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Wang D, Wang Y, Liu B, Ni L, Zhong J, Xie J, Wang Z. Determination of Eugenol Residues in Fish Tissue, Transport, and Temporary Water of Aquatic Product by Gas Chromatography-Tandem Mass Spectrometry with Application of the Electrospun Nanofibrous Membrane. Foods 2024; 13:238. [PMID: 38254539 PMCID: PMC10814870 DOI: 10.3390/foods13020238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Using gas chromatography-tandem mass spectrometry and electrospun nanofibrous membrane, we developed and validated a simple, rapid, and sensitive methodology for quantifying eugenol residues in fish tissue and water samples. Fish tissue extract and water samples (315 samples) collected from three southeastern China provinces (Shanghai, Zhejiang, and Fujian), originating from eight provinces of Zhejiang, Jiangsu, Shandong, Guangdong, Fujian, Anhui, Shanghai, and Jiangxi, from April 2021 to April 2023 were filtered with an electrospun nanofiber membrane, extracted with trichloromethane/n-hexane, and directly concentrated to dry after simple purification. An internal standard of p-terphenyl in n-hexane and 5-µL injection volumes of the solutions was used to analyze eugenol via internal calibration with a minimum concentration of 0.5 µg/L in water samples and 0.1 µg/kg in aquatic product samples. The highest amount of eugenol was detected in Fujian province, possibly due to the higher temperature during transportation, while the lowest amount was found in Shanghai, which mainly uses temporary fish-culture devices. This is a fast, inexpensive, and effective method for testing large quantities of fish water and meat samples.
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Affiliation(s)
- Deqian Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (D.W.); (Y.W.); (B.L.); (L.N.); (J.Z.); (J.X.)
| | - Yunning Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (D.W.); (Y.W.); (B.L.); (L.N.); (J.Z.); (J.X.)
| | - Bolin Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (D.W.); (Y.W.); (B.L.); (L.N.); (J.Z.); (J.X.)
| | - Ling Ni
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (D.W.); (Y.W.); (B.L.); (L.N.); (J.Z.); (J.X.)
- Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Jian Zhong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (D.W.); (Y.W.); (B.L.); (L.N.); (J.Z.); (J.X.)
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (D.W.); (Y.W.); (B.L.); (L.N.); (J.Z.); (J.X.)
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Zhengquan Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (D.W.); (Y.W.); (B.L.); (L.N.); (J.Z.); (J.X.)
- Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
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