Simultaneous determination of hydride (Se) and non-hydride-forming (Ca,Mg, K,P, S and Zn) elements in various beverages (beer,coffee, and milk), with minimum sample preparation,by ICP–AES and use of a dual-mode sample-introduction system

A method has been developed enabling direct analysis (i.e. after dilution only) of beer, instant coffee, milk, and milk powder by ICP–AES. Analysis of the beverages after dilution with a low concentration of HNO₃ was used for accurate determination of essential minor and trace elements (Ca, Mg, K, P, S, and Zn). Selenium, introduced as the hydride, was determined simultaneously with the other non-hydride-forming elements using the commercial multi-mode sample-introduction system (MSIS). To obtain accurate results, however, some simple pre-treatment was needed. Analysis was also performed after microwave-assisted decomposition of the samples. Three different modes of sample-preparation, i.e. dilution only, partial decomposition (aqua regia treatment), and complete decomposition were compared. The results obtained by use of the three different sample-preparation methods were in very good agreement. Results from analysis of certified reference material (SRM 1459 non-fat milk powder) also verified the accuracy of the methods. The limit of detection obtained for Se using dual-mode sample introduction was 0.5 ng mL^–1, which corresponds to approximately 2 ng g^–1 in beer and approximately 4 ng g^–1 in coffee and milk when using the recommended procedure.     

Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee

An analytical method for analysing acrylamide in coffee was validated. The analysis of prepared coffee includes a comprehensive clean-up using multimode solid-phase extraction (SPE) by automatic SPE equipment and detection by liquid chromatography tandem mass spectrometry using electrospray in the positive mode. The recoveries of acrylamide in ready-to-drink coffee spiked with 5 and 10 μg l⁻¹ were 96±14% and 100±8%, respectively. Within laboratory reproducibility for the same spiking levels were 14% and 9%, respectively. Coffee samples (n = 25) prepared twice by coffee machines and twice by a French Press Cafetière coffee maker contained 8±3 μg l⁻¹ and 9±3 μg l⁻¹ acrylamide. Five ready-to-drink instant coffee prepared twice contained 8±2 μg l⁻¹. Hence, the results do not show significant differences in the acrylamide contents in ready-to-drink coffee prepared by coffee machine, French Press or from instant coffee. Medium roasted coffee contained more acrylamide (10 μg l⁻¹) than dark roasted coffee (5 μg l⁻¹). Males aged 35–45 years, drinking on average 1.1 l coffee per day are exposed to the highest doses of acrylamide from coffee. The dietary intake of acrylamide from coffee comprises, on an average, 10 μg day⁻¹ for males and 9 μg day⁻¹ for females aged 35–45 years. Probabilistic modelling of the exposure of Danish consumers (all adults) to acrylamide from coffee shows a mean exposure of 6.5 μg day⁻¹ and a 95 percentile of 18 μg day⁻¹.     

Sound absorption properties of polyurethane foams derived from crude glycerol and liquefied coffee grounds polyol

The main objective of this study was to evaluate the sound absorption properties of rigid polyurethane foams (PUFs) produced from crude glycerol (CG) and/or liquefied coffee grounds derived polyol (POL). The lignin content of POL proved to have a major influence on the structure and mechanical properties of the foams. Indeed, the POL content increased the cell size of the foams and their stiffness, which subsequently influenced the sound absorption coefficients. The POL derived foam has slightly higher sound absorption coefficient values at lower frequencies, while the CG foam has higher sound absorption coefficient values at higher frequencies. In turn, the foam prepared using a 50/50 mixture of polyols presents slightly higher sound absorption coefficient values in the medium frequencies range due to a balance between the cell structure and the mechanical properties. The results obtained seem to suggest that the mechanisms involved in sound wave absorption depend on the formulation used to prepare the foams. Additionally higher POL contents improved the thermal stability of PUFs as well as their mechanical properties. From this work the suitability of CG and/or POL derived PUFs as sound absorbing materials has been proven.     

