Food Analytical Methods最新文献_第5页

Determination of Free Fatty Acids in Foodstuff by Solid Phase Extraction and Gas Chromatography-Flame Ionization Detection Using H2SO4-MeOH Derivatization 利用 H2SO4-MeOH 衍生技术，采用固相萃取和气相色谱-火焰离子化检测法测定食品中的游离脂肪酸

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-07-19 DOI: 10.1007/s12161-024-02652-3

Cao Wenming, Zhang Yuyang, Wei Tingting, Li Tong, Yang Guolong

{"title":"Determination of Free Fatty Acids in Foodstuff by Solid Phase Extraction and Gas Chromatography-Flame Ionization Detection Using H2SO4-MeOH Derivatization","authors":"Cao Wenming, Zhang Yuyang, Wei Tingting, Li Tong, Yang Guolong","doi":"10.1007/s12161-024-02652-3","DOIUrl":"10.1007/s12161-024-02652-3","url":null,"abstract":"<div><p>Free fatty acids (FFAs) serve as crucial analytical markers in oils, fats, and food, reflecting food safety through their content variations. However, the analysis of FFAs in food samples is constrained by potential interferences from other acidic components in the sample matrix during sample processing, resulting in distorted analytical outcomes and introducing positive bias. The established method was also validated in terms of linearity, limits of detection (LOD) and quantification (LOQ), and matrix effect. It was proved to be linear (R<sup>2</sup> > 0.99), with lower LODs of 0.108–0.564 μg/mL, and lower LOQs of 0.258–1.541 μg/mL for all FFAs. Overall, the simple, rapid, and cost-effective method developed in this study provides a potential application for the extraction and enrichment of FFAs in complex sample matrices, including edible oils, fatty foods, and high-content biological samples.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 10","pages":"1446 - 1454"},"PeriodicalIF":2.6,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141740683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Green Extraction of Anthocyanins from Prunus domestica Using Natural Deep Eutectic Solvents: Anti-sickling Properties and Phenolic Impact Assessment 使用天然深共晶溶剂绿色提取梅花中的花青素：抗酸洗特性和酚类影响评估

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-07-12 DOI: 10.1007/s12161-024-02650-5

Jagdish S. Patil, Pravin O. Patil, Sopan N. Nangare, Rakesh E. Mutha, Sanjaykumar B. Bari, Zamir G. Khan

{"title":"Green Extraction of Anthocyanins from Prunus domestica Using Natural Deep Eutectic Solvents: Anti-sickling Properties and Phenolic Impact Assessment","authors":"Jagdish S. Patil, Pravin O. Patil, Sopan N. Nangare, Rakesh E. Mutha, Sanjaykumar B. Bari, Zamir G. Khan","doi":"10.1007/s12161-024-02650-5","DOIUrl":"10.1007/s12161-024-02650-5","url":null,"abstract":"<div><p>Natural Deep Eutectic Solvents (NADESs) are a form of green solvents used to extract phenolic compounds and are considered a more environmentally friendly alternative to traditional solvents. The study aimed to explore a more eco-friendly and effective approach to extracting anthocyanins from <i>Prunus domestica</i> by utilizing NADESs. Four NADESs were created by making combinations of choline chloride with citric acid, lactic acid, glycerol, and ethylene glycol. The study investigated the anthocyanins profile, antioxidant, and anti-sickling properties of fruit extracts that were obtained using NADESs. The examination of NADESs revealed that the hydrogen bond acceptors and donors had a substantial impact on the viscosity, pH, density, and chemical structure of the NADESs. The resulting extracts demonstrated the highest recovery rates, resulting in the greatest total phenolic content (35.05 ± 0.15 mg GAE/100 g) and total anthocyanin content (17.22 ± 0.296 mg CGE/100 g). This extract from the <i>Prunus domestica</i> fruit, which contains anthocyanin, has anti-sickling effects on sickle cell erythrocytes. The Emmel test was used to assess the in vitro anti-sickling effects of the NADES extract. The percent sickling of negative control was found to be 40.88%. And it was discovered that the NADES extract of CHCL: ETHGly was 14.71% at an effective concentration of 0.2% (<i>v/v</i>), and the NADES extract of CHCl: GLY was discovered to be 20.94% at an effective concentration of 0.2% (<i>v/v</i>). The phenolic (anthocyanin) impact on percent sickling revealed a significant difference between the control and test.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 10","pages":"1432 - 1445"},"PeriodicalIF":2.6,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141608752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Optimization of Conventional and Supercritical Fluid Extraction of Lycopene Rich Extract from Heiyai (Elaeagnus latifolia L.) 传统萃取和超临界流体萃取黑叶树番茄红素提取物的优化研究

