Determination of flubendiamide in honey at trace levels by using solid phase extraction and liquid chromatography coupled to quadrupole time-of-flight mass spectrometry.


:In this study, a new method has been developed to determine flubendiamide in honey using liquid chromatography coupled to a selective mass spectrometry detector (quadrupole-time-of-flight). An efficient sample treatment involving a solid phase extraction with a C18 sorbent was proposed (average analyte recoveries were between 94 and 104%). Chromatographic analysis (9min) was performed on a C18 column (Gemini C18, 50×2.0mm, 3µm, 110Å). The mobile phase consisted of water and acetonitrile, with a flow rate of 0.5mL/min in gradient elution mode. The method was fully validated in terms of selectivity, limits of detection and quantification, matrix effect, linearity, trueness and precision. Low limits of detection and quantification were obtained, ranging from 0.1 to 0.2µg/kg and 0.4 to 0.6µg/kg, respectively. The method was applied to analyze flubendiamide in honey from different botanic origins (multifloral, rosemary and heather).


Food Chem


Food chemistry


Ares AM,Valverde S,Bernal JL,Toribio L,Nozal MJ,Bernal J




Has Abstract


2017-10-01 00:00:00












  • Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface.

    abstract::The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased t...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Xiong W,Ren C,Tian M,Yang X,Li J,Li B

    更新日期:2018-06-30 00:00:00

  • Identification and quantification of phenolics in Australian native mint (Mentha australis R. Br.).

    abstract::Australian native mints have traditionally been used by the aboriginal people for natural remedies; however, their bioactive components have not been studied. Antioxidant capacity and composition of phenolic compounds of Mentha australis R. Br., Lamiaceae were investigated for the first time. Phenolic compounds were a...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Tang KS,Konczak I,Zhao J

    更新日期:2016-02-01 00:00:00

  • Multi-residue method for determination of seven neonicotinoid insecticides in grains using dispersive solid-phase extraction and dispersive liquid-liquid micro-extraction by high performance liquid chromatography.

    abstract::A method using dispersive solid-phase extraction and dispersive liquid-liquid micro-extraction cleanup followed by high performance liquid chromatography (HPLC) has been established for determination of seven neonicotinoid insecticides residues in grains including brown rice, maize, millet and oat. Based on an apprais...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wang P,Yang X,Wang J,Cui J,Dong AJ,Zhao HT,Zhang LW,Wang ZY,Xu RB,Li WJ,Zhang YC,Zhang H,Jing J

    更新日期:2012-10-01 00:00:00

  • Differentiation of Sparidae species by DNA sequence analysis, PCR-SSCP and IEF of sarcoplasmic proteins.

    abstract::The increasing global trade of fishery and aquaculture products makes it necessary to develop methods for species identification in case of fish fillets or other highly processed seafood with external morphological characteristics (e.g. gills, fins) of the original fish being removed. Species identification methods ba...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Schiefenhövel K,Rehbein H

    更新日期:2013-05-01 00:00:00

  • Oat and lipolysis: Food matrix effect.

    abstract::Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials vary...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wilde PJ,Garcia-Llatas G,Lagarda MJ,Haslam RP,Grundy MML

    更新日期:2019-04-25 00:00:00

  • N,Cl co-doped fluorescent carbon dots as nanoprobe for detection of tartrazine in beverages.

    abstract::Chemical doping with heteroatoms was employed to prepare N,Cl co-doped fluorescent carbon dots (N,Cl-FCDs) which may be designed for the detection of tartrazine. Using urea as the N source and FeCl3 · 6H2O as the Cl source, N,Cl-FCDs were synthesized by hydrothermal method with carbon dots prepared from aloe. Compared...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Yang X,Xu J,Luo N,Tang F,Zhang M,Zhao B

    更新日期:2020-04-25 00:00:00

  • Facile preparation of hydroxyl bearing covalent organic frameworks for analysis of phenoxy carboxylic acid pesticide residue in plant-derived food.

    abstract::The development of sensitive method for analysis ofpesticide residue is of great significance to ensure food safety and promote globalization of food trade. An original method was proposed for analysis of phenoxy carboxylic acids (PCAs) pesticide in plant-derived food. To concentrate trace PCAs, the TAPT-DHTA-COF was ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Xu G,Hou L,Li B,Wang X,Liu L,Li N,Wang ML,Zhao RS

    更新日期:2020-12-01 00:00:00

  • Discrimination between conventional and omega-3 fatty acids enriched eggs by FT-Raman spectroscopy and chemometric tools.