Relationship between coffee husk caffeine degradation and respiration of Aspergillus sp. LPBx in solid-state fermentation

Studies were carried out in a packed-bed column fermentor using coffee husk as substrate in order to verify a relationship between caffeine degradation and the respiration of Aspergillus sp. LPBx. Fermentation conditions were optimized by using factorial design experiments. The kinetic study showed that the caffeine degradation was related to the development of mold and its respiration and also with the consumption of reducing sugars present in coffee husk. From the values obtained experimentally for oxygen uptake rate and CO₂ evolved, we determined a biomass yield of 3.811 g of biomass/g of consumed O₂ and a maintenance coefficient of 0.0031 g of consumed O₂/(g of biomass·h). The maximum caffeine degradation achieved was 90%.     

Controlling coffee ring structure on hydrophobic polymer surface by manipulating wettability with O2 plasma

A simple and novel method is firstly reported for controlling coffee ring structure on polystyrene (PS) film surface by O₂ plasma. O₂ plasma treatment leads to the wettability change of PS surface from hydrophobic to hydrophilic. For hydrophilic PS surface the coffee ring structure is avoided relying on the motion of contact line (CL) while SiO₂ microspheres are left. The motion of the CL is produced based on the viscosity and Marangoni effect with the addition of polymer additives. For hydrophobic PS surface coffee ring structure still persists even with polymer additives because SiO₂ microspheres transfer with the motion of the CL at the beginning of droplet evaporation and accumulate at the droplet edge at late stage with the pinning of the CL. As a result, uniform and macroscale SiO₂ microspheres deposition without coffee ring structure and SiO₂ microspheres deposition with coffee ring structure are controlled by O₂ plasma. This method provides a new way to tune coffee ring structure with smart surface and may be potentially useful for a range of application at material deposition and diagnosing diseases.     

Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

Volatile constituents in wine and brewed coffee were analyzed using a combined system incorporating both GC-olfactometry (GC-O) and comprehensive two-dimensional GC-flame ionization detection (GC×GC-FID). A column set consisting of a 15m first dimension ((1)D; DB-FFAP (free fatty acid phase)), and a 1.0m (2)D column (DB-5 phase) was applied to achieve the GC×GC separation of the volatile extracts isolated by using solid phase extraction (SPE). While 1D GC resulted in many overlapping peaks, GC×GC allowed resolution of co-eluting compounds which coincided with the odour region located using GC-O. Character-impact odourants were tentatively identified through data correlation of GC×GC contour plots across results obtained using either time-of-flight mass spectrometry (TOFMS), or with flame photometric detection (FPD) for sulfur speciation. The odourants 2-methyl-2-butenal, 2-(methoxymethyl)-furan, dimethyl trisulfide, 2-ethyl-5-methyl-pyrazine, 2-octenal, 2-furancarboxaldehyde, 3-mercapto-3-methyl-1-butanol, 2-methoxy-3-(2-methylpropyl)-pyrazine, 2-furanmethanol and isovaleric acid were suspected to be particularly responsible for coffee aroma using this approach. The presented methodology was applied to identify the potent odourants in two different Australian wine varietals. 1-Octen-3-ol, butanoic acid and 2-methylbutanoic acid were detected in both Merlot and a Sauvignon Blanc+Semillon (SV) blend with high aroma potency. Several co-eluting peaks of ethyl 4-oxo-pentanoate, 3,7-dimethyl-1,5,7-octatrien-3-ol, (Z)-2-octen-1-ol, 5-hydroxy-2-methyl-1,3-dioxane were likely contributors to the Merlot wine aroma; while (Z)-3-hexen-1-ol, β-phenylethyl acetate, hexanoic acid and co-eluting peaks of 3-ethoxy-1-propanol and hexyl formate may contribute to SV wine aroma character. The volatile sulfur compound 2-mercapto-ethyl acetate was believed to contribute a fruity, brothy, meaty, sulfur odour to Australian Merlot and SV wines.     

First identification of dimethoxycinnamic acids in human plasma after coffee intake by liquid chromatography-mass spectrometry

There is a substantial amount of published literature on the bioavailability of various coffee components including the most abundant metabolites, caffeic and ferulic acids. Surprisingly, to date, the appearance of dimethoxycinnamic acid derivatives in humans has not been reported despite the fact that methylated form of catechol-type polyphenols could help maintain, modify or even improve their biological activities. This study reports an LC-MS method for the detection of dimethoxycinnamic acid in human plasma after treatment with an esterase. Liquid chromatography, including the combination of methanol and acetonitrile as organic eluent, was optimized to resolve all interferences and enable reliable detection and identification of 3,4-dimethoxycinnamic and 3,4-dimethoxy-dihydrocinnamic acids. In addition to the good mass accuracy achieved (better than 5 ppm), tandem mass spectrometric and co-chromatography experiments further confirmed the identity of the compounds. The optimized method was applied to analyze samples obtained immediately, 1 and 10 h after coffee ingestion. The results show that in particular 3,4-dimethoxycinnamic acid appears in high abundance (～380 nM at 60 min) in plasma upon coffee intake, indicating that it is important to consider these derivatives in future bioavailability and bioefficacy studies.     

