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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, Guang1,2,3,4; Li, Jun3,4; Sun, Zhiwei3,4; Zhang, Shijuan1,2; Li, Guoliang1,2; Song, Cuihua3,4; Suo, Yourui1; You, Jinmao1,3,4 | |
| 2014-01-15 | |
| 发表期刊 | FOOD CHEMISTRY
 |
| ISSN | 0308-8146 |
| 卷号 | 143页码:97-105 |
| 文章类型 | Article |
| 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. |
| 关键词 | Ultrasonic-assisted Derivatisation Microextraction (Udme) Free Amino Acids (Faa) Bitter Foods Bitter Taste Threshold (Btt) Content Of Free Amino Acid Detected At Btt Amount Level (Cabt) |
| WOS标题词 | Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine |
| 关键词[WOS] | PERFORMANCE-LIQUID-CHROMATOGRAPHY ; RESPONSE-SURFACE METHODOLOGY ; PROTEIN ; OPTIMIZATION ; FLUORESCENCE ; CHLORIDE ; FRUIT ; MS |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| WOS类目 | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| WOS记录号 | WOS:000326207700015 |
| 引用统计 | |
| 文献类型 | 期刊论文 |
| 条目标识符 | http://210.75.249.4/handle/363003/4263 |
| 专题 | 中国科学院西北高原生物研究所 |
| 作者单位 | 1.Chinese Acad Sci, Northwest Inst Plateau Biol, Xining 810001, Peoples R China 2.Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China 3.Qufu Normal Univ, Key Lab Life Organ Anal, Qufu 273165, Shandong, Peoples R China 4.Qufu Normal Univ, Key Lab Pharmaceut Intermediates & Anal Nat Med, Qufu 273165, Shandong, Peoples R China |
| 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,2014,143:97-105. |
| 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,143,97-105. |
| 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 143(2014):97-105. |
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