1
|
Yang Y, Wang HL, Cheng RT, Zheng PR, Sun HP, Liu ZW, Yuan H, Liu XY, Gao WY, Li H. Determination of α-Dicarbonyl compounds in traditional Chinese herbal medicines. Fitoterapia 2024; 175:105928. [PMID: 38548027 DOI: 10.1016/j.fitote.2024.105928] [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: 12/21/2023] [Revised: 03/09/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024]
Abstract
α-DCs (α-dicarbonyls) have been proven to be closely related to aging and the onset and development of many chronic diseases. The wide presence of this kind of components in various foods and beverages has been unambiguously determined, but their occurrence in various phytomedicines remains in obscurity. In this study, we established and evaluated an HPLC-UV method and used it to measure the contents of four α-DCs including 3-deoxyglucosone (3-DG), glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) in 35 Chinese herbs after they have been derivatized with 4-nitro-1,2-phenylenediamine. The results uncover that 3-DG is the major component among the α-DCs, being detectable in all the selected herbs in concentrations ranging from 22.80 μg/g in the seeds of Alpinia katsumadai to 7032.75 μg/g in the fruit of Siraitia grosuenorii. The contents of the other three compounds are much lower than those of 3-DG, with GO being up to 22.65 μg/g, MGO being up to 55.50 μg/g, and DA to 18.75 μg/g, respectively. The data show as well the contents of the total four α-DCs in the herbs are generally in a comparable level to those in various foods, implying that herb medicines may have potential risks on human heath in view of the α-DCs.
Collapse
Affiliation(s)
- Yang Yang
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China; School of Pharmacy, Xi'an Medical University, 1 Xinwang Road, Xi'an, Shaanxi 710021, China
| | - Hai-Ling Wang
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Rui-Tong Cheng
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Pei-Rong Zheng
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Hui-Peng Sun
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Zhi-Wen Liu
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Heng Yuan
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Xue-Yi Liu
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Wen-Yun Gao
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China.
| | - Heng Li
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China.
| |
Collapse
|
2
|
Yang Y, Liu XY, Zhao Q, Wu D, Ren JT, Ma M, Li PY, Wu JC, Gao WY, Li H. Changes in α-Dicarbonyl Compound Contents during Storage of Various Fruits and Juices. Foods 2024; 13:1509. [PMID: 38790808 PMCID: PMC11119979 DOI: 10.3390/foods13101509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/08/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
α-Dicarbonyl compounds (α-DCs) are commonly present in various foods. We conducted the investigation into concentration changes of α-DCs including 3-deoxyglucosone (3-DG), glyoxal (GO), and methylglyoxal (MGO) in fresh fruits and decapped commercial juices during storage at room temperature and 4 °C, as well as in homemade juices during storage at 4 °C. The studies indicate the presence of α-DCs in all samples. The initial contents of 3-DG in the commercial juices (6.74 to 65.61 μg/mL) are higher than those in the homemade ones (1.97 to 4.65 μg/mL) as well as fruits (1.58 to 3.33 μg/g). The initial concentrations of GO and MGO are normally less than 1 μg/mL in all samples. During storage, the α-DC levels in the fruits exhibit an initial increase followed by a subsequent decrease, whereas, in all juices, they tend to accumulate continuously over time. As expected, 4 °C storage reduces the increase rates of the α-DC concentrations in most samples. From the viewpoint of the α-DC contents, fruits and homemade juices should always be the first choice for daily intake of nutrients and commercial juices ought to be mostly avoided.
Collapse
Affiliation(s)
- Yang Yang
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
- School of Pharmacy, Xi’an Medical University, 1 Xinwang Road, Xi’an 710021, China
| | - Xue-Yi Liu
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Qian Zhao
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Dan Wu
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Jin-Tao Ren
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Meng Ma
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Pei-Yun Li
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Jia-Cai Wu
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Wen-Yun Gao
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Heng Li
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| |
Collapse
|
3
|
Artasensi A, Salina E, Fumagalli L, Regazzoni L. A Novel Chromatographic Method to Assess the Binding Ability towards Dicarbonyls. Molecules 2023; 28:5341. [PMID: 37513213 PMCID: PMC10384793 DOI: 10.3390/molecules28145341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 06/29/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
Human exposure to dicarbonyls occurs via ingestion (e.g., food), inhalation (e.g., electronic cigarettes) and dysregulation of endogenous metabolic pathways (e.g., glycolysis). Dicarbonyls are electrophiles able to induce carbonylation of endogenous substrate. They have been associated with the onset and progression of several human diseases. Several studies have advocated the use of dicarbonyl binders as food preservatives or as drugs aimed at mitigating carbonylation. This study presents the setup of an easy and cheap assay for the screening of selective and potent dicarbonyl binders. The method is based on the incubation of the candidate molecules with a molecular probe. The activity is then determined by measuring the residual concentration of the molecular probe over time by liquid chromatography (LC). However, the naturally occurring dicarbonyls (e.g., glyoxal, methylglyoxal) are not appealing as probes since they are hard to separate and detect using the most popular LC variants. Benzylglyoxal (BGO) was therefore synthesized and tested, proving to be a convenient probe that allows a direct quantification of residual dicarbonyls by reversed phase LC without derivatization. The method was qualified by assessing the binding ability of some molecules known as binders of natural occurring dicarbonyls, obtaining results consistent with literature.