基于超疏水高黏附结构的痕量农药分子现场检测SERS基底研究

多种农药,包括孔雀石绿（MG）作为禁用兽药,存在食用致癌的风险。由于MG低廉的价格和极好的药效,在渔业养殖中一直被不法商贩非法使用,使得鱼类生鲜中时有MG残留检出。针对MG分子痕量残留的检测,目前一般是抽取少量养殖水样,再利用高效液相色谱柱、液相色谱-光谱等方法来评估其是否超标。这类传统的检测方法一般需要依赖价格昂贵的大型设备,且检测过程操作繁琐复杂,单次检测耗时长、价格高,因而与农贸市场中商品流通量大、速度快、价格需亲民低廉等特点和要求不相符合。近年来,表面增强拉曼散射（SERS）检测技术以及便携式拉曼光谱仪的出现,有望实现对痕量农药分子的现场快速检测,进而很好地解决这一问题。SERS检测技术利用金属纳米结构的表面等离激元效应感应位于其结构表面附近的分子,得到分子种类和浓度信息。为了降低可检测的浓度极限,一般会在SERS基底上利用咖啡环效应或其他手段将待测分子蒸发富集,以获得足够高的信号强度。针对亲水基底,液滴与基底相接触后,会在基底表面摊开,使其分布面积扩大,导致其咖啡环周长变长,分子分布浓度随之降低。而当采用疏水基底富集时,由于常规的疏水基底表面黏附性小,液滴在其表面处于随处滚动无法抓取的状态,极大增加了操作的难度。以MG分子痕量残留的检测为例,由于农贸市场人员众多、无专业实验平台,磕碰撞击时有发生,在此环境下采用疏水SERS基底对农药分子进行检测显然是不可取的。该研究提出一种基于超疏水高黏附纳米森林结构的SERS基底用于痕量MG分子的快速现场检测。相比于超疏水SERS基底,所提出的超疏水高黏附基底利用其高黏附性可牢固抓取待测液滴,解决了以往超疏水基底在实际现场检测中存在液滴滚动无法操作的问题。此外,与亲水基底相比,超疏水高黏附基底由于接触角大,可将咖啡环面积缩小5.73倍,继而使分子的富集浓度提高5.73倍,最终使检测极限浓度降低了至少两个数量级。研究所提出的超疏水高黏附SERS基底有望在痕量农药分子快速现场检测中得到应用。     

Chemical immobilization of crosslinked polymeric ionic liquids on nitinol wires produces highly robust sorbent coatings for solid-phase microextraction

Super elastic nitinol (NiTi) wires were exploited as highly robust supports for three distinct crosslinked polymeric ionic liquid (PIL)-based coatings in solid-phase microextraction (SPME). The oxidation of NiTi wires in a boiling (30% w/w) H₂O₂ solution and subsequent derivatization in vinyltrimethoxysilane (VTMS) allowed for vinyl moieties to be appended to the surface of the support. UV-initiated on-fiber copolymerization of the vinyl-substituted NiTi support with monocationic ionic liquid (IL) monomers and dicationic IL crosslinkers produced a crosslinked PIL-based network that was covalently attached to the NiTi wire. This alteration alleviated receding of the coating from the support, which was observed for an analogous crosslinked PIL applied on unmodified NiTi wires. A series of demanding extraction conditions, including extreme pH, pre-exposure to pure organic solvents, and high temperatures, were applied to investigate the versatility and robustness of the fibers. Acceptable precision of the model analytes was obtained for all fibers under these conditions. Method validation by examining the relative recovery of a homologous group of phthalate esters (PAEs) was performed in drip-brewed coffee (maintained at 60 °C) by direct immersion SPME. Acceptable recoveries were obtained for most PAEs in the part-per-billion level, even in this exceedingly harsh and complex matrix.