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Li W, Luo Y, Yue X, Wu J, Wu R, Qiao Y, Peng Q, Shi B, Lin B, Chen X. A novel microfluidic paper-based analytical device based on chemiluminescence for the determination of β-agonists in swine hair. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:2317-2322. [PMID: 32930256 DOI: 10.1039/c9ay02754h] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
β-Agonists are illegal feed additives in the feed industries of many countries, especially China. Here, we report a microfluidic paper-based analytical device (μPAD) coupled with the chemiluminescence (CL) method to provide the sensitive, simple and rapid quantitative detection of β-agonists in swine hair samples. In this study, we found that the β-agonists diminished the CL generated by the reaction of K3[Fe(CN)6] and luminol on μPAD, which was different from that observed in the aqueous solution, and the degree of diminishment was proportional to the concentration of β-agonists. The possible mechanism was discussed as well. Also, this detection method showed a wide linear range (from 4.0 × 10-8 to 1.0 × 10-5 mol L-1) and low limit of detection (2.0 × 10-8 mol L-1) with a low consumption of samples and reagents. Satisfactory recovery values (from 78% to 95%) were achieved. Therefore, our μPAD CL sensor will be favorable to develop a miniaturized instrument for the on-site analysis of β-agonists in swine hair samples.
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Affiliation(s)
- Wei Li
- Department of Publication, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Yong Luo
- School of Pharmaceutical Science and Technology, State Key Laboratory of Fine Chemicals, Dalian University of Technology, Dalian, 116024, China.
| | - Xiqing Yue
- Food Science College, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Junrui Wu
- Food Science College, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Rina Wu
- Food Science College, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Yu Qiao
- Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Qing Peng
- Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Bo Shi
- Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Bingcheng Lin
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Xu Chen
- Food Science College, Shenyang Agricultural University, Shenyang, 110866, China.
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Wang J, Hang Y, Yan T, Liang J, Huang Z, Xu H. Qualitative analysis of flavors and fragrances added to tea by using GC-MS. J Sep Sci 2017; 41:648-656. [PMID: 29134791 DOI: 10.1002/jssc.201700916] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 10/30/2017] [Accepted: 11/05/2017] [Indexed: 01/09/2023]
Abstract
A precise identification method was developed to identify the flavors and fragrances added to tea matrix artificially using gas chromatography with mass spectrometry and gas chromatography with quadrupole time-of-flight mass spectrometry. The proposed method was based on the corresponding "three-column retention indices, two exact mass numbers, one mass spectrum matching degree" database of 40 kinds of common flavors and fragrances. The intraday and the interday relative standard deviation of the retention indices were less than 0.048 and 0.093%, respectively. The accuracy of exact mass was between 0.15 and 6.22 ppm. And the validation of the created database was performed by analyzing the tea samples. Thus, the proposed method is suitable for the precise identification of the flavors and fragrances added to tea matrix artificially without standard substances as a reference.
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Affiliation(s)
- Jianwu Wang
- Xiangya School of Public Health, Central South University, Hunan, Changsha, P.R. China
| | - Yuanxin Hang
- Xiangya School of Public Health, Central South University, Hunan, Changsha, P.R. China
| | - Tingting Yan
- Xiangya School of Public Health, Central South University, Hunan, Changsha, P.R. China
| | - Jiahui Liang
- College of Chemistry and Chemical Engineering, Hunan Normal University, Hunan, Changsha, P.R. China
| | - Zhiqiang Huang
- Inspection and Quarantine Technology Center of Hunan Entry-Exit Inspection and Quarantine Bureau, Hunan, Changsha, P.R. China
| | - Huilan Xu
- Xiangya School of Public Health, Central South University, Hunan, Changsha, P.R. China
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