Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD | |
Chen, Guang ; Li, Jun ; Sun, Zhiwei ; Zhang, Shijuan ; Li, Guoliang ; Song, Cuihua ; Suo, Yourui ; You, Jinmao | |
刊名 | FOOD CHEMISTRY
![]() ![]() |
2014-01-15 | |
英文摘要 | Amino acids, as the main contributors to taste, are usually found in relatively high levels in bitter foods. In this work, we focused on seeking a rapid, sensitive and simple method to determine FM for large batches of micro-samples and to explore the relationship between FAA and bitterness. Overall condition optimisation indicated that the new UDME technique offered higher derivatisation yields and extraction efficiencies than traditional methods. Only 35 min was needed in the whole operation process. Very low LLOQ (Lower limit of quantification: 0.21-5.43 nmol/L) for FAA in twelve bitter foods was obtained, with which BTT (bitter taste thresholds) and CABT (content of FAA at BTT level) were newly determined. The ratio of CABT to BIT increased with decreasing of BTT. This work provided powerful potential for the high-throughput trace analysis of micro-sample and also a methodology to study the relationship between the chemical constituents and the taste. (C) 2013 Elsevier Ltd. All rights reserved.; Amino acids, as the main contributors to taste, are usually found in relatively high levels in bitter foods. In this work, we focused on seeking a rapid, sensitive and simple method to determine FM for large batches of micro-samples and to explore the relationship between FAA and bitterness. Overall condition optimisation indicated that the new UDME technique offered higher derivatisation yields and extraction efficiencies than traditional methods. Only 35 min was needed in the whole operation process. Very low LLOQ (Lower limit of quantification: 0.21-5.43 nmol/L) for FAA in twelve bitter foods was obtained, with which BTT (bitter taste thresholds) and CABT (content of FAA at BTT level) were newly determined. The ratio of CABT to BIT increased with decreasing of BTT. This work provided powerful potential for the high-throughput trace analysis of micro-sample and also a methodology to study the relationship between the chemical constituents and the taste. (C) 2013 Elsevier Ltd. All rights reserved. |
内容类型 | 期刊论文 |
源URL | [http://ir.nwipb.ac.cn/handle/363003/4263] ![]() |
专题 | 西北高原生物研究所_中国科学院西北高原生物研究所 |
推荐引用方式 GB/T 7714 | Chen, Guang,Li, Jun,Sun, Zhiwei,et al. Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD[J]. FOOD CHEMISTRY, Chen, G; Li, J; Sun, ZW; Zhang, SJ; Li, GL; Song, CH; Suo, YR; You, JM.Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD,FOOD CHEMISTRY,2014,143():97,2014. |
APA | Chen, Guang.,Li, Jun.,Sun, Zhiwei.,Zhang, Shijuan.,Li, Guoliang.,...&You, Jinmao.(2014).Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD.FOOD CHEMISTRY. |
MLA | Chen, Guang,et al."Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD".FOOD CHEMISTRY (2014). |
个性服务 |
查看访问统计 |
相关权益政策 |
暂无数据 |
收藏/分享 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论