Collapse
Affiliation(s)
- Angelica Artasensi
- Department of Pharmaceutical Sciences, University of Milan, via Mangiagalli 25, 20133 Milan, Italy
| | - Emanuele Salina
- Department of Pharmaceutical Sciences, University of Milan, via Mangiagalli 25, 20133 Milan, Italy
| | - Laura Fumagalli
- Department of Pharmaceutical Sciences, University of Milan, via Mangiagalli 25, 20133 Milan, Italy
| | - Luca Regazzoni
- Department of Pharmaceutical Sciences, University of Milan, via Mangiagalli 25, 20133 Milan, Italy
| |
Collapse
|
4
|
Qi C, Jin Y, Cheng S, Di L, Wang X, Zhang M, Zhang L, Li XL, Han Y, Ma Q, Min JZ. A novel UHPLC-MS/MS method for the determination of four α-dicarbonyl compounds in wine and dynamic monitoring in human urine after drinking. Food Res Int 2023; 163:112170. [PMID: 36596116 DOI: 10.1016/j.foodres.2022.112170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/29/2022]
Abstract
α-dicarbonyl compounds (α-DCs) serve as potential biomarkers for oxidative stress-related diseases but are difficult to detect.To study the metabolism of carbonyl compounds, we developed a new mass spectrometry probe, 3-benzyl-2-oxo-4λ3-thiazolidine-4-carbohydrazide (BOTC), containing hydrazyl groups for the targeted detection of carbonyl functional groups.In a novel approach, we used BOTC pre-column derivatization with ultrahigh performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) to simultaneously detect four kinds of α-DCs in red wine as well as in urine after drinking. The α-DCs were completely separated (R2 ≥ 0.9995), detection was sensitive (detection limit was 12.5-50 fmol), consistent (intraday and interday precision was 0.1-5.7 %), and efficient (average recoveries were 103.3-110.2 %). The method was applied to the analysis of α-DCs in different wines and the dynamic monitoring of transit and excretion in vivo after drinking. Our novel method provides a new strategy for the detection of α-dicarbonyl compounds in red wine and dicarbonyl compounds produced in oxidative stress-related diseases.
Collapse
Affiliation(s)
- Chao Qi
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China
| | - Yueying Jin
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China
| | - Shengyu Cheng
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China
| | - Lei Di
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China
| | - Xin Wang
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China
| | - Minghui Zhang
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China
| | - Lingli Zhang
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China
| | - Xi-Ling Li
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China
| | - Yu Han
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China.
| | - Qingkun Ma
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China.
| | - Jun Zhe Min
- Key Laboratory of Natural Medicines of the Changbai Mountain, Ministry of Education, Department of Pharmaceutical Analysis, College of Pharmacy, Yanbian University, Yanji 133002, Jilin Province, China.
| |
Collapse
|
5
|
Hui L, Qi Z, Hesong H, Lvjiang H, Xiaojuan Z, Chuanxi X, Zhiqiang W, Chenlei Z, Mingliang Q, Yang Z, Yongbing S. Quantification of 3-bromopyruvate in rat plasma by HPLC-MS/MS employing precolumn derivatization and the application to a pharmacokinetics study. Biomed Chromatogr 2022; 36:e5477. [PMID: 35916081 DOI: 10.1002/bmc.5477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 07/13/2022] [Accepted: 07/30/2022] [Indexed: 11/10/2022]
Abstract
A simple high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method has been developed for the determination of 3-Bromopyruvate (3-BrPA) in rat plasma for the first time. The analytes were separated on a C18 column (100×2.1mm, 1.7 μm) and a triple-quadrupole mass spectrometry equipped with an electrospray ionization (ESI) source was applied for detection. 3-BrPA was extracted from rat plasma with protein precipitation, and then derivatized with 4-nitro-1,2-phenylenediamine (NPDA) to obtain the mass signal because 3-BrPA could not be detected in mass spectrometry. The method was fully validated according to the FDA's guidance. The method was linear over the concentration ranges of 0.5-1000.0 ng/mL for 3-BrPA. The precision and accuracy, extraction recovery, and matrix effect were within acceptable limits. The method was then applied to support the pharmacokinetics study after 3-BrPA and 3-BrPA-L-val-L-ile (a dipeptide prodrug of 3-BrPA, 3-BrPA-L-valine-L-isoleucine) had been administered to the Sprague-Dawley rats, respectively.