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-07-02 DOI: 10.1007/s12161-024-02649-y

Nongmaithem Sophia Devi, Bikashchandra Mushahary, Nishant Racchaya Swami Hulle

{"title":"Optimization of Conventional and Supercritical Fluid Extraction of Lycopene Rich Extract from Heiyai (Elaeagnus latifolia L.)","authors":"Nongmaithem Sophia Devi, Bikashchandra Mushahary, Nishant Racchaya Swami Hulle","doi":"10.1007/s12161-024-02649-y","DOIUrl":"10.1007/s12161-024-02649-y","url":null,"abstract":"<div><p>Heiyai (<i>Elaeagnus latifolia</i> L.) is an underutilized semi-wild berry which is found in Manipur during the mid of March and April. In the present study, Heiyai fruit was explored for the extraction of lycopene using supercritical fluid extraction (SFE) using CO<sub>2</sub> and the conventional solvent extraction (CSE) method. An experimental design based on response surface methodology was used for SFE with independent variables (pressure, temperature, and time) and CSE (temperature, time, and solid-to-liquid ratio) to investigate the effect on the extraction yield (%) and lycopene content (mg/100 g) from Heiyai. An empirical model was developed for correlating independent and response variable with a good fit which was obtained. The optimum conditions for SFE were pressure (20 MPa), extraction time (90 min), and temperature (40 °C) resulting into extraction yield of 3.35% and 69.78 mg/100 g of lycopene content. The optimum conditions for CSE were temperature (30 °C), time (15 min), and solid-to-liquid ratio (70 g/mL) resulting into extraction yield of 1.318% and lycopene content of 29.983 mg/100 g. Furthermore, lycopene was isolated and purified using the column chromatography method, and its chemical structure was studied using FT-IR and a visible spectrophotometer.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 10","pages":"1421 - 1431"},"PeriodicalIF":2.6,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141531914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

A Budget-Friendly Approach to Oxidative Stability Index Measurement 经济实惠的氧化稳定性指数测量方法

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-07-01 DOI: 10.1007/s12161-024-02647-0

Leandro Herculano da Silva, Najla Abou Ghauoche Ahmad, Alex Lemes Guedes, Alex Sanches Torquato, Paulo Rodrigo Stival Bittencourt, Eliane Colla, Vitor Santaella Zanuto, Elton de Lima Savi

{"title":"A Budget-Friendly Approach to Oxidative Stability Index Measurement","authors":"Leandro Herculano da Silva, Najla Abou Ghauoche Ahmad, Alex Lemes Guedes, Alex Sanches Torquato, Paulo Rodrigo Stival Bittencourt, Eliane Colla, Vitor Santaella Zanuto, Elton de Lima Savi","doi":"10.1007/s12161-024-02647-0","DOIUrl":"10.1007/s12161-024-02647-0","url":null,"abstract":"<p>The oxidative stability index is one of the most used and reliable parameters to determine the quality of vegetable oil, biodiesel, and various foods. However, the leading commercially available equipment has a considerably high cost. Nevertheless, block digesters are more financially accessible and are present in most food analysis laboratories. Thus, the proposal of this study allowed us to obtain results very similar to those provided by Rancimat, based on the association between a digester block and a conductivity sensor, assisted by a low-cost and high-efficiency microcontroller, added to a simple graphical interface. Comparing the results between both techniques, it was possible to determine the oxidative stability index with reasonable equivalence and its variation as a function of temperature with a deviation of less than 10% for olive oil. This work helps disseminate oxidative stability analysis and contributes to institutions, researchers, and teachers with limited access to financial resources.</p>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 10","pages":"1411 - 1420"},"PeriodicalIF":2.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141529019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Optimized Eco-friendly Sample Preparation Methods for Determining Major and Minor Elements in Cheeses by ICP OES 利用 ICP OES 测定奶酪中主要和次要元素的优化环保型样品制备方法

