Separation and determination of 4-methylimidazole, 2-methylimidazole and 5-hydroxymethylfurfural in beverages by amino trap column coupled with pulsed amperometric detection.

Abstract:

:A method for simultaneous determination of 4-methylimidazole (4-MeI), 2-methylimidazole (2-MeI) and 5-hydroxymethylfurfural (HMF) in beverages was developed using solid-phase extraction (SPE) and amino trap column coupled with pulsed amperometric detection (AMTC-PAD). A single amino trap column (P/N: 046122) was first applied to separate the targeted analytes in samples after SPE pretreatment. This method demonstrated low limit of quantification (0.030mg/L for methylimidazoles and 0.300mg/L for HMF) and excellent linearity with correlation of determination (R(2)=0.999 for 2-MeI, 0.997 for 4-MeI and 0.998 for HMF). Nearly no 2-MeI was found in all soft drinks. However, 4-MeI could be detected in cola drinks and soft drinks containing caramel colour (ranging from 0.13 to 0.34mg/L), whereas HMF were only found in cola drinks (ranging from 1.07 to 4.47mg/L). Thus, AMTC-PAD technique would be a valid and inexpensive alternative to analysis of 4-MeI, 2-MeI and HMF.

journal_name

Food Chem

journal_title

Food chemistry

authors

Xu XB,Liu DB,Yu SJ,Yu P,Zhao ZG

doi

10.1016/j.foodchem.2014.07.149

subject

Has Abstract

pub_date

2015-02-15 00:00:00

pages

224-9

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(14)01197-2

journal_volume

169

pub_type

杂志文章
  • Amino acid composition of algal products and its contribution to RDI.

    abstract::In this paper, the amino acid profiles of algal products from diverse groups (Cyanophyceae, Chlorophyta, Rhodophyta and Phaeophyta) were established. Contents of essential and non-essential amino acids varied in the range of 22.8-42.3 and 31.0-66.5 (g·16 g(-1)N), respectively. In dependence on daily algal intakes, the...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.11.040

    authors: Mišurcová L,Buňka F,Vávra Ambrožová J,Machů L,Samek D,Kráčmar S

    更新日期:2014-05-15 00:00:00

  • In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. II. Upper digestive tract digestion.

    abstract::The aim of this research was to study the effect of milk processing on the in vivo upper digestive tract digestion of milk fat globules. Fasted rats were serially gavaged over a 5h period with cream from raw, pasteurised, or pasteurised and homogenised milk. Only a few intact dietary proteins and peptides were present...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.06.019

    authors: Gallier S,Zhu XQ,Rutherfurd SM,Ye A,Moughan PJ,Singh H

    更新日期:2013-12-01 00:00:00

  • Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films.

    abstract::This work investigated the impact of two homogenization treatments, High Shear (HS) and High Pressure (HP), on the structure and antioxidant activity of chitosan-lignin bio-composite films. Laser light scattering analysis revealed that smaller lignin particles were obtained after HP processing, around 0.6μm, compared ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.03.094

    authors: Crouvisier-Urion K,Lagorce-Tachon A,Lauquin C,Winckler P,Tongdeesoontorn W,Domenek S,Debeaufort F,Karbowiak T

    更新日期:2017-12-01 00:00:00

  • Molecular imprinted photonic crystal hydrogels for the rapid and label-free detection of imidacloprid.

    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 ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.06.024

    authors: Wang X,Mu Z,Liu R,Pu Y,Yin L

    更新日期:2013-12-15 00:00:00

  • The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans.

    abstract::This research aims to clarify the interactions that occur in a food model system consisting of glucose, asparagine and chitosans. Low molecular weight chitosan exerted a potent inhibitory effect (46.8%) on acrylamide and Maillard reaction products (MRPs) (>52.6%), respectively. Compared to a previous study conducted u...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.09.119

    authors: Sung WC,Chang YW,Chou YH,Hsiao HI

    更新日期:2018-03-15 00:00:00

  • Yeast cells in double layer calcium alginate-chitosan microcapsules for sparkling wine production.

    abstract::This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free Et...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125174

    authors: Benucci I,Cerreti M,Maresca D,Mauriello G,Esti M

    更新日期:2019-12-01 00:00:00

  • Discrimination of honey of different floral origins by a combination of various chemical parameters.