Collapse
Affiliation(s)
- Liu Hui
- Division of Pharmaceutics, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.,Jiangxi Herbfine Science and Technology Limited Liability Company, Nanchang, China
| | - Zhang Qi
- School of Basic Medical Sciences, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Huang Hesong
- Division of Pharmaceutics, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.,Jiangxi Herbfine Science and Technology Limited Liability Company, Nanchang, China
| | - Hu Lvjiang
- Division of Pharmaceutics, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Zhao Xiaojuan
- Division of Pharmaceutics, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Xu Chuanxi
- Division of Pharmaceutics, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.,Jiangxi Herbfine Science and Technology Limited Liability Company, Nanchang, China
| | - Wang Zhiqiang
- Division of Pharmaceutics, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.,Jiangxi Herbfine Science and Technology Limited Liability Company, Nanchang, China
| | - Zhang Chenlei
- Division of Pharmaceutics, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.,Jiangxi Herbfine Science and Technology Limited Liability Company, Nanchang, China
| | - Qiu Mingliang
- Division of Pharmaceutics, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Zhan Yang
- The Research Center, CR jiangzhong Group, Nanchang, China
| | - Sun Yongbing
- Division of Pharmaceutics, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.,Jiangxi Herbfine Science and Technology Limited Liability Company, Nanchang, China
| |
Collapse
|
6
|
Detection of Acetoin and Diacetyl by a Tobacco Mosaic Virus-Assisted Field-Effect Biosensor. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10060218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Acetoin and diacetyl have a major impact on the flavor of alcoholic beverages such as wine or beer. Therefore, their measurement is important during the fermentation process. Until now, gas chromatographic techniques have typically been applied; however, these require expensive laboratory equipment and trained staff, and do not allow for online monitoring. In this work, a capacitive electrolyte–insulator–semiconductor sensor modified with tobacco mosaic virus (TMV) particles as enzyme nanocarriers for the detection of acetoin and diacetyl is presented. The enzyme acetoin reductase from Alkalihalobacillus clausii DSM 8716T is immobilized via biotin–streptavidin affinity, binding to the surface of the TMV particles. The TMV-assisted biosensor is electrochemically characterized by means of leakage–current, capacitance–voltage, and constant capacitance measurements. In this paper, the novel biosensor is studied regarding its sensitivity and long-term stability in buffer solution. Moreover, the TMV-assisted capacitive field-effect sensor is applied for the detection of diacetyl for the first time. The measurement of acetoin and diacetyl with the same sensor setup is demonstrated. Finally, the successive detection of acetoin and diacetyl in buffer and in diluted beer is studied by tuning the sensitivity of the biosensor using the pH value of the measurement solution.
Collapse
|
7
|
Shin N, Lee SH, Pham Ba VA, Park TH, Hong S. Micelle-stabilized Olfactory Receptors for a Bioelectronic Nose Detecting Butter Flavors in Real Fermented Alcoholic Beverages. Sci Rep 2020; 10:9064. [PMID: 32493940 PMCID: PMC7270175 DOI: 10.1038/s41598-020-65900-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Accepted: 05/05/2020] [Indexed: 11/09/2022] Open
Abstract
A bioelectronic nose device based on micelle-stabilized olfactory receptors is developed for the selective discrimination of a butter flavor substance in commercial fermented alcoholic beverages. In this work, we have successfully overexpressed ODR-10, a type of olfactory receptor, from Caenorhabditis elegans using a bacterial expression system at a low cost and high productivity. The highly-purified ODR-10 was stabilized in micelle structures, and it was immobilized on a carbon nanotube field-effect transistor to build a bioelectronic nose for the detection of diacetyl, a butter flavor substance, via the specific interaction between diacetyl and ODR-10. The bioelectronic nose device can sensitively detect diacetyl down to 10 fM, and selectively discriminate it from other substances. In addition, this sensor could directly evaluate diacetyl levels in a variety of real fermented alcoholic beverages such as beer, wine, and makgeolli (fermented Korean wine), while the sensor did not respond to soju (Korean style liquor without diacetyl). In this respect, our sensor should be a powerful tool for versatile food industrial applications such as the quality control of alcoholic beverages and foods.
