Direct Determination of 2-Acetyl-1-Pyrroline in Rice by Ultrasound-Assisted Solvent Extraction Coupled with Ultra-performance Liquid Chromatography-Tandem Mass Spectrometry-Reference-Cited by-同舟云学术

Direct Determination of 2-Acetyl-1-Pyrroline in Rice by Ultrasound-Assisted Solvent Extraction Coupled with Ultra-performance Liquid Chromatography-Tandem Mass Spectrometry

Published:2023-03-15 Issue:5 Volume:16 Page:900-908
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Peng Jinfeng,Zhu Yin,Lin Fang,Qi Tianlong,Yang Yang,Hu Yawei,Li Tao,Zhao Hong

Funder

the National Key Research and Development Program of China

the National Natural Science of Foundation of China

the Shaanxi Province Innovation Capability Support Program

the Natural Science Foundation of Shaanxi Province of China

Shaanxi Key Laboratory for Safety Monitoring of Food and Drug

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s12161-023-02478-5.pdf

Reference27 articles.

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2. Bergman CJ, Delgado JT, Bryant R, Grimm C, Cadwallader KR, Webb BD (2000) Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.). Cereal Chem 77:454–458. https://doi.org/10.1094/CCHEM.2000.77.4.454

3. Bonto AP, Tiozon RN Jr, Sreenivasulu N, Camacho DH (2021) Impact of ultrasonic treatment on rice starch and grain functional properties: a review. Ultrason Sonochem 71:105383. https://doi.org/10.1016/j.ultsonch.2020.105383

4. Bösl M, Dunkel A, Hofmann TF (2021) Rapid, high-throughput quantitation of odor-active 2-acetyl azaheterocycles in food products by UHPLC-MS/MS. J Agric Food Chem 69:1405–1412. https://doi.org/10.1021/acs.jafc.0c07144

5. Bryant RJ, McClung AM (2011) Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS. Food Chem 124:501–513. https://doi.org/10.1016/j.foodchem.2010.06.061

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