Judgment of pure fermented soy sauce by fluorescence resonance energy transfer of OPA-tryptophan adduct

Gao, You-Syuan; Hsieh, Bo-Chuan; Cheng, Tzong‐Jih; Chen, Richie L.C.

doi:10.1016/j.foodchem.2015.01.028

Cited by 11 publications

(2 citation statements)

References 29 publications

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“…In focusing on food safety, the AAs present in fermented soy sauce were investigated . The tryptophan content was especially considered, as it decomposes when soja is treated chemically (acid‐hydrolysis procedure) instead of fermented.…”

Section: Foodomicsmentioning

confidence: 99%

Recent advances in amino acid analysis by capillary electromigration methods: June 2015–May 2017

et al. 2017

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Recent advances in amino acid analysis by capillary electromigration methods: June 2015-May 2017In the tenth edition of this article focused on recent advances in amino acid analysis using capillary electrophoresis, we describe the most important research articles published on this topic during the period from June 2015 to May 2017. This article follows the format of the previous articles published in Electrophoresis. The new developments in amino acid analysis with CE mainly describe improvements in CE associated with mass spectrometry. Focusing on applications, we mostly describe clinical works, although metabolomics studies are also very important. Finally, works focusing on amino acids in food and agricultural applications are also described.

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Section: Foodomicsmentioning

confidence: 99%

Recent advances in amino acid analysis by capillary electromigration methods: June 2015–May 2017

et al. 2017

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“…Eleven AAs (Phe, Trp, Ala, Asp, Val, Phe, Thr, Val, Trp, Ile, and Leu) were detected in the selected lyophilized milks from Cucumeropsis mannii Naudin and Citrullus lanatus . In a different work, analysis of tryptophan was used to discriminate pure fermented soy sauces, adulterated soy sauces and chemical soy sauces . In that case, CE‐ultra violet (UV) technique was only employed to validate the results obtained by fluorescence resonance energy transfer in a flow‐injection system for the analysis of tryptophan in soy sauce.…”

Section: Amino Acids Biogenic Amines and Other Hazardous Aminesmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2015

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This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2013-February 2015 are included following the previous review by Garcia-Cañas et al. (Electrophoresis, 2014, 35, 147-169). Analysis by CE of a large variety of food-related molecules with different chemical properties, including amino acids, hazardous amines, peptides, proteins, phenols, polyphenols, lipids, carbohydrates, DNAs, vitamins, toxins, contaminants, pesticides, residues, food additives, as well as small organic and inorganic compounds. This work includes recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food processing. The use, among other CE developments, of microchips, CE-MS, and chiral CE in food analysis and Foodomics is also discussed.

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Flow-based food analytical methods

Economou

2021

Innovative Food Analysis

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Judgment of pure fermented soy sauce by fluorescence resonance energy transfer of OPA-tryptophan adduct

Cited by 11 publications

References 29 publications

Recent advances in amino acid analysis by capillary electromigration methods: June 2015–May 2017

Recent advances in amino acid analysis by capillary electromigration methods: June 2015–May 2017

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Flow-based food analytical methods

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