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פותח על ידי קלירמאש פתרונות בע"מ -
Detecting ethanol and acetaldehyde by simple and ultrasensitive fluorimetric methods in compound foods
Year:
2016
Source of publication :
Food Chemistry
Authors :
זכות, מאיה
;
.
סילניקוב, ניסים
;
.
שפירו, פירה
;
.
Volume :
201
Co-Authors:
Zachut, M., Biology of Lactation Laboratory, Department of Ruminant Sciences, Institute of Animal Sciences, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Shapiro, F., Biology of Lactation Laboratory, Department of Ruminant Sciences, Institute of Animal Sciences, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Silanikove, N., Biology of Lactation Laboratory, Department of Ruminant Sciences, Institute of Animal Sciences, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
270
To page:
274
(
Total pages:
5
)
Abstract:
There is a need for simple, accurate, and rapid analysis of ethanol (Eth) and acetaldehyde (AA) in a wide variety of beverages and foods. A novel enzymatic assay coupled to formation of fluorescent chromophore is presented. Eth detection was further improved by adding semicarbazide to the reaction mixture, which interacts with AA and prevents its inhibitory effect on Eth oxidation. The limits of detection of Eth (0.5 mg/L) and AA (0.9 mg/L) are comparable with the performance of modern gas chromatography techniques. The repeatability of Eth and AA detection in various foods (9% on average) was lower than that with commercial kits (23%). The high sensitivity of the developed method enables detection of AA in common foods [e.g., bio-yogurt (12.2 mg/L), and the existence of endogenous Eth (1.8 mg/L) and AA (2.0 mg/L) in bacteria-free non-fermented bovine milk], which could not measured so far by enzymatic methods. © 2016 Elsevier Ltd. All rights reserved.
Note:
Related Files :
chromatography
Chromophores
ethanol
Fermented milk
Fluorimetric method
Gas Chromatography
milk
oxidation
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.foodchem.2016.01.079
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
19093
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:26
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Scientific Publication
Detecting ethanol and acetaldehyde by simple and ultrasensitive fluorimetric methods in compound foods
201
Zachut, M., Biology of Lactation Laboratory, Department of Ruminant Sciences, Institute of Animal Sciences, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Shapiro, F., Biology of Lactation Laboratory, Department of Ruminant Sciences, Institute of Animal Sciences, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Silanikove, N., Biology of Lactation Laboratory, Department of Ruminant Sciences, Institute of Animal Sciences, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Detecting ethanol and acetaldehyde by simple and ultrasensitive fluorimetric methods in compound foods
There is a need for simple, accurate, and rapid analysis of ethanol (Eth) and acetaldehyde (AA) in a wide variety of beverages and foods. A novel enzymatic assay coupled to formation of fluorescent chromophore is presented. Eth detection was further improved by adding semicarbazide to the reaction mixture, which interacts with AA and prevents its inhibitory effect on Eth oxidation. The limits of detection of Eth (0.5 mg/L) and AA (0.9 mg/L) are comparable with the performance of modern gas chromatography techniques. The repeatability of Eth and AA detection in various foods (9% on average) was lower than that with commercial kits (23%). The high sensitivity of the developed method enables detection of AA in common foods [e.g., bio-yogurt (12.2 mg/L), and the existence of endogenous Eth (1.8 mg/L) and AA (2.0 mg/L) in bacteria-free non-fermented bovine milk], which could not measured so far by enzymatic methods. © 2016 Elsevier Ltd. All rights reserved.
Scientific Publication
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