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Liu J, Zhao H, Yin Z, Dong H, Chu X, Meng X, Li Y, Ding X. Application and prospect of metabolomics-related technologies in food inspection. Food Res Int 2023; 171:113071. [PMID: 37330829 DOI: 10.1016/j.foodres.2023.113071] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/27/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Food inspection covers a broad range of topics, including nutrient analysis, food pollutants, food auxiliary materials, additives, and food sensory identification. The foundation of diverse subjects like food science, nutrition, health research, and the food industry, as well as the desired reference for drafting trade and food legislation, makes food inspection highly significant. Because of their high efficiency, sensitivity, and accuracy, instrumental analysis methods have gradually replaced conventional analytical methods as the primary means of food hygiene inspection. SCOPE AND APPROACH Metabolomics-based analysis technology, such as nuclear magnetic resonance (NMR), gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), and capillary electrophoresis-mass spectrometry (CE-MS), has become a widely used analytics platform. This research provides a bird's eye view of the application and future of metabolomics-related technologies in food inspection. KEY FINDINGS AND CONCLUSIONS We have provided a summary of the features and the application range of various metabolomics techniques, the strengths and weaknesses of different metabolomics platforms, and their implementation in specific inspection procedures. These procedures encompass the identification of endogenous metabolites, the detection of exogenous toxins and food additives, analysis of metabolite alterations during processing and storage, as well as the recognition of food adulteration. Despite the widespread utilization and significant contributions of metabolomics-based food inspection technologies, numerous challenges persist as the food industry advances and technology continues to improve. Thus, we anticipate addressing these potential issues in the future.
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Affiliation(s)
- Jiazong Liu
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Haipeng Zhao
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Ziyi Yin
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Hongyang Dong
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Xiaomeng Chu
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Xuanlin Meng
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China; Shanghai Jiao Tong University, 200030 Shanghai, PR China
| | - Yang Li
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China.
| | - Xinhua Ding
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China.
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Characterization of Cow, Goat, and Water Buffalo Milk Fat Globule Lipids by High-Performance Thin Layer Chromatography. DAIRY 2023. [DOI: 10.3390/dairy4010014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023] Open
Abstract
Ruminant milk is an essential part of the human diet and is widely accepted as a major nutrient source in developing countries. However, the polar and neutral lipid content variation in milk fat globules (MFG)among cow, goat, and water buffalo is poorly understood. This study used high-performance thin layer chromatography to identify and quantify five major polar (PL) and three neutral lipids (NL) from the MFG of cow, goat, and water buffalo. Optimal separation was achieved for PLs using chloroform: methanol: water (65:25:4), and hexane: diethyl ether: acetic acid (70:30:1) for NLs. The lower detectable (0.12 to 1.53 μg/mL) and quantification (0.12 to 1.53 μg/mL) limits indicated the high sensitivity of the method. Quantification at 540 nm showed the highest abundance of phosphatidylethanolamine and triglycerides. Fat globules were further characterized for size and microstructural properties, which revealed smaller globules in goats (0.99 ± 0.04 μm) than cows (1.85 ± 0.03 μm) and water buffaloes (2.91 ± 0.08 μm), indicating a negative correlation with PL but a positive correlation with NL. The variation in lipid quantity among different animal species suggests more research to support their selection as a suitable source for developing functional food to impact human health positively.
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Schuster K, Blankart M, Wagner M, Tritschler D, Hinrichs J, Granvogl M, Oellig C. Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04190-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
AbstractE 472b emulsifiers, defined as lactic acid esters of mono- and diacylglycerides, are food emulsifiers widely used in foamed food formulations. So far, only qualitative methods for analyzing E 472b emulsifiers have been published. Thus, a new method was developed for determining E 472b in different foamed food formulations by high-performance thin-layer chromatography with fluorescence detection (HPTLC‒FLD). The proposed method allows simple and fast E 472b emulsifier extraction from the food matrix and points out an analytical approach for quantifying these emulsifiers using a commercial E 472b emulsifier as the reference standard. Limits of decision with 56‒59 ng of E 472b emulsifier/zone and limits of quantification with 172‒179 ng of E 472b emulsifier/zone in three foamed model food formulations, respectively, as well as satisfactory repeatability (n = 6) and reproducibility (n = 6) exposed by low relative standard deviation < 8% proved the method suitable for the sensitive and reliable determination of E 472b emulsifiers. Recoveries between 96 and 109.3% were obtained for all investigated model systems. In commercial foamed food formulations from the German market, the E 472b emulsifier content ranged between 0.1 and 0.6 g/100 g.