    abstract::This work developed an analytical method to differentiate conventional and omega-3 fat acids enriched eggs by Raman spectroscopy and multivariate supervised classification with Partial Least Squares Discriminant Analysis (PLS-DA). Forty samples of enriched eggs and forty samples of different types of common eggs from ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: de Oliveira Mendes T,Porto BLS,Almeida MR,Fantini C,Sena MM

    更新日期:2019-02-01 00:00:00

  • Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure.

    abstract::Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in terms of the wort quality produced (laboratory scale) from five unmalte...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Holmes CP,Casey J,Cook DJ

    更新日期:2017-04-15 00:00:00

  • LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage.

    abstract::Large proteins (>100kDa) in bovine M. longissimus dorsi and their degradation products during post mortem ageing were investigated by gel electrophoresis and LC-MS/MS analysis. Seventeen protein bands from SDS-PAGE were analysed and 26 proteins were identified. Intact titin, nebulin and filamin were shown to break dow...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wu G,Clerens S,Farouk MM

    更新日期:2014-05-01 00:00:00

  • Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus).

    abstract::The effects of a specific rice starch (SRS), containing highly resistant starch (RSIII), on gel properties of grass carp (Ctenopharyngodon idella) and the influence of five levels of SRS (0%, 2%, 4%, 6%, and 8%w/w) on gel physicochemical properties at three different pre-incubation temperatures (4 °C, 25 °C, and 40 °C...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Yang Z,Wang W,Wang H,Ye Q

    更新日期:2014-02-15 00:00:00

  • Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system.

    abstract::We wanted to clarify whether gel properties can be affected by in vivo or in vitro myofibrillar protein oxidation and, thus, to provide relevant information and a scientific foundation for the processing of gel products. To accomplish this, we measured the changes in sodium dodecyl sulfate-polyacrylamide gel electroph...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Lu H,Zhang L,Li Q,Luo Y

    更新日期:2017-05-15 00:00:00

  • Oligogalacturonide-accelerated healing of mechanical wounding in tomato fruit requires calcium-dependent systemic acquired resistance.

    abstract::Mechanical wounding causes significant economic losses of fresh produce due to accelerated senescence and spoilage as well as loss of nutritional value. Here, pre-application of oligogalacturonides (OGs) enzymatically hydrolyzed from apple pectin effectively reduced the healing times of mechanical wounds from>24 h in ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Lu L,Yang Y,Zhang H,Sun D,Li Z,Guo Q,Wang C,Qiao L

    更新日期:2021-02-01 00:00:00

  • Antemortem stress regulates protein acetylation and glycolysis in postmortem muscle.

    abstract::Although exhaustive research has established that preslaughter stress is a major factor contributing to pale, soft, exudative (PSE) meat, questions remain regarding the biochemistry of postmortem glycolysis. In this study, the influence of preslaughter stress on protein acetylation in relationship to glycolysis was st...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Li Z,Li X,Wang Z,Shen QW,Zhang D

    更新日期:2016-07-01 00:00:00

  • Impact of drying process on chemical composition and key aroma components of Arabica coffee.

    abstract::Influence of heat pump drying (HP at 40, 45 and 50 °C), tray drying (TD) and sun drying (SD) on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine content, but influenced levels of some amino acids. Sucrose content was higher in HP and TD than in SD green coffees. The perceived aro...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kulapichitr F,Borompichaichartkul C,Suppavorasatit I,Cadwallader KR

    更新日期:2019-09-01 00:00:00

  • Chemical composition and antibacterial activity of Indian seagrasses against urinary tract pathogens.

    abstract::Seagrasses have a long history of being used for a variety of remedial purposes, such as the fever, skin diseases, muscle pains, wounds and stomach problems. Hence it is essential to study their bioactive metabolites and medicinal properties when considering their food applications. The chemical composition of six sea...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ragupathi Raja Kannan R,Arumugam R,Anantharaman P

    更新日期:2012-12-15 00:00:00

  • Inhibitory effect of quinoa and fenugreek extracts on pancreatic lipase and α-amylase under in vitro traditional conditions or intestinal simulated conditions.

    abstract::Ethanol extracts (EE) from fenugreek and quinoa seeds with different total content of inhibitory compounds (TIC, total saponin plus phenolic) were prepared with and without concentration of TIC (CEE -concentrated EE-, and EE, respectively). Their inhibitory activity on pancreatic lipase and α-amylase was assessed by t...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Herrera T,Navarro Del Hierro J,Fornari T,Reglero G,Martin D

    更新日期:2019-01-01 00:00:00

  • Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying.

    abstract::The influence of fatty acid composition on formation of new compounds at frying temperatures has been studied in seven samples of sunflower oils widely differing in their fatty acid composition. Thermal oxidation assays as well as frying experiments were carried out and samples were evaluated by measuring the new comp...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Marmesat S,Morales A,Velasco J,Carmen Dobarganes M

