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Title of Journal: Food Anal Methods

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Abbravation: Food Analytical Methods

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Springer US

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DOI

10.1007/s00158-013-0883-z

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1936-976X

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Detection Method Optimization Dynamic Changes dur

Authors: Xiangyu Sun Xuan Luo Tingting Ma Yilin You Weidong Huang Jicheng Zhan
Publish Date: 2016/11/19
Volume: 10, Issue: 5, Pages: 1616-1629
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Abstract

A simple and convenient HSSPMEGCbased detection method with high detection limit good recoveries highly reproducibility minimal matrix effects and a 30min total run time for 4ethylphenol 4EP and 4ethylguaiacol 4EG in red wines has been developed The 4EG concentration that was generated during alcoholic fermentation exhibited a biphasic trend with an initial increase that was followed by a decrease to approximately 40–50 μg/L after alcoholic fermentation in the winery The content of one precursor substance ferulic acid strongly correlated with the 4EG content and the 4EG decrease observed late in fermentation may be due to its adsorption by the yeast cell wall 4EP was undetectable during alcoholic fermentation in the winery Furthermore 4EG and 4EP were detected in most of the commercial wines sampled from the Chinese wine market The regions of origin the grape varieties and the oak barrel aging times had strong impacts on 4EP and 4EGThis study was supported by the National key research and development program 2016YFD0400504 2016YFD0400501 the National Nature Science Foundation Project 31471835 and the National “Twelfth FiveYear” Plan for Science Technology Support 2012BAD31B05Xiangyu Sun declares that he/she has no conflict of interest Xuan Luo declares that he/she has no conflict of interest Tingting Ma declares that he/she has no conflict of interest Weidong Huang declares that he/she has no conflict of interest Jicheng Zhan declares that he/she has no conflict of interest

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  2. Selenium Speciation in Rice Samples by Magnetic Ionic Liquid-Based Up-and-Down-Shaker-Assisted Dispersive Liquid-Liquid Microextraction Coupled to Graphite Furnace Atomic Absorption Spectrometry
  3. Improvement of Energy Dispersive X-Ray Fluorescence Throughput: Influence of Measuring Times and Number of Replicates on Validation Performance Characteristics
  4. Direct Determination of Saccharin and Acesulfame-K in Sweeteners and Fruit Juices Powders
  5. Electrochemical Determination of Carbendazim in Food Samples Using an Electrochemically Reduced Nitrogen-Doped Graphene Oxide-Modified Glassy Carbon Electrode
  6. Simultaneous Determination of Caffeine and Aspartame in Diet Supplements and Non-Alcoholic Beverages Using Liquid-Chromatography Coupled to Corona CAD and UV-DAD Detectors
  7. Recovery of Aromatic Aglycones from Grape Pomace Winemaking By-Products by Using Liquid-Liquid and Pressurized-Liquid Extraction
  8. Does the Plant Matrix Type Have Impact on Rutin Transformation During Its Extraction?
  9. Statistical Evaluation of Real-Time PCR Protocols Applied to Quantify Genetically Modified Maize
  10. An Enzymatic Method for Methanol Quantification in Methanol/Ethanol Mixtures with a Microtiter Plate Fluorometer
  11. Determination of Mineral Composition and Heavy Metal Content of Some Nutraceutically Valued Plant Products
  12. Evaluation and Optimization of a Superior Extraction Method for the Characterization of the Volatile Profile of Black Tea by HS-SPME/GC-MS
  13. Determination of Zearalanol and Its Analog Zearalanone in Muscle Tissues by Amplified Luminescent Proximity Homogeneous Assay (AlphaLISA)
  14. Validation of a HS-SPME-GC Method for Determining Higher Fatty Esters and Oak Lactones in White Rums
  15. Development of a Single Chain Variable Fragment Antibody and Application as Amatoxin Recognition Molecule in Surface Plasmon Resonance Sensors
  16. A Low-Cost and High Sensitive Paper-Based Microfluidic Device for Rapid Detection of Glucose in Fruit
  17. A Selective Chromatographic Method to Determine the Dynamic of Biogenic Amines During Brewing Process
  18. Validation of HPLC-UV Methods for the Quantification of Betaine in Foods by Comparison with LC-MS
  19. On-Vine Monitoring of Grape Ripening Using Near-Infrared Spectroscopy
  20. Rapid and Non-destructive Determination of Moisture Content of Peanut Kernels Using Hyperspectral Imaging Technique
  21. Analysis of Free Amino Acids in Russula griseocarnosa Harvested at Different Stages of Maturity Using iTRAQ ® -LC-MS/MS
  22. Development and Validation of a Cost-Effective HPLC-FLD Method for Routine Analysis of Fumonisins B 1 and B 2 in Corn and Corn Products
  23. Development and Validation of a Cost-Effective HPLC-FLD Method for Routine Analysis of Fumonisins B 1 and B 2 in Corn and Corn Products
  24. Determination of Soluble Calcium and Phosphorus in Commercial Milled Hydroxyapatite
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  26. Analysis of Pesticide Residues and Their Variability in Cabbage Using QuEChERS Extraction in Combination with LC-MS/MS
  27. Provision of Ultrasensitive Quantitative Gold Immunochromatography for Rapid Monitoring of Olaquindox in Animal Feed and Water Samples
  28. The Mesoporous Porphyrinic Zirconium Metal-Organic Framework for Pipette-Tip Solid-Phase Extraction of Mercury from Fish Samples Followed by Cold Vapor Atomic Absorption Spectrometric Determination
  29. Analysis of Pesticide Residues and Their Variability in Cabbage Using QuEChERS Extraction in Combination with LC-MS/MS
  30. Optimized Formation, Extraction, and Determination of Sulforaphane in Broccoli by Liquid Chromatography with Diode Array Detection
  31. Determination of Haloxyfop-Methyl, Linuron, and Procymidone Pesticides in Carrot Using SLE-LTP Extraction and GC-MS
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  33. Preparation of Molecularly Imprinted Polymer Monolith with an Analogue of Thiamphenicol and Application to Selective Solid-Phase Microextraction
  34. A Rapid and Sensitive Method for Semicarbazide Screening in Foodstuffs by HPLC with Fluorescence Detection
  35. Evaluation of Extraction Methods for Efficient Detection of Enteric Viruses in Pork Meat Products
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  37. Liquid Chromatography for the Rapid Screening of Growth Promoters Residues in Meat
  38. Direct Determination of Molybdenum in Milk and Infant Food Samples Using Slurry Sampling and Graphite Furnace Atomic Absorption Spectrometry
  39. Improvement of the Detection Sensitivity for Staphylococcus aureus in Spices and Herbs
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