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Yang C, Li J, Wang S, Wang Y, Jia J, Wu W, Hu J, Zhao Q. Determination of free fatty acids in Antarctic krill meals based on matrix solid phase dispersion. Food Chem 2022; 384:132620. [PMID: 35413776 DOI: 10.1016/j.foodchem.2022.132620] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 02/27/2022] [Accepted: 02/28/2022] [Indexed: 12/28/2022]
Abstract
Amino-modified mesoporous silicawas prepared by modifying mesoporous silica with 3-aminopropyltriethoxysilane and used as adsorbents in matrix solid-phase dispersion (MSPD) to analyze free fatty acids (FFAs) in krill meals for the first time. The adsorption-desorption experiments and Fourier-transform infrared spectroscopy showed amino-modified mesoporous silica with ordered mesoporous structure was successfully synthesized. The adsorption experiments including static and dynamic adsorption showed thatabsorption capacity of amino-modified mesoporous silica towards FFAs was better than that of aminated silicon microspheres at all concentrations. Under optimal extraction conditions, outstanding linearity (0.1-12000 nmol g-1), low LODs (0.05-1.25 nmol g-1), satisfactory recoveries (82.17-96.43%) and precisions (0.19-5.26%) were obtained. Moreover, the application of MSPD for FFAs analysis avoided complicated lipid extraction procedures and accomplished the homogenization, crushing, extraction and cleaning of the samples in one step. Consequently, this approach provides an alternative choice to the existing approach for analyzing FFAs in solid and semi-solid samples.
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Affiliation(s)
- Chunyu Yang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jian Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shimiao Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yiran Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiao Jia
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Wenfei Wu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jiangning Hu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Qi Zhao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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Han L, Li J, Wang S, Cheng W, Ma L, Liu G, Han D, Niu L. Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lipeng Han
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China
| | - Jiahui Li
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Shujie Wang
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Weiwei Cheng
- Institute for Advanced Study Shenzhen University Shenzhen China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Dongxue Han
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China
| | - Li Niu
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China
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