Determination of 10 organic acids in alcoholic products by ion chromatography-tandem mass spectrometry

Mu, Yingqi; Wu, Yixuan; Wang, Xiao; Hu, Liming; Ke, Runhui

doi:10.3724/sp.j.1123.2022.01020

Cited by 6 publications

(3 citation statements)

References 13 publications

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“…Liquid chromatography coupled with mass spectrometry (LC-MS or LC-MS/MS) has become the method of choice for many analytes in food and drug analysis. High sensitivity and unparalleled selectivity are generally a major advantage of MS; however, until recently [ 33 , 34 ], the limit of quantification of oxalate using MS has not realized the sensitivity advantage. For example, in 2006, urinary oxalate was quantified using a weak anion exchange chromatography column and tandem mass spectrometry with electrospray ionization in the negative ion mode [ 31 ].…”

Section: Methods For Detection and Quantification Of Oxalatementioning

confidence: 99%

“…More recently, Mu et al reported using ion chromatography coupled with triple quadrupole MS for quantifying oxalate, and nine other organic acids, in alcoholic beverages [ 33 ]. Liquor was analyzed directly after dilution and degassing, whereas wine was purified with graphitized carbon black solid-phase extraction before analysis.…”

Section: Methods For Detection and Quantification Of Oxalatementioning

confidence: 99%

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Analytical Methods for Oxalate Quantification: The Ubiquitous Organic Anion

et al. 2023

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Oxalate is a divalent organic anion that affects many biological and commercial processes. It is derived from plant sources, such as spinach, rhubarb, tea, cacao, nuts, and beans, and therefore is commonly found in raw or processed food products. Oxalate can also be made endogenously by humans and other mammals as a byproduct of hepatic enzymatic reactions. It is theorized that plants use oxalate to store calcium and protect against herbivory. Clinically, oxalate is best known to be a major component of kidney stones, which commonly contain calcium oxalate crystals. Oxalate can induce an inflammatory response that decreases the immune system’s ability to remove renal crystals. When formulated with platinum as oxaliplatin (an anticancer drug), oxalate has been proposed to cause neurotoxicity and nerve pain. There are many sectors of industry that are hampered by oxalate, and others that depend on it. For example, calcium oxalate is troublesome in the pulp industry and the alumina industry as it deposits on machinery. On the other hand, oxalate is a common active component of rust removal and cleaning products. Due to its ubiquity, there is interest in developing efficient methods to quantify oxalate. Over the past four decades, many diverse methods have been reported. These approaches include electrochemical detection, liquid chromatography or gas chromatography coupled with mass spectrometry, enzymatic degradation of oxalate with oxalate oxidase and detection of hydrogen peroxide produced, and indicator displacement-based methods employing fluorescent or UV light-absorbing compounds. Enhancements in sensitivity have been reported for both electrochemical and mass-spectrometry-based methods as recently as this year. Indicator-based methods have realized a surge in interest that continues to date. The diversity of these approaches, in terms of instrumentation, sample preparation, and sensitivity, has made it clear that no single method will work best for every purpose. This review describes the strengths and limitations of each method, and may serve as a reference for investigators to decide which approach is most suitable for their work.

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Section: Methods For Detection and Quantification Of Oxalatementioning

confidence: 99%

Section: Methods For Detection and Quantification Of Oxalatementioning

confidence: 99%

Analytical Methods for Oxalate Quantification: The Ubiquitous Organic Anion

et al. 2023

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“…The flavoromics strategy based on the contents of non-volatile organic acids can be used as a powerful tool for the differentiation of baijiu of various types (Wang et al, 2022b). Hu et al (1994) quantified 20 fatty acids in Maotai, Wuliangye, Gujinggong, Jiananchun, Site, and Jingzhi baijiu using GC-MS, and the results showed that the total amount of odd-carbon fatty acids was much lower than that of even-carbon fatty acids. There should be a proper content of fatty acids in high-quality baijiu, which makes it mellow and have long aftertaste.…”

Section: Fatty Acidsmentioning

confidence: 99%

A comprehensive review of quantified flavour components in Chinese baijiu

Xue,

Zhou,

Yang

2024

IFRJ

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Baijiu, a Chinese distilled liquor, plays an essential role in Chinese life and culture. The intricate flavour profile and distinguished quality of baijiu are closely linked to its organic components, which encompass an array of elements such as esters, acids, alcohols, aldehydes, phenols, pyrazines, terpenes, and others. Consequently, the analysis of these components has emerged as a fundamental cornerstone for the study and comprehension of baijiu. In the present review, we succinctly encapsulate the latest research endeavours aimed at the identification and precise quantification of pivotal components within a diverse array of Chinese baijiu exhibiting varying aroma profiles. The culmination of this collective effort has yielded an impressive compendium comprising 397 quantified components, each with meticulously determined concentrations within baijiu. These components are categorised into major, medium, minor, and trace components, based on their respective concentration levels in baijiu. Furthermore, the focal attention on trace components, with concentrations below 1 mg L-1 threshold, is deliberately underscored. This emphasis is ascribed to the pivotal roles of these trace elements in shaping the nuanced flavour and overall quality of baijiu. As a result, the present review not only provides the most comprehensive reference compendium of quantified baijiu components to date, but also furnishes invaluable insights into the multifaceted study of Chinese baijiu.

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