Liquid Chromatography in Food Analysis

Nollet, Leo M.L.

doi:10.1002/9780470027318.a1016

Cited by 2 publications

(2 citation statements)

References 6 publications

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“…As key components of the nitrogen cycle, nitrate and nitrite are commonly found infiltrated into both surface and ground water systems. This is primarily due to contamination by animal waste, fertilizer, or as a result of agricultural runoff [1][2][3][4][5]. The maximum contaminant level (MCL) of nitrite set by the U.S Environmental Protection Agency (EPA) is 1 ppm [1].…”

Section: Introductionmentioning

confidence: 99%

A New, Rapid, Colorimetric Chemodosimeter, 4(pyrrol-1-Yl)pyridine, for Nitrite Detection in Aqueous Solution

Thomas,

Schmitt,

Lees

2023

Preprint

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With increasing concerns over environmental impact, and overall health of both the environment and its people, a need to quantify contaminants is of the utmost importance. Chemosensors with low detection limits and relative ease of application can address this challenge. Nitrite ions are known to be detrimental to both the environment and human health. A new colorimetric chemodosimeter has been prepared from a homolytic photochemical cleavage of a reaction between pyrrole and pyridine. The product, 4(pyrrol1-yl)pyridine, yields a limit of detection of 0.330 (±0.09) ppm for the detection of nitrite in aqueous solution, employing a colorimetric change from yellow to pink. It is also highly selective for nitrite when various competitive anions such as SO32- , NO3-, PO43-, SO4-2, Cl-, F-, I-, Br-, and CN- are present in great excess. The molecule’s especially high sensitivity to nitrite is apparently the result of a complex supramolecular mechanism, characterized by both dynamic light scattering of the aggregate and the Tyndall effect. Consequently, this new sensor provides a simple, low-cost way to rapidly detect nitrite anions in aqueous solution.

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Section: Introductionmentioning

confidence: 99%

A New, Rapid, Colorimetric Chemodosimeter, 4(pyrrol-1-Yl)pyridine, for Nitrite Detection in Aqueous Solution

Thomas,

Schmitt,

Lees

2023

Preprint

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“…Hence, it is imperative to rely on techniques that meet several analytical performance parameters. More and more, food and feed analysis methods are based on LC (liquid-chromatography) [11,12], which has proven to be an optimal technology for screening, detection, and quantification of a vast variety of analytes (see Table 1). The reason behind this is related to the molecular affinity between the analyte and also: i. the mobile phase (which is usually a mixture of solvents) ii.…”

Section: Introductionmentioning

confidence: 99%

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Cortés-Herrera

Artavia

Leiva

et al. 2018

Foods

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Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.

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Liquid Chromatography in Food Analysis

Abstract: This article gives a general overview of the possibilities for use of the HPLC (high‐performance liquid chromatography) technique in food analysis. Different methods of sample preparation, cleanup and, if necessary, derivatization techniques are discussed.

Cited by 2 publications

References 6 publications

A New, Rapid, Colorimetric Chemodosimeter, 4(pyrrol-1-Yl)pyridine, for Nitrite Detection in Aqueous Solution

A New, Rapid, Colorimetric Chemodosimeter, 4(pyrrol-1-Yl)pyridine, for Nitrite Detection in Aqueous Solution

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

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