Food Chemistry: X最新文献_第10页

A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness 具有高胺灵敏度和稳定性的比率计量荧光电纺薄膜，用于肉类新鲜度的可视化监测

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101801

Xiaodong Zhai , Yuhong Xue , Wenjun Song , Yue Sun , Tingting Shen , Xinai Zhang , Yanxiao Li , Fuyuan Ding , Di Zhang , Chenguang Zhou , Muhammad Arslan , Haroon E. Tahir , Zhihua Li , Jiyong Shi , Xiaowei Huang , Xiaobo Zou

{"title":"A ratiometric fluorescent electrospun film with high amine sensitivity and stability for visual monitoring of livestock meat freshness","authors":"Xiaodong Zhai , Yuhong Xue , Wenjun Song , Yue Sun , Tingting Shen , Xinai Zhang , Yanxiao Li , Fuyuan Ding , Di Zhang , Chenguang Zhou , Muhammad Arslan , Haroon E. Tahir , Zhihua Li , Jiyong Shi , Xiaowei Huang , Xiaobo Zou","doi":"10.1016/j.fochx.2024.101801","DOIUrl":"10.1016/j.fochx.2024.101801","url":null,"abstract":"<div><p>Ratiometric fluorescent films with high amine sensitivity and stability were developed to monitor the freshness of beef and pork. Fluorescein isothiocyanate (FITC) and red carbon quantum dots (R-CQD) were used as the amine-responsive indicator and internal reference, respectively. The electrospun films prepared by immobilizing FITC and R-CQD complex (F-R) into polyvinylidene fluoride (PVDF) under 35 %, 55 % and 75 % of relative humidity (RH) were named F-R@PVDF-1, F-R@PVDF-2 and F-R@PVDF-3, respectively. In comparison, the F-R@PVDF-2 film exhibited the highest sensitivity to trimethylamine (TMA), demonstrating a limit of detection (<em>LOD</em>) value of 1.59 μM, and meanwhile high stability during storage with Δ<em>E</em> value of 1.99 after 14 days of storage at 4 °C. The F-R@PVDF-2 film also showed a significant fluorescent red-to-brown color change during meat freshness monitoring at 4 °C. Conclusively, this study reported a new ratiometric fluorescent film that can be used to track the freshness of meats in food packaging.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101801"},"PeriodicalIF":6.5,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006898/pdfft?md5=8766487f079177c55ca77389c7b89153&pid=1-s2.0-S2590157524006898-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dynamic changes of anthocyanins during ‘Ziyan’ tea wine processing 紫岩 "茶酒加工过程中花青素的动态变化

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101799

Ling Lin , Keke Li , Yajie Hua , Siyu Liao , Jiaru Chen , Liqiang Tan , Yang Yang , Bo Sun , Qian Tang , Wei Xu

{"title":"Dynamic changes of anthocyanins during ‘Ziyan’ tea wine processing","authors":"Ling Lin , Keke Li , Yajie Hua , Siyu Liao , Jiaru Chen , Liqiang Tan , Yang Yang , Bo Sun , Qian Tang , Wei Xu","doi":"10.1016/j.fochx.2024.101799","DOIUrl":"10.1016/j.fochx.2024.101799","url":null,"abstract":"<div><p>In this study, the dynamic changes of different anthocyanins in the processing of ‘Ziyan’ tea wine were investigated quantitatively. Results showed that six types of anthocyanins, namely petunidin, malvidin, pelargonidin, delphinidin, cyanidin and peonidin, as well as two co-pigmented substances, procyanidins and flavonoids, were detected in ‘Ziyan’ tea wine. As fermentation proceeded, the contents of petunidin, pelargonidin, delphinidin, cyanidin and peonidin decreased. Among them, petunidin, peonidin and pelargonidin showed a tendency of decreasing first, then increasing and finally decreasing, whereas delphinidin and cyanidin continued to decrease during fermentation. Variation trend of procyanidins and flavonoids was consistent with those of petunidin. Furthermore, metabolism of delphinidin, cyanidin and pelargonidin were main pathways responsible for the anthocyanin changes during ‘Ziyan’ tea wine processing. These findings suggested that the color of ‘Ziyan’ tea wine was achieved by the combination of various anthocyanins in different ratios and the co-pigmentation of procyanidins and flavonoids.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101799"},"PeriodicalIF":6.5,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006874/pdfft?md5=f59131a64bc503f2fb1fe2d38898b24c&pid=1-s2.0-S2590157524006874-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches 茶梗对大叶种黄茶品质形成的影响感官组学和风味组学方法

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101794

Wenjing Huang , Qiuyan Liu , Jingming Ning

引用次数: 0

Simultaneous determination of glyphosate, glufosinate and their metabolites in soybeans using solid-phase analytical derivatization and LC-MS/MS determination 利用固相分析衍生化和 LC-MS/MS 测定法同时测定大豆中的草甘膦、草胺膦及其代谢物

