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Shi J, Tao J, Fu Y, Zhao L, Yang R, Qu L, Li Z, Sun Y. Rapid quantitative evaluation of total polar materials (TPM) in frying oil based on an "off-on" fluorescence viscosity response probe. Anal Chim Acta 2024; 1292:342267. [PMID: 38309849 DOI: 10.1016/j.aca.2024.342267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 02/05/2024]
Abstract
The content of total polar material (TPM) is considered as a comprehensive indicator to evaluate the quality of edible oils which should be discarded and no longer be used when TPM content exceeding 27 %. Nevertheless, there is currently a lack of a convenient and efficient TPM detection method, which is a meaningful challenge. With the increase of TPM content, the viscosity of frying oil grows, and the two maintain a satisfactory positive correlation. Consequently, an "off-on" fluorescence probe TCF-PR method based on viscosity-response has been developed. There exists a good linear relationship between the fluorescence intensity of the probe and the TPM content of soybean oil ((R2 = 0.9936) and salad oil (R2 = 0.9878), accompanying with the advantage of fast response (3 s), which means the rapid detection of TPM can be realized to determine the quality of frying oil in the field of food safety.
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Affiliation(s)
- Jiayi Shi
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China
| | - Jian Tao
- Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Yanfeng Fu
- Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China; Zhengzhou Zhongdao Biotechnology Company Limited, Zhengzhou, 450001, China
| | - Linping Zhao
- Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China; Zhengzhou Zhongdao Biotechnology Company Limited, Zhengzhou, 450001, China
| | - Ran Yang
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China; Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Lingbo Qu
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China; Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Zhaohui Li
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China; Key Laboratory of Food Safety Quick Testing and Smart Supervision Technology for State Market Regulation, Henan Institute of Food and Salt Industry Inspection Technology, Zhengzhou, 450003, China
| | - Yuanqiang Sun
- College of Chemistry, Henan Joint International Research Laboratory of Green Construction of Functional Molecules and Their Bioanalytical Applications, Zhengzhou Key Laboratory of Functional Nanomaterial and Medical Theranostic, Laboratory of Zhongyuan Food, Zhengzhou University, Zhengzhou, 450001, China.
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Gu H, Huang X, Sun Y, Lv R, Chen Q. Qualitative and Quantitative Analysis of Oxidative Degradation Products in Frying Oil by Three-Dimensional Fluorescence Spectroscopy with Metalloporphyrin-Based Sensor. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02182-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Resilience Innovations and the Use of Food Order & Delivery Platforms by the Romanian Restaurants during the COVID-19 Pandemic. JOURNAL OF THEORETICAL AND APPLIED ELECTRONIC COMMERCE RESEARCH 2021. [DOI: 10.3390/jtaer16070175] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The COVID-19 pandemic, the blocking of activity by the government and the restrictions imposed in Romania had detrimental effects on the activity of restaurants, imposing their adaptation to new situations and generating creative innovations that caused changes in the way restaurants deliver food to consumers through food order & delivery platforms. Exploring the nature and implications of such innovations on resilience, this study analyzes their impact on the attitude and intention to use food delivery platforms by restaurant managers in Romania during the COVID-19 pandemic. Through the proposed structural model, the authors integrate innovations in resilience by joining together the new components of the established TAM model. This research was conducted on a sample of 402 restaurant managers in Romania. The data was collected based on a questionnaire, and it was analyzed with the SmartPLS3 software. The results of the study show that the four variables of innovation, namely business strategy innovations, technological innovations, financial innovations and social innovations, exert different effects on behavioral intention and attitude towards using the order & delivery platforms. The results of the study can be key points in the more efficient management of material, financial and human resources, thus improving the commercial performance of restaurants.
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