Food Chemistry最新文献_第10页

Interactions and mechanism between different starch and fishy odor compounds in silver carp fishballs and its application 鲢鱼鱼丸中不同淀粉与鱼腥味化合物的相互作用、机理及应用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146703

Fang Yang , Jiarui Chang , Lihua Chen , Qixing Jiang , Pei Gao , Wenshui Xia , Dongxing Yu

引用次数: 0

Design and construction of stainless-steel-mesh-reinforced polyimide/silver phosphotungstate/PVDF photocatalytic films for degradation of aflatoxin B1 in peanut oil 不锈钢网增强聚酰亚胺/磷钨酸银/PVDF光催化膜降解花生油中黄曲霉毒素B1的设计与构建

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146716

Panpan Wang , Ye Tian , Pengcheng Meng, GuolongYang, Ruinan Yang, Wei Liu, Shaohua Liang

{"title":"Design and construction of stainless-steel-mesh-reinforced polyimide/silver phosphotungstate/PVDF photocatalytic films for degradation of aflatoxin B1 in peanut oil","authors":"Panpan Wang , Ye Tian , Pengcheng Meng, GuolongYang, Ruinan Yang, Wei Liu, Shaohua Liang","doi":"10.1016/j.foodchem.2025.146716","DOIUrl":"10.1016/j.foodchem.2025.146716","url":null,"abstract":"<div><div>Photocatalytic technology can efficiently degrade aflatoxin B1 (AFB1) under ambient conditions while preserving peanut oil quality. Stainless-steel-mesh-reinforced photocatalytic functional films were successfully constructed using a bonding method. MPDF film, prepared using polyvinylidene fluoride (PVDF) as the binding agent, overcomes the problem that active sites are easily covered by the binding agents and exhibits excellent photocatalytic performance. Reduced agglomeration of active components and increased specific surface area enhance the photoelectric performance of MPDF and the reactive oxygen species generation. AFB1 decomposition begins with a <sup>1</sup>O<sub>2</sub>-induced cycloaddition at the C<img>C bond in the difuran ring. Under optimized conditions, the rate constant of AFB1 degradation was 35.9778 h<sup>−1</sup>. After MPDF was used continuously for 24 h, the AFB1 degradation rate remained at 92.69 %, and the key quality parameters of peanut oil still met required standards. This work provides a novel perspective on the practical application of photocatalytic technology within the edible oil industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146716"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Targeted phytochemical profiling and functional evaluation of bitter and sweet Lupinus albus genotypes from diverse origins 不同来源白豆苦、甜基因型的靶向植物化学分析及功能评价

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146674

Imen Akremi , Souhir kabtni , Hajer Ben Ammar , Mario Riolo , Manon Genva , Slim Rouz , Safia El-Bok , Santa Olga Cacciola , Marie-Laure Fauconnier , Sonia Marghali

{"title":"Targeted phytochemical profiling and functional evaluation of bitter and sweet Lupinus albus genotypes from diverse origins","authors":"Imen Akremi , Souhir kabtni , Hajer Ben Ammar , Mario Riolo , Manon Genva , Slim Rouz , Safia El-Bok , Santa Olga Cacciola , Marie-Laure Fauconnier , Sonia Marghali","doi":"10.1016/j.foodchem.2025.146674","DOIUrl":"10.1016/j.foodchem.2025.146674","url":null,"abstract":"<div><div>Bitter <em>Lupinus albus</em> genotypes, traditionally excluded from food use due to high alkaloid levels, are reassessed as underutilized sources of bioactive phytochemicals. This study conducted a comparative agro-morphological and biochemical analysis of bitter and sweet genotypes. Targeted GC–MS profiling revealed that bitter types exhibited accelerated phenological development and significantly higher levels of stearic, behenic, and α-linolenic acids. They also demonstrated enhanced antioxidant capacity (DPPH IC₅₀: 23.4 ± 2.1 vs. 41.2 ± 3.7 μg/mL) and stronger lipoxygenase-inhibitory activity. Lupanine was the dominant alkaloid in bitter seeds, while erucic acid remained within acceptable dietary limits. Sweet genotypes maintained low alkaloid content and favourable fatty acid ratios. Antifungal assays indicated stronger inhibition of <em>Colletotrichum acutatum</em> by bitter types. Principal component analysis highlighted clear genotype-dependent clustering based on phenological, biochemical, and functional traits. These results support the valorisation of bitter <em>L. albus</em> for functional food applications and breeding strategies aimed at enhancing nutritional properties.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146674"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of acidic and alkaline pH-shifting on structural and digestion characteristics of myofibrillar proteins of beef muscles 酸碱ph变化对牛肉肌肉肌原纤维蛋白结构和消化特性的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146643

