{"title":"Novel Room-Temperature-Prepared Covalent Organic Framework as Adsorbent for Rapid Extraction of Aromatic Esters in Baijiu","authors":"Yongqing Zhang, Zhen Fan, Xiaolong Shang, Ling Ao, Miao Liu, Feng Lin, Baoguo Sun, Wei Dong, Xiaotao Sun, Yanfei Xiong, Bo Deng","doi":"10.1111/1750-3841.70215","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Developing a rapid, efficient, and environmentally friendly analytical methodology for the determination of aromatic esters (AREs) in Baijiu presents a significant challenge. In this study, we developed a room-temperature method to synthesize core-shell Fe<sub>3</sub>O<sub>4</sub>@TPB-Dha in 1 h using pre-prepared Fe<sub>3</sub>O<sub>4</sub> nanoparticles, enabling rapid and sensitive detection of AREs. The Fe<sub>3</sub>O<sub>4</sub>@TPB-Dha demonstrated exceptional adsorption capabilities (52.63–58.82 mg/g) with a brief adsorption duration (4 min) for four AREs as magnetic solid phase extraction (MSPE) adsorbent. Moreover, density functional theory (DFT) calculations revealed the key adsorption mechanisms to be hydrogen bonds, van der Waals forces, and π–π interactions. Ultimately, the method enabled the rapid and accurate quantification of the four AREs in real Baijiu samples, with concentrations spanning from 0.17 ± 6 × 10<sup>−4</sup> to 2.40 ± 0.03 mg/L, and exhibited relative standard deviations below 6.57% (<i>n</i> = 3). These findings suggest that Fe<sub>3</sub>O<sub>4</sub>@TPB-Dha holds promise as an effective adsorbent for efficient extraction and precise quantification of aromatic esters in Baijiu.</p>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70215","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Developing a rapid, efficient, and environmentally friendly analytical methodology for the determination of aromatic esters (AREs) in Baijiu presents a significant challenge. In this study, we developed a room-temperature method to synthesize core-shell Fe3O4@TPB-Dha in 1 h using pre-prepared Fe3O4 nanoparticles, enabling rapid and sensitive detection of AREs. The Fe3O4@TPB-Dha demonstrated exceptional adsorption capabilities (52.63–58.82 mg/g) with a brief adsorption duration (4 min) for four AREs as magnetic solid phase extraction (MSPE) adsorbent. Moreover, density functional theory (DFT) calculations revealed the key adsorption mechanisms to be hydrogen bonds, van der Waals forces, and π–π interactions. Ultimately, the method enabled the rapid and accurate quantification of the four AREs in real Baijiu samples, with concentrations spanning from 0.17 ± 6 × 10−4 to 2.40 ± 0.03 mg/L, and exhibited relative standard deviations below 6.57% (n = 3). These findings suggest that Fe3O4@TPB-Dha holds promise as an effective adsorbent for efficient extraction and precise quantification of aromatic esters in Baijiu.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.