Abstract:
:Here, D-glucose, D-galactose, and D-lactose non-enzyme quantitative and qualitative analysis method using Cu foam electrode had been investigated. Porous Cu foam material was prepared by electrodeposition strategy, and used as working electrode. Cyclic voltammetry (CV) explained sweetener electro-oxidation process occurring on Cu foam electrode. Amperometric i-t scanning results demonstrated that Cu foam electrode fast responded to D-glucose, D-galactose, and D-lactose in linear concentration range between 0.18 mM and 3.47 mM with significant sensitivity of 1.79 mA cm(-2)mM(-1), 0.57 mA cm(-2)mM(-1), and 0.64 mA cm(-2)mM(-1), respectively. Limit of detection (LOD) was 9.30 μM, 29.40 μM, and 26 μM respectively (S/N=3). Sweetener species was decided by stochastic resonance (SR) signal-to-noise ratio (SNR) eigen peak located noise intensities. Interference experiment results demonstrated that Cu foam electrode selectively responded to sweeteners against interference chemicals. The proposed method provides a promising way for sweetener non-enzyme quantitative and qualitative analysis.
journal_name
Food Chemjournal_title
Food chemistryauthors
Jiaojiao J,Yangyang G,Gangying Z,Yanping C,Wei L,Guohua Hdoi
10.1016/j.foodchem.2014.11.148subject
Has Abstractpub_date
2015-05-15 00:00:00pages
485-93eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01886-Xjournal_volume
175pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Interactions between bile acids and plant-based materials, and the related feedback mechanisms in enterohepatic circulation, have been considered targets for lowering cholesterol. This study aimed to identify lupin compounds that interact with primary bile acids on molecular level. Lupin cotyledons were fractionated a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126780
更新日期:2020-04-09 00:00:00
abstract::A pectin methylesterase gene (pe8F46) was cloned from Penicillium chrysogenum F46 and successfully expressed in Pichia pastoris. The full-length cDNA consists of 969 bp and encodes a 322-residue polypeptide with the calculated molecular weight of 34.1 kDa. Deduced PE8F46 belongs to family 8 of carbohydrate esterases a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.04.069
更新日期:2014-11-01 00:00:00
abstract::This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile wa...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.02.194
更新日期:2012-09-15 00:00:00
abstract::The diversity found among the Vitis vinifera L. species allows the production of wines with very different characteristics. The development of platforms suitable for food composition analysis is currently an emerging area. Among these, DNA biosensors have been developed for a wide variety of applications, ranging from...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.058
更新日期:2019-01-01 00:00:00
abstract::Microwave plasma-atomic emission spectrometry (MP-AES) was used to determine calcium, magnesium and potassium in various Turkish cheese samples. Cheese samples were dried at 100 °C for 2 days and then digested in a mixture of nitric acid/hydrogen peroxide (3:1). Good linearities (R(2) > 0.999) were obtained up to 10 μ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.07.011
更新日期:2016-02-01 00:00:00
abstract::The effects of high hydrostatic pressure (HHP) on emulsifying properties of sweet potato protein (SPP) in presence of 0.1%, 0.3% and 0.5% (w/v) of guar gum (GG) and glycerol monostearate (GMS) were investigated. Emulsifying stability index (ESI) of the SPP with GG revealed significant increase (P<0.05) in ESI value at...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.08.013
更新日期:2015-02-15 00:00:00
abstract::The shelf lives of hot-air-dried (HD) and freeze-dried (FD) Penaeus vannamei were predicted by accelerated storage testing combined with Arrhenius Equation. Meanwhile, the changes in lipid profiles and colour of the dried shrimps during storage were investigated. The predicted shelf life of FD shrimp was more than 1.4...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.124951
更新日期:2019-11-01 00:00:00
abstract::Phenol hydroxylase gene cloning from the thermophilic bacteria Geobacillus thermoglucosidasius was used to develop an effective method to convert tyrosol into the high-added-value compound hydroxytyrosol by hydroxylation. Phenol hydroxylase is a two-component enzyme encoded by pheA1 and pheA2 genes and strictly depend...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.12.063
更新日期:2013-08-15 00:00:00
abstract::The well-known pleiotropic health benefits of green tea are mainly attributed to epigallocatechin-3-gallate (EGCG), a polyphenolic compound from the group of catechins. EGCG's poor stability and intestinal permeability, however, can strongly impair its biological activities. In this work, EGCG-loaded nanostructured li...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.019
更新日期:2017-12-15 00:00:00
abstract::This study investigates the effect of the physical presence and water binding of wheat bran during bread making, and the possible mechanisms behind this effect. Regular bran, pericarp-enriched bran and synthetic bran-like particles with different water binding capacities and particle sizes were used. Incorporation of ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.152
更新日期:2018-07-01 00:00:00
abstract::The aim of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) proteins by using ultraviolet-visible (UV-VIS) spectroscopy and capillary electrophoresis (CE). Heat treatment (at 60-68°C for 1-5min) was applied to LWE. Treated LWE was centrifuged and supernatant was taken for mea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.08.050
更新日期:2017-02-01 00:00:00
abstract::Kiwifruit (Actinidia deliciosa cv. Jinkui) were treated with 0.1 mmol/L methyl jasmonate (MeJA) to investigate the effects on disease resistance to soft rot caused by Botryosphaeria dothidea. The results showed that MeJA treatment significantly reduced the diameter of lesions after inoculation with B. dothidea. This t...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125483
更新日期:2020-02-01 00:00:00
