Determination of polychlorinated biphenyls in tea using gas chromatography-tandem mass spectrometry combined with dispersive solid phase extraction.


:A gas chromatography-tandem mass spectrometry method was developed for simultaneous determination of 38 polychlorinated biphenyls (PCBs) in tea. Sample preparation was based on a dispersive solid phase extraction procedure through an extraction of target compounds. An appropriate amount of polyvinylpolypyrrolidone was directly added in tea extractions to effectively remove polyphenols, and then tea extracts were cleaned up with primary secondary amine, florisil and graphitised carbon black. The method was validated, and linearity with correlation coefficients higher than 0.99 was obtained. Satisfactory recoveries at 2, 10, 50, and 100 µg kg-1 ranged from 71% to 117% with a maximum relative standard deviation of 23%, except for PCB 81, 77, 126 and 169, of which recoveries were in the range of 32%-63%. Limits of quantitation for PCBs were 2 or 10 µg kg-1, which was set as the lowest validated and spiked level meeting the acceptable accuracy and precision.


Food Chem


Food chemistry


Gao G,Chen H,Dai J,Jin L,Chai Y,Zhu L,Liu X,Lu C




Has Abstract


2020-06-30 00:00:00












  • Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch.

    abstract::In this study, citric acid was used to react with cassava starch in order to compare the digestibility, structural and physicochemical properties of citrate starch samples. The results indicated that citric acid esterification treatment significantly increased the content of resistant starch (RS) in starch samples. Th...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Mei JQ,Zhou DN,Jin ZY,Xu XM,Chen HQ

    更新日期:2015-11-15 00:00:00

  • Improvement of feed pellet characteristics by dietary pre-gelatinized starch and their subsequent effects on growth and physiology in tilapia.

    abstract::A 9-week study was conducted to compare dietary corn starch (CS) or tapioca starch (TS), with or without being pre-gelatinized (PG), on the growth, feeding efficiencies, plasma and muscle biochemistry, intestinal short chain fatty acids (SCFA), and liver glycogen of triplicate groups of 20 red hybrid tilapia (Orecohro...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kanmani N,Romano N,Ebrahimi M,Nurul Amin SM,Kamarudin MS,Karami A,Kumar V

    更新日期:2018-01-15 00:00:00

  • Effects of low power ultrasonic treatment on the transformation of cyanidin-3-O-glucoside to methylpyranocyanidin-3-O-glucoside and its stability evaluation.

    abstract::Pyranoanthocyanins are anthocyanin derivatives that are formed during fermentation and oxygenation processes in aged wine. They play a critical role in assessing the aging of wine based on its colour quality. Naturally, the formation process of pyranoanthocyanins is fairly slow. In this respect, the present work studi...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Sun J,Luo H,Li X,Li X,Lu Y,Bai W

    更新日期:2019-03-15 00:00:00

  • Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation.

    abstract::In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase)...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Li J,Zu YG,Luo M,Gu CB,Zhao CJ,Efferth T,Fu YJ

    更新日期:2013-06-15 00:00:00

  • Residual detection of buparvaquone, nystatin, and etomidate in animal-derived food products in a single chromatographic run using liquid chromatography-tandem mass spectrometry.

    abstract::A reliable and highly sensitive screening method based on liquid chromatography coupled withtriple-quadrupoleelectrospray tandemmass spectrometry (LC-MS/MS) analysis has been developed for the detection and quantification of three veterinary drugs, including buparvaquone, nystatin, and etomidate impurity B CRS. The te...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zhang D,Park JA,Abd El-Aty AM,Kim SK,Cho SH,Wang Y,Shim JH,Jeong JH,Shin SC,Kim JS,Chang BJ,Shin HC

    更新日期:2017-12-15 00:00:00

  • Exogenous melatonin delays postharvest fruit senescence and maintains the quality of sweet cherries.

    abstract::We assessed the effects of postharvest exogenous melatonin (50,100 and 150 µmol L-1) on the senescence and quality of sweet cherries during storage at 0 ± 0.5 °C. Melatonin treatment decreased decay incidence, respiration rate, and weight loss. It delayed the degradation of firmness, lightness, saturation, hue angle, ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wang F,Zhang X,Yang Q,Zhao Q