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Blankart M, Hasenfuss S, Rupprecht A, Oellig C, Schwack W, Granvogl M, Hinrichs J. The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Analysis of mono-, di-, triacylglycerols, and fatty acids in food emulsifiers by high-performance liquid chromatography–mass spectrometry. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03684-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractMono- and diacylglycerols (MG/DG) of fatty acids (FA), known as emulsifiers of the type E 471, are food additives used to adjust techno-functional properties of various foodstuffs. These emulsifiers, however, are not defined single compounds but comprise, in addition to MG and DG, other constituents such as FA, triacylglycerols (TG), and glycerol. Although the emulsifiers’ compositions affect techno-functional properties of the food, knowledge of the composition is scarcely available, and the emulsifiers and their dosage are generally chosen empirically. Thus, a simple and rather inexpensive method for the simultaneous determination of FA, 1-MG, 2-MG, 1,2-DG, 1,3-DG, and TG by high-performance liquid chromatography–mass spectrometry including a straightforward quantitation strategy has been developed. Reversed-phase chromatography with gradient elution offered adequate separation of 29 considered analytes within 21 peaks, while mass-selective detection provided their unequivocal identification. The quantitation strategy based on calibration just with the C16:0 representatives of each lipid class and a corresponding response factor system has proven to provide reliable results. The determined concentrations of different mixtures comprising varying compositions and concentrations of C16:0, C18:0, and C18:1 components of each lipid class deviated < 20% (n = 351) from the respective target concentrations. Limits of decision were determined to 0.3–0.8 mg/L and limits of quantitation to 0.8–1.7 mg/L, expressed as C16:0 representatives. Application of the method to various E 471 emulsifiers provided detailed data on their chemical compositions, and calculated FA compositions matched very well those determined by common methods such as gas chromatography with flame ionization detection.
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Cebolla VL, Jarne C, Vela J, Garriga R, Membrado L, Galbán J. Scanning densitometry and mass spectrometry for HPTLC analysis of lipids: The last 10 years. J LIQ CHROMATOGR R T 2021. [DOI: 10.1080/10826076.2020.1866600] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | - Carmen Jarne
- Instituto de Carboquímica, ICB-CSIC, Zaragoza, Spain
| | - Jesús Vela
- Departamento de Química Analítica, EINA, Universidad de Zaragoza, Zaragoza, Spain
| | - Rosa Garriga
- Departamento de Química Física, Facultad de Ciencias, Universidad de Zaragoza, Zaragoza, Spain
| | - Luis Membrado
- Instituto de Carboquímica, ICB-CSIC, Zaragoza, Spain
| | - Javier Galbán
- Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, Zaragoza, Spain
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Oellig C, Blankart M, Hinrichs J, Schwack W, Granvogl M. Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography-fluorescence detection. Anal Bioanal Chem 2020; 412:7441-7451. [PMID: 32862272 PMCID: PMC7533252 DOI: 10.1007/s00216-020-02876-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Accepted: 08/10/2020] [Indexed: 11/07/2022]
Abstract
Mono- and diacylglycerol (MAG and DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, in dairy products. A method for the determination of MAG and DAG in aerosol whipping cream by high-performance thin-layer chromatography with fluorescence detection (HPTLC-FLD) after derivatization with primuline was developed. For sample preparation, aerosol whipping cream was mixed with ethanol, followed by the addition of water and liquid-liquid extraction with tert-butyl methyl ether. The sample extracts were analyzed by HPTLC-FLD on silica gel LiChrospher plates with n-pentane/n-hexane/diethyl ether (22.5:22.5:55, v/v/v) as mobile phase, when interfering matrix like cholesterol and triacylglycerols were successfully separated from the E 471 food additives. For quantitation, an emulsifier with known composition was used as calibration standard and the fluorescent MAG and DAG were scanned at 366/> 400 nm. Limits of detection and quantitation of 4 and 11 mg/100 g aerosol whipping cream were obtained for both monostearin and 1,2-distearin, respectively, and allowed the reliable quantitation of MAG and DAG from E 471 far below commonly applied emulsifier amounts. Recoveries from model aerosol whipping cream with 400 mg E 471/100 g were determined in a calibration range of 200-600 mg E 471/100 g sample and ranged between 86 and 105% with relative standard deviations below 7%. In aerosol whipping creams from the German market, E 471 amounts ranged between 384 and 610 mg/100 g.
