干旱区生态环境知识资源中心(Arid): Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods

Arid

DOI	10.3390/molecules24203734
	Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods
	Shi, Jiaqi 1; Shao, Zeping 2; Li, Honglei 3; Zhang, Yan 1; Wang, Shuo 1
通讯作者	Zhang, Yan ; Wang, Shuo
来源期刊	MOLECULES
EISSN	1420-3049
出版年	2019
卷号	24 期号:20
英文摘要	Acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) are two of the most abundant compounds generated during thermal processing. A simple method for the simultaneous quantitation of acrylamide and 5-HMF was developed and successfully applied in thermally processed foods. Acrylamide and 5-HMF were co-extracted with methanol and then purified and enriched by an Oasis HLB solid-phase extraction cartridge, simultaneously analyzed by high-performance liquid chromatography and detected with a diode array detector, respectively, at their optimal wavelength. The linear concentration range was found to be 25-5000 mu g/L with high linear correlation coefficients (R > 0.999). The limit of detection and the limit of quantitation for acrylamide and 5-HMF were 6.90 mu g/L and 4.66 mu g/L, and 20.90 mu g/L and 14.12 mu g/L, respectively. The recovery of acrylamide and 5-HMF in biscuits, bread, Chinese doughnuts, breakfast cereals, and milk-based baby foods was achieved at 87.72-96.70% and 85.68-96.17% with RSD at 0.78-3.35% and 0.55-2.81%, respectively. The established method presents simplicity, accuracy and good repeatability, and can be used for the rapid simultaneous quantitation of acrylamide and 5-HMF in thermally processed foods.
英文关键词	acrylamide 5-hydroxymethyl-2-furfural HPLC-DAD simultaneous detection
类型	Article
语种	英语
国家	Peoples R China ; Australia
开放获取类型	Green Published, gold
收录类别	SCI-E
WOS记录号	WOS:000496249500103
WOS关键词	5-HMF ; QUANTIFICATION ; MS/MS ; ELECTROPHORESIS ; PRODUCTS ; DAMAGE ; HONEY ; HMF
WOS类目	Biochemistry & Molecular Biology ; Chemistry, Multidisciplinary
WOS研究方向	Biochemistry & Molecular Biology ; Chemistry
EI主题词	2019-10-01
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/310194
作者单位	1.Nankai Univ, Sch Med, Tianjin Key Lab Food Sci & Hlth, Tianjin 300071, Peoples R China; 2.Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat, St Lucia, Qld 4072, Australia; 3.Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Key Lab Food Nutr & Safety, Minist Educ China, Tianjin 300457, Peoples R China
推荐引用方式 GB/T 7714	Shi, Jiaqi,Shao, Zeping,Li, Honglei,et al. Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods[J],2019,24(20).
APA	Shi, Jiaqi,Shao, Zeping,Li, Honglei,Zhang, Yan,&Wang, Shuo.(2019).Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods.MOLECULES,24(20).
MLA	Shi, Jiaqi,et al."Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods".MOLECULES 24.20(2019).