Collapse
Affiliation(s)
- Narae Shin
- Department of Physics and Astronomy, and Institute of Applied Physics, Seoul National University, Seoul, 08826, Korea
| | - Seung Hwan Lee
- School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul, 08826, Korea.,Department of Bionano Engineering and Bionanotechnology, Hanyang University, Ansan, 15588, Korea
| | - Viet Anh Pham Ba
- Department of Physics and Astronomy, and Institute of Applied Physics, Seoul National University, Seoul, 08826, Korea.,Department of Environmental Toxicology and Monitoring, Hanoi University of Natural Resources and Environment, Hanoi, Vietnam
| | - Tai Hyun Park
- School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul, 08826, Korea.
| | - Seunghun Hong
- Department of Physics and Astronomy, and Institute of Applied Physics, Seoul National University, Seoul, 08826, Korea.
| |
Collapse
|
8
|
Cha J, Debnath T, Lee KG. Analysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems. Sci Rep 2019; 9:5325. [PMID: 30926875 PMCID: PMC6440954 DOI: 10.1038/s41598-019-41824-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Accepted: 03/18/2019] [Indexed: 11/18/2022] Open
Abstract
In this study, production of three α-dicarbonyl compounds (α-DCs) including glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) as well as volatile flavor compounds was analyzed using Maillard reaction (MR) model systems. A total of 16 model systems were assembled using four amino acids and four reducing sugars, and reactions were performed at 160 °C and pH 9. Determination of α-DCs was conducted using a gas chromatography/nitrogen phosphorous detector (GC-NPD) after derivatization and liquid-liquid extraction. α-DC levels in MR model systems were 5.92 to 39.10 μg/mL of GO, 3.66 to 151.88 μg/ml of MGO, and 1.10 to 6.12 μg/mL of DA. The highest concentration of total α-DCs was found in the fructose-threonine model system and the lowest concentration in the lactose-cysteine model system. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) followed by GC-mass spectrometry (GC-MS). Different volatile flavor compound profiles were identified in the different MR model systems. Higher concentrations of α-DCs and volatile flavor compounds were observed in monosaccharide-amino acid MR model systems compared with disaccharide-amino acid model systems.
Collapse
Affiliation(s)
- Jiyoon Cha
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 410-820, Republic of Korea
| | - Trishna Debnath
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 410-820, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 410-820, Republic of Korea.
| |
Collapse
|
9
|
Barhdadi S, Canfyn M, Courselle P, Rogiers V, Vanhaecke T, Deconinck E. Development and validation of a HS/GC–MS method for the simultaneous analysis of diacetyl and acetylpropionyl in electronic cigarette refills. J Pharm Biomed Anal 2017; 142:218-224. [DOI: 10.1016/j.jpba.2017.04.050] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 04/27/2017] [Accepted: 04/29/2017] [Indexed: 10/19/2022]
|
10
|
Ramos RM, Gonçalves LM, Vyskočil V, Rodrigues JA. Voltammetric determination of trace amounts of diacetyl at a mercury meniscus modified silver solid amalgam electrode following gas-diffusion microextraction. Talanta 2017; 169:203-208. [DOI: 10.1016/j.talanta.2017.03.077] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Revised: 03/20/2017] [Accepted: 03/25/2017] [Indexed: 01/11/2023]
|
11
|
Wang JY, Wang XJ, Hui X, Hua SH, Li H, Gao WY. Determination of Diacetyl in Beer by a Precolumn Derivatization-HPLC-UV Method Using 4-(2,3-Dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a Derivatizing Reagent. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2635-2641. [PMID: 28285533 DOI: 10.1021/acs.jafc.7b00990] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Diacetyl is an important flavoring compound in many foods, especially in beer. In the present study, we developed and validated a new precolumn derivatization HPLC-UV method for the determination of diacetyl using 4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a novel derivatizing reagent. After derivatization with the reagent at a pH value 4.0 at ambient temperature for 10 min, diacetyl was analyzed on an ODS column and detected at 254 nm. The results show that the correlation coefficient of the method is 0.9991 in the range of 0.10 to 100.0 μM diacetyl, and the limit of detection is 0.02 μM. The method was further evaluated in the analysis of beer samples with the recoveries ranging from 94.4 to 102.6% and RSDs from 1.36 to 3.33%. The concentrations of diacetyl in 8 beer samples were determined in the range of 0.19 to 0.42 μM. The method established in this study may be well suitable for the determination of diacetyl in beer.