abstract::In our preliminary study, the ripe fruits of two highbush blueberry (Vaccinium corymbosum L.) cultivars, cv 'Berkeley' and cv 'Bluecrop', were found to contain different levels of ascorbic acid. However, factors responsible for these differences are still unknown. In the present study, ascorbic acid content in fruits ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.05.036
更新日期:2015-12-01 00:00:00
abstract::In this study, a simple, rapid, sensitive and environmentally friendly electroanalytical detection method for pyrimethanil (PMT) was developed, which was based on multi-walled carbon nanotubes (MWCNTs) and ionic liquids (IL) 1-butyl-3-methylimidazolium hexafluorophosphate ([BMIM][PF6]) modified glassy carbon electrode...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.04.009
更新日期:2015-11-15 00:00:00
abstract::There has been increasing recent concern about the agricultural use of organophosphorus pesticides. A rapid and sensitive fluorescence assay for the detection of three organophosphorus pesticides has therefore been developed using 6-carboxy-fluorescein labeling aptamer as the probe and functionalized magnetic nanopart...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125534
更新日期:2020-03-01 00:00:00
abstract::The feasibility of using hyperspectral imaging technique to non-destructively determine insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents in fresh-cut celeries and visualise their spatial distribution during 28-day storage periods was investigated. Genetic synergy interval partial least square (GA...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.02.010
更新日期:2017-08-01 00:00:00
abstract::This work reports the feasibility of utilizing sulfonated polystyrene nanospheres (SPS NSs) to extract heavy metals from collagen solutions. We have endeavored to present a detailed study on the adsorption characteristics and mechanism of heavy metals including Pb2+, Mn2+, Cr3+ and Cd2+. The adsorption isotherms were ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.111
更新日期:2019-03-01 00:00:00
abstract::Gaseous ozone has been recently proposed as sanitizing agent to control mycobiota on grapes. The aim of this work was to evaluate the impact of ozone treatment during winegrapes dehydration (10 and 20% weight loss) on the content of phenolic compounds after treatment and their extractability during simulated maceratio...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.218
更新日期:2019-01-15 00:00:00
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...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.07.149
更新日期:2015-02-15 00:00:00
abstract::In the present work, a rapid and simple procedure was developed and validated for the analysis of trans-resveratrol in vegetable oils based on magnetic hydrophilic multi-walled carbon nanotubes (h-MWCNT-MNPs) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). h-MWCNT-MNPs were simply obtained by ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.01.021
更新日期:2015-07-01 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::This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile fea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125231
更新日期:2019-12-01 00:00:00
abstract::The polyphenolic composition, antioxidant properties and multielement profile of selected red wines from Morocco were evaluated. The polyphenolic contents resulted higher than those reported elsewhere for the same variety of wines; the highest quantity was found in Cabernet Sauvignon, followed by Merlot, and last by S...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.05.022
更新日期:2011-12-01 00:00:00
abstract::In recent time the interest of industry increases particularly in processing and use of potato high amylopectin (AMP) starches. Therefore the plant breeders effort to obtain "waxy" potato cultivars with low amylose (AMS) content. In this four-year study sixteen potato cultivars grown on five experimental locations wer...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.06.080
更新日期:2013-12-15 00:00:00
abstract::Hydroxycinnamates are common phenolic compounds of plants and plant foods, often found in substantial quantities. Due to their high in vitro antioxidant activity they can easily be oxidized under oxidative conditions. In this study, we found that in vitro oxidation of coumaric, ferulic and sinapic acids resulted mainl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.08.131
更新日期:2015-03-15 00:00:00
abstract::This is a study on the influence that two rootstocks (110R, high vigour; 420A, low vigour) and three vineyard floor management regimes (tilled resident vegetation - usual practise in California, and barley cover crops that were either mowed or tilled) had upon grape nitrogen-containing compounds (mainly ammonia and fr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.01.060
更新日期:2011-08-01 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 procedure based on liquid-liquid extraction (LLE) and phase separation using magnetically stirred salt-induced high-temperature liquid-liquid extraction (PS-MSSI-HT-LLE) was developed to extract and pre-concentrate ciprofloxacin (CIPRO) and enrofloxacin (ENRO) from animal food samples before electroanalysis. Firstly...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.041
更新日期:2018-06-01 00:00:00
abstract::A simple and fast solid phase microextraction method using magnetic dextran (Sephadex G-150) as a sorbent was developed for the extraction, separation and speciation analysis of chromium ions. The retained Cr(VI) ions on the magnetic dextran sorbents were eluted and detected by linear sweep voltammetry at the gold nan...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.058
更新日期:2019-09-15 00:00:00
abstract::Spring barley was grown in a field experiment under moderately elevated soil temperature and changed summer precipitation (amount and frequency). Elevated temperature affected the performance and grain quality characteristics more significant than changes in rainfall. Except for the decrease in thousand grain weight, ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.09.056
更新日期:2013-02-15 00:00:00