Research progress in the use of liquid-liquid extraction for food flavour analysis

Jiang, Haijuan; Yang, Shaoxiang; Tian, Haijun; Sun, Baoguo

doi:10.1016/j.tifs.2023.01.005

Cited by 32 publications

(10 citation statements)

References 86 publications

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“…Traditionally, clean‐up of analytes in intricate food matrices primarily depended on techniques like solid‐phase extraction (SPE) (Mateos et al ., 2017) and liquid–liquid extraction (LLE) (Jiang et al ., 2023), both of which can be cumbersome and often demand significant solvent quantities. Contrastingly, the more recent trend leans toward solid‐phase microextraction (SPME) (Xu et al ., 2016) for pretreating complex samples.…”

Section: Introductionmentioning

confidence: 99%

Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD

Li,

Ma,

Xiao

et al. 2024

Int J of Food Sci Tech

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SummaryOn‐site sample preparation has the advantage of combining sampling and sample preparation into a single step, thereby minimising sources of error, and eliminating the risk of analyte instability. Bubble‐driven solid‐phase microextraction (BD‐SPME) was first proposed as an on‐site pretreatment method. Oyster sauce underwent on‐site pretreatment to measure potassium sorbate levels via high‐performance liquid chromatography with a diode array detector (HPLC‐DAD), obviating the need for stirrers. The high sensitivity of the HPLC determination of potassium sorbate was obtained using BD‐SPME pretreatment with a limit of detection (LOD) of 0.03 mg L−1 and a limit of quantification (LOQ) of 0.10 mg L−1. The refined technique displayed remarkable linearity from 0.10 to 30.00 mg L−1, boasting a coefficient of determination R2 ≥ 0.998. In addition, the recoveries of potassium sorbate in oyster sauce using the method were in the range of 90.8–101.4%. Evidently, BD‐SPME in combination with HPLC‐DAD is a sensitive and promising analysis for on‐site pretreatment.

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Section: Introductionmentioning

confidence: 99%

Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD

Li,

Ma,

Xiao

et al. 2024

Int J of Food Sci Tech

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“…The purpose is to realize the enrichment of targets and the removal of interfering materials, decreasing difficulty and improving sensitivity in detection. The liquid–liquid extraction, solid-phase extraction (SPE), cloud point extraction, solid-phase microextraction, and immunoaffinity columns have been reported as pretreatment techniques for OTs extraction and enrichment. Regrettably, the liquid–liquid extraction entails more time and poisonous organic solvents, and the solid-phase microextraction as well as immunoaffinity columns are expensive and unrecyclable .…”

Section: Introductionmentioning

confidence: 99%

Electrospun Nanofibers Modified with Copper Nanoparticles for Simultaneous Extraction and Detection of Three Ochratoxins in Foods

Hou,

Chu,

et al. 2024

ACS Appl. Nano Mater.

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In this study, several electrospun nanofibers were prepared and characterized, and the electrospun polystyrene/ poly(ether sulfone) nanofiber coated with copper nanoparticles (PS/PES-CuNP nanofibers) was selected and utilized as solidphase extraction adsorbent. And then, the packed-fiber solid-phase extraction coupled with high-performance liquid chromatographyfluorescence detection method was established for the efficient determination of ochratoxins in foods. With the proposed method, several factors including the type and dosage of nanofibers, sample pH, extraction time, type, and volume of elution solvent were optimized. The results suggested that low limit of detection (0.102−0.126 ng/mL), limit of quantification (0.382−0.436 ng/ mL), and recoveries (85.5−111.1%) for ochratoxin A, B, and C with relative standard deviations <7% were achieved. As-synthesized PS/PES-CuNP nanofibers displayed satisfactory potential practical application in the simultaneous pretreatment and determination of mycotoxins in complex matrice samples.

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“…LLE, in particular, is a commonly employed method for separating compounds or complexes, based on differential solubility in immiscible solvents. It finds extensive application in the food industry for purposes, such as flavor analysis, separation of food colorings, and detection of antibiotics in food products [ 13 , 14 , 15 ]. Employed as a fractionation method for crude extracts, LLE enables the recovery of secondary metabolite-enriched fractions using solvents of varying polarities [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

The Role of Sargahydroquinoic Acid and Sargachromenol in the Anti-Inflammatory Effect of Sargassum yezoense

Park,

Cao,

Baek

et al. 2024

Marine Drugs

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The anti-inflammatory effect of the ethanol extract of Sargassum yezoense and its fractions were investigated in this study. The ethanol extract exhibited a strong anti-inflammatory effect on lipopolysaccharide-stimulated RAW 264.7 macrophages and effectively suppressed the M1 polarization of murine bone-marrow-derived macrophages stimulated by lipopolysaccharides and IFN-γ (interferon-gamma). Through a liquid–liquid extraction process, five fractions (n-hexane, chloroform, ethyl acetate, butanol, and aqueous) were acquired. Among these fractions, the chloroform fraction (SYCF) was found to contain the highest concentration of phenolic compounds, along with two primary meroterpenoids, sargahydroquinoic acid (SHQA) and sargachromenol (SCM), and exhibit significant antioxidant capacity. It also demonstrated a robust anti-inflammatory effect. A direct comparison was conducted to assess the relative contribution of SHQA and SCM to the anti-inflammatory properties of SYCF. The concentrations of SHQA and SCM tested were determined based on their relative abundance in SYCF. SHQA contributed to a significant portion of the anti-inflammatory property of SYCF, while SCM played a limited role. These findings not only highlight the potential of the chloroform–ethanol fractionation approach for concentrating meroterpenoids in S. yezoense but also demonstrate that SHQA and other bioactive compounds work additively or synergistically to produce the potent anti-inflammatory effect of SYCF.

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Research progress in the use of liquid-liquid extraction for food flavour analysis

Cited by 32 publications

References 86 publications

Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD

Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD

Electrospun Nanofibers Modified with Copper Nanoparticles for Simultaneous Extraction and Detection of Three Ochratoxins in Foods

The Role of Sargahydroquinoic Acid and Sargachromenol in the Anti-Inflammatory Effect of Sargassum yezoense

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