Collapse
Affiliation(s)
- Ji-Yu Wang
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Xin-Jie Wang
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Xian Hui
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Shui-Hong Hua
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Heng Li
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Wen-Yun Gao
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| |
Collapse
|
12
|
Jeong JH, Cha J, Lee KG. Validation of analytical method for α-dicarbonyl compounds using gas chromatography-nitrogen phosphorous detector and their levels in alcoholic beverages. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13414] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jun-Hyun Jeong
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32, Dongguk-ro, Ilsandong-gu Goyang-si Gyeonggi-do 410-773 Korea
| | - Jiyoon Cha
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32, Dongguk-ro, Ilsandong-gu Goyang-si Gyeonggi-do 410-773 Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32, Dongguk-ro, Ilsandong-gu Goyang-si Gyeonggi-do 410-773 Korea
| |
Collapse
|
13
|
Leça JM, Pereira AC, Vieira AC, Reis MS, Marques JC. Optimal design of experiments applied to headspace solid phase microextraction for the quantification of vicinal diketones in beer through gas chromatography-mass spectrometric detection. Anal Chim Acta 2015; 887:101-110. [DOI: 10.1016/j.aca.2015.06.044] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Revised: 06/06/2015] [Accepted: 06/12/2015] [Indexed: 12/17/2022]
|
14
|
Andrés-Iglesias C, Montero O, Sancho D, Blanco CA. New trends in beer flavour compound analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1571-1576. [PMID: 25205443 DOI: 10.1002/jsfa.6905] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 09/03/2014] [Accepted: 09/04/2014] [Indexed: 06/03/2023]
Abstract
As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed.
Collapse
Affiliation(s)
- Cristina Andrés-Iglesias
- Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), ETS Ingenierías Agrarias, Universidad de Valladolid, 34004, Palencia, Spain
| | | | | | | |
Collapse
|
15
|
Ferreira RC, Ramos RM, Gonçalves LM, Almeida PJ, Rodrigues JA. Application of gas-diffusion microextraction to solid samples using the chromatographic determination of α-diketones in bread as a case study. Analyst 2015; 140:3648-53. [DOI: 10.1039/c5an00196j] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
For the first time, gas-diffusion microextraction was used for the direct analysis of solid samples (vicinal diketones in bread).
Collapse
Affiliation(s)
- Rui César Ferreira
- LAQV/REQUIMTE
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - Rui Miguel Ramos
- LAQV/REQUIMTE
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - Luís Moreira Gonçalves
- LAQV/REQUIMTE
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - Paulo Joaquim Almeida
- LAQV/REQUIMTE
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| | - José António Rodrigues
- LAQV/REQUIMTE
- Departamento de Química e Bioquímica
- Faculdade de Ciências
- Universidade do Porto
- 4169-007 Porto
| |
Collapse
|
16
|
Solid-state determination of hop bitter acids in beer by UV–MALDI–Orbitrap mass spectrometry. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2014. [DOI: 10.1007/s11694-014-9195-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
17
|
Shibamoto T. Diacetyl: occurrence, analysis, and toxicity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4048-4053. [PMID: 24738917 DOI: 10.1021/jf500615u] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Diacetyl possesses a butter-like flavor and has been widely used as a flavoring agent. It forms from sugars and lipids via various bacteria and heat treatment in various foods and beverages, such as milk. The toxicity of diacetyl, especially when inhaled, has recently attracted the attention not only of consumers but also of regulatory agencies. Even though accurate quantitative analysis of diacetyl is extremely important in evaluating its possible adverse effects, precise quantitative analysis of diacetyl in foods and beverages, as well as in ambient air, is considerably difficult because it is highly reactive and soluble in water. Among the many analytical methods developed for measuring diacetyl, preparation of 2,3-dimethylquinoxaline followed by gas chromatography has been most commonly used in the analysis of various foods, beverages, and air samples. This mini-review summarizes the formation mechanisms, analytical methods, occurrence, and toxicity of diacetyl.
Collapse
Affiliation(s)
- Takayuki Shibamoto
- Department of Environmental Toxicology, University of California , Davis, California 95616, United States
| |
Collapse
|
18
|
|
19
|
Feng N, Luo L, Zhang G, Miao F, Wang C, Tian D, Li H. Wettability recognition for isomeric phenylenediamine by nitro-calix[4]arene click chemistry. RSC Adv 2013. [DOI: 10.1039/c3ra42325e] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
|
20
|
Santos CM, Valente IM, Gonçalves LM, Rodrigues JA. Chromatographic analysis of methylglyoxal and other α-dicarbonyls using gas-diffusion microextraction. Analyst 2013; 138:7233-7. [DOI: 10.1039/c3an00766a] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|