    更新日期:2019-12-15 00:00:00

  • Characteristics and storage stability of nanoliposomes loaded with shrimp oil as affected by ultrasonication and microfluidization.

    abstract::Shrimp oil, a rich source of n-3 fatty acids and astaxanthin, was encapsulated in nanoliposomes, prepared using ultrasonication (US) and microfluidization (MF) methods, to prevent oxidation during storage. Nanoliposomes prepared by US and MF were characterized based on particle size, structure and stability. The parti...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Gulzar S,Benjakul S

    更新日期:2020-04-25 00:00:00

  • The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules.

    abstract::The encapsulation by spray drying method of coriander essential oil (CEO) in various materials (chitosan, alginate, chitosan/alginate, chitosan/inulin) was studied. The viscoelastic properties of the oil-in-water (O/W) emulsions and the characteristics of CEO-loaded microcapsules like morphology, moisture, wettability...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Dima C,Pătraşcu L,Cantaragiu A,Alexe P,Dima Ş

    更新日期:2016-03-15 00:00:00

  • Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates.

    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


    authors: Shirotani N,Bygvraa Hougaard A,Lametsch R,Agerlin Petersen M,Rattray FP,Ipsen R

    更新日期:2021-03-15 00:00:00

  • A study on biomimetic immunoassay-capillary electrophoresis method based on molecularly imprinted polymer for determination of trace trichlorfon residue in vegetables.

    abstract::Pesticide residue in vegetables is a serious problem that has adverse effects on human health. In our study, we designed and synthesized a molecularly imprinted polymer that can selectively recognize trichlorfon. Using the polymer material as biomimetic antibody, we developed a biomimetic immunoassay-capillary electro...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Li J,Lu J,Qiao X,Xu Z

    更新日期:2017-04-15 00:00:00

  • Induction of phenolic metabolites and physiological changes in chamomile plants in relation to nitrogen nutrition.

    abstract::Alternative tools, such as the manipulation of mineral nutrition, may affect secondary metabolite production and thus the nutritional value of food/medicinal plants. We studied the impact of nitrogen (N) nutrition (nitrate/NO3(-) or ammonium/NH4(+) nitrogen) and subsequent nitrogen deficit on phenolic metabolites and ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kováčik J,Klejdus B

    更新日期:2014-01-01 00:00:00

  • Phenolic profile and antioxidant activity of Serbian polyfloral honeys.

    abstract::A total of 58 polyfloral honey samples from different regions in Serbia were studied to determine their phenolic profile, total phenolic content and antioxidant capacity. UHPLC-LTQ OrbiTrap MS made possible the identification of 36 compounds: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivativ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Gašić U,Kečkeš S,Dabić D,Trifković J,Milojković-Opsenica D,Natić M,Tešić Z

    更新日期:2014-02-15 00:00:00

  • Sodium para-aminosalicylate delays pericarp browning of litchi fruit by inhibiting ROS-mediated senescence during postharvest storage.

    abstract::The effect of sodium para-aminosalicylate (PAS-Na) on litchi pericarp browning and the potential regulating mechanism was investigated in this study. Results showed that 0.3 g L-1 PAS-Na significantly inhibited the development of pericarp browning and reduced respiration rate of litchi fruit. PAS-Na inhibited the prod...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Li T,Shi D,Wu Q,Zhang Z,Qu H,Jiang Y

    更新日期:2019-04-25 00:00:00

  • Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers.

    abstract::Hibiscus sabdariffa flowers represent an interesting source of anthocyanins, one of the most important plant pigments, which are responsible of the intense red color of the calyces, and have potential as natural colorants for food applications. Nevertheless, anthocyanins are highly hydrosoluble and unstable compounds....