    abstract::Honey is a high value food commodity with recognized nutraceutical properties. A primary driver of the value of honey is its floral origin. The feasibility of applying multivariate data analysis to various chemical parameters for the discrimination of honeys was explored. This approach was applied to four authentic ho...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.11.165

    authors: Jandrić Z,Haughey SA,Frew RD,McComb K,Galvin-King P,Elliott CT,Cannavan A

    更新日期:2015-12-15 00:00:00

  • Homoarginine, β-ODAP, and asparagine contents of grass pea landraces cultivated in Turkey.

    abstract::The seeds of grass pea (Lathyrus sativus L.), a drought tolerant crop, were analysed for quantitative determination of the free amino acids β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP), homoarginine and asparagine by a simple and fast capillary electrophoretic method. In boric acid (80mM, pH 8.0) running buffer sys...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.07.051

    authors: Onar AN,Erdoğan BY,Ayan I,Acar Z

    更新日期:2014-01-15 00:00:00

  • Encapsulation of Antarctic krill oil in yeast cell microcarriers: Evaluation of oxidative stability and in vitro release.

    abstract::Antarctic krill oil (KO) was encapsulated into yeast cells (YCs), and the physicochemical, morphological, and conformational characterizations of KO-loaded YCs (KYCs) were investigated. Moreover, the oxidation stability and in vitro release behavior of KYCs were evaluated. Results showed that KYCs provided significant...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128089

    authors: Fu J,Song L,Guan J,Sun C,Zhou D,Zhu B

    更新日期:2021-02-15 00:00:00

  • Improved extraction of peanut residues from a wheat flour matrix for immunochemical detection.

    abstract::The efficacy of different buffers in extracting peanut from a solid model food incurred with peanut and subjected to processing was evaluated using two commercial ELISA kits: Veratox® for peanut allergen and peanut ELISA from Morinaga. Average percentage recoveries of peanut from unprocessed samples using the kit supp...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.11.123

    authors: Jayasena S,Wijeratne SSK,Taylor SL,Baumert JL

    更新日期:2019-04-25 00:00:00

  • Gluten-starch interactions in wheat gluten during carboxylic acid deamidation upon hydrothermal treatment.

    abstract::After carboxylic acid deamidation upon heating (CADH), wheat gluten still contains a total of ∼10% insoluble fractions, of which ∼10% is starch, which depreciate the values of wheat gluten. To elucidate gluten-starch interactions and their role in the deamidation behavior of gluten, the macrostructural characteristics...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.019

    authors: Liao L,Zhang FL,Lin WJ,Li ZF,Yang JY,Hwa Park K,Ni L,Liu P

    更新日期:2019-06-15 00:00:00

  • Integrated and comparative proteomics of high-oil and high-protein soybean seeds.

    abstract::We analysed the global protein expression in seeds of a high-oil soybean cultivar (Jiyu 73, JY73) by proteomics. More than 700 protein spots were detected and 363 protein spots were successfully identified. Comparison of the protein profile of JY73 with that of a high-protein cultivar (Zhonghuang 13, ZH13) revealed 40...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.09.035

    authors: Xu XP,Liu H,Tian L,Dong XB,Shen SH,Qu le Q

    更新日期:2015-04-01 00:00:00

  • On-line sample preparation for multiclass vitamin, hormone, and mycotoxin determination in chicken egg yolk using LC-MS/MS.

    abstract::Hen egg yolk from chicken eggs were examined for their mycotoxin, hormone, and fat-soluble vitamin content. A method was developed for multi-class analysis of egg yolk using a dilute/precipitate, centrifuge, and shoot process coupled with on-line sample clean-up using restricted access media with LC-MS/MS. Matrix effe...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126939

    authors: York JL,Magnuson RH 2nd,Schug KA

    更新日期:2020-10-01 00:00:00

  • High throughput quantitative volatile profiling of melons with silicone rod extraction - thermal desorption - GC-MS for plant breeding line selection.