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Affiliation(s)
- Claudia Oellig
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany.
| | - Max Blankart
- Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599, Stuttgart, Germany
| | - Wolfgang Schwack
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany
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Bai Y, Jia Q, Su W, Yan Z, Situ W, He X, Peng W, Yao H. Integration of molecular networking and fingerprint analysis for studying constituents in Microctis Folium. PLoS One 2020; 15:e0235533. [PMID: 32634169 PMCID: PMC7340309 DOI: 10.1371/journal.pone.0235533] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Accepted: 06/16/2020] [Indexed: 12/25/2022] Open
Abstract
Microctis Folium is the dried leaves of a plant (Microcos paniculata L.) used to improve the digestive system, alleviate diarrhoea, and relieve fever, but information regarding its chemical composition has rarely been reported. The traditional research approach of determining chemical composition has included isolating, purifying, and identifying compounds with high-cost and time-consuming processes. In this study, molecular networking (MN) and fingerprint analysis were integrated as a comprehensive approach to study the chemical composition of Microctis Folium by an ultra fast liquid chromatography-photo diode array detector-triple-time of flight-tandem mass spectrometry (UFLC-DAD-Triple TOF-MS/MS). Large numbers of mass spectrometric data were processed to identify constituents, and the identified compounds and their unknown analogues were comprehensively depicted as visualized figures comprising distinct families by MN. A validated fingerprint methodology was established to quantitatively determine compounds in Microctis Folium. Ultimately, 165 constituents were identified in Microctis Folium for the first time and the identified compounds and approximately five hundred unknown analogues were applied to create visualized figures by MN, indicating compound groups and their chemical structure analogues in Microctis Folium. The validated fingerprint methodology was indicated to be specific, repeatable, precise, and stable and was used to determine 15 batches of samples during three seasons in three districts. Furthermore, seasonal or geographic environmental influences on the chemical profile were estimated by principal coordinate analysis. The results can be used to control the quality of Microctis Folium, observe seasonal or geographic environmental influences on the chemical profiles, and provide a reference for further exploitation of potential active unknown analogues in the future.
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Affiliation(s)
- Yang Bai
- Guangdong Engineering & Technology Research Center for Quality and Efficacy Reevaluation of Post-Market Traditional Chinese Medicine, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
- Guangdong Key Laboratory of Plant Resources, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Qiang Jia
- Food Department, Guangzhou City Polytechnic, Guangzhou, China
| | - Weiwei Su
- Guangdong Engineering & Technology Research Center for Quality and Efficacy Reevaluation of Post-Market Traditional Chinese Medicine, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
- Guangdong Key Laboratory of Plant Resources, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Zenghao Yan
- Guangdong Engineering & Technology Research Center for Quality and Efficacy Reevaluation of Post-Market Traditional Chinese Medicine, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
- Guangdong Key Laboratory of Plant Resources, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Wenhui Situ
- Guangdong Engineering & Technology Research Center for Quality and Efficacy Reevaluation of Post-Market Traditional Chinese Medicine, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
- Guangdong Key Laboratory of Plant Resources, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Xiang He
- Guangdong Engineering & Technology Research Center for Quality and Efficacy Reevaluation of Post-Market Traditional Chinese Medicine, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
- Guangdong Key Laboratory of Plant Resources, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Wei Peng
- Guangdong Engineering & Technology Research Center for Quality and Efficacy Reevaluation of Post-Market Traditional Chinese Medicine, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
- Guangdong Key Laboratory of Plant Resources, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Hongliang Yao
- Guangdong Engineering & Technology Research Center for Quality and Efficacy Reevaluation of Post-Market Traditional Chinese Medicine, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
- Guangdong Key Laboratory of Plant Resources, School of Life Sciences, Sun Yat-sen University, Guangzhou, China
- * E-mail:
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Blankart M, Oellig C, Averweg S, Schwack W, Hinrichs J. Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109882] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Oellig C, Link K, Schwack W. Characterization of E 472 food emulsifiers – determination of bound and free fruit acids, free glycerol and ash content. J Chromatogr A 2020; 1619:460946. [DOI: 10.1016/j.chroma.2020.460946] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 02/01/2020] [Accepted: 02/03/2020] [Indexed: 11/28/2022]
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Characterization of E 472 food emulsifiers by high-performance thin-layer chromatography with fluorescence detection and mass spectrometry. J Chromatogr A 2020; 1618:460874. [DOI: 10.1016/j.chroma.2020.460874] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/09/2020] [Accepted: 01/09/2020] [Indexed: 11/20/2022]
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Blankart M, Kratzner C, Link K, Oellig C, Schwack W, Hinrichs J. Technical emulsifiers in aerosol whipping cream – Compositional variations in the emulsifier affecting emulsion and foam properties. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104578] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wagner M, Oellig C. Screening for mineral oil saturated and aromatic hydrocarbons in paper and cardboard directly by planar solid phase extraction and by its coupling to gas chromatography. J Chromatogr A 2019; 1588:48-57. [DOI: 10.1016/j.chroma.2018.12.043] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 12/14/2018] [Accepted: 12/19/2018] [Indexed: 10/27/2022]
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