CE-C4D法分析槟榔生物碱及其转化,CE-MS法鉴定

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Jinying Huang , Jiaying Ran , Jingtong Xia , Hongying Du , Lei Zhou
{"title":"CE-C4D法分析槟榔生物碱及其转化,CE-MS法鉴定","authors":"Jinying Huang ,&nbsp;Jiaying Ran ,&nbsp;Jingtong Xia ,&nbsp;Hongying Du ,&nbsp;Lei Zhou","doi":"10.1016/j.foodchem.2025.144228","DOIUrl":null,"url":null,"abstract":"<div><div>As one of the four major addictive substance globally, areca nut contains areca alkaloids as its principal active ingredients, which exhibit both medicinal potential and toxic effects. In this study, a concise and effective approach was developed for the simultaneous analysis of areca alkaloids using laboratory-built capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection (C<sup>4</sup>D). The proposed method demonstrated satisfactory linearity (R<sup>2</sup> ≥ 0.995), precision (RSDs ≤ 6.56%) and quantification limits of 0.77–1.37 μM. This method has been successfully used to quantify areca products with recoveries of 92.2–110.1%. In addition, the effect of processing on the areca alkaloid content in areca nut-containing products was analyzed. On this basis, the conversions of areca alkaloids under various alkaline conditions were investigated through experimental studies and theoretical calculations. The separation parameters for CE-C<sup>4</sup>D were effectively transferred to CE-mass spectrometry (MS), and the above analytical results for areca alkaloids were validated by incorporating CE-MS related experiments.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"483 ","pages":"Article 144228"},"PeriodicalIF":9.8000,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Analysis of areca alkaloids and their conversions using CE-C4D and identification by CE-MS\",\"authors\":\"Jinying Huang ,&nbsp;Jiaying Ran ,&nbsp;Jingtong Xia ,&nbsp;Hongying Du ,&nbsp;Lei Zhou\",\"doi\":\"10.1016/j.foodchem.2025.144228\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>As one of the four major addictive substance globally, areca nut contains areca alkaloids as its principal active ingredients, which exhibit both medicinal potential and toxic effects. In this study, a concise and effective approach was developed for the simultaneous analysis of areca alkaloids using laboratory-built capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection (C<sup>4</sup>D). The proposed method demonstrated satisfactory linearity (R<sup>2</sup> ≥ 0.995), precision (RSDs ≤ 6.56%) and quantification limits of 0.77–1.37 μM. This method has been successfully used to quantify areca products with recoveries of 92.2–110.1%. In addition, the effect of processing on the areca alkaloid content in areca nut-containing products was analyzed. On this basis, the conversions of areca alkaloids under various alkaline conditions were investigated through experimental studies and theoretical calculations. The separation parameters for CE-C<sup>4</sup>D were effectively transferred to CE-mass spectrometry (MS), and the above analytical results for areca alkaloids were validated by incorporating CE-MS related experiments.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"483 \",\"pages\":\"Article 144228\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-04-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625014797\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625014797","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

摘要

槟榔果是全球四大成瘾性物质之一,其主要活性成分为槟榔生物碱,具有药用潜力和毒性作用。本研究建立了一种简便有效的毛细管电泳-电容耦合非接触电导率检测(C4D)同时分析槟榔生物碱的方法。该方法线性良好(R2 ≥ 0.995),精密度(rsd≤6.56 %),定量限为0.77 ~ 1.37 μM。该方法可用于槟榔产品的定量,回收率为92.2 ~ 110.1 %。此外,还分析了加工工艺对槟榔果制品中槟榔生物碱含量的影响。在此基础上,通过实验研究和理论计算,研究了槟榔生物碱在不同碱性条件下的转化。将CE-C4D的分离参数有效转移到CE-MS上,并结合CE-MS相关实验对上述槟榔生物碱的分析结果进行验证。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Analysis of areca alkaloids and their conversions using CE-C4D and identification by CE-MS

Analysis of areca alkaloids and their conversions using CE-C4D and identification by CE-MS

Analysis of areca alkaloids and their conversions using CE-C4D and identification by CE-MS
As one of the four major addictive substance globally, areca nut contains areca alkaloids as its principal active ingredients, which exhibit both medicinal potential and toxic effects. In this study, a concise and effective approach was developed for the simultaneous analysis of areca alkaloids using laboratory-built capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection (C4D). The proposed method demonstrated satisfactory linearity (R2 ≥ 0.995), precision (RSDs ≤ 6.56%) and quantification limits of 0.77–1.37 μM. This method has been successfully used to quantify areca products with recoveries of 92.2–110.1%. In addition, the effect of processing on the areca alkaloid content in areca nut-containing products was analyzed. On this basis, the conversions of areca alkaloids under various alkaline conditions were investigated through experimental studies and theoretical calculations. The separation parameters for CE-C4D were effectively transferred to CE-mass spectrometry (MS), and the above analytical results for areca alkaloids were validated by incorporating CE-MS related experiments.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信