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-06-28 DOI: 10.1007/s12161-024-02648-z

Mariana Martins Melo, Fernanda Nunes Ferreira, Aderval S. Luna, Marta Antunes Pereira Langone, Jefferson Santos de Gois

{"title":"Optimized Eco-friendly Sample Preparation Methods for Determining Major and Minor Elements in Cheeses by ICP OES","authors":"Mariana Martins Melo, Fernanda Nunes Ferreira, Aderval S. Luna, Marta Antunes Pereira Langone, Jefferson Santos de Gois","doi":"10.1007/s12161-024-02648-z","DOIUrl":"10.1007/s12161-024-02648-z","url":null,"abstract":"<div><p>This work describes the optimization and validation of sample preparation methods for determining major and minor elements in artisanal Brazilian cheese samples by inductively coupled plasma optical emission spectrometry. Three sample preparation methods were optimized and compared: microwave-assisted digestion, ultrasound-assisted extraction, and alkaline solubilization using tetramethylammonium hydroxide. A central composite design was used for the optimization using the R software. The optimal experimental conditions were achieved at 1.58 mL of HNO<sub>3</sub> 14 mol L<sup>−1</sup> and 0.570 g of sample mass for the microwave-assisted digestion (capable of determining Ca, Fe, K, Mg, Na, and P); 3.4 mol L<sup>−1</sup> of HNO<sub>3</sub>, 0.91 mol L<sup>−1</sup> of HCl, and 2.5 min for the ultrasound-assisted extraction (capable of determining Ca, K, Na, and Zn); and 21.8% (w/w) of tetramethylammonium hydroxide, 50 °C, and 103 min for the AS method (capable of determining K, Na, and Zn). The optimized methods were validated and applied for the analysis of four kinds of artisanal Brazilian cheeses and compared with the dry-ashing method, using a paired <i>t</i>-test, where the means agreed with the dry-ashing method at a 95% confidence interval. </p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 10","pages":"1402 - 1410"},"PeriodicalIF":2.6,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141504272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

A Novel Fluorescence cross-priming Amplification Based on Universal Molecular Beacon for Rapid and Specific Detection of Salmonella enterica in food Samples 基于通用分子信标的新型荧光交叉引物扩增技术，用于快速、特异地检测食品样本中的肠炎沙门氏菌

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-06-20 DOI: 10.1007/s12161-024-02638-1

Wenfu Hou, Juan Du, Tingting Liu, Wensi Wang, Youwei Ai, Min Zhou, Hongxun Wang, Zhuo Wang

{"title":"A Novel Fluorescence cross-priming Amplification Based on Universal Molecular Beacon for Rapid and Specific Detection of Salmonella enterica in food Samples","authors":"Wenfu Hou, Juan Du, Tingting Liu, Wensi Wang, Youwei Ai, Min Zhou, Hongxun Wang, Zhuo Wang","doi":"10.1007/s12161-024-02638-1","DOIUrl":"10.1007/s12161-024-02638-1","url":null,"abstract":"<div><p>A methodology with rapidity and specificity is of great significance for the effective control and management of outbreaks caused by <i>Salmonella enterica</i> as it has presented an obvious threat to food safety and public health worldwide. In this study, we aimed to develop a tube-closed and real time cross-priming amplification assay for the rapid and sensitive detection of <i>S.enterica</i> and decrease the possibility of detecting false-positive signals derived from aerosol contamination or non-specific amplification caused by traditional CPA assay. The reaction system was optimized and the results showed that molecular beacon CPA (MB-CPA) method was highly specific for detection of <i>S. enterica</i>. The sensitivity of established assay was found to be 10 CFU/mL, 100 CFU/25 g, 10 CFU/25 g in pure culture, chicken sample without and with 6 h enrichment, respectively. And the sensitivity of MB-CPA was 10 times higher than that of real-time PCR. An application of MB-CPA assay was conducted with 78 naturally contaminated food samples to test its practicality. After an enrichment step at 37℃ for 6 h, the results showed 100% sensitivity and 100% specificity compared with standard culture-based method. Considering its rapidity, user-friendliness, cost-effectiveness, this MB-CPA assay will aid in the broader application in food industry for the detection of <i>S. enterica</i> in small or resource-limited food testing laboratories.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 10","pages":"1394 - 1401"},"PeriodicalIF":2.6,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141504273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activity 巴西紫山药（Dioscorea trifida L.f.）的食物提取物：优化萃取方法、表征、体内毒性和抗菌活性

