Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by 1 H NMR

Campo, Gloria del; Zuriarrain, Juan; Zuriarrain, Andoni; Berregi, Iñaki

doi:10.1016/j.foodchem.2015.10.036

Cited by 61 publications

(41 citation statements)

References 39 publications

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“…It is employed to determine chemical compositions in a variety of food matrices for quality control, such as pork meat [232], energy drink [212], apple fruit juice [214], cider [215,216], honey [236], and beer [201]. It is also applied to evaluate food processing, for example, monitoring lactic acid production during milk fermentation [230], estimating nonthermal processing of orange juice [217].…”

Section: Food Analysismentioning

confidence: 99%

Quantitative NMR Studies of Multiple Compound Mixtures

2017

Annual Reports on NMR Spectroscopy

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Section: Food Analysismentioning

confidence: 99%

Quantitative NMR Studies of Multiple Compound Mixtures

2017

Annual Reports on NMR Spectroscopy

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“…To increase the accuracy of qNMR‐based purity assessments, the effects of the NMR measurement parameters and sample preparation procedure were investigated . qNMR has been validated for various types of organic substances with the help of CRMs for qNMR measurement …”

Section: Introductionmentioning

confidence: 99%

Purity Assessment of Fumonisin B₁ by Quantitative ¹H NMR Spectroscopy

Yun

Yoon

Kim

et al. 2020

Bulletin Korean Chem Soc

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Fumonisin B 1 (FB 1 ) a mycotoxin that contaminates grains and is related with liver and renal diseases. Although FB 1 levels in food are currently regulated, FB 1 's quantitation is complicated because of its lack of volatility and UV absorbance, preventing mass balance method from being employed for purity assessment of high-purity standard. This study used quantitative nuclear magnetic resonance (qNMR) spectroscopy to assess the purity of FB 1 . Unlike mass balance method, qNMR is a universal and simple quantification method. Using benzoic acid as an internal standard, the purity of FB 1 was determined. The measurement parameters were optimized to obtain accurate results, and 1 H NMR peak homogeneity was confirmed by analyzing impurities separated using liquid chromatography. The purity of the FB 1 was 993 mg/g and expanded uncertainty (k = 2.74) was 32 mg/g (3.2%). This result will be used to the development of the certified reference material for the FB 1 analysis in maize flour.

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“…Today, 1 H NMR spectroscopy is the most popular among spectroscopic methods due to its simplicity (Rutledge, 1996) [26] and completeness of information (Majumdar et al, 2017;Richards, Hollerton, 2011) [23,27], thus accelerating chemical research, especially in the food industry (Abraham, Mobli, 2008) [20]. A large number of articles discuss the use of NMR for research of food products: honey, fruits, juices, vegetables, pastry, cheese, meat, fish, dairy products, starch and alcohol products (Zuriarrain et [1,2,5,6,9,10,11,17,25,28,32]. This method provides comprehensive information with relatively simple obtaining spectra, thus greatly facilitating and accelerating chemical research (Hu et al, 2010;Nose et al, 2005;Roberts, 2002;Richards, Hollerton, 2011) [8,18,24,27].…”

Section: Introductionmentioning

confidence: 99%

Study of internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technology

Kuzmin¹,

Zubkova²,

Shendrik³

et al. 2018

Ukr

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Introduction. The aim of the publication is to study the mechanism of the establishment of relaxation of water-alcohol mixtures (WAM) in the main stages of creating vodka in the application of electrochemical activation (ECA) at the stage of Na-cationization process water softening. Materials and methods. 1 H NMR analysis was performed using: FT-NMR Bruker Avance II spectrometer (400 MHz); special capillary with acEtOHe-d6; high accuracy ampoules № 507-HP; dispenser; ethyl alcohol rectified (EAR); water softened by Na-cationization; WAM from EAR and softened water. Results and discussion. In this work, the equilibrium state of vodkas in the creation of WAM in the process of ECA of softened water by Nacationization is investigated. It has been established that electrochemical reactions lead to a change in the system of intermolecular interactions. Charging states of molecules in anolyte and catholyte lead to differences in the electron distribution, which affects the chemical displacements of hydroxyl protons. In relation to the softened water (δH2O=4.65 ppm), the anolyte with δH2O=(4.23; 4.22) ppm has a displacement of the hydroxyl proton in the «strong field» at Δf=170 Hz. The catholyte with δН2О=(4.56; 4.54) ppm has a displacement in the «strong field» at Δf=40 Hz. It has been proved that the WAM on anolyte (pH=2.43) and EAR has an acidic medium (pH=3.10), WAM in a catholyte (pH=11.08), and EAR has a meadow medium (pH=11.75). These polar ratios of H3O + to OHfor anolyte and catholyte lead to a restructuring of the structure in the alcohol/water system. It can be assumed that the proton exchange is accelerated, while there is one general signal of mobile protons EtOH+H2O. On the basis of the study a fundamental difference between the behavior of the WAM and the vodka prepared on softened water and water after ECA treatment was established. Found systems (alcohol/water) with a stable equilibrium, which are characterized by a high degree of generalization of protons, as well as characteristic rates of exchange for it. Conclusions. The experimental data obtained prove the dependence of the speed and nature of the establishment of the thermodynamic equilibrium due to the relaxation of the WAM. It is shown that relaxation occurs at the simultaneous stabilization of the hydroxyl group of water and ethanol protons.

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Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by 1 H NMR

Cited by 61 publications

References 39 publications

Quantitative NMR Studies of Multiple Compound Mixtures

Quantitative NMR Studies of Multiple Compound Mixtures

Purity Assessment of Fumonisin B₁ by Quantitative ¹H NMR Spectroscopy

Study of internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technology

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Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by 1 H NMR

Cited by 61 publications

References 39 publications

Quantitative NMR Studies of Multiple Compound Mixtures

Quantitative NMR Studies of Multiple Compound Mixtures

Purity Assessment of Fumonisin B1 by Quantitative 1H NMR Spectroscopy

Study of internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technology

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Product

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Purity Assessment of Fumonisin B₁ by Quantitative ¹H NMR Spectroscopy