Advances in the Determination of Nonprotein Amino Acids in Foods and Biological Samples by Capillary Electrophoresis

Enhanced fluorescent iron oxide quantum dots for rapid and interference free recognizing lysine in dairy products

In this work, a simple, easy and selective method for sensing lysine in an acidic medium was developed based on fluorescent iron oxide quantum dots (IO QDs). IO QDs using the hydrothermal method were prepared with different conditions (concentration of NPs, amount of citric acid, heating time, heating temperature, and total volume in the hydrothermal reactor) where iron oxide nanoparticles (IO NPs) were used as the starting materials. TEM, FTIR, UV-Vis Spectrometry, fluorescence spectrometry, Powder XRD, VSM were used to characterize the as-prepared IO QDs. The surface of the IO QDs contained -OH, -COO^-, and other functional groups that acted as a bridge to bind the IO QDs nanoprobe with the surrounding analytes. Under acidic conditions (pH 3.0), IO QDs exhibited a rapid and interference-free fluorescence enhancement behavior after adding lysine within 2 min at room temperature, whereas other amino acids had no effect on IO QDs fluorescence. Therefore, the IO QDs prepared in this study have shown potential in lysine sensing applications. The results showed that the relative FL intensity was linear with lysine concentration in the range of 1-100 μM and had a detection limit of 0.66 μM. This proposed method has high selectivity for lysine over other amino acids, and the developed methods were used in real sample with good recoveries. Under relatively acidic conditions, a specific and fast lysine interaction was observed, resulting in the successful of IO QDs as the fluorescent probe for rapid and interference-free lysine assessment in dairy products.

Applications of capillary electrophoresis in the fields of environmental, pharmaceutical, clinical and food analysis (2019-2021)

So far, the potential of capillary electrophoresis (CE) in the application fields has been increasingly excavated due to the advantages of simple operation, short analysis time, high-resolution, less sample consumption and low cost. This review examines the implementations and advancements of CE in different application fields (environmental, pharmaceutical, clinical and food analysis) covering the literature from 2019 to 2021. In addition, ultrasmall sample injection volume (nanoliter range) and short optical path lead to relatively low concentration sensitivity of the most frequently used UV-absorption spectrophotometric detection, so the pretreatment technology being developed has been gradually utilized to overcome this problem. Despite the review is focused on the development of CE in the fields of environmental, pharmaceutical, clinical and food analysis, the new sample pretreatment techniques of microextraction and enrichment which fit excellently to CE in recent three years are also described briefly. This article is protected by copyright. All rights reserved.

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019-February 2021

This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019-February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, secondary metabolites, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. The last results on the use of CE for monitoring food interactions and food processing, including recent microchips developments and new applications of CE in Foodomics, are discussed too. The new procedures of CE to investigate food quality and safety, nutritional value, storage and bioactivity are also included in the present review work.