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101806

Ryoichi Sasano , Junpei Sekizawa , Isao Saito , Mikihisa Harano , Kyoka Katsumoto , Rie Ito , Yusuke Iwasaki , Takaaki Taguchi , Tomoaki Tsutsumi , Hiroshi Akiyama

{"title":"Simultaneous determination of glyphosate, glufosinate and their metabolites in soybeans using solid-phase analytical derivatization and LC-MS/MS determination","authors":"Ryoichi Sasano , Junpei Sekizawa , Isao Saito , Mikihisa Harano , Kyoka Katsumoto , Rie Ito , Yusuke Iwasaki , Takaaki Taguchi , Tomoaki Tsutsumi , Hiroshi Akiyama","doi":"10.1016/j.fochx.2024.101806","DOIUrl":"10.1016/j.fochx.2024.101806","url":null,"abstract":"<div><p>Glyphosate and glufosinate are the most widely used herbicides worldwide. We developed a simple and rapid analytical method for detecting glyphosate, glufosinate, and their metabolites (<em>N</em>-acetyl glyphosate: Gly-A, <em>N</em>-acetyl glufosinate: Glu-A, and 3-(hydroxymethylphosphinyl)propanoic acid: MPPA) in soybeans. The method involved extraction with water, trapping in a mini-column containing polymer-based resin with strong anion exchange groups, dehydration with acetonitrile, and solid-phase analytical derivatization at ambient temperature for 1 min using <em>N</em>-(<em>tert</em>-butyldimethylsilyl)-<em>N</em>-methyl trifluoroacetamide (MTBSTFA), followed by Liquid chromatography-tandem mass spectrometry (LC-MS/MS) determination. This method offers a straightforward and rapid analysis, using on-solid phase dehydration and rapid derivatization at an ambient temperature with MTBSTFA, yielding reliable results for glyphosate, glufosinate, and their metabolites. The method was applied to both domestic and imported soybean samples. Glyphosate, glufosinate, and Glu-A were detected in imported feed soybeans and processed soybean meal for feed use, reflecting the current conditions of GM soybean cultivation.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101806"},"PeriodicalIF":6.5,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006941/pdfft?md5=11a021a451256a2e05cdbba466cfef67&pid=1-s2.0-S2590157524006941-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins 肉类渗出物代谢组学揭示冻融循环对猪里脊肉肉质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101804

Qianqian Yu, Shuo Liu, Qianqian Liu, Rongxin Wen, Chengfeng Sun

{"title":"Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins","authors":"Qianqian Yu, Shuo Liu, Qianqian Liu, Rongxin Wen, Chengfeng Sun","doi":"10.1016/j.fochx.2024.101804","DOIUrl":"10.1016/j.fochx.2024.101804","url":null,"abstract":"<div><p>The aim of this study was to explore the effects of freeze-thaw (FT) cycles on meat quality, myofibrillar protein gelation and emulsification properties, and exudate metabolome changes in pork loins. Meat tenderness improved (<em>P</em> < 0.05), whereas water-holding capacity (WHC), meat color attributes declined (<em>P</em> < 0.05) with FT cycles. Multiple FT accelerated meat lipid and protein oxidations. Decreases in strength and WHC of myofibrillar protein gels with FT cycles were confirmed. Myofibrillar protein emulsions with more FT cycles showed a decrease in the emulsifying activity index (<em>P</em> < 0.001) and larger oil droplets, resulting in poorer storage stability. A total of 501 metabolites were tentatively identified in pork exudates, with 21 metabolites significantly correlated (<em>P</em> < 0.05 and <em>r</em> > 0.6) with meat quality attributes. These results demonstrated the potential of using the metabolomic information from exudates to elaborate on or even predict the FT cycles, or meat quality.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101804"},"PeriodicalIF":6.5,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006928/pdfft?md5=3cc7fdedbf665d1d9150b2e63bff9077&pid=1-s2.0-S2590157524006928-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142136242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis) 用不同嫩度的霍山金骏眉嫩芽加工而成的三种黄茶的化学成分和体外生物活性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101809

Chunyin Qin , Zisheng Han , Zongde Jiang , Jia-Ping Ke , Wen Li , Liang Zhang , Daxiang Li