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-06-14 DOI: 10.1007/s12161-024-02644-3

Alexandra Lizandra Gomes Rosas, Glória Caroline Paz Gonçalves, Tayse Ferreira Ferreira da Silveira, Lillian Barros, Tassiana Ramires, Rafael Carneiro de Sousa, Wladimir Padilha da Silva, Adriana Dillenburg Meinhart

{"title":"Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activity","authors":"Alexandra Lizandra Gomes Rosas, Glória Caroline Paz Gonçalves, Tayse Ferreira Ferreira da Silveira, Lillian Barros, Tassiana Ramires, Rafael Carneiro de Sousa, Wladimir Padilha da Silva, Adriana Dillenburg Meinhart","doi":"10.1007/s12161-024-02644-3","DOIUrl":"10.1007/s12161-024-02644-3","url":null,"abstract":"<div><p>Purple yam (<i>Dioscorea trifida</i>) has high agricultural productivity in the Amazon region but has not been much investigated. Multivariate strategies were employed to optimize the method to obtain a food extract rich in functional compounds. The optimal conditions showed that the combination of 0.2 g of dried purple yam with 15 mL of citric acid (1%) under agitation in a water bath at 36 °C for 4 min yields an extract with a high content of peonidin-3-O-glucoside-5-O-glucoside, peonidin-3-O-feruloylglycosideum-5-O-glycosideum, peonidin-3-Op-coumaroylglycosideum-5-O-glycoside, quinic acid, apigenin 8-C-xyloside-6-C-glycoside (vicenin 3), quinic acid, apigenin 6-C-xyloside-8-C-glycoside (vicenin 1), and isorhamnetin-O-dihexoside. Our extract also presented 56.91 ± 0.76 mg 100 g<sup>−1</sup> of total anthocyanins, 417.05 ± 11.37 mg 100 g<sup>−1</sup> total carotenoids, and 493.09 ± 6.38 mg GAE 100 g<sup>−1</sup> of total phenolic compounds. In a <i>Galleria mellonella</i>, in vivo model consumption safety was for up to 150 g by 70 kg of body weight. In addition, it inhibited the growth of Gram-negative bacteria (<i>Salmonella typhimurium</i> and <i>Escherichia coli</i>). The simple, fast, and ecofriendly extraction conditions, combined with the biological effects of our extract, gives us a great potential for its application in food or packaging technologies.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 8","pages":"1254 - 1266"},"PeriodicalIF":2.6,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141339032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Optimization of the Extraction Process of Bioactive Compounds from Red Fruits of Stenocereus stellatus: Response Surface Methodology (RSM) 优化 Stenocereus stellatus 红色果实中生物活性化合物的提取过程：响应面法（RSM）

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-06-13 DOI: 10.1007/s12161-024-02645-2

Clara Cervantes-Arista, Abraham García-Jiménez, Daniel Trujillo-Ramírez, Fernando Díaz de León-Sánchez, José Alberto Mendoza-Espinoza, Angélica Román-Guerrero, Alejandro Martínez-Velasco

