Pipette-tip kapok fiber-based solid-phase extraction/in-situ derivatization for the rapid and green analysis of furfural compounds

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-06 DOI:10.1016/j.fochx.2024.101795

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引用次数: 0

Abstract

Furfural compounds, including 5-hydroxymethylfurfural, furfural, and 5-methylfurfural, are common in foods and pose health risks. This study presents a pipette-tip solid-phase extraction with in-situ derivatization (PT-KF-SPE/ISD) method for rapid analysis of furfural compounds in various food matrices. Utilizing natural kapok fiber as an efficient adsorbent, this method integrates extraction and derivatization into a single step via a simple pull-push operation. Derivatization with 2,4-dinitrophenylhydrazine increases the hydrophobicity and ultraviolet absorption of furfural compounds, enabling sensitive liquid chromatography-ultraviolet detection. The method shows good linearity, sensitivity, and reproducibility, with limits of detection in ranges of 3.9–6.0 ng/mL. Real sample analysis confirms its applicability in detecting furfural compounds in beverages and herbal products, offering a reliable and eco-friendly solution for food safety and quality control. Five greenness assessment metrics demonstrate the method's excellent environmental friendliness. This approach highlights the advantages of combining natural adsorbents with in-situ derivatization for efficient food analysis.

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基于移液管吸头木棉花纤维的固相萃取/原位衍生技术，用于糠醛化合物的快速绿色分析

糠醛化合物（包括 5-羟甲基糠醛、糠醛和 5-甲基糠醛）在食品中很常见，对健康构成威胁。本研究提出了一种移液管吸头固相萃取原位衍生化（PT-KF-SPE/ISD）方法，用于快速分析各种食品基质中的糠醛化合物。该方法利用天然木棉纤维作为高效吸附剂，通过简单的拉推操作将萃取和衍生化整合为一个步骤。用 2,4-二硝基苯肼衍生化可增加糠醛化合物的疏水性和紫外吸收，从而实现灵敏的液相色谱-紫外检测。该方法具有良好的线性、灵敏度和重现性，检测限为 3.9-6.0 纳克/毫升。实际样品分析证实了该方法适用于检测饮料和中草药产品中的糠醛化合物，为食品安全和质量控制提供了可靠、环保的解决方案。五项绿色评估指标证明了该方法的卓越环保性。这种方法凸显了天然吸附剂与原位衍生相结合进行高效食品分析的优势。

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

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.