    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

    authors: Kende A,Lim PP,Lai F,Jessop M,Swindale L,Oliver M,Hurr B,Rickett D,Baxter C

    更新日期:2019-01-01 00:00:00

  • Lipase-catalyzed solvent-free synthesis of erythorbyl laurate in a gas-solid-liquid multiphase system.

    abstract::Erythorbyl laurate is a potential food additive as a multi-functional emulsifier having antioxidant and antimicrobial activities. In this study, a gas-solid-liquid multiphase system (GSL-MPS) was established to enhance the production yield of erythorbyl laurate in a lipase-catalyzed solvent-free synthesis. The signifi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.07.134

    authors: Yu H,Lee MW,Shin H,Park KM,Chang PS

    更新日期:2019-01-15 00:00:00

  • Effect of pH on potassium metabisulphite biocidic activity against yeast and human cell cultures.

    abstract::Potassium metabisulphite (PMB) is a common antimicrobial additive in the food industry. In aqueous solutions, PMB leads to complex equilibria according to its concentration, pH and temperature, and different chemical species can be present. In winemaking, PMB is used at low pH, suggesting that the biocidic activity is...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.03.025

    authors: Corte L,Roscini L,Zadra C,Antonielli L,Tancini B,Magini A,Emiliani C,Cardinali G

    更新日期:2012-10-01 00:00:00

  • Pyrrolizidine alkaloids and beehive products: A review.

    abstract::Pyrrolizidine alkaloids (PA) are secondary metabolites of plants, which are mostly found in the genus Senecio, Echium, Crotalaria, and Eupatorium. The presence of 1,2-unsaturated PA in foods is a concern to food regulators around the world because these compounds have been associated to acute and chronic toxicity, mai...

    journal_title:Food chemistry

    pub_type: 杂志文章,评审

    doi:10.1016/j.foodchem.2020.128384

    authors: Brugnerotto P,Seraglio SKT,Schulz M,Gonzaga LV,Fett R,Costa ACO

    更新日期:2021-04-16 00:00:00

  • Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products.

    abstract::The occurrence of deoxynivalenol (DON) was evaluated in 113 wheat samples from the northern and central/southwestern regions of Paraná State, Brazil during the 2008 and 2009 growing seasons, and this rate of occurrence was used to estimate the DON dietary exposure. The DON determination was carried out by an indirect ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.09.100

    authors: Sifuentes dos Santos J,Souza TM,Ono EY,Hashimoto EH,Bassoi MC,de Miranda MZ,Itano EN,Kawamura O,Hirooka EY

    更新日期:2013-05-01 00:00:00

  • A novel duplex SYBR Green real-time PCR with melting curve analysis method for beef adulteration detection.

    abstract::An efficient and reliable duplex SYBR Green real-time quantitative PCR (qPCR) method for beef products adulteration detection was developed based on bovine specific and vertebrate universal primers. By analyzing the numbers, positions (Tm value) of melting curve peaks of the duplex PCR products, we simultaneously iden...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127932

    authors: Li J,Wei Y,Li J,Liu R,Xu S,Xiong S,Guo Y,Qiao X,Wang S

    更新日期:2021-02-15 00:00:00

  • The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes.

    abstract::Sauvignon blanc grapes were exposed to an ultra-violet (UV) light source post-hand harvest (whole bunches) or post-machine harvest. The thiol precursors S-3-(hexan-1-ol)-l-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-l-glutathione (GSH-3MH) were quantified in the juices before and after UV treatment. Results showed that ir...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.07.210

    authors: Parish-Virtue K,Herbst-Johnstone M,Bouda F,Fedrizzi B

    更新日期:2019-01-15 00:00:00

  • Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation.

    abstract::Pile-fermentation is the most important process of producing ripened pu-erh tea. To study the chemical changes of tea leaves during pile-fermentation (PF), liquid chromatography coupled with tandem mass spectrometry (LC-MS) was used. Untargeted metabolomics analysis revealed that the first stage of PF is crucial in tr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125895

    authors: Long P,Wen M,Granato D,Zhou J,Wu Y,Hou Y,Zhang L

    更新日期:2020-05-01 00:00:00

  • Carotenoid compositions of coloured tomato cultivars and contribution to antioxidant activities and protection against H(2)O(2)-induced cell death in H9c2.

    abstract::The carotenoid compositions, antioxidant activities and the potential cardio-protective role of 13 tomato cultivars with distinct colour were studied. Colour coordinates were evaluated by colorimeter and the carotenoid compositions were analysed by UPLC. Red tomatoes had the highest total carotenoid contents (TCC) and...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.08.020

    authors: Li H,Deng Z,Liu R,Loewen S,Tsao R

    更新日期:2013-01-15 00:00:00

  • A food waste utilization study for removing lead(II) from drinks.