{"title":"Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)","authors":"Chunyin Qin , Zisheng Han , Zongde Jiang , Jia-Ping Ke , Wen Li , Liang Zhang , Daxiang Li","doi":"10.1016/j.fochx.2024.101809","DOIUrl":"10.1016/j.fochx.2024.101809","url":null,"abstract":"<div><p>In the present study, bud yellow tea (BYT), small-leaf yellow tea (SYT) and large-leaf yellow tea (LYT) were produced from the same local “population” variety Huoshanjinjizhong (<em>Camellia sinensis</em> var. <em>sinensis</em>), and the effects of raw material tenderness on the chemical profile and bioactivities of these teas were investigated. The results showed that 11 crucial compounds were screened by headspace solid-phase microextraction-gas chromatography–mass spectrometry from 64 volatiles in these yellow teas, among which the heterocyclic compounds showed the greatest variations. In addition, 43 key compounds including organic acids, flavan-3-ols, amino acids, saccharides, glycosides and other compounds were screened by liquid chromatography-mass spectrometry from 1781 non-volatile compounds. BYT showed the best α-glucosidase inhibitory activity and antioxidant capacity among the selected yellow teas, which might be contributed by the higher content of galloylated catechins. These findings provided a better understanding of the chemical profile and bioactivities of yellow teas.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101809"},"PeriodicalIF":6.5,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006977/pdfft?md5=2d6f85efd54c2cf6e0156836f448b0f3&pid=1-s2.0-S2590157524006977-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol 使用含有芝麻酚和视黄醇的海藻酸盐-壳聚糖包覆多重 W/O/W 纳米乳液改善人造奶油的保质期

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101803

Shahryar Yousefi , Leila Nateghi , Ladan Rashidi

{"title":"Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol","authors":"Shahryar Yousefi , Leila Nateghi , Ladan Rashidi","doi":"10.1016/j.fochx.2024.101803","DOIUrl":"10.1016/j.fochx.2024.101803","url":null,"abstract":"<div><p>Alginate-chitosan (Alg-CH) coated multiple water-in-oil-in-water (W/O/W) nanoemulsion loaded with sesamol and retinol was hypothesized to enhance the oxidative stability of margarine. Total phenol content (TPC), antioxidant activity, acid value (AV), peroxide value (PV), para-anisidine value (<em>p</em>AV), induction period (IP), and residual values of sesamol and retinol by HPLC were determined for 90 days. Margarine with tert-butylhydroquinone (TBHQ) (T3) had the higher TPC and antioxidant activity (8.05 mg gallic acid equivalent (GAE)/g), 53.1 %) than T1 (nanoemulsion, 7.39 mg GAE/g, 38.95 %), T2 (free-sesamol and -retinol, 6.98 mg GAE/g, 31.07 %), and T4 (no antioxidant, 6.46 mg GAE/g, and 14.45 %) while T1 had higher antioxidant activity and TPC than T2 and T4 after 90 days. On day 90, the highest residual values of sesamol (200.10 mg/100 g) and retinol (118.09 μg/100 g) obtained for T1. Overall, T1 contributed to the prolonged oxidative stability of margarine, potentially offering an alternative to synthetic antioxidants.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101803"},"PeriodicalIF":6.5,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006916/pdfft?md5=11f67ef4298e6b76fde7c0ce7b7a979a&pid=1-s2.0-S2590157524006916-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142136241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat 脉冲电场辅助解冻工艺条件的优化及其对芷江鸭肉品质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101812

Yanyang Wu , Yan Xu , Qingwu Shen , Tingxia Xu , Zhuoqi Dong , Aihua Lou

{"title":"Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat","authors":"Yanyang Wu , Yan Xu , Qingwu Shen , Tingxia Xu , Zhuoqi Dong , Aihua Lou","doi":"10.1016/j.fochx.2024.101812","DOIUrl":"10.1016/j.fochx.2024.101812","url":null,"abstract":"<div><p>Freezing storage is a common preservation method for industrialized duck meat. However, both the frozen storage and thawing processes of meat can affect meat quality. Therefore, appropriate thawing methods are crucial for maintaining good meat quality. In this study, a pulsed electric field (PEF) was used for thawing zhijiang duck meat and the freshed duck meats were used as control. Optimization of the PEF-assisted thawing process and its effect on the quality of zhijiang duck meat were analyzed. Our data showed that the shear force in the 2 kV/cm PEF-assisted thawing group was the lowest in PEF-assisted thawing groups. The color of zhijiang duck meat in the 2 kV/cm PEF-assisted thawing group was optimal. The 2 kV/cm PEF-assisted thawing could improve the texture characteristics of zhijiang duck meat and enhance water holding capacity of zhijiang duck meat. PEF-assisted thawing could better maintain the microstructure of zhijiang duck meat. Our data showed that if the intensity or duration of PEF treatment is too high, the quality of duck meat will actually decrease. Therefore, appropriate parameters should be selected in practical applications, which will provide a reference for the application of PEF-assisted thawing on the market.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101812"},"PeriodicalIF":6.5,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007004/pdfft?md5=005cc5961fef19556d73d13278c61490&pid=1-s2.0-S2590157524007004-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

