Chinese Journal of Chromatography ›› 2021, Vol. 39 ›› Issue (9): 958-967.DOI: 10.3724/SP.J.1123.2021.06030
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ZHOU Lihui, XIAO Xiaohua*(), LI Gongke*()
Received:
2021-06-16
Online:
2021-09-08
Published:
2021-09-06
Contact:
XIAO Xiaohua,LI Gongke
Supported by:
CLC Number:
ZHOU Lihui, XIAO Xiaohua, LI Gongke. Progress of sample preparation and analytical methods of dried fruit foods[J]. Chinese Journal of Chromatography, 2021, 39(9): 958-967.
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URL: https://www.chrom-china.com/EN/10.3724/SP.J.1123.2021.06030
Hazardous substances | Category | Analytes | Maximum residue limit/ (mg/kg) | Maximum usage/ (g/kg) | Sample preparation methods | Analytical methods | Ref. | ||
---|---|---|---|---|---|---|---|---|---|
Pesticide | insecticide | pyrethroids, organic phosphines | 0.01- | 6 | - | UAE, MAE, | GC, GC-MS, | [ | |
residue | bactericide | dithiocarbamates, triazoles | 0.01- | 60 | - | SPE, DSPE, | HPLC-MS/MS, | ||
herbicide | paraquat, aquacide, glufosinate ammonium | 0.01- | 0.3 | - | QuEChERS | HPLC | |||
plant growth regulator | gibberellin, forchlorfenuron, bentazone, zearalenone, 2,4-dichlorophenoxyacetic acid | 0.2- | 10 | - | |||||
Heavy metal | heavy metal | Pb, Hg, Cd, Cr, As | - | - | Microwave- digestion, UAE | AAS, AFS, ICP- OES, ICP-MS | [ | ||
Fungimycin | fungimycin | aflatoxin | 5.0- | 50* | - | SPE, SPME, DSPE, QuEChERS, LLME | HPLC, HPLC-MS, ELISA, FL, ECL | [ | |
Food additives | sweetening agent | aspartame, saccharin sodium, cyclamate | - | 0.025- | 6.0 | UAE, SPE, derivatization, | IC, HPLC, HPLC- MS, UV-Vis | [ | |
preservative | nitrite | - | 0.5- | 1.0 | DLLME | GC, HPLC, UV-Vis, | [ | ||
decolorant | sulfur dioxide, sulfur | - | 0.05- | 0.35 | ELISA, SERS, IC, SWSV | ||||
colorant | sudan red, rose red B, acid orange Ⅱ | - | 0.1- | 10 | CE, ICP-MS, HPLC, SERS | [ | |||
Allergen | allergenic protein | Cora 1, Cora 8, Arah 1 | - | - | UAE | ELISA, PCR, HPLC-MS/MS | [ |
Table 1 Categories, analytes, limit standard and analytical methods of hazardous substances in the dried fruit foods
Hazardous substances | Category | Analytes | Maximum residue limit/ (mg/kg) | Maximum usage/ (g/kg) | Sample preparation methods | Analytical methods | Ref. | ||
---|---|---|---|---|---|---|---|---|---|
Pesticide | insecticide | pyrethroids, organic phosphines | 0.01- | 6 | - | UAE, MAE, | GC, GC-MS, | [ | |
residue | bactericide | dithiocarbamates, triazoles | 0.01- | 60 | - | SPE, DSPE, | HPLC-MS/MS, | ||
herbicide | paraquat, aquacide, glufosinate ammonium | 0.01- | 0.3 | - | QuEChERS | HPLC | |||
plant growth regulator | gibberellin, forchlorfenuron, bentazone, zearalenone, 2,4-dichlorophenoxyacetic acid | 0.2- | 10 | - | |||||
Heavy metal | heavy metal | Pb, Hg, Cd, Cr, As | - | - | Microwave- digestion, UAE | AAS, AFS, ICP- OES, ICP-MS | [ | ||
Fungimycin | fungimycin | aflatoxin | 5.0- | 50* | - | SPE, SPME, DSPE, QuEChERS, LLME | HPLC, HPLC-MS, ELISA, FL, ECL | [ | |
Food additives | sweetening agent | aspartame, saccharin sodium, cyclamate | - | 0.025- | 6.0 | UAE, SPE, derivatization, | IC, HPLC, HPLC- MS, UV-Vis | [ | |
preservative | nitrite | - | 0.5- | 1.0 | DLLME | GC, HPLC, UV-Vis, | [ | ||
decolorant | sulfur dioxide, sulfur | - | 0.05- | 0.35 | ELISA, SERS, IC, SWSV | ||||
colorant | sudan red, rose red B, acid orange Ⅱ | - | 0.1- | 10 | CE, ICP-MS, HPLC, SERS | [ | |||
Allergen | allergenic protein | Cora 1, Cora 8, Arah 1 | - | - | UAE | ELISA, PCR, HPLC-MS/MS | [ |
Sample preparation methods | Advantages | Disadvantages | Ref. |
---|---|---|---|
UAE, MAE | high extraction efficiency, fast speed, | filtration, operation trouble | [ |