    abstract::This is the first study about removal of lead (Pb(II)) from energy drinks. In this paper, food waste, namely eggshell (hydroxyapatite) utilization, was used to remove Pb(II) from mineral water and energy drinks. Mineral water and energy drinks were chosen for removal of lead since the latter is severely hazardous to h...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.07.117

    authors: Kaplan Ince O,Ince M,Yonten V,Goksu A

    更新日期:2017-01-01 00:00:00

  • 1,4,5-Trihydroxy-7-methoxy-9H-fluoren-9-one, a new cytotoxic compound from Dendrobium chrysotoxum.

    abstract::A new compound, 1,4,5-trihydroxy-7-methoxy-9H-fluoren-9-one, has been isolated together with two known fluorenones, dendroflorin and denchrysan A, from the whole plant of Dendrobium chrysotoxum, a plant of Dendrobium genus, used as a health-food. The structure of the fluorenones has been determined on the basis of spe...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2007.12.007

    authors: Chen Y,Li Y,Qing C,Zhang Y,Wang L,Liu Y

    更新日期:2008-06-01 00:00:00

  • Effect of sprouting and light cycle on antioxidant activity of Brassica oleracea varieties.

    abstract::The antioxidant activity of sprouts from four Brassica oleracea varieties was evaluated using "in vitro" methods (total phenolic and flavonoid content; radical scavenging assays: DPPH, hydroxyl and peroxyl; and Ferrous Ion-chelating Ability Assay). Light cycles and sprouting influenced the potential antioxidant activi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.05.122

    authors: Vale AP,Cidade H,Pinto M,Oliveira MB

    更新日期:2014-12-15 00:00:00

  • Reduction of pesticide residues from tomatoes by low intensity electrical current and ultrasound applications.

    abstract::In this study, effects of low intensity electrical current (EC) and ultrasound (US) treatments on the reduction of some important pesticides (captan, thiamethoxam and metalaxyl) residues in tomato samples were investigated. Three different currents (200, 800 and 1400mA) of EC were applied at various time intervals (2,...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.08.031

    authors: Cengiz MF,Başlar M,Basançelebi O,Kılıçlı M

    更新日期:2018-11-30 00:00:00

  • A molecular imprinted SPR biosensor for sensitive determination of citrinin in red yeast rice.

    abstract::A novel and sensitive molecular imprinted surface plasmon resonance (SPR) biosensor was developed for selective determination of citrinin (CIT) in red yeast rice. Firstly, the gold surface of SPR chip was modified with allyl mercaptane. Then, CIT-imprinted poly(2-hydroxyethyl methacrylate-methacryloylamidoglutamic aci...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.03.065

    authors: Atar N,Eren T,Yola ML

    更新日期:2015-10-01 00:00:00

  • Hydrophilic antioxidants from Andean tomato landraces assessed by their bioactivities in vitro and in vivo.

    abstract::Potential nutraceutical properties of hydrophilic antioxidants in fruits of tomato landraces collected in Andean valleys were characterised. Antioxidant metabolites were measured by HPLC-DAD-MS/MS in mature fruits and their biological activities were assessed by in vitro and in vivo methods. In vitro antioxidant capac...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.03.027

    authors: Di Paola Naranjo RD,Otaiza S,Saragusti AC,Baroni V,Carranza Adel V,Peralta IE,Valle EM,Carrari F,Asis R

    更新日期:2016-09-01 00:00:00

  • Flavonoid content and antioxidant activity of vegetables from Indonesia.

    abstract::Extracts from 11 vegetables of Indonesian origin were screened for flavonoid content, total phenolics, and antioxidant activity. The flavonols myricetin, quercetin, and kaempferol and flavones luteolin and apigenin were quantified by HPLC. Flavonoid content in mg/100 g fresh weight (fw) was apparently initially report...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2010.01.033

    authors: Andarwulan N,Batari R,Sandrasari DA,Bolling B,Wijaya H

    更新日期:2010-08-15 00:00:00

  • Tannin profile of different Monastrell wines and its relation to projected market prices.

    abstract::This study focuses on the differences or similarities in tannin composition and concentration in Monastrell wines from different wineries from the same geographic area and, within each winery, from wines elaborated based on different projected market prices, to determine whether there is any relationship between the w...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.124

    authors: Gómez-Plaza E,Olmos O,Bautista-Ortín AB

    更新日期:2016-08-01 00:00:00