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 nanoparticles as the separation carrier. The aptamer hybridized with complementary DNA conjugated on the surface of the magnetic nanoparticles to form a magnetic aptamer-complementary DNA complex. Upon introducing the target organophosphorus pesticide, the aptamer departed from the complementary DNA, resulting in the fluorescence signal. Under optimized conditions, the limits of detection (LODs, S/N = 3) for trichlorfon, glyphosate, and malathion were 72.20 ng L-1, 88.80 ng L-1, and 195.37 ng L-1, respectively. The method was applied for the detection of trichlorfon, glyphosate, and malathion in spiked lettuce and carrot samples. The recoveries were in the range of 79.4%-118.7%, which were in good agreement with those obtained by gas chromatography, and the relative standard deviations were also acceptable. The method therefore has high sensitivity, so provides a means for the detection of multiple organophosphorus pesticides.
journal_name
Food Chemjournal_title
Food chemistryauthors
Jiang M,Chen C,He J,Zhang H,Xu Zdoi
10.1016/j.foodchem.2019.125534subject
Has Abstractpub_date
2020-03-01 00:00:00pages
125534eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31653-Xjournal_volume
307pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:A modified electrode was developed with Co-Ag bimetallic nanoparticles stabilized in poly(vinylpyrrolidone) for butralin monitoring. This is the first non-mercury electrode proposed for the quantification of butralin. The bimetallic nanoparticles were characterized by spectroscopic and microscopic techniques, which sh...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128419
更新日期：2021-05-01 00:00:00
abstract：:The hypocholesterolemic and antiatherogenic effects of rice α-globulin remain unclear. We investigated the hypocholesterolemic effect of rice α-globulin in rats fed a hypercholesterolemic diet. The rats were divided into 4 groups and were orally administrated the following three proteins or a vehicle for 4weeks: rice ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.10.056
更新日期：2012-05-01 00:00:00
abstract：:Botanical origin of the nectar predominantly affects the chemical composition of honey. Analytical techniques used for reliable honey authentication are mostly time consuming and expensive. Additionally, they cannot provide 100% efficiency in accurate authentication. Therefore, alternatives for the determination of fl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.08.040
更新日期：2015-03-01 00:00:00
abstract：:Lipid decomposition of saithe (Pollachius virens) light and dark muscles was monitored during frozen storage at -25°C of raw (up to 18 months) and cooked products. Samples were cooked after 0, 6 and 12 months raw storage then refrozen and stored at -25°C for 12 months to determine the stability of cooked-then-stored s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.068
更新日期：2014-12-01 00:00:00
abstract：:An endemic plant of Turkey Salvia halophila Hedge (Lamiaceae) was examined for its antioxidant activity and phenolic compositions. The aerial part of S. halophila was extracted with different solvents in an order of increasing polarity such as hexane, ethyl acetate, methanol, and 50% methanol using a Soxhlet apparatus...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.04.086
更新日期：2011-11-15 00:00:00
abstract：:Catharanthus roseus is an important dicotyledonous medicinal plant that produces anticancer compounds. The active alkaloids vinblastine, vindoline, ajmalicine, catharanthine, and vinleurosine were identified by direct-injection ion trap-mass spectrometry (IT-MS) for collecting MS(1-2) spectra. The determinations of fi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.088
更新日期：2013-08-15 00:00:00
abstract：:This study aimed to reveal amino acid deamination and decarboxylation activities of spoilage microbiota in chill-stored grass carp fillets. Results showed that microbial deamination activities of umami/sweet-taste amino acids were higher than that of bitter-taste amino acids. The total deamination activity of tested a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127683
更新日期：2021-01-30 00:00:00
abstract：:The purpose of this study was to ascertain whether diatomite is an inert filter aid during spirit filtration. Surely, any compound with a negative effect on the spirit composition or the consumer's health could be dissolved. In this study different diatomites were treated with 36% vol. ethanol/water mixtures and the a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.02.157
更新日期：2014-09-15 00:00:00
abstract：:Reaction energetics of the double (2H+/2e-), i.e., the first 1H+/1e- (catechol→ phenoxyl radical) and the second 1H+/1e- (phenoxyl radical→ quinone) free radical scavenging mechanisms of quercetin and its six colonic catecholic metabolites (caffeic acid, hydrocaffeic acid, homoprotocatechuic acid, protocatechuic acid,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.018
更新日期：2017-03-01 00:00:00
abstract：:The oxidation products of a previously tested prooxidant mixture of quercetin (Q) and caffeic acid (CA) at 1:2 ratio were analysed by LC-MS. The UV-Vis and MS spectra of three chromatographic peaks eluting at t(R)=9.11min, t(R)=14.36min and t(R)=30.30min were studied further. The structures of the tentatively identifi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.06.094
更新日期：2012-12-01 00:00:00
abstract：:A sensitive, fast, and inexpensive square wave voltammetric method using a cobalt phthalocyanine modified carbon paste electrode was developed for simultaneous determination of citric, lactic, malic and tartaric acids in fruit juices. To overcome the strong overlap of voltammetric signals caused by calibrated and unca...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.005
