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Wang P, Sun G, Lu P, Zhu Y, Hu X, Chen F. Acceleration effect of galacturonic acid on acrylamide generation: evidence in model reaction systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:361-369. [PMID: 35893577 DOI: 10.1002/jsfa.12149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 07/23/2022] [Accepted: 07/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Acrylamide (AA) is a potential carcinogen formed in food rich in carbohydrate during heating. Recently, AA has been found in several fruit products, such as prune juice, sugarcane molasses and canned black olives. This study focused on the role of galacturonic acid (GalA), the main acid hydrolysis product of fruit pectin, in AA formation in three model systems - asparagine (Asn)/glucose (Glc), Asn/GalA, and Asn/Glc/GalA - during heating under different pH values (pH 3.8-7.8), Glc concentration (0-0.1 mol L-1 ), molar ratio of substrates (Asn/Glc = 1:1, 0.025-0.5 mol L-1 ) and temperature (120-180 °C) for 30 min, respectively. RESULTS The results suggested that the addition of 0.1 mol L-1 GalA strongly accelerated AA formation in a manner dependent on pH value and temperature (P < 0.05). AA concentration under different Glc concentration and molar ratio of substrates suggested that GalA was more reactive than Glc when reacted with Asn. Furthermore, the Amadori rearrangement product/Schiff base/oxazolidine-5-one were identified as the intermediates formed in the Asn/GalA model system using ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry. CONCLUSION The results suggested that Maillard reaction between Asn and GalA might contribute to AA formation. This study is significant in elucidating the contribution of interaction between components for AA formation in fruit products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Pengpu Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Pei Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
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Liu Y, Meng S, Qin J, Zhang R, He N, Jiang Y, Chen H, Li N, Zhao Y. A fluorescence biosensor based on double-stranded DNA and a cationic conjugated polymer coupled with exonuclease III for acrylamide detection. Int J Biol Macromol 2022; 219:346-352. [PMID: 35934078 DOI: 10.1016/j.ijbiomac.2022.07.251] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/05/2022]
Abstract
As a toxic substance on human health produced in food thermal treatment, simple analytical approaches are highly desired for the detection of acrylamide (ACR) in foods. With the aid of exonuclease III (Exo III), a simple fluorescence sensor was proposed based on carboxyfluorescein-labeled double-stranded DNA (FAM-dsDNA) and a cationic conjugated polymer (PFP). Fluorescence resonance energy transfer (FRET) efficiency between FAM and PFP was changed with and without ACR. When ACR was present, ACR and single-stranded DNA (P1, ssDNA) formed an adduct, allowing free FAM-labeled complementarity strand DNA (P2, FAM-csDNA) to appear in the solution and avoiding the digestion of P2 by Exo III. After the addition of PFP, the interaction of PFP and FAM induced strong FRET. Under optimized conditions, ACR was detected with a limit of detection (LOD) of 0.16 μM. According to this biosensor, a LOD of 1.3 μM in water extract samples was observed with a good recovery rate (95-110 %).
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Affiliation(s)
- Yufei Liu
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China.