    更新日期:2012-12-15 00:00:00

  • Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing.

    abstract::Fresh pork bacon belly was used as material and manufactured into dry-salted bacon through salting and drying-ripening. During processing both oxidative stability and antioxidant enzyme stability were evaluated by assessing peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and activities of catalase...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Jin G,He L,Yu X,Zhang J,Ma M

    更新日期:2013-12-01 00:00:00

  • Electrochemical determination of copper ions in spirit drinks using carbon paste electrode modified with biochar.

    abstract::This work describes for first time the use of biochar as electrode modifier in combination with differential pulse adsorptive stripping voltammetric (DPAdSV) techniques for preconcentration and determination of copper (II) ions in spirit drinks samples (Cachaça, Vodka, Gin and Tequila). Using the best set of the exper...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Oliveira PR,Lamy-Mendes AC,Rezende EI,Mangrich AS,Marcolino LH Jr,Bergamini MF

    更新日期:2015-03-15 00:00:00

  • Absence of evidence or evidence of absence? A transfer and depletion study of Sudan I in eggs.

    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


    authors: Piątkowska M,Jedziniak P,Olejnik M,Żmudzki J,Posyniak A

    更新日期:2018-01-15 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


    authors: Atar N,Eren T,Yola ML

    更新日期:2015-10-01 00:00:00

  • New ent-kaurane diterpenes from the roasted arabica coffee beans and molecular docking to α-glucosidase.

    abstract::Ten new (1-10) and five known (11-15) ent-kaurane diterpene derivatives were identified from the roasted beans of coffea arabica. Their structures were established by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, COSY, and ROESY), HRESIMS, and X-ray diffraction analysis. Compounds 1-3 were three t...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Hu G,Peng X,Dong D,Nian Y,Gao Y,Wang X,Hong D,Qiu M

    更新日期:2020-12-07 00:00:00

  • Study on flavonoid migration from active low-density polyethylene film into aqueous food simulants.

    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


    authors: Zhang S,Zhao H

    更新日期:2014-08-15 00:00:00

  • Detection of flavokavins (A, B, C) in cultivars of kava (Piper methysticum) using high performance thin layer chromatography (HPTLC).

    abstract::Kava (Piper methysticum) is used to prepare the traditional beverage of the Pacific islands. In Europe, kava has been suspected to cause hepatoxicity with flavokavin B (FKB) considered as a possible factor. The present study describes an HPTLC protocol for rapid screening of samples. The objectives are: to detect the ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Lebot V,Do TK,Legendre L

    更新日期:2014-05-15 00:00:00

  • FAO/INFOODS e-Learning Course on Food Composition Data.

    abstract::The FAO/INFOODS e-Learning Course on Food Composition Data was developed to close existing knowledge gaps on food composition of professionals working with those data. It covers the important aspects of food composition, is based on instructional design, is highly interactive and comprises 14 lessons of approximate 10...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Charrondiere UR,Rittenschober D,Nowak V,Nicodemi C,Bruggeling P,Petracchi C

    更新日期:2016-02-15 00:00:00

  • Ozone oxidation of cassava starch in aqueous solution at different pH.

    abstract::Ozone is a more powerful oxidant than common oxidising agents, such as sodium hypochlorite and hydrogen peroxide. It is considered as a safer starch modification method for both consumers and the environment. However, few studies have investigated the changes in starch properties associated with ozone treatment, parti...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Klein B,Vanier NL,Moomand K,Pinto VZ,Colussi R,da Rosa Zavareze E,Dias AR

    更新日期:2014-07-15 00:00:00

  • Effect of exogenous methyl jasmonate treatment on disease resistance of postharvest kiwifruit.

    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


    authors: Pan L,Zhao X,Chen M,Fu Y,Xiang M,Chen J

    更新日期:2020-02-01 00:00:00

  • Characterisation and cooperative antimicrobial properties of chitosan/nano-ZnO composite nanofibrous membranes.

    abstract::Chitosan was combined with nano-ZnO to increase its antimicrobial activity, using polyvinyl alcohol as a support, and then were electronspun to form composite nanofibres. Through SEM, EDX and XRD observations, chitosan was seen to be able to incorporate nano-ZnO in the composite nanofibres. Escherichia coli, expressin...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wang Y,Zhang Q,Zhang CL,Li P

    更新日期:2012-05-01 00:00:00

  • Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties.

    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


    authors: Río Segade S,Paissoni MA,Giacosa S,Bautista-Ortín AB,Gómez-Plaza E,Gerbi V,Rolle L

    更新日期:2019-01-15 00:00:00