{"title":"Optimization of the Extraction Process of Bioactive Compounds from Red Fruits of Stenocereus stellatus: Response Surface Methodology (RSM)","authors":"Clara Cervantes-Arista, Abraham García-Jiménez, Daniel Trujillo-Ramírez, Fernando Díaz de León-Sánchez, José Alberto Mendoza-Espinoza, Angélica Román-Guerrero, Alejandro Martínez-Velasco","doi":"10.1007/s12161-024-02645-2","DOIUrl":"10.1007/s12161-024-02645-2","url":null,"abstract":"<div><p><i>Stenocereus stellatus</i> is one of the 10 species of cactus of greatest economic importance in Mexico, although its fruits contain bioactive components such betalains and phenolic compounds, which in turn cause multiple positive pharmacological effects on health, very little has been explored. This study aimed to employ a response surface methodology (RSM) approach to optimize the extraction conditions for maximizing the concentration of betalains (betacyanins and betaxanthins), total phenolic compounds (TPC), and antioxidant capacity (AC). To optimize the extraction of betalains, pH (<i>W</i>), extraction temperature (<i>X</i>), extraction time (<i>Y</i>), and water:ethanol solvent ratio (<i>Z</i>) were evaluated. For TPC and AC, the same factors were evaluated, except <i>Z</i>. All these factors influenced on the concentration of betalains. The optimal extraction conditions were found to be pH 4.2, extraction temperature of 10 °C, extraction time of 60 min, and a water:ethanol solvent ratio of 55%, and under these conditions, 0.51 mg per g total betalains (BT) were obtained, of which 0.25 mg per g corresponded to BC and 0.26 mg per g to BX. In TPC and AC, only pH and temperature affected these determinations. The optimal conditions for both variables were pH of 4 and extraction temperature of 60 °C, and under these conditions, 2.34 mg of gallic acid equivalents per g and 18.60 µmol of Trolox equivalents per g were obtained. The results suggest that <i>Stenocereus stellatus</i> could be a promising source for these compounds, which have potential applications in the food and pharmaceutical industries due to their excellent stability under these conditions.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 8","pages":"1241 - 1253"},"PeriodicalIF":2.6,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141349188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

A UHPLC-MS/MS Method for the Quantification of Wheat Gluten in Commercial Food Products Using Summarized Marker Peptide Contents 利用归纳标记肽含量的超高效液相色谱-质谱/质谱法定量检测商用食品中的小麦麸质

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-06-12 DOI: 10.1007/s12161-024-02646-1

Andrey Plotnikov, Yulia Letova, Maxim Usachev, Igor Rodin

引用次数: 0

Development of vitamin K analysis method using column switching high-performance liquid chromatography method and analysis results of various food items for vitamin K content 利用柱切换高效液相色谱法开发维生素 K 分析方法及各种食品的维生素 K 含量分析结果

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-06-11 DOI: 10.1007/s12161-024-02643-4

Rina Tanaka, Ryusuke Tanaka

{"title":"Development of vitamin K analysis method using column switching high-performance liquid chromatography method and analysis results of various food items for vitamin K content","authors":"Rina Tanaka, Ryusuke Tanaka","doi":"10.1007/s12161-024-02643-4","DOIUrl":"10.1007/s12161-024-02643-4","url":null,"abstract":"<div><p>In this study, we developed a column-switching high-performance liquid chromatography (HPLC) method with fluorescence detection for the analysis of vitamin K. Column-switching is accomplished by changing the direction of flow using a switching valve with a set time program. Using this method, three vitamin K, phylloquinone (PK), menaquinone-4 (MK-4), and menaquinone-7 (MK-7), were separated and identified with high sensitivity, and impurities were eliminated. This method was used to determine the vitamin K content in meat, fish meat, snails, bivalves, sea urchins, seaweeds, vegetables, tea, soy products, milk products, and supplements. The results showed that chicken showed the highest content of MK-4 (15.35 ± 0.35 μg/100 g), matcha showed the highest content of PK (3069.66±80.10 μg/100 g), and dried natto showed the highest content of MK-7 (3997.57±79.42 μg/100 g). This method can also be used to analyze vitamin K in supplements and pharmaceuticals. The results of this study revealed that different manufacturers add different types of vitamin K to their commercial supplements and infant formulas. The developed method provides highly reproducible and quantitative results and allows for the rapid analysis of the three vitamin K types. Thus, the method developed in this study may aid the sequential analysis of vitamin K in different samples to assess food nutrients.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 8","pages":"1218 - 1228"},"PeriodicalIF":2.6,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12161-024-02643-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141358479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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