| | - Suyu Meng
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China
| | - Jingjing Qin
- School of Pharmacy, Sanquan College of Xinxiang Medical University, Xinxiang, Henan 453513, PR China
| | - Ruiying Zhang
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China
| | - Ningning He
- The First Affiliated Hospital of Xinxiang Medical University, Xinxiang, Henan 453100, PR China
| | - Yaoyao Jiang
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China
| | - Hong Chen
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China
| | - Na Li
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China
| | - Ying Zhao
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China; Xinxiang Key Laboratory of Clinical Psychopharmacology, Xinxiang Medical University, Xinxiang 453003, PR China
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3
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Li YS, Suen JL, Tseng WL, Lu CY. An eco-friendly solvent-free reaction based on peptide probes: design an extraction-free method for analysis of acrylamide under microliter volume. Anal Bioanal Chem 2021; 413:7531-7539. [PMID: 34635932 DOI: 10.1007/s00216-021-03717-6] [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: 07/26/2021] [Revised: 09/09/2021] [Accepted: 10/04/2021] [Indexed: 10/20/2022]
Abstract
Acrylamide is a group 2A carcinogen and potential endocrine disruptor that can enter the ecosystem by various routes and has recently become a dangerous pollutant. This widely used chemical can enter the human body via air inhalation, food or water consumption, or skin contact. In this study, we developed a peptide probe for the detection of acrylamide by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) after its micro-tagging with a peptide. Direct detection of acrylamide by MALDI-TOF MS is not feasible due to its poor ionization in the MALDI interface, which hinders its analysis by the technique. After microwave irradiation for 2 min, the formed acrylamide-peptide derivative was detected easily by MALDI-TOF MS without the need for extraction procedures. The procedure does not involve organic solvents and a water-soluble peptide that allows detection of acrylamide in small sample volumes with a limit of detection (LOD) of 0.05 ng/μL. The relative standard deviation (RSD) and relative error (RE) of the measurements were < 6.7% for intra- and inter-day assays. Gel-washing solutions from a polyacrylamide gel experiment were used as a model to study the efficiency of the developed method. Finally, we used the proposed method for the detection of free acrylamide in small volumes of lung epithelial cells (a model to test the air inhalation of acrylamide under a tiny volume of sample) and human urine. The developed method will enable rapid acrylamide detection in environmental and biological samples via a green approach based on microwave-assisted derivatization in water alongside the use of a less toxic derivatization reagent, reusable target plate, and miniaturization protocols.
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Affiliation(s)
- Yi-Shan Li
- Department of Biochemistry, College of Medicine, Kaohsiung Medical University, Kaohsiung, 80708, Taiwan
| | - Jau-Ling Suen
- Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, 80708, Taiwan
| | - Wei-Lung Tseng
- Department of Chemistry, College of Science, National Sun Yat-Sen University, Kaohsiung, 80424, Taiwan
| | - Chi-Yu Lu
- Department of Biochemistry, College of Medicine, Kaohsiung Medical University, Kaohsiung, 80708, Taiwan.
- Institute of Medical Science and Technology, National Sun Yat-Sen University, Kaohsiung, 80424, Taiwan.
- Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung, 80708, Taiwan.
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Yang S, Li Y, Li F, Yang Z, Quan F, Zhou L, Pu Q. Thiol-ene Click Derivatization for the Determination of Acrylamide in Potato Products by Capillary Electrophoresis with Capacitively Coupled Contactless Conductivity Detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8053-8060. [PMID: 31276393 DOI: 10.1021/acs.jafc.9b01525] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The development of analytical methods for acrylamide formed during food processing is of great significance for food safety, but limited by its inherent characteristics, the analysis of acrylamide is a continuing challenge. In this study, an efficient derivatization strategy for acrylamide based on thiol-ene click reaction with cysteine as derivatization reagent was proposed, and the resulting derivative was then analyzed by capillary electrophoresis with capacitively coupled contactless conductivity detection (CE-C4D). After systematic investigation including catalyst dosage (0-20 mM), reaction temperature (30-90 °C) and time (1-60 min), and cysteine concentration (0.2-3.6 mM), acrylamide could be efficiently labeled by 2.0 mM cysteine at 70 °C for 10 min using 4 mM n-butylamine as catalyst. Application of 10 mM triethylamine as separation buffer, the labeled acrylamide was analyzed within 2.0 min, and the relative standard deviations of migration time and peak area were less than 0.84% and 5.6%, indicating good precision. The C4D signal of acrylamide derivative showed a good linear relationship with acrylamide concentration in the range of 7-200 μM with the correlation coefficient of 0.9991. The limit of detection and limit of quantification were calculated to be 0.16 μM and 0.52 μM, respectively. Assisted further by the QuEChERS (quick, easy, cheap, effective, rugged, and safe) sample pretreatment, the developed derivatization strategy and subsequent CE-C4D method were successfully applied for the determination of acrylamide in potato products.