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Grajeda-Iglesias C,Salas E,Barouh N,Baréa B,Figueroa-Espinoza MC

    更新日期:2017-09-01 00:00:00

  • Firming of fruit tissues by vacuum-infusion of pectin methylesterase: Visualisation of enzyme action.

    abstract::Apple pieces were vacuum-impregnated with either a pectin methylesterase (PME) and calcium solution or with water prior to pasteurization. Pasteurized apple pieces impregnated with PME and calcium showed a significantly higher firmness. Moreover, solid state (13)C NMR spectroscopy of apple cell wall residues revealed ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Guillemin A,Guillon F,Degraeve P,Rondeau C,Devaux MF,Huber F,Badel E,Saurel R,Lahaye M

    更新日期:2008-07-15 00:00:00

  • Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds.

    abstract::This study investigated the effects of microwave power density on effective moisture diffusion coefficient (Deff), glass transition temperature (Tg), gelatinization temperature (TP), physical and chemical qualities of lotus seeds during microwave vacuum drying. Deff increased by 42% and 127% at 15W/g and 20W/g, respec...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zhao Y,Jiang Y,Zheng B,Zhuang W,Zheng Y,Tian Y

    更新日期:2017-08-01 00:00:00

  • Determination of carotenoids in Dunaliella salina cultivated in Taiwan and antioxidant capacity of the algal carotenoid extract.

    abstract::A simple HPLC method with good separation efficiency was developed to determine all-trans and cis forms of carotenoids in Dunaliella salina cultivated in Taiwan. The analysis used a C30 column (250×4.6mm, 5μm) and an isocratic solvent system (flow rate=1mL/min) mixing methanol-acetonitrile-water (84/14/2, v/v/v) and m...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Hu CC,Lin JT,Lu FJ,Chou FP,Yang DJ

    更新日期:2008-07-15 00:00:00

  • The compositional characterisation of Romanian grape seed oils using spectroscopic methods.

    abstract::In the present study, we developed a method for the grape seed oil compositional characterisation using (1)H NMR spectroscopy directly applied on oils without sample derivatisation (as triglycerides). Using (1)H NMR spectroscopy data and systems of chemometric equations, we established the composition of grape seed oi...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Hanganu A,Todaşcă MC,Chira NA,Maganu M,Roşca S

    更新日期:2012-10-15 00:00:00

  • Determination of quality constituents in the young leaves of albino tea cultivars.

    abstract::Albino tea has received increased attention due to its brisk flavour. To identify changes in the key chemical constituents conveying important qualities to albino tea, the metabolite profiles of four albino cultivars and one green tea cultivar were analysed. Compared to the green tea control, significantly decreased c...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Feng L,Gao MJ,Hou RY,Hu XY,Zhang L,Wan XC,Wei S

    更新日期:2014-07-15 00:00:00

  • Factors affecting the digestibility of raw and gelatinized potato starches.

    abstract::The enzymatic digestibilities of raw and gelatinized starches in various potato starches, as well as sweet potato, cassava, and yam starches, were estimated, along with other starch properties, such as the phosphorus content, median granule size, and rapid visco analyzer (RVA) pasting properties. Furthermore, correlat...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Noda T,Takigawa S,Matsuura-Endo C,Suzuki T,Hashimoto N,Kottearachchi NS,Yamauchi H,Zaidul IS

    更新日期:2008-09-15 00:00:00

  • Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination.

    abstract::Dextran-containing sourdough has been exploited in breadmaking, obtaining additive-free bread of high quality. Effect of dextran, weak acidification and their association on gluten dough structure, thermal properties and rheology was investigated. Electrophoresis (SDS-PAGE) showed that dextran and acids both lowered t...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zhang Y,Hong T,Yu W,Yang N,Jin Z,Xu X

    更新日期:2020-11-15 00:00:00

  • Physicochemical and functional properties of Chinese quince seed protein isolate.

    abstract::Chinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the isoelectric precipitation method, and its physicochemical and functional properties were investigated. Results showed that CPI contained all essential amino acids with exception of methionine which met the minimum recommendations ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Deng Y,Huang L,Zhang C,Xie P,Cheng J,Wang X,Li S

    更新日期:2019-06-15 00:00:00

  • Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process.