更新日期：2018-11-15 00:00:00
abstract：:Petal colour is one of the major characteristics that determine the ornamental value of lotus. To assess the contribution of different flavonoids to this character, composition and content of anthocyanins, flavones and flavonols were analysed through high performance liquid chromatography coupled with photodiode array...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.02.010
更新日期：2013-08-15 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：:Practical application of proanthocyanidins (PAs) as antioxidants is limited because of their hard-to-maintained activities during the processes and storage and in severe gastrointestinal environments. To overcome this challenge, we have developed an easy and green method to encapsulate PAs based on casein-maltodextrin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128952
更新日期：2021-06-01 00:00:00
abstract：:Stability of enzymes is an important parameter for their industrial applicability. Here, we report successful immobilization of β-amylase (bamyl) from peanut (Arachis hypogaea) onto Graphene oxide-carbon nanotube composite (GO-CNT), Graphene oxide nanosheets (GO) and Iron oxide nanoparticles (Fe3O4). The Box-Behnken D...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.092
更新日期：2018-04-15 00:00:00
abstract：:The effects of sample preparation, cultivar, leaf age and tea processing on melatonin content of mulberry (Morus spp.) leaves were investigated. Sample preparation using ultrasonic technique in combination with solid phase extraction resulted in high recovery rate (76%), when compared to homogenisation in combination ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.03.045
更新日期：2011-09-15 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：:The effects of a preharvest treatment with malic (MA), oxalic (OA), or acetylsalicylic (ASA) acid at three concentrations (1, 2 and 3mM) on the bioactivity and antioxidant capacity of coriander, dill, and parsley were investigated. The antioxidant capacity of the herbs extracts was assayed by spectrophotometric method...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.01.067
更新日期：2017-07-01 00:00:00
abstract：:Clovamide (trans-clovamide, (2S)-3-(3,4-dihydroxyphenyl)-2-[[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]amino]propanoic acid) is a naturally occurring caffeoyl conjugate and a potent antioxidant found in the phenolic fraction of Theobroma Cacao L. beans. This work quantified clovamide content in single-origin cocoa beans...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128260
更新日期：2021-03-30 00:00:00
abstract：:Terpenes are the main group of secondary metabolites, which play essential role in human. The establishment of the terpenes profile of berries of different blue honeysuckle cultivars was achieved by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.129
更新日期：2014-01-01 00:00:00
abstract：:Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128530
更新日期：2021-05-01 00:00:00
abstract：:The antimicrobial activity of essential oils components (EOCs) is well-known. However, their high volatility and powerful aroma limit their application in the formulation of a wide range of food products. In this context, the antimicrobial activity of carvacrol, eugenol, thymol and vanillin grafted onto the surface of...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.118
更新日期：2017-10-15 00:00:00
abstract：:The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.007
更新日期：2019-09-15 00:00:00
abstract：:The aim of this study was to enhance the extraction of total phenolic contents (TPC) and antioxidants from fruit juices by the application of surfactants formulations instead of conventional solvents (methanol, ethanol and acetone). A variety of fruit infusions: apple red delicious (apple (rd)) (Malus domestica), Mcin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.03.106
更新日期：2015-10-15 00:00:00
abstract：:Hydrolysis of Gracilaria lemaneiformis agar by β-agarase was compared with HCl hydrolysis. The results showed that optimum catalysis conditions for the β-agarase were pH 7.0 at 45°C. Mass spectroscopy, thin-layer chromatography and GPC results showed that the polymerization degrees of the hydrolysis products by the β-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.07.036
更新日期：2018-02-01 00:00:00
abstract：:A novel poly (diallyldimethylammonium chloride) functionalized reduced graphene oxide (PDDA-RGO) nanocomposite modified electrode was fabricated, and applied for the electrochemical determination of quinoline yellow (QY). The formation of PDDA-RGO nanocomposite was confirmed by SEM, FTIR and Raman spectroscopy. The el...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.032
更新日期：2015-08-15 00:00:00
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
doi：10.1016/j.foodchem.2018.11.113
更新日期：2019-04-25 00:00:00
abstract：:This paper introduces a detailed method to apply metabolic profiles conducting on tangerine peels (Citrus reticulata 'Dahongpao') at three maturity stages from July to December. Principal component analysis not only demonstrated the metabolic footprints of tangerine peels during ripening but also revealed the compound...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.067
更新日期：2015-11-01 00:00:00
abstract：:The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchy...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.09.021
更新日期：2019-02-15 00:00:00
abstract：:This work used a central composite design to optimise a reverse phase high performance liquid chromatographic method for the simultaneous separation of gallic, syringic, 5-caffeoylquinic, caffeic, p-coumaric, ferulic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinc acids, rutin in aqueous extracts of y...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.06.031
更新日期：2016-01-01 00:00:00