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Affiliation(s)
- Shuping Yang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Yuting Li
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Fan Li
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Zhenyu Yang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Feifei Quan
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Lei Zhou
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Qiaosheng Pu
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
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2-Naphthalenthiol derivatization followed by dispersive liquid-liquid microextraction as an efficient and sensitive method for determination of acrylamide in bread and biscuit samples using high-performance liquid chromatography. J Chromatogr A 2018; 1558:14-20. [PMID: 29773343 DOI: 10.1016/j.chroma.2018.05.021] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Revised: 05/04/2018] [Accepted: 05/08/2018] [Indexed: 02/06/2023]
Abstract
In this research, an ultrasonic-assisted extraction followed by 2-naphthalenthiol derivatization and dispersive liquid-liquid microextraction of acrylamide (AA) was developed as simple and sensitive sample preparation method for AA in bread and biscuit samples using high performance liquid chromatography. Influence of derivatization and microextraction parameters were evaluated and optimized. Results showed that the derivatization of AA leads to improve its hydrophobicity and chromatographic behavior. Under optimum conditions of derivatization and microextraction, the method yielded a linear calibration curve ranging from 10 to 1000 μg L-1 with a determination coefficient (R2) of 0.9987. Limit of detection (LOD) and limit of quantification (LOQ) were 3.0 and 9.0 μg L-1, respectively. Intra-day (n = 6) and inter-day (n = 3) precisions based on relative standard deviation percent (RSD%) for extraction and determination of AA at 50 and 500 μg L-1 levels were less than 9.0%. Finally, the performance of proposed method was investigated for determination of AA in some bread and biscuit samples, and satisfactory results were obtained (relative recovery ≥ 90%).
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Liu L, Wang X, Wang S, Liu S, Jia Y, Qin Y, Cui H, Pan L, Liu H. Simultaneous quantification of ten Amadori compounds in tobacco using liquid chromatography with tandem mass spectrometry. J Sep Sci 2017; 40:849-857. [PMID: 27987265 DOI: 10.1002/jssc.201601168] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Revised: 11/18/2016] [Accepted: 11/29/2016] [Indexed: 11/09/2022]
Abstract
Amadori compounds are aroma precursors formed in the initial phase of the Maillard reaction. Based on their similar structures, simultaneous quantification of more than six Amadori compounds in tobacco has not been reported yet. In this study, a simple and rapid method was developed to simultaneously quantify ten Amadori compounds including the isomers of Fructose-isoleucine and Fructose-leucine in tobacco. The separation was performed on an Atlantis T3 column (2.1 × 250 mm, 5 μm) by gradient elution using acetonitrile and water as the mobile phases. The quantification method was systematically evaluated and proven to be sensitive and accurate. The linearity was good, with correlation coefficients of 0.9977-0.9999. The limits of detection and quantitation were 1.354-2.532 and 4.516-8.444 ng/mL, respectively. The recoveries were 84.0-119.6%, and the relative standard deviations were 1.33-5.40%. The method was used to analyze the changes in the amounts of ten Amadori compounds in tobacco before and after tobacco primary processing. The analysis shows that the Maillard reaction occurs during the short processing period.
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Affiliation(s)
- Leiyu Liu
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Xiaoyu Wang
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Sheng Wang
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Shaofeng Liu
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Yunzhen Jia
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Yaqiong Qin
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Huapeng Cui
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Lining Pan
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
| | - Huimin Liu
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China
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7
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Xu F, Oruna-Concha MJ, Elmore JS. The use of asparaginase to reduce acrylamide levels in cooked food. Food Chem 2016; 210:163-71. [DOI: 10.1016/j.foodchem.2016.04.105] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/18/2016] [Accepted: 04/21/2016] [Indexed: 11/27/2022]
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8
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Zhu Y, Wang P, Wang F, Zhao M, Hu X, Chen F. The kinetics of the inhibition of acrylamide by glycine in potato model systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:548-554. [PMID: 25656956 DOI: 10.1002/jsfa.7122] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Revised: 01/26/2015] [Accepted: 01/27/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Acrylamide (AA) is a potential carcinogen which widely exists in heat-processed foods. The addition of glycine (Gly) has been shown to reduce the formation of AA. The objective of this work was to investigate the kinetics of the inhibition of AA by Gly in both asparagine (Asn)/glucose (Glc) and Asn/Glc/Gly potato model systems during heating at 160 °C, 180 °C, and 200 °C. RESULTS The simplified two consecutive first-order kinetic model fitted well to the changes of AA in both systems. No significant difference in rate constant (kF) and apparent activation energy (EaF) was observed for AA formation between the two systems (P > 0.05). Whereas EaE and only kE at 200 °C for AA elimination in the Asn/Glc/Gly system was significantly higher than Asn/Glc system (P < 0.05). The elimination reaction between Gly and AA was confirmed by the identification of their major reaction product 2-((3-amino-3-oxopropyl)amino)acetic acid in the Asn/Glc/(15) N-Gly system. CONCLUSION The reduction of AA by Gly is predominantly attributed to the elimination reaction between Gly and AA.
