Advances of stable isotope technology in food safety analysis and nutrient metabolism research

Xia, Wei; Fang, Xiangjun; Gao, Yuan; Wu, Weijie; Han, Yanchao; Liu, Ruiling; Yang, Hailong; Chen, Hangjun; Gao, Haiyan

doi:10.1016/j.foodchem.2022.135191

Cited by 9 publications

(2 citation statements)

References 115 publications

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“…The matrix effect may cause the signals for analytes to be suppressed or enhanced, resulting in the loss of sensitivity, accuracy, and precision . Generally, a deuterated isotope-labeled compound and the purification step were introduced to reduce the matrix effect . In our experiment, 100 ng of D-MCPD was spiked into the blank soy sauce and the eluent after the SPE procedure to examine the matrix effect.…”

Section: Resultsmentioning

confidence: 99%

“…28 Generally, a deuterated isotope-labeled compound and the purification step were introduced to reduce the matrix effect. 29 In our experiment, 100 ng of D-MCPD was spiked into the blank soy sauce and the eluent after the SPE procedure to examine the matrix effect. Then, their signal intensities were compared with those obtained for pure derivatives without the soy sauce matrix (Table S1).…”

Section: Sample Preparationmentioning

confidence: 99%

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Rapid Sample Enrichment, Novel Derivatization, and High Sensitivity for Determination of 3-Chloropropane-1,2-diol in Soy Sauce via High-Performance Liquid Chromatography–Tandem Mass Spectrometry

Tang,

Yang,

Liu

et al. 2023

J. Agric. Food Chem.

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A novel, simplified derivatization method and a rapid sample preparation process using carbon yarn as a sorbent for the determination of 3-chloropropane-1,2-diol (3-MCPD) in soy sauce via high-performance liquid chromatography−tandem mass spectrometry (HPLC-MS/MS) was developed. 3-MCPD was first enriched and purified with carbon yarn and then eluted with a methanol−water solution. Subsequently, the analyte underwent derivatization with p-(dimethylamino)-phenol for sensitive detection via HPLC-MS/MS. The limit of detection and the limit of quantitation for 3-MCPD were validated to be 0.5 and 1.0 μg/kg, respectively. Spiking experiments showed recoveries between 83 and 94%, with a relative standard deviation of ≤10%. The method was further validated with a certified reference material. Furthermore, 11 real soy sauce samples from local markets were tested by using this method. These results reveal the widespread 3-MCPD contamination. Consequently, this study offers a preferable alternative for the sensitive, accurate, and precise determination of 3-MCPD in soy sauce.

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Section: Resultsmentioning

confidence: 99%

Section: Sample Preparationmentioning

confidence: 99%