Min You , Yanyan Chen , Chunhui Zhang , Feng Huang

{"title":"Effects of acidic and alkaline pH-shifting on structural and digestion characteristics of myofibrillar proteins of beef muscles","authors":"Min You , Yanyan Chen , Chunhui Zhang , Feng Huang","doi":"10.1016/j.foodchem.2025.146643","DOIUrl":"10.1016/j.foodchem.2025.146643","url":null,"abstract":"<div><div>The conformational changes and digestive properties of myofibrillar proteins (MPs) treated by various pH (pH 3, pH 7 and pH 12) or pH-shifting (pH 3 → 7 and pH 12 → 7) were investigated. The results showed that both acidic and alkaline treatments increased surface hydrophobicity. Acidic pH treatments enhanced protein aggregation and partially restored H<sub>0</sub> and the particle size of MPs. Under extreme pH conditions, α-helix of MPs may transform into β-sheets or random coil. The acidic and alkaline treatments significantly decreased the degree of hydrolysis compared to pH 7 (84.47 %, 49.45 %, and 69.03 %). Peptide composition indicated that acidic and alkaline treatments could influence the digestive sites of MPs by altering its head structure, while pH-shifting restores structural integrity, enabling pepsin and trypsin to access the same enzymatic hydrolysis sites. This study will provide insights into the structure and digestive properties of pH-shifting myofibrilar proteins, aiming to enhancing their nutritional formulation in meat processing.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146643"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of tuna skin gelatin–polyphenol intelligent packaging film and its application in the preservation of tuna 金枪鱼皮明胶-多酚智能包装膜的制备及其在金枪鱼保鲜中的应用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146621

Hao Zeng , Qinghe Yin , Hui Sun , Liming Zhang , Tao Yang , Kai Wang , Haohao Shi , Jiamei Wang , Guanghua Xia , Yongqiang Zhao , Gang Yu

{"title":"Preparation of tuna skin gelatin–polyphenol intelligent packaging film and its application in the preservation of tuna","authors":"Hao Zeng , Qinghe Yin , Hui Sun , Liming Zhang , Tao Yang , Kai Wang , Haohao Shi , Jiamei Wang , Guanghua Xia , Yongqiang Zhao , Gang Yu","doi":"10.1016/j.foodchem.2025.146621","DOIUrl":"10.1016/j.foodchem.2025.146621","url":null,"abstract":"<div><div>To address aquatic product preservation challenges, this study developed an intelligent label leveraging natural pigments' antibacterial and responsive properties. A composite film integrating purple sweet potato anthocyanins and curcumin was fabricated via blow-spinning technology. The gelatin-polyvinyl alcohol-chitosan interpenetrating polymer network significantly enhanced film properties, including hydrophobicity (water contact angle: 102.8° ± 1.56°), thermal stability (Peak heat absorption:123 °C), and elongation at break (stress: 1.18 kg/mm<sup>2</sup>, stain: 43 %). The film delayed tuna spoilage through synergistic mechanisms: curcumin disrupted bacterial biofilm integrity (total bacterial count reduced by 3.37 log CFU/g), inhibited lipid oxidation, while the curcumin/anthocyanin composite film (GC-CR/ATH) reduced metmyoglobin content to 21.8 g/s and delayed browning. The PVA-incorporated GCP-CR/ATH film optimized sustained release of active compounds and maintained fish texture (springiness: 0.42 mm, hardness: 12.5 N) via “antibacterial-antioxidant-pH responsive” synergy. This work provides theoretical support for real-time freshness monitoring and active packaging in aquatic products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146621"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tailoring starch-based films with monoglyceride and montmorillonite: Molecular interactions, hydrophobicity, and barrier properties 用单甘油酯和蒙脱土裁剪淀粉基薄膜：分子相互作用，疏水性和屏障性能

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146704

Yunfei Zhang , Zihan Wang , Yiting Fan , Yong Chen , Yifang Cao , Jiahao Ren , Desheng Wu , Xinglong Xiao , Dong Li , Fengsong Liu