    abstract::The evaluation of changes in the fatty acid composition in Lupinus species after the debittering process is crucial to determine their nutritional implications. The aim of this study was to evaluate changes in the fatty acid composition in Lupinus albus and L. mutabilis after the debittering process. Lupinus species s...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Curti CA,Curti RN,Bonini N,Ramón AN

    更新日期:2018-10-15 00:00:00

  • Comprehensive studies on the trans fatty acid content of Austrian foods: Convenience products, fast food and fats.

    abstract::Due to reported detrimental health effects of diets high in trans fatty acids (TFA) in particular on blood lipids, convenience products, trade margarines, fats for cooking and frying and fast food products available on the Austrian market were comprehensively investigated on TFA, using gas chromatography. About half o...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wagner KH,Plasser E,Proell C,Kanzler S

    更新日期:2008-06-01 00:00:00

  • Duplex PCR-ELONA for the detection of pork adulteration in meat products.

    abstract::In this work, a duplex PCR-Enzyme Linked Oligonucleotide Assay (ELONA) is reported for the sensitive and reliable detection of pork adulteration in beef and chicken products, two of the most widely consumed meat types in the world. The strategy relies on the use of species-specific tailed primers for duplex amplificat...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Skouridou V,Tomaso H,Rau J,Bashammakh AS,El-Shahawi MS,Alyoubi AO,O'Sullivan CK

    更新日期:2019-07-30 00:00:00

  • Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L.

    abstract::The therapeutic benefits of medicinal plants are well known. Nevertheless, essential oils have been the main focus of antioxidant and antimicrobial studies, remaining scarce the reports with hydrophilic extracts. Thus, the antioxidant and antifungal activities of aqueous (prepared by infusion and decoction) and methan...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Martins N,Barros L,Santos-Buelga C,Henriques M,Silva S,Ferreira IC

    更新日期:2015-03-01 00:00:00

  • Extraction methods determine the antioxidant capacity and induction of quinone reductase by soy products in vitro.

    abstract::Gastrointestinal (GI) mimic and organic solvent extracts of whole soybean powder (WSP), soy protein concentrate (SPC), and soy protein isolate (SPI) as well as soy isoflavone concentrate (SIC) were analyzed for total phenols; quinone reductase (QR) induction in hepa1c1c7 cells; antioxidant scavenging of DPPH, HOCl, ON...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Bolling BW,Blumberg JB,Chen CY

    更新日期:2009-09-01 00:00:00

  • Production and faecal fermentation of pentose oligomers of hemicellulose: Study of variables influencing bioprocess efficiency.

    abstract::Almond shell, a by-product obtained from the nut industry, was valorised into low degree of polymerisation xylooligosaccharides using alkaline pretreatment and enzymatic hydrolysis. The effect of particle size on hemicellulose recovery upon pretreatment was studied using 1 and 2 M NaOH. It was observed that particle s...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Singh RD,So D,Yao CK,Gill P,Pillai N,Muir J,Arora A

    更新日期:2019-11-01 00:00:00

  • Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: Bioactivity and stability.

    abstract::The peptidase from the viscera of farmed giant catfish was used for producing gelatin hydrolysates (HG) and compared with those produced from commercial bovine trypsin (HB). The degree of hydrolysis (DH) observed suggests that proteolytic cleavage rapidly occurred within the first 120min of incubation, and there was h...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ketnawa S,Benjakul S,Martínez-Alvarez O,Rawdkuen S

    更新日期:2017-01-15 00:00:00

  • Recently introduced foods as new allergenic sources: sensitisation to Goji berries (Lycium barbarum).

    abstract::Goji berries (GB) have been introduced in Western diet. Preliminary reports have demonstrated its allergenic capacity. The objectives of the study were to investigate the frequency of sensitisation and the allergens involved. 566 individuals, with respiratory or cutaneous symptoms were skin-prick tested with GB extrac...

    journal_title:Food chemistry

    pub_type: 杂志文章,多中心研究


    authors: Carnés J,de Larramendi CH,Ferrer A,Huertas AJ,López-Matas MA,Pagán JA,Navarro LA,García-Abujeta JL,Vicario S,Peña M

    更新日期:2013-04-15 00:00:00