Abstract:
:Fluorescent brightener 52 (FWA52) is a coumarin-based compound, and it is difficult to degrade owing to its high chemical stability. Up to now, several methods have been developed to extract and determine FWAs, but toxic, volatile and harmful organic solvents are often used. In this paper, a novel method for the extraction and analysis of FWA52 is proposed for the first time by in situ formation of hydrophobic deep eutectic solvent (DES) with parabens in aqueous solution. The effects of paraben structure, solution pH, system temperature, extractant dosage and initial FWA52 concentration on the extraction recovery were investigated systematically. It is shown that FWA52 can be extracted by 2-ethylhexyl 4-hydroxybenzoate at ultra-trace level (0.05 μg/L FWA52) at room temperature without using harmful organic solvents, and various coexisting inorganic ions and organic compounds have little effect on the extraction efficiency. Based on these results, a novel and simple strategy is developed for the accurate determination of FWA52 in water. It is found that under the optimal experimental conditions, the linear range of this method is 0.20~25 μg/L (R2 = 0.9995), and the detection limit and the quantity limit are 0.045 μg/L and 0.20 μg/L respectively. This method has been successfully applied for the determination of FWA52 in actual food samples and food contact materials, such as noodles, fish balls, mushroom and paper cups, with a recovery from 82 to 113% and a relative standard deviation (RSD) from 4.7 to 9.9%. In addition, the separation mechanism was investigated by FT-IR and 1H NMR, and was discussed from strong hydrogen bonding between FWA52 and 2-ethylhexyl 4-hydroxybenzoate and the formation of corresponding DES.
journal_name
Food Chemjournal_title
Food chemistryauthors
Shi Y,Li X,Shang Y,Li T,Zhang K,Fan Jdoi
10.1016/j.foodchem.2019.125870subject
Has Abstractpub_date
2020-05-01 00:00:00pages
125870eissn
0308-8146issn
1873-7072pii
S0308-8146(19)32006-0journal_volume
311pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::There is an increasing demand of the food industries and research institutes to have means of measurement allowing the characterization of foods. Ice cream, as a complex food system, consists of a frozen matrix containing air bubbles, fat globules, ice crystals, and an unfrozen serum phase. Some deficiencies in conven...
journal_title:Food chemistry
pub_type: 杂志文章,评审
doi:10.1016/j.foodchem.2015.05.017
更新日期:2015-12-01 00:00:00
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
更新日期:2019-12-01 00:00:00
abstract::The grape marc obtained after vinification could be a source of high value compounds and the different winemaking techniques could influence such compounds. The composition of skin cell walls from Monastrell grapes grown in three different locations near Murcia (S.E. Spain) has been studied. The grapes were winemaked ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.07.030
更新日期:2015-01-15 00:00:00
abstract::A current challenge in the area of food emulsion is the design of microstructure that provides controlled release of volatile compounds during storage and consumption. Here, a new strategy addressed this problem at the fundamental level by describing the design of organogel-based emulsion from the self-assembly of β-s...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.11.001
更新日期:2017-04-15 00:00:00
abstract::Brown algae are rich in polyphenolic compounds, phlorotannins, which have been found to possess high in vitro antioxidant capacity, especially DPPH radical scavenging activity, due to the high number of hydroxyl groups. Whereas, the overall antioxidant capacity of brown algae extracts has been widely studied, the anti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.08.032
更新日期:2018-02-01 00:00:00
abstract::A survey of 100 samples of sorghum grains was carried out to determine Phoma spp. and tenuazonic acid (TA) contamination using molecular tools and LC-MS/MS. Sorghum samples were obtained at the following four grain maturity stages: milk (S1), soft dough (S2), hard dough (S3), and physiological maturity (S4). The resul...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.079
更新日期:2017-09-01 00:00:00
abstract::The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties were roasted individually. AA content reached the maximum value at...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125372
更新日期:2020-01-15 00:00:00
abstract::Enzymatic curdlan hydrolysis is gaining more attention for the value of oligo-β-glucans in many aspects. Currently, the triple-helical conformation of curdlan fiber was imposed to the structure of β-1,3-glucanase as its substrate without experimental evidence. Here, solution conformation of differently treated curdlan...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.070
更新日期:2019-07-30 00:00:00
abstract::Flakes are an assortment of grain products mainly consumed for breakfast. Most of them are important source of nutrients including minerals. Twenty commercial flakes from different raw materials were included in this study, both gluten (barley, rye, spelt, wheat) and gluten-free (amaranth, buckwheat, corn, quinoa, mil...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125452
更新日期:2020-02-01 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::Antioxidant properties and flavor characteristic profile of pomegranate wine during winemaking were investigated. The total phenol content and radical scavenging activity exhibited a slightly decrease in the end edge. Punicalagins and gallic acid were revealed to be the most abundant phenolic compounds, followed by el...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.04.030
更新日期:2017-10-01 00:00:00
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::This paper investigates the phenolic composition of 17 monocultivar commercial cold-pressed grape seed oils. Chromatographic profiles showed the presence of more than 28 molecules, 11 of which were successfully identified by HPLC-DAD-MS-TOF and HPLC-FLD analysis. Pinoresinol, ethyl caffeate and ethyl gallate were dete...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.140
更新日期:2019-01-15 00:00:00
