Applications of liquid chromatography–mass spectrometry for food analysis

Stefano, Vita Di; Avellone, Giuseppe; Bongiorno, David; Cunsolo, Vincenzo; Muccilli, Vera; Sforza, Stefano; Dossena, Arnaldo; Drahos, László; Vékey, Károly

doi:10.1016/j.chroma.2012.04.023

Cited by 179 publications

(90 citation statements)

References 146 publications

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“…Several types of chromatographic techniques, such as GC-NPD or FID (Wang, 2001), HPLC-UV (Eggers & Cattle, 1986;Jobgen et al, 2007;Sun et al, 2007), IC-UV/VIS or conductivity detector (Siu &Henshall, 1998), andGC-MS (Calbiani et al, 2007;Zeleny et al, 2009;Di Stefano et al, 2012) are currently used for the analysis of the studied compounds. Among all, Ion Chromatography is a fast and automatic method used to obtain trustworthy results,.…”

Section: Introductionmentioning

confidence: 99%

Development and validation of an ionic chromatography method for the determination of nitrate, nitrite and chloride in meat

López-Moreno¹,

Perez²,

Urbano³

2016

Food Chemistry

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Section: Introductionmentioning

confidence: 99%

Development and validation of an ionic chromatography method for the determination of nitrate, nitrite and chloride in meat

López-Moreno¹,

Perez²,

Urbano³

2016

Food Chemistry

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“…They are always polluted by patterns of chemical toxins and potential carcinogens, including heavy metal ions, peroxides, trans fatty acids, aflatoxin B 1 , and polycyclic aromatic hydrocarbons (PAHs), depending on their sources or origins [1]. Though physical refining [13] and Nuclear Magnetic Resonance (NMR) [14]. Some of these methods target the exogenous pollutants of used oils, for example, aflatoxins and benzopyrene.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection of vegetable cooking oils adulterated with inedible used oil using fluorescence quenching method with aqueous CTAB-coated quantum dots

Xiong

et al. 2014

Sensors and Actuators B: Chemical

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a b s t r a c tVegetable cooking oils adulterated with inedible used oils or impure oils have posed a severe food safety problem. Current detection methods cannot meet the needs for rapid detection of adulterated oils on line or in field. Therefore, the objective of this research was to develop a rapid optical sensing method based on fluorescence quenching of CdSe/ZnS quantum dots (QDs) for identification of adulterated vegetable cooking oils. High quality hydrophilic photoluminescent nanoparticles were synthesized by encapsulating hydrophobic QDs into the micellar structure of an amphiphilic surfactant cetyltrimethyl ammonium bromide (CTAB) via phase transfer method. TEM, AFM, and fluorescence spectroscopy were used to characterize the prepared CTAB-coated QDs. Oil samples were first captured into the core of the twolayer-structural micelle and then the fluorescence of CTAB-coated QDs, working as fluorescence probes, was selectively quenched by components of the adulterated oils. Heavy metal ions and free radicals were presumed to be main quenchers. After quenching for 1 min, fluorescence intensity was measured and converted to quenching percentage to determine the adulteration concentration. The results showed that in comparison with oil-soluble QDs, water-soluble CTAB-coated QDs had a greater ability to identify oil adulteration. A good quantitative relationship between quenching percentage and adulteration concentration (y = 5.96x + 14.99; R 2 = 0.94) was obtained. The sensitive, simple and low-cost sensing method did not require sample pretreatment and could detect refined used oils at 0.4% or higher concentrations in soybean oil within 2 min, showing great potentials for rapid screening of used oils and quantitative analysis of used oil adulteration in field.

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“…However, still complicated measurements and frequently long time that is necessary for sample preparation and analysis are the reason that these techniques have some limitations regarding their application for routine high-throughput analyses [8]. Limit of detection and limit of quantification of the MS approaches are in a femtomolar/atomolar range, what is comparable with antibody-based techniques [38,42]. The threshold levels of safety for food allergens are still under research [41].…”

Section: Quantification Of Allergens In Foodmentioning

confidence: 99%