A rapid analytical and quantitative evaluation of formaldehyde in squid based on Tri-step IR and partial least squares (PLS)
•Tri-step IR was developed for qualitative and quantitative profiling of squids.•Formaldehyde concentration in squid soaked water play a role in formaldehyde in squid.•Spectral curve-fitting was applied to further disclose the variation rule of protein secondary structure.•Tri-step IR combined with...
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Published in | Food chemistry Vol. 229; pp. 458 - 463 |
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Main Authors | , , , , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
15.08.2017
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Subjects | |
Online Access | Get full text |
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Summary: | •Tri-step IR was developed for qualitative and quantitative profiling of squids.•Formaldehyde concentration in squid soaked water play a role in formaldehyde in squid.•Spectral curve-fitting was applied to further disclose the variation rule of protein secondary structure.•Tri-step IR combined with PLS can accurately predict formaldehyde concentration in squids.
Formaldehyde abuse for retaining squid freshness is detrimental to public health. The aim is to establish a rapid and quantitative detection method of formaldehyde in squid for screening massive samples. A linear relationship between formaldehyde concentration in squid and formaldehyde concentration in squid soaked water was observed using HPLC. Chemical profile variances of squids were rapidly analyzed by Tri-step infrared spectroscopy. Specifically, with increasing formaldehyde concentration, peak intensities of 2927cm−1 (vas(CH2)), 1081cm−1 (glycogen), 1631cm−1 (β-sheet proteins) decreased while 1655cm−1 (α-helix proteins) increased. Spectral curve-fitting results further disclosed that β-sheet proteins were transformed to α-helix and β-turn conformations. Furthermore, a quantitative prediction model based on IR spectra was established by PLS (R2, 0.9787; RMSEC, 5.51). The developed method was applicable for rapid (c.a. 5min) and quantitative analysis of formaldehyde in squids with LOD of 15mg/kg. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2017.02.082 |