Chromatographic Methods and Sample Pretreatment Techniques for Aldehydes, Biogenic Amine, and Carboxylic Acids in Food Samples.

IF 4.2 2区 化学 Q1 CHEMISTRY, ANALYTICAL
Raneen Albarri, Hümeyra Funda Vardara, Selen Al, Armağan Önal
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引用次数: 0

Abstract

This review paper critically examines the current state of research concerning the analysis and derivatization of aldehyde, aromatic hydrocarbons and carboxylic acids components in foods and drinks samples, with a specific focus on the application of Chromatographic techniques. These diverse components, as vital contributors to the sensory attributes of food, necessitate accurate and sensitive analytical methods for their identification and quantification, which is crucial for ensuring food safety and compliance with regulatory standards. In this paper, High-Performance Liquid Chromatography (HPLC) and Gas Chromatographic (GC) methods for the separation, identification, and quantification of aldehydes in complex food matrices were reviewed. In addition, the review explores derivatization strategies employed to enhance the detectability and stability of aldehydes during chromatographic analysis. Derivatization methods, when applied judiciously, improve separation efficiency and increase detection sensitivity, thereby ensuring a more accurate and reliable quantification of aldehyde aromatic hydrocarbons and carboxylic acids species in food samples. Furthermore, methodological aspects encompassing sample preparation, chromatographic separation, and derivatization techniques are discussed. Validation was carried out in term of limit of detections are highlighted as crucial elements in achieving accurate quantification of compounds content. The discussion presented by emphasizing the significance of the combined HPLC and GC chromatography methods, along with derivatization strategies, in advancing the analytical capabilities within the realm of food science.

食品样品中醛类、生物胺和羧酸的色谱法和样品预处理技术。
这篇综述论文对有关食品和饮料样品中醛、芳香烃和羧酸成分的分析和衍生化的研究现状进行了批判性研究,重点关注色谱技术的应用。这些不同的成分对食品的感官属性有重要影响,因此必须采用准确灵敏的分析方法对其进行识别和定量,这对确保食品安全和符合监管标准至关重要。本文综述了用于分离、鉴定和定量复杂食品基质中醛类物质的高效液相色谱法(HPLC)和气相色谱法(GC)。此外,综述还探讨了在色谱分析过程中为提高醛的可检测性和稳定性而采用的衍生化策略。衍生化方法如果应用得当,可提高分离效率和检测灵敏度,从而确保对食品样品中的醛芳香烃和羧酸种类进行更准确可靠的定量。此外,还讨论了包括样品制备、色谱分离和衍生技术在内的方法学问题。在检测限方面进行了验证,强调这是实现化合物含量准确定量的关键因素。讨论强调了 HPLC 和 GC 色谱组合方法以及衍生化策略对提高食品科学领域分析能力的重要意义。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
12.00
自引率
4.00%
发文量
137
审稿时长
6 months
期刊介绍: Critical Reviews in Analytical Chemistry continues to be a dependable resource for both the expert and the student by providing in-depth, scholarly, insightful reviews of important topics within the discipline of analytical chemistry and related measurement sciences. The journal exclusively publishes review articles that illuminate the underlying science, that evaluate the field''s status by putting recent developments into proper perspective and context, and that speculate on possible future developments. A limited number of articles are of a "tutorial" format written by experts for scientists seeking introduction or clarification in a new area. This journal serves as a forum for linking various underlying components in broad and interdisciplinary means, while maintaining balance between applied and fundamental research. Topics we are interested in receiving reviews on are the following: · chemical analysis; · instrumentation; · chemometrics; · analytical biochemistry; · medicinal analysis; · forensics; · environmental sciences; · applied physics; · and material science.
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