Food products. Determination of the glycaemic index (GI) and recommendation for food classification

The goal of the study is developing a methodology for determination of the residual amounts of quaternary ammonium compounds (QAC) in food products by UHPLC/high-resolution mass spectrometry after water-acetonitrile extraction of the determined components from the analyzed samples. The identification and determination of QAC was carried out on an «UltiMate 3000» ultra-high-performance liquid chromatograph (Thermo Scientific, USA) equipped with a «maXis 4G» high-resolution quadrupole-time-of-flight mass spectrometric detector and an ion spray «ionBooster» source (Bruker Daltonics, Germany). Samples of milk, cheese (upper cortical layer), dumplings, pork, chicken skin and ground beef were used as working samples. Optimal conditions are specified for chromatographic separation of the mixture of five QAC, two of them being a mixture of homologues with a linear structure (including isomeric forms). The identification of QAC is carried out by the retention time, exact mass of the ions, and coincidence of the mSigma isotopic distribution. The limits for QAC detection are 0.1 – 0.5 ng/ml, the determination limits are 1 ng/ml for aqueous standard solutions. The determinable content of QAC in food products ranges within 1 – 100 ng/g. The results of analysis revealed the residual amount of QAC present in all samples, which confirms data of numerous sources of information about active use of QAC-based disinfectants in the meat and dairy industry. The correctness of the obtained results is verified by introduction of the additives in food products at a level of 10 ng/g for each QAC. The relative standard deviation of the analysis results does not exceed 0.18. The duration of the analysis is 30 – 40 min.

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Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content

10.3403/30109615u ◽

2015 ◽

Keyword(s):

Nitrogen Content ◽

Protein Content ◽

Total Nitrogen ◽

Crude Protein ◽

Food Products ◽

Total Nitrogen Content ◽

Crude Protein Content

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Determination of 7 microcystins in Spirulina health food products by ultra performance liquid chromatography-tandem mass spectrometry

Chinese Journal of Chromatography ◽

10.3724/sp.j.1123.2012.01018 ◽

2013 ◽

Vol 30 (6) ◽

pp. 584-589

Author(s):

Bing LI ◽

Wei LIU ◽

Sai FAN ◽

Rong ZHAO ◽

Guohua WU

Keyword(s):

Mass Spectrometry ◽

Liquid Chromatography ◽

Tandem Mass Spectrometry ◽

Food Products ◽

Ultra Performance Liquid Chromatography ◽

Tandem Mass ◽

Health Food ◽

Chromatography Tandem Mass Spectrometry ◽

Liquid Chromatography Tandem Mass

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Current Strategies for Studying the Natural and Synthetic Bioactive Compounds in Food by Chromatographic Separation Techniques

Processes ◽

10.3390/pr9071100 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1100

Author(s):

Wioletta Parys ◽

Małgorzata Dołowy ◽

Alina Pyka-Pająk

Keyword(s):

Gas Chromatography ◽

Bioactive Compounds ◽

Residue Analysis ◽

Food Products ◽

Vital Role ◽

Bioactive Molecules ◽

Validation Parameters ◽

Layer Chromatography ◽

Natural And Synthetic

The present study summarizes the new strategies including advanced equipment and validation parameters of liquid and gas chromatography methods i.e., thin-layer chromatography (TLC), column liquid chromatography (CLC), and gas chromatography (GC) suitable for the identification and quantitative determination of different natural and synthetic bioactive compounds present in food and food products, which play an important role in human health, within the period of 2019–2021 (January). Full characteristic of some of these procedures with their validation parameters is discussed in this work. The present review confirms the vital role of HPLC methodology in combination with different detection modes i.e., HPLC-UV, HPLC-DAD, HPLC-MS, and HPLC-MS/MS for the determination of natural and synthetic bioactive molecules for different purposes i.e., to characterize the chemical composition of food as well as in the multi-residue analysis of pesticides, NSAIDs, antibiotics, steroids, and others in food and food products.

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