{"title":"Tailoring starch-based films with monoglyceride and montmorillonite: Molecular interactions, hydrophobicity, and barrier properties","authors":"Yunfei Zhang , Zihan Wang , Yiting Fan , Yong Chen , Yifang Cao , Jiahao Ren , Desheng Wu , Xinglong Xiao , Dong Li , Fengsong Liu","doi":"10.1016/j.foodchem.2025.146704","DOIUrl":"10.1016/j.foodchem.2025.146704","url":null,"abstract":"<div><div>Herein, a novel multilayer starch-based film was engineered through the strategic incorporation of monoglyceride (MG) and montmorillonite (MMT) to simultaneously enhance hydrophobicity and barrier properties. Molecular dynamics (MD) simulations elucidated the non-covalent interactions within the film matrix. Characterization by scanning electron microscopy (SEM), atomic force microscopy (AFM), and UV–visible spectroscopy revealed uniform film formation and well-controlled surface roughness. The resulting starch-MMT-MG composite exhibited excellent optical clarity, with visible light transmittance of 77.78 % at 700 nm and strong UV-shielding capacity (40.88 % at 300 nm). As hypothesized, positioning MMT in the middle layer and applying MG as a top coating yielded a film with uniform formation and controlled surface roughness. This configuration led to the film's superior water resistance, as evidenced by the lowest water solubility (WS) of 15.83 %, the highest contact angle (CA) of 109.36°, and a reduced water vapor permeability (WVP) of 0.78 × 10<sup>−10</sup> g·m·m<sup>−2</sup>·s<sup>−1</sup>·Pa<sup>−1</sup>. Mechanical testing further demonstrated the film's robustness and flexibility, showing a Young's modulus of 128.24 MPa, tensile strength of 16.58 MPa, and elongation at break of 58.66 %. Consistent with these experimental findings, MD simulations verified stable hydrogen bonding between starch and MG, highlighting their strong molecular compatibility. Collectively, these results underscore the promise of starch-MMT-MG films as multifunctional, sustainable materials for advanced packaging applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146704"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formation and lipidomic analysis of flavor substances in Tibetan dried pork slice with four different baking methods

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146706

Huaying Chen , Xuehai Ge , Shuangmin Liang , Yike Wang , Changrong Ge , Zhichao Xiao

{"title":"Formation and lipidomic analysis of flavor substances in Tibetan dried pork slice with four different baking methods","authors":"Huaying Chen , Xuehai Ge , Shuangmin Liang , Yike Wang , Changrong Ge , Zhichao Xiao","doi":"10.1016/j.foodchem.2025.146706","DOIUrl":"10.1016/j.foodchem.2025.146706","url":null,"abstract":"<div><div>The research analyzed changes in lipids and volatile flavor substances in Tibetan dried pork slice (TDPS) under four baking methods: air fryer, oven baking, smoking and charcoal baking, using electronic nose (<em>E</em>-nose), gas phase ion mobility spectrometry (GC-IMS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). The study found that contents of alcohols (25.22 %), esters (42.66 %) and aldehydes (34.13 %) in raw meat were higher than that in TDPS. A total of 38 volatile flavor compounds were identified in TDPS, with alcohols (10), esters (9), ketones (8), and aldehydes (7) as primary compounds. Additionally, 780 lipids were detected, predominantly 392 Glycerolipids (GL) and 273 Glycerophospholipids (GP), triglycerides and phosphatidylcholine being the main subclasses. Phosphatidylmethanol (PMeOH) and Diacylglyceryl trimethylhomoserine (DGTS) were more abundant in raw meat and could serve as potential markers for distinguishing raw from cooked meat. Specific lipids were significantly associated with major VOCs and high temperatures promote odor formation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146706"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An intelligent and active polyvinyl alcohol hydrogel packaging incorporating alizarin and Zn-MOF for shrimp freshness monitoring and preservation 一种含有茜素和锌- mof的智能和活性聚乙烯醇水凝胶包装，用于虾的新鲜度监测和保存

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146678

Min Zhang, Enguang Zuo, Xiaoxi Wu, Yuanjia Wang, Wenxue Xiao, Huamao Wei, Ru Jia, Tao Huang, Wenge Yang, Zhaohui Qiao

