Advances in Sample Extraction

Tang, Sheng; Zou, Hong; Lee, Hian Kee

doi:10.1021/acs.analchem.5b04040

Cited by 165 publications

(61 citation statements)

References 193 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This step can also remove as much as possible the influence of proteins, salt, and other impurity ions on lipid analysis. Extraction methods should be selected according to different samples and different target lipids to improve the extraction rate of lipids (Tang, Zhang, & Lee, 2016). Hexane, petroleum ether, and supercritical carbon dioxide can be used to extract neutral lipids, such as fatty acid esters.…”

Section: The Analysis Workflow Of Ms‐based Lipidomicsmentioning

confidence: 99%

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Sun

Wang

Cong

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

With the advance in science and technology as well as the improvement of living standards, the function of food is no longer just to meet the needs of survival. Food science and its associated nutritional health issues have been increasingly debated. Lipids, as complex metabolites, play a key role both in food and human health. Taking advantages of mass spectrometry (MS) by combining its high sensitivity and accuracy with extensive selective determination of all lipid classes, MS‐based lipidomics has been employed to resolve the conundrum of addressing both qualitative and quantitative aspects of high‐abundance and low‐abundance lipids in complex food matrices. In this review, we systematically summarize current applications of MS‐based lipidomics in food field. First, common MS‐based lipidomics procedures are described. Second, the applications of MS‐based lipidomics in food science, including lipid composition characterization, adulteration, traceability, and other issues, are discussed. Third, the application of MS‐based lipidomics for nutritional health covering the influence of food on health and disease is introduced. Finally, future research trends and challenges are proposed. MS‐based lipidomics plays an important role in the field of food science, promoting continuous development of food science and integration of food knowledge with other disciplines. New methods of MS‐based lipidomics have been developed to improve accuracy and sensitivity of lipid analysis in food samples. These developments offer the possibility to fully characterize lipids in food samples, identify novel functional lipids, and better understand the role of food in promoting healt.

show abstract

Section: The Analysis Workflow Of Ms‐based Lipidomicsmentioning

confidence: 99%

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Sun

Wang

Cong

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The variety of condition will decide either the agitated mixture become the dispersed phase and another continuous phase. The thermodynamic driving force is resulting from the movement of chemical species from one bulk phase to another in two ways either by the difference in chemical potential for neutral species or electrochemical for ionic species [26]. Lately, Ezekiel et al [27] used acetonitrile/water/acetic acid 79:20:1, (v/v/v) in a 50 mL polypropylene for the metabolites extraction and determination of apparent recoveries.…”

Section: Liquid: Liquid Extraction (Lle)mentioning

confidence: 99%

Recent Biosensors Technologies for Detection of Mycotoxin in Food Products

Rovina¹,

Shaeera²,

Vonnie³

et al. 2020

Mycotoxins and Food Safety

View full text Add to dashboard Cite

Mycotoxins are chemically diverse and capable of inducing a wide diversity of acute and chronic symptoms, ranging from feed refusal to rapid death. Accurate detection and monitoring of mycotoxins is an essential component of the prevention, diagnosis, and remediation of mycotoxin-related issues in livestock and human food. Current trends in food analysis are focusing on the application of fast, simple procedure needed, and low-cost biosensor technologies that can detect with high sensitivity and selectivity different compounds associated with food safety. This chapter discussed the recent analytical methods-based biosensor technology for quantification of mycotoxins in food products. Mainly focus on the biosensor technology based on the immobilization of antibodies onto various nanomaterials such as nanoparticles, graphite, carbon nanotubes, and quantum dots. The nanomaterials are able to be functionalized with various biomolecules such as enzymes, antibodies, nucleic acids, DNA/RNA aptamers, bio-or artificial receptors that make them suitable for detection of various substances such as food toxins, bacteria, and other compounds important in food analysis. All the nanomaterials provide an effective platform for achieving high sensitivity that is similar and, in some cases, even better than conventional analytical methods. We believe that future trends will be emphasized on improving biosensor properties toward practical application in the food industry.

show abstract

“…Extraction is an important step in sample preparation to clean up, isolate, and concentrate the analytes of interest in a matrix [19]. Over the past few years, vortex-assisted liquidliquid microextraction (VALLME) has been widely used for sample pretreatment of numerous organic compounds [20][21][22][23][24][25].…”

Section: Introductionmentioning

confidence: 99%

Vortex‐assisted liquid–liquid microextraction of strontium from water samples using 4′,4″(5″)‐di‐(tert‐butylcyclohexano)‐18‐crown‐6 and tetraphenylborate

Wang

Chang

Shen

et al. 2017

J of Separation Science

View full text Add to dashboard Cite

A vortex-assisted liquid-liquid microextraction method was developed for the chromatographic determination of strontium in aqueous samples. In the method, strontium was complexed with 4',4″(5″)-di-(tert-butylcyclohexano)-18-crown-6 in the presence of tetraphenylborate as the counter anion, which increased the hydrophobicity of the ion-association complex, resulting in its improved extraction into 1-octanol. Strontium from the organic phase was stripped with nitric acid back to aqueous solution and determined by ion chromatography. The optimum microextraction conditions were as follows: 2.0 mL aqueous samples with 3 mM tetraphenylborate; 150 μL of 1-octanol as the extractant phase with 10 mM DtBuCH18C6; vortex extraction time for 10 s; centrifugation at 6000 rpm for 4 min; stripping by 0.1 M nitric acid. Under the optimum conditions, the detection limit for strontium was 0.005 mg/L. The calibration curves showed good linearity over the range between 0.01 and 2.5 mg/L. Intra- and interday precisions of the present method were satisfactory with relative standard deviations of 1.7 and 2.1%, respectively.

show abstract

Advances in Sample Extraction

Cited by 165 publications

References 193 publications

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Recent Biosensors Technologies for Detection of Mycotoxin in Food Products

Vortex‐assisted liquid–liquid microextraction of strontium from water samples using 4′,4″(5″)‐di‐(tert‐butylcyclohexano)‐18‐crown‐6 and tetraphenylborate

Contact Info

Product

Resources

About