low cost, low solvent consumption | |||
SPE | low solvent consumption, no separation operation, small volume samples | long extraction time, poor batch repeatability | [ |
SPME | combination of extraction and concentration, time-consuming, few organic solvent | fragile fiber, peeling of coating, memory effect | [ |
DSPE | simple and fast operation, low cost, wide analysis range | cumbersome process, matrix effects, low-throughput analysis | [ |
LLME DLLME | high extraction efficiency, environmentally friendly | centrifugal separation, poor recovery | [ [ |
Derivatization | improvements in the detectability of analytes and separation effect | cumbersome operation, effects on chromatographic separation and quantitative accuracy | [ |
Table 2 Sample preparation methods and their advantages and disadvantages for the dried fruit foods
Sample preparation methods | Advantages | Disadvantages | Ref. |
---|---|---|---|
UAE, MAE | high extraction efficiency, fast speed, | filtration, operation trouble | [ |
low cost, low solvent consumption | |||
SPE | low solvent consumption, no separation operation, small volume samples | long extraction time, poor batch repeatability | [ |
SPME | combination of extraction and concentration, time-consuming, few organic solvent | fragile fiber, peeling of coating, memory effect | [ |
DSPE | simple and fast operation, low cost, wide analysis range | cumbersome process, matrix effects, low-throughput analysis | [ |
LLME DLLME | high extraction efficiency, environmentally friendly | centrifugal separation, poor recovery | [ [ |
Derivatization | improvements in the detectability of analytes and separation effect | cumbersome operation, effects on chromatographic separation and quantitative accuracy | [ |
Analytical method | Analytes | Samples | LOD/(μg/kg) | Recovery/% | Ref. | |
---|---|---|---|---|---|---|
SPME-LC/MS | patulin | dried fruit | 0.0235* | 92.5- | 94.5 | [ |
QuEChERS-UPLC-MS/MS | pesticide residue | nut | 0.01-10 | 51.0- | 126.0 | [ |
HPLC | food additives | preserved fruit | 100-250 | 90.2- | 106.3 | [ |
QuEChERS-GC-MS/MS | multi-residue pesticide | dried fruits | - | 70- | 120 | [ |
QuEChERS-LC-ESI-MS | acrylamide | dried fruits | 2.0 | 61- | 82 | [ |
DSPE-CE | synthetic food colorants | preserved fruit | 3.50-5.50 | 94.3- | 102 | [ |
IC | sulfites | dried fruits | 143* | 81- | 105 | [ |
AFS | mercury | nuts | 0.08 | 100- | 101 | [ |
ICP-MS | heavy metal | dried strawberry | 2.60-427.60 | 79- | 104.9 | [ |
Table 3 Laboratory testing methods for the hazardous substances in the dried fruit foods
Analytical method | Analytes | Samples | LOD/(μg/kg) | Recovery/% | Ref. | |
---|---|---|---|---|---|---|
SPME-LC/MS | patulin | dried fruit | 0.0235* | 92.5- | 94.5 | [ |
QuEChERS-UPLC-MS/MS | pesticide residue | nut | 0.01-10 | 51.0- | 126.0 | [ |
HPLC | food additives | preserved fruit | 100-250 | 90.2- | 106.3 | [ |
QuEChERS-GC-MS/MS | multi-residue pesticide | dried fruits | - | 70- | 120 | [ |
QuEChERS-LC-ESI-MS | acrylamide | dried fruits | 2.0 | 61- | 82 | [ |
DSPE-CE | synthetic food colorants | preserved fruit | 3.50-5.50 | 94.3- | 102 | [ |
IC | sulfites | dried fruits | 143* | 81- | 105 | [ |
AFS | mercury | nuts | 0.08 | 100- | 101 | [ |
ICP-MS | heavy metal | dried strawberry | 2.60-427.60 | 79- | 104.9 | [ |
Fig. 1 Schematic diagram of electrochemiluminescence bioaptasensor based on the universal synergisticeffects and enzyme-driven programmable 3D DNA nanoflowers[103]
Fig. 2 Schematic of the chip depicting the BB-MZIs pairs spotted with the different biomolecules[112] BB-MZIs: broad-band Mach-Zehnder interferometers.
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