A generic, rapid, simple and low-cost analytical method for simultaneously screening and confirming 400 veterinary drugs and other contaminants in raw honey was developed. The method was based on one-step extraction and ultra-high performance liquid chromatography coupled with electrospray ionization and tandem mass spectrometry. A well-designed extraction method results in the complete precipitation of proteins and separation of analytes from carbohydrates and reduces the time and cost of analysis by covering polar to non-polar analytes. Optimized pretreatment processes lead to no significant interference on analysis from complicated sample matrix. Competent linearity was found for all of target compounds with linear regression coefficients (R) higher than 0.99. Detection limits ranged from 0.05 µg/kg to 10 µg/kg. Average recovery rates spiked in raw honey and ranged from 57.3% to 139.8%, and associated relative standard deviation values ranged from 0.4% to 25.2% under selected conditions. The extraction sensitivity, linearity, recovery, and precision of the method were validated. The results clearly demonstrated the feasibility of using this approach in raw honey purchase. The application of this method, which improved efficiency and the coverage of residues, may considerably reduce effort and time in routine monitoring programs.
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http://dx.doi.org/10.1016/j.chroma.2022.462828 | DOI Listing |
BMC Infect Dis
December 2024
Central Asia Field Epidemiology Training Program, Asfendiyarov Kazakh National Medical University, Almaty, Kazakhstan.
Background: From June 13-16, 2022, a regional epidemiological department in Kazakhstan reported an increase in acute gastroenteritis cases among people who consumed food from a wedding at a restaurant. An investigation was initiated to determine factors associated with acute intestinal infection and prevent further illness.
Methods: The investigation team conducted a retrospective cohort study among people who consumed event food.
The Glycyrrhizae Radix et Rhizoma products processed with different methods, including raw materials(S) and products processed with honey according to the method in the Chinese Pharmacopoeia(Z) and Jianchangbang method(M), were analyzed in terms of the odor profile and volatile components by the electronic nose and headspace-gas chromatography-mass spectrometry(HS-GC-MS). The differential components in the three products were screened by chemometrics, on the basis of which the relative odor activity value(ROAV) was adopted to elucidate the odor differences among different products and the material basis of their odors. The results showed that the electronic nose effectively distinguished the products of Glycyrrhizae Radix et Rhizoma processed with different methods.
View Article and Find Full Text PDFZhongguo Zhong Yao Za Zhi
October 2024
School of Pharmacy, Nanjing University of Chinese Medicine Nanjing 210023, China.
To analyze the differences and dynamic changes in the color, odor, and major chemical components of Astragali Radix during honey processing, this study used a CM-5 spectrophotometer and Hercules NEO ultra-fast gas phase electronic nose for analysis. High performance liquid chromatography was employed to determine the content of calycosin, calycosin-7-glucoside, formononetin, and ononin in the Astragali Radix decoction pieces processed with honey to different degrees. Multivariate statistical analyses including partial least squares-discriminant analysis(PLS-DA), orthogonal partial least squares-discriminant analysis(OPLS-DA), differential factor analysis(DFA), and Bayesian discriminant analysis were adopted to differentiate the Astragali Radix decoction pieces processed with honey to different degrees and evaluate the correlations between visual characteristics and chemical composition.
View Article and Find Full Text PDFFood Res Int
December 2024
School of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China; Department of Food Quality and Safety, National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
This study investigates the impact of liquid state fermentation on the key flavor compounds and microbial community structure in Chinese rice wine brewed from five different raw materials: buckwheat, sorghum, japonica rice, glutinous rice, and black rice. Using HS-SPME-GC-MS and HPLC, the volatile compounds were analyzed across various grain liquefaction methods, detecting 82 volatiles, including esters, alcohols, aldehydes, and acids. The concentration of flavor compounds such as esters, amino acids, phenolic acids, and organic acids varied significantly depending on the raw material used.
View Article and Find Full Text PDFMicrosc Microanal
November 2024
Angiosperm Taxonomy Laboratory, Department of Botany, Shivaji University, Kolhapur 416 004, Maharashtra, India.
Barleria is a palaeotropical genus of herbs, shrubs, and rarely climbers or trees. We investigated the karyotypes and male meiosis of 12 and 13 species, respectively, for the first time. Mitotic metaphases revealed two chromosome counts, 2n = 40 and 2n = 44.
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