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Evaluation of various clean-up sorbents in kale followed by LC-MS/MS analysis of pesticides
정영성,송노을,최지연,황선혜,구민선,남태규 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.7
Chlorophyll-rich samples, such as kale, interfere with the analysis of residual pesticides and adversely affect the integrity of tandem mass spectrometers. Dispersed solid-phase (d-SPE) extraction using graphitized carbon black effectively removes pigments from kale extracts; however, it also reduces the recoveries of 30 pesticides. To overcome this, alternative sorbents, including ENVI-Carb, ChloroFiltr, and Z-Sep+, were evaluated in this study. A sorbent combination based on 50 mg of Z-Sep+ was most advantageous (21/30), good precision (< 15%), excellent pigment removal capacity, and low matrix effect. The limit of quantification (0.0001–0.0040 mg/kg) was lower than the Korean maximum residue limits levels. The proposed method was validated according to international guidelines and applied to real kale samples. The results demonstrated that d-SPE using Z-Sep+ provides an effective strategy for ensuring mass spectrometry system integrity and improving the analytical accuracy in chlorophyll-rich samples. This is a previ
Correction to: A brief history and spectroscopic analysis of soy isoflavones
정영성,라찬수,백무열,백남인,김대옥 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.12
The article ‘‘A brief history and spectroscopic analysis ofsoy isoflavones’’, written by Young Sung Jung, Chan-SuRha, Moo-Yeol Baik, Nam-In Baek, Dae-Ok Kim, wasoriginally published electronically on the publisher’sinternet portal on 15 September 2020 without open access. With the author(s)’ decision to opt for Open Choice thecopyright of the article changed on 26 October 2020 toThe Author(s) 2020 and the article is forthwith distributedunder a Creative Commons Attribution 4.0 InternationalLicense, which permits use, sharing, adaptation, distributionand reproduction in any medium or format, as long asyou give appropriate credit to the original author(s) and thesource, provide a link to the Creative Commons license,and indicate if changes were made. The images or otherthird party material in this article are included in the article’sCreative Commons license, unless indicated otherwisein a credit line to the material. If material is notincluded in the article’s Creative Commons license andyour intended use is not permitted by statutory regulationor exceeds the permitted use, you will need to obtainpermission directly from the copyright holder. To view acopy of this license, visit http://creativecommons.org/licenses/by/4.0. The original article has been corrected.
A brief history and spectroscopic analysis of soy isoflavones
정영성,라찬수,백무열,백남인,김대옥 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.12
The production of soybean continues to increaseworldwide. People are showing more interest in the beneficialhealth effects of soybeans than before. However, theorigin and history of soybeans are still being discussedamong many researchers. Chromatographic methodsenable the desirable separation of a variety of isoflavonesfrom soybeans. The structures of isolated soy isoflavoneshave been successfully identified in tandem with spectroscopicanalytical instruments and technologies such asliquid chromatography, mass spectrometry, and nuclearmagnetic resonance spectroscopy. The theoretical backgroundbehind spectroscopy may help improve the understandingfor the analysis of isoflavones in soybeans andsoy-derived foods. This review covers the origin of theEnglish name of soybean and its scientific name, Glycinemax (L.) Merrill, based on the evidence reported to date. Moreover, the reports of soy isoflavones discovered over aperiod of about 100 years have been briefly reviewed.