UPLC-MS/MS and HS-SPME-GC–MS reveal the flavor profiles of two geographical indications woody vegetables: Staphylea bumalda and Staphylea holocarpa UPLC-MS/MS 和 HS-SPME-GC-MS 揭示了两种地理标志木本蔬菜的风味特征：Staphylea bumalda 和 Staphylea holocarpa

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101811

Tao Zheng , Zhuang Deng , Min Tian , Qi Tang , Zhubing Hu , Guodong Wang , Haitao Zeng

{"title":"UPLC-MS/MS and HS-SPME-GC–MS reveal the flavor profiles of two geographical indications woody vegetables: Staphylea bumalda and Staphylea holocarpa","authors":"Tao Zheng , Zhuang Deng , Min Tian , Qi Tang , Zhubing Hu , Guodong Wang , Haitao Zeng","doi":"10.1016/j.fochx.2024.101811","DOIUrl":"10.1016/j.fochx.2024.101811","url":null,"abstract":"<div><p><em>Staphylea bumalda</em> (SHC) and <em>Staphylea holocarpa</em> (PGG) were recognized as geographical indication agricultural products due to unique flavor. 1218 differential non-volatile compounds and 536 differential volatile compounds were detected and identified through UPLC-MS/MS and HS-SPME-GC–MS methods. In SHC samples, catechins, epicatechins, proanthocyanidins, quinic acid derivatives, and kaempferol glycoside derivatives were the main flavor compounds, with bitter and harsh taste. <em>L</em>-tartaric acid, citraconic acid and citric acid were contributed to increase acidity. 4-Hexen-1-ol acetate, butanoic acid butyl ester, 3-Hexen-1-ol acetate, (<em>E</em>)-, and 3-Hexen-1-ol acetate, (<em>Z</em>)- were identified as characteristic odor compounds with strong floral, fruity and sweet odor. In PGG samples, epicatechin gallate, quercetin glycoside derivatives, L-histidine, and L-tyrosine were the leading contributors to bitter and harsh taste. The spicy, herbal, and bad smell odor were mainly brought by 2-octanol, and 3-Octen-1-ol, (<em>Z</em>)-. Our results offered comprehensive insights into the flavor and quality characteristics differences between PGG and SHC.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101811"},"PeriodicalIF":6.5,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006990/pdfft?md5=93c33be1c3fba97f02e7b5f35580dfd5&pid=1-s2.0-S2590157524006990-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effective extraction and detection of aflatoxins in cereals using nitrogen-rich benzodiimidazole linkage magnetic covalent organic framework based solid phase extraction and HPLC-MS/MS analysis 利用富氮苯并二咪唑连接磁性共价有机框架固相萃取和 HPLC-MS/MS 分析技术有效萃取和检测谷物中的黄曲霉毒素

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-08-31 DOI: 10.1016/j.fochx.2024.101797

Dan Wei , Jianliang Li , Shuangshuang Zheng , Ming Guo , Jingjing Xu , Qiao Deng , Xu Wang

{"title":"Effective extraction and detection of aflatoxins in cereals using nitrogen-rich benzodiimidazole linkage magnetic covalent organic framework based solid phase extraction and HPLC-MS/MS analysis","authors":"Dan Wei , Jianliang Li , Shuangshuang Zheng , Ming Guo , Jingjing Xu , Qiao Deng , Xu Wang","doi":"10.1016/j.fochx.2024.101797","DOIUrl":"10.1016/j.fochx.2024.101797","url":null,"abstract":"<div><p>Cereals are frequently contaminated by aflatoxins (AFs). The objective of this study was to develop an efficient extraction materials for rapidly extracting and detecting AFs. A novel amino-functionalized benzodiimidazole linkage magnetic covalent organic framework (Fe<sub>3</sub>O<sub>4</sub>@BB-COF) was simply fabricated by one-step cyclization and aromatization. The Fe<sub>3</sub>O<sub>4</sub>@BB-COF, having multiple N-containing active sites, exhibited excellent extraction capability towards AFs due to synergistic interactions, including the π-π interactions, hydrogen bonding interactions, polar interactions, electrostatic interactions and Lewis acid-base interactions. The Fe<sub>3</sub>O<sub>4</sub>@BB-COF based MSPE method for detecting aflatoxins has advantages of simple operation, short extraction time (6 min), and low material consumption (2 mg). This method exhibited satisfactory linearity (0.05–20 μg/kg), and sensitivity (0.01–0.45 μg/L for the detection limits) and accuracy (76.8–97.1 % for recovery) and was successfully applied for extracting and detecting AFs in cereals.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101797"},"PeriodicalIF":6.5,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006850/pdfft?md5=2e9ddd387ca58b9f89309264bd05024f&pid=1-s2.0-S2590157524006850-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0