Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD

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	Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD
	Chen, Guang ; Li, Jun ; Sun, Zhiwei ; Zhang, Shijuan ; Li, Guoliang ; Song, Cuihua ; Suo, Yourui ; You, Jinmao
	2014-01-15
发表期刊	FOOD CHEMISTRY ; Chen, G; Li, J; Sun, ZW; Zhang, SJ; Li, GL; Song, CH; Suo, YR; You, JM.Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD,FOOD CHEMISTRY,2014,143():97
摘要	Amino acids, as the main contributors to taste, are usually found in relatively high levels in bitter foods. In this work, we focused on seeking a rapid, sensitive and simple method to determine FM for large batches of micro-samples and to explore the relationship between FAA and bitterness. Overall condition optimisation indicated that the new UDME technique offered higher derivatisation yields and extraction efficiencies than traditional methods. Only 35 min was needed in the whole operation process. Very low LLOQ (Lower limit of quantification: 0.21-5.43 nmol/L) for FAA in twelve bitter foods was obtained, with which BTT (bitter taste thresholds) and CABT (content of FAA at BTT level) were newly determined. The ratio of CABT to BIT increased with decreasing of BTT. This work provided powerful potential for the high-throughput trace analysis of micro-sample and also a methodology to study the relationship between the chemical constituents and the taste. (C) 2013 Elsevier Ltd. All rights reserved.; Amino acids, as the main contributors to taste, are usually found in relatively high levels in bitter foods. In this work, we focused on seeking a rapid, sensitive and simple method to determine FM for large batches of micro-samples and to explore the relationship between FAA and bitterness. Overall condition optimisation indicated that the new UDME technique offered higher derivatisation yields and extraction efficiencies than traditional methods. Only 35 min was needed in the whole operation process. Very low LLOQ (Lower limit of quantification: 0.21-5.43 nmol/L) for FAA in twelve bitter foods was obtained, with which BTT (bitter taste thresholds) and CABT (content of FAA at BTT level) were newly determined. The ratio of CABT to BIT increased with decreasing of BTT. This work provided powerful potential for the high-throughput trace analysis of micro-sample and also a methodology to study the relationship between the chemical constituents and the taste. (C) 2013 Elsevier Ltd. All rights reserved.
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/32319
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Chen, Guang,Li, Jun,Sun, Zhiwei,et al. Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD[J]. FOOD CHEMISTRY, Chen, G; Li, J; Sun, ZW; Zhang, SJ; Li, GL; Song, CH; Suo, YR; You, JM.Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD,FOOD CHEMISTRY,2014,143():97,2014.
APA	Chen, Guang.,Li, Jun.,Sun, Zhiwei.,Zhang, Shijuan.,Li, Guoliang.,...&You, Jinmao.(2014).Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD.FOOD CHEMISTRY.
MLA	Chen, Guang,et al."Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD".FOOD CHEMISTRY (2014).