Determination of 11 sulfonamides in pork by two-step liquid-liquid extraction-solid phase extraction purification coupled with high performance liquid chromatography-tandem mass spectrometry

PeiYong, Liu; Zhang, Hui; Zhi-jin, MI; Zhang, Liangcheng; Zhang, Guangren

doi:10.3724/sp.j.1123.2019.04005

Cited by 4 publications

(2 citation statements)

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“…As far as the authors can determine little or no published work exists in relation to DE, LLE or SAFE on beef. Studies using LLE in pork [52,53] and SAFE in stewed pork [54], heat treated sausages [55] and dry fermented sausages [56] exist. Only SDE has been used in heated beef [57], as well as in chicken [58] and chicken breast meat [59].…”

Section: Solvent Assisted Flavor Evaporationmentioning

confidence: 99%

Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review

Vilar

O’Sullivan

Kerry

et al. 2022

Separation Science Plus

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The aroma of meat is an integral part of flavor and therefore an essential element for consumer acceptance. Aroma compounds are challenging to extract, concentrate, separate, identify, and quantify due to the complexity of meat. A wide range of volatile compounds of different properties (molecular weight, polarity, vapor pressure) are present in raw meat at varying concentrations, and further exacerbated post cooking due to the creation of additional volatiles through mainly Maillard reactions and lipid oxidation reactions. The volatiles identified in cooked meats include hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters, lactones, ethers, heterocyclic constituents, and sulfur-/halogen-containing components. From published research, some of the key volatiles influencing cooked beef/pork flavor include hexanal,

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Section: Solvent Assisted Flavor Evaporationmentioning

confidence: 99%

Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review

Vilar

O’Sullivan

Kerry

et al. 2022

Separation Science Plus

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“…High performance liquid chromatography was used to evaluate inosinic acid levels (13), under the following conditions: a C18 column (4.6 × 250 mm, 5 µm) was used with a 260 nm UV detector. The column temperature was 25 • C; the injection volume was 10 µL; the flow rate was 1 mL/min, and the retention time was 35 min.…”

Section: Muscle Inosinic Acid Contentmentioning

confidence: 99%

Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs

et al. 2022

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This study aimed to evaluate the effects of dietary protein level on the production performance, slaughter performance, meat quality, and flavor of finishing pigs. Twenty-seven Duroc♂ × Bamei♀ binary cross-bred pigs (60.86 ± 2.52 kg body weight) were randomly assigned to three groups, each group has three replicates, and each replicate has three pigs. Three groups of finishing pigs were fed 16.0, 14.0, and 12.0% crude protein levels diets, and these low-protein diets were supplemented with four limiting amino acids (lysine, methionine, threonine and tryptophan). The results showed that the pigs fed low-protein diets increased (P < 0.05) loin eye muscle area, and reduced (P < 0.05) heart weight, lung weight. The feed-weight ratio of the 14.0% protein group was reduced (P > 0.05); Dietary protein levels significantly affected the luminance (L24h), yellowness (b45min and b24h) (P < 0.05), reduced shear stress, muscle water loss, drip loss, the levels of crude fat (P < 0.05), and increased marbling score (P < 0.05) in the muscle of finishing pigs; The low-protein diets improved PUFA/TFA, PUFA/SFA (P > 0.05), and increased hexanal, E-2-heptenal, 1-octen-3-ol, EAA/TAA in the muscle of finishing pigs (P < 0.05); The results indicated that reduced the crude protein levels of dietary by 2.0–4.0%, and supplementation with four balanced limiting amino acids had no significant effects on the production performance and slaughter performance of finishing pigs, and could effectively improve meat quality and flavor.

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Simple and efficient solid phase extraction based on molecularly imprinted resorcinol–formaldehyde resin nanofibers for determination of trace sulfonamides in animal-origin foods

Dai

Liu

et al. 2023

Food Chemistry

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Determination of 11 sulfonamides in pork by two-step liquid-liquid extraction-solid phase extraction purification coupled with high performance liquid chromatography-tandem mass spectrometry

Cited by 4 publications

References 0 publications

Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review

Volatile organic compounds in beef and pork by gas chromatography‐mass spectrometry: A review

Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs

Simple and efficient solid phase extraction based on molecularly imprinted resorcinol–formaldehyde resin nanofibers for determination of trace sulfonamides in animal-origin foods

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