Gas Purge-Microsyringe Extraction Coupled with Liquid Chromatography and Fluorescence Detection for the Determination of Aldehydes from Fried Meat

doi:10.1007/s12161-017-1121-x

NWIPB OpenIR

	Gas Purge-Microsyringe Extraction Coupled with Liquid Chromatography and Fluorescence Detection for the Determination of Aldehydes from Fried Meat
	Li, Yanxin 1; Zhang, Shijuan 1; Lu, Fengli 1; Liu, Qian 1; You, Jinmao 1,2
	2018-05-01
发表期刊	FOOD ANALYTICAL METHODS
卷号	11 期号:5 页码:1390-1397
文章类型	Article
摘要	In this study, a green, simple, and sensitive method was developed for the analysis of aliphatic aldehydes from fried meat by using a modified gas purge-microsyringe extraction (GP-MSE) system in combination with high-performance liquid chromatography (HPLC) with fluorescence detection. The modified GP-MSE system possessed two gas channels and showed better recoveries for compounds with diverse density in comparison with one gas channel GP-MSE system. Target compounds in fried meat were effectively extracted without the traditional solvent extraction and lipid removing process, while the HPLC sensitivity of aldehydes was enhanced by introducing 2-(12-benzo[b] acridin-5(12H)-yl)-acetohydrazide (BAAH) with excellent fluorescence property into the molecules. Parameters influencing the extraction efficiency and HPLC sensitivity were optimized. The limits of detection (LODs) ranged from 0.30 to 0.45 mu g/ kg, and the limits of quantification (LOQs) ranged from 1.0 to 1.5 mu g/ kg. The recoveries of the target compounds were in the range of 86.9 to 95.6%. The proposed method was successfully applied to the analysis of aldehydes in fried meat samples. Formaldehyde, acetaldehyde, pentanal, hexanal, heptanal, octanal, nonaldehyde, and decanal were all found in fried meat samples with concentrations ranging from 0.05 to 17.8 mg/ kg.
关键词	Aldehydes Meat Fluorescence Gp-mse Hplc
WOS标题词	Science & Technology ; Life Sciences & Biomedicine
DOI	10.1007/s12161-017-1121-x
关键词[WOS]	FOOD-PACKAGING MATERIALS ; VOLATILE COMPOUNDS ; LIPID OXIDATION ; WATER SAMPLES ; HUMAN URINE ; FOAL MEAT ; MICROEXTRACTION ; HPLC ; FAT
收录类别	SCI
语种	英语
项目资助者	Natural Science Foundation of Shandong Province(ZR2014BQ009 ; National Undergraduate Training Program for Innovation and Entrepreneurship of China(201710446036) ; National Science Foundation of China(21275089) ; ZR2015CM040)
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:000429244800015
引用统计	被引频次：10[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/13346
专题	中国科学院西北高原生物研究所
作者单位	1.Qufu Normal Univ, Key Lab Pharmaceut Intermediates & Nat Prod, Qufu, Peoples R China 2.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Tibetan Med Res, Xining, Qinghai, Peoples R China
推荐引用方式 GB/T 7714	Li, Yanxin,Zhang, Shijuan,Lu, Fengli,et al. Gas Purge-Microsyringe Extraction Coupled with Liquid Chromatography and Fluorescence Detection for the Determination of Aldehydes from Fried Meat[J]. FOOD ANALYTICAL METHODS,2018,11(5):1390-1397.
APA	Li, Yanxin,Zhang, Shijuan,Lu, Fengli,Liu, Qian,&You, Jinmao.(2018).Gas Purge-Microsyringe Extraction Coupled with Liquid Chromatography and Fluorescence Detection for the Determination of Aldehydes from Fried Meat.FOOD ANALYTICAL METHODS,11(5),1390-1397.
MLA	Li, Yanxin,et al."Gas Purge-Microsyringe Extraction Coupled with Liquid Chromatography and Fluorescence Detection for the Determination of Aldehydes from Fried Meat".FOOD ANALYTICAL METHODS 11.5(2018):1390-1397.