abstract::A rapid multiplex silver enhanced 'sandwich vertical flow immunogold assay (SVIA)' based on disposable porous filter-membrane was developed for on-site detection of oxytetracycline (OTC) residues in fish tissues. Artificial antigens were synthesized to raise selective anti-OTC rabbit antiserum and highly specific mono...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.124
更新日期:2019-01-01 00:00:00
abstract::Oxidative deterioration is one of the most important factors limiting shelf-life of fatty food products, where the use of active packaging produced with natural antioxidants is a strategy to minimize these reactions. Poly(acid lactic) (PLA) films were produced with carotenoids extracts rich in beta-carotene, lycopene,...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.12.100
更新日期:2019-05-30 00:00:00
abstract::In this study, electron spin resonance (ESR) and Raman spectroscopy were applied to characterize lipid oxidation of beef during repeated freeze-thaw (RFT). Besides the conventional indexes including peroxide values (PV), thiobarbituric acid-reactive substances (TBARS) and acid values (AV) were evaluated, the radical a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.09.115
更新日期:2018-03-15 00:00:00
abstract::Alpha-amylase/trypsin bi-functional inhibitors (ATIs) are non-gluten protein components of wheat and other cereals that can hypersensitise the human gastrointestinal tract, eventually causing enteropathies in predisposed individuals. These inhibitory proteins can act both directly by targeting specific pro-inflammator...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.07.020
更新日期:2016-12-15 00:00:00
abstract::Seven treatments (activated charcoal, bentonite, PVPP, yeast cell walls, potassium caseinate, zeolite and grape seed oil) were evaluated for their efficacy in decreasing the concentration of geosmin, responsible for earthy off-flavour in wine. In the red wine the potassium caseinate and grape seed oil treatments decre...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.12.100
更新日期:2014-07-01 00:00:00
abstract::The formation of 2-phenylethylamine and phenylacetaldehyde in mixtures of phenylalanine, a lipid oxidation product, and a second amino acid was studied to determine the role of the second amino acid in the degradation of phenylalanine produced by lipid-derived reactive carbonyls. The presence of the second amino acid ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.032
更新日期:2016-10-15 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::Cassava, rice, and banana flours were used individually to replace wheat flour in cereal-legume-based composite flours. The proximate composition, mineral content, antinutritional effect, mineral molar ratios, and aflatoxin level were investigated. Replacing wheat flour with rice flour significantly (P < 0.05) improve...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.02.055
更新日期:2019-07-15 00:00:00
abstract::In this paper a combination of NIR spectroscopy and FTIR and Raman microspectroscopy was used to elucidate the effects of different salts (NaCl, KCl and MgSO(4)) on structural proteins and their hydration in muscle tissue. Multivariate multi-block technique Consensus Principal Component Analysis enabled integration of...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.10.117
更新日期:2013-05-01 00:00:00
abstract::Edible packaging films play an important role in extending the shelf life of food products. In this work, the properties of cellulose nanofiber (CNF) reinforced hemicelluloses/chitosan-based edible films with xylooligosaccharides (XOS) have been evaluated. Results showed that the tensile strength (TS) of the film can ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125041
更新日期:2019-11-15 00:00:00
abstract::We evaluated the correlation between the interfacial characteristics of solid lipid nanoparticles (SLNs) and the interfacial/colloidal stability of SLN-stabilized emulsions. Herein, the interfacial properties of SLNs, particularly the surface load (Γs) of emulsifiers, were tuned by controlling the type/concentration o...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125619
更新日期:2020-02-15 00:00:00
abstract::Grape seed oil (Oleum vitis viniferae) representing a promising plant fat, mainly used for culinary and pharmaceutical purposes as well as for various technical applications, was subject of the present investigation. HS-SPME-GC-MS was applied to study volatile compounds in several seed oil samples from different grape...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2007.11.063
更新日期:2008-06-01 00:00:00
abstract::The caatinga ecoregion in northeast Brazil presents a wide variety in plant species. However, the potential of these species as a source of energy, carbohydrates, vitamins, minerals and bioactive properties beneficial to health is still unknown. Among these species we can find the wild plum (Ximenia americana). Due to...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.07.129
更新日期:2016-02-01 00:00:00
abstract::The impact of chitosan (CTS) on the physicochemical stability, microrheological property and microstructure of whey protein isolate (WPI)-flaxseed gum (FG) stabilized lutein emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered lutein emulsions. Droplet size...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.01.052
更新日期:2016-07-01 00:00:00
abstract::In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I- to form I3-. Anionic I3- rea...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.104
更新日期:2017-10-01 00:00:00
abstract::Soy protein isolates were fermented by three commercial Lactobacillus helveticus strains for a maximum of seven days to investigate the resulting proteolysis. The proteolytic activity of the most active strain (LH88) was further analyzed (LC-MS/MS and GC-MS) and it was shown that the β-conglycinin α subunit 1, β-congl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128152
更新日期:2021-03-15 00:00:00
abstract::Guavas are tropical climacteric fruit with a short postharvest shelf life at room temperature. This study aims to extend the shelf life of red guavas 'Pedro Sato' using edible coatings of hydroxypropyl methylcellulose (HPMC) and beeswax (BW) at concentrations of 10%, 20%, and 40% (dry basis). Coated and uncoated guava...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.03.142
更新日期:2019-08-30 00:00:00