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Affiliation(s)
- Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China
| | - Pengpu Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China
| | - Fei Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China
| | - Mengyao Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, 100083, China
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Zhang Y, Wang Q, Cheng J, Zhang J, Xu J, Ren Y. Comprehensive profiling of mercapturic acid metabolites from dietary acrylamide as short-term exposure biomarkers for evaluation of toxicokinetics in rats and daily internal exposure in humans using isotope dilution ultra-high performance liquid chromatography tandem mass spectrometry. Anal Chim Acta 2015; 894:54-64. [DOI: 10.1016/j.aca.2015.08.033] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2015] [Accepted: 08/16/2015] [Indexed: 11/25/2022]
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10
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Pugajeva I, Jaunbergs J, Bartkevics V. Development of a sensitive method for the determination of acrylamide in coffee using high-performance liquid chromatography coupled to a hybrid quadrupole Orbitrap mass spectrometer. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:170-9. [PMID: 25530195 DOI: 10.1080/19440049.2014.1000979] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The emerging trend towards high-resolution mass spectrometry (MS) alternatives was evaluated by the application of Orbitrap MS for the determination of acrylamide in coffee samples. The high resolving power of the Orbitrap MS provided the high selectivity and sensitivity that enabled quantitative analysis of acrylamide in complex matrices, such as coffee. Several sample preparation methods and scanning modes of the MS (full MS, t-SIM, t-MS2) were assessed in order to optimise parameters of the analytical method. The final procedure involved the extraction of acrylamide with acetonitrile, solid-phase extraction with dispersive primary secondary amine (PSA) and amino columns, and the detection by ultra-performance liquid chromatography coupled to a hybrid quadrupole-Orbitrap MS (HPLC-Q-Orbitrap) operated in targeted MS2 scanning mode. The repeatability of the method at the lowest calibration level (10 μg kg(-1)), expressed as relative standard deviation, was 7.8% and the average recovery of acrylamide was 111%. The proposed method was applied to the determination of acrylamide in 22 samples of roasted coffee obtained from the Latvian retail market. Acrylamide concentration in coffee samples was in the range of 166-503 μg kg(-1).
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Affiliation(s)
- Iveta Pugajeva
- a Institute of Food Safety , Animal Health and Environment 'BIOR' , Riga , Latvia
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Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry. Amino Acids 2014; 47:111-24. [DOI: 10.1007/s00726-014-1845-5] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Accepted: 09/20/2014] [Indexed: 01/02/2023]
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12
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A new derivatization approach with d-cysteine for the sensitive and simple analysis of acrylamide in foods by liquid chromatography–tandem mass spectrometry. J Chromatogr A 2014; 1361:117-24. [DOI: 10.1016/j.chroma.2014.07.094] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 07/29/2014] [Accepted: 07/30/2014] [Indexed: 11/19/2022]
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13
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Ruiz-Angel M, García-Alvarez-Coque M, Berthod A, Carda-Broch S. Are analysts doing method validation in liquid chromatography? J Chromatogr A 2014; 1353:2-9. [DOI: 10.1016/j.chroma.2014.05.052] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Revised: 05/16/2014] [Accepted: 05/19/2014] [Indexed: 01/05/2023]
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