more d-glucose adducts with α-1,4-linkage to a d-glucose moiety of Q3G, in a ligated small intestinal loop of anesthetized rats. We pre...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.08.028
更新日期：2013-01-15 00:00:00