{"title":"An intelligent and active polyvinyl alcohol hydrogel packaging incorporating alizarin and Zn-MOF for shrimp freshness monitoring and preservation","authors":"Min Zhang, Enguang Zuo, Xiaoxi Wu, Yuanjia Wang, Wenxue Xiao, Huamao Wei, Ru Jia, Tao Huang, Wenge Yang, Zhaohui Qiao","doi":"10.1016/j.foodchem.2025.146678","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146678","url":null,"abstract":"An intelligent and active hydrogel was developed by incorporating alizarin and a zinc-gallic acid metal-organic framework (Zn-MOF) into a polyvinyl alcohol matrix for simultaneous shrimp freshness monitoring and preservation. Zn-MOF imparted enhanced mechanical strength (1.3-fold tensile and 2.9-fold compressive modulus increases), greater amine gas adsorption (evidenced by an 11 rise in euclidean distance, ED), and strong antimicrobial and antioxidant activities, including 100 % antibacterial efficacy and radical scavenging rates of 81.09 %, 94.56 %, and 70.54 % for DPPH, ABTS, and OH radicals. The hydrogel showed a distinct yellow-to-purple transition across pH 6–12, serving as a visual indicator of shrimp spoilage, with ED values nonlinearly correlated with total volatile basic nitrogen (TVB-N) levels (R<sup>2</sup> = 0.9847). A smartphone-based portable device enabled rapid freshness evaluation via color changes. The hydrogel also reduced total viable count (TVC), TVB-N, and pH levels, extending shrimp shelf life by at least 3 days, demonstrating its industrial potential.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"122 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing juice yield and bioactive compounds in red dragon fruit juice through pulsed electric field and ultrasonic pre-treatments: process optimization and comparative evaluation 脉冲电场和超声预处理提高红龙果汁的出汁率和活性成分：工艺优化与比较评价

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146709

Nithya C , Sudheer K.P , S Abdullah , Lakshmi EJ

{"title":"Enhancing juice yield and bioactive compounds in red dragon fruit juice through pulsed electric field and ultrasonic pre-treatments: process optimization and comparative evaluation","authors":"Nithya C , Sudheer K.P , S Abdullah , Lakshmi EJ","doi":"10.1016/j.foodchem.2025.146709","DOIUrl":"10.1016/j.foodchem.2025.146709","url":null,"abstract":"<div><div>This study optimized pulsed electric field (PEF) and ultrasonic (US) pretreatments for enhancing juice extraction from red dragon fruit (<em>Hylocereus polyrhizus</em>). PEF parameters were varied using a Box-Behnken design, while US conditions were optimized using a 3-level factorial design. The impact of pretreatments on juice yield, betacyanin content, total phenolics, and antioxidant activity was evaluated. Optimal PEF conditions were 10 kV/cm, 20 μs pulse width, and 50 pulses (40 kJ/kg), while the best US treatment used 40 % amplitude (300 W output power) for 10 min. US pretreatment significantly improved juice yield (72.83 %), betacyanin content (10.08 %), total phenolic content (19.13 %), and DPPH radical scavenging activity (12.33 %) compared to untreated control juice. When directly comparing the two treatments, US pretreatment resulted in a 21.73 % higher juice yield, 6.67 % higher betacyanin content, 12.35 % higher TPC, and 3.08 % higher DPPH activity than PEF treatment, indicating its superior effectiveness in enhancing both quality and nutritional attributes of the juice. SEM analysis confirmed structural modifications, indicating enhanced cell disruption. The study demonstrates that US pretreatment is more effective than PEF in improving juice yield and bioactive retention, offering a promising non-thermal approach for juice processing industries.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146709"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quantitative determination of ethyl carbamate in alcoholic beverages using gas chromatography coupled to ion mobility spectrometer 气相色谱-离子迁移谱联用法定量测定酒精饮料中的氨基甲酸乙酯

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146710

Xiuqing Zheng, Mengting Huang, Jiaxu Liu, Binwang Yang, Jianna Yu, Wen Liu, Wenshan Li, Guoxing Jing, Wenjie Liu

{"title":"Quantitative determination of ethyl carbamate in alcoholic beverages using gas chromatography coupled to ion mobility spectrometer","authors":"Xiuqing Zheng, Mengting Huang, Jiaxu Liu, Binwang Yang, Jianna Yu, Wen Liu, Wenshan Li, Guoxing Jing, Wenjie Liu","doi":"10.1016/j.foodchem.2025.146710","DOIUrl":"10.1016/j.foodchem.2025.146710","url":null,"abstract":"<div><div>Ethyl carbamate (EC), a carcinogen in alcoholic beverages, poses a potential hazard to human health. This study developed a gas chromatography-Fourier deconvolution ion mobility spectrometry (GC-FDIMS) method with ammonia dopant for EC quantification. The anhydrous MgSO<sub>4</sub> dehydration-assisted dichloromethane extraction of EC in alcoholic beverages simplified the sample pretreatment. The IMS system was established by the FD technique to improve the resolution and sensitivity. The results showed that the limit of detection (LOD) and limit of quantification (LOQ) for EC were 0.34 ng/mL and 1.16 ng/mL. The RSDs of the intraday precision and interday precision were in the range of 2.72 %–13.74 %, and the average recovery was between 81.93 % and 100.58 %. The developed method exhibited satisfactory quantitative performance for EC in various alcoholic beverage samples (beer, yellow rice wine, rice wine, and red wine) with the advantage of high sensitivity, fast separation, good specificity, and low cost.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146710"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0