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Extraction of trace contaminants from fatty food matrices is challenging in food analysis. Herein, a new ionic liquid-based one-, two-, three-phase transition microextraction (IL-OTTPTME) was proposed to efficiently extract trace targets while simultaneously eliminating lipid co-extractives. The method performance was illustrated through the determination of chrysoidine in fatty soybean products using high-performance liquid chromatography-ultraviolet/visible detection. The strong interactions and infinite contact between IL and chrysoidine in the one-phase system ensured ultra-high extraction efficiency (∼100 %). Density functional theoretical calculations confirmed the presence of strong hydrogen bonding and π-π interactions. The formation of the three-phase system during extraction could completely eliminate lipid co-extractives. The IL-OTTPTME integrated extraction, enrichment and cleanup steps into one step, making it rapid and extremely easy to operate. The method had a wide linear range of 0.5-5000 μg/kg and low limit of detection (0.15 μg/kg). It also had satisfactory relative recoveries (95.1 %-104.0 %) and low RSDs (≤5.0 %, n = 5)., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

A microfluidic colorimetric biosensor was developed using thiolated polystyrene microspheres (SH-PSs) for aggregating of gold nanoparticles (AuNPs), a novel hose-based microvalve for controlling the flow direction, and a smartphone imaging APP for monitoring colorimetric signals. Aptamer-PS-cysteamine conjugates were used as detection probes and reacted with Salmonella in samples. Complementary DNA - magnetic nanoparticle (cDNA - MNP) conjugates were used as capture probes, reacted with the free aptamer-PS-cysteamine conjugates. AuNPs were aggregated on the surface of Salmonella-aptamer-PS-cysteamine conjugates, resulting in a visible color change in the detection chamber, which indicating different concentrations of Salmonella. The limit of detection was low to 6.0 × 10 1 cfu/mL. The microfluidic biosensor exhibited a good specificity. It was evaluated by analyzing salad samples spiked with Salmonella. The recoveries ranged from 91.68% to 113.76%, which indicated its potential application in real samples., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The study was aimed to differentiate between porcine and bovine gelatines in adulterated samples by utilising sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) combined with principal component analysis (PCA). The distinct polypeptide patterns of 6 porcine type A and 6 bovine type B gelatines at molecular weight ranged from 50 to 220 kDa were studied. Experimental samples of raw gelatine were prepared by adding porcine gelatine in a proportion ranging from 5% to 50% (v/v) to bovine gelatine and vice versa. The method used was able to detect 5% porcine gelatine added to the bovine gelatine. There were no differences in the electrophoretic profiles of the jelly samples when the proteins were extracted with an acetone precipitation method. The simple approach employing SDS-PAGE and PCA reported in this paper may provide a useful tool for food authenticity issues concerning gelatine., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

The reaction between acrylamide and glycine was studied in the aqueous model system heated at 150°C. The main reaction products were identified as C5H10N2O3, C8H15N3O4, C7H12N2O5 and C10H17N3O6 using HPLC-MS/MS, IT-TOF and NMR. Both of the critical intermediates were identified as glyoxylic acid and iminodiacetic acid. The pathways for the removal of acrylamide by glycine were proposed as the Michael addition between acrylamide and glycine with or without the initial oxidation of glycine. The changes in the contents of reactants and products provided quantitative evidence for the above pathways. The addition products between acrylamide and other 14 amino acids were identified by HPLC-MS/MS also., (Copyright © 2011 Elsevier Ltd. All rights reserved.)