Determination of O-Phenlyphenol in Orange Peel by Solvent Extraction Coupled with Differential Pulse Stripping Voltammetry

doi:10.7506/spkx1002-6630-201106045

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 195-197.doi: 10.7506/spkx1002-6630-201106045

• Analysis & Detection • Previous Articles Next Articles

Determination of O-Phenlyphenol in Orange Peel by Solvent Extraction Coupled with Differential Pulse Stripping Voltammetry

LI Jing1，LI Hong-bo1,2,*，DU Shi2，REN Yan-yan2，HU Xiao-ya2

1. College of Chemical and Biological Engineering, Yancheng Institute of Technology, Yancheng 224051, China；
2. College of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou 225002, China

Received:2010-06-18 Revised:2011-01-24 Online:2011-03-25 Published:2011-03-03
Contact: LI Hong-bo E-mail:lhbchem@163.com

Abstract

Abstract: The solvent extraction-differential pulse stripping voltammetry method was developed to determine O-phenlyphenol (OPP) in orange peel. In order to avoid the influence of ascorbic acid and essential oil, OPP was extracted by toluene from orange peel. Under the optimal conditions, differential pulse stripping voltammetry was used to determine OPP in orange peel. The results demonstrated that the oxidative peak current of OPP was linearly correlated with the OPP concentrations in the range of 2.0 × 10-9 －4.0 × 10-6 mol/L. The detection limit and recovery rate of this developed method were 8.1 × 10-10 mol/L and 106.7%－112.2%, respectively. Therefore, this developed method is characteristics of simple operation, fast detection, high sensitivity and accuracy.

Key words: electrochemistry, solvent extraction, O-phenlyphenol, orange peel

CLC Number:

O657. 1

LI Jing1，LI Hong-bo1,2,*，DU Shi2，REN Yan-yan2，HU Xiao-ya2. Determination of O-Phenlyphenol in Orange Peel by Solvent Extraction Coupled with Differential Pulse Stripping Voltammetry[J]. FOOD SCIENCE, 2011, 32(6 ): 195-197 https://doi.org/10.7506/spkx1002-6630-201106045

[1]	WANG Yan, BAO Shilei, SUN Lirui, DOU Boxin, XIN Jiaying, ZHANG Na. Recent Progress on the Application of Electrochemical Technology in Food Detection [J]. FOOD SCIENCE, 2024, 45(3): 295-306.
[2]	CHEN Xiaoju, ZHANG Fengqin. Effect of Electrical Current Stimulation on the Metabolic Flux Distribution of Corynebacterium crenatum under Anaerobic Conditions [J]. FOOD SCIENCE, 2023, 44(14): 144-151.
[3]	LIN Chenlu, LIN Qinbao, YE Zhikang, YANG Qinghua. Analysis of Volatile Components in Self-heating Food Packaging by Ultrasound-Assisted Solvent Extraction Combined with Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2022, 43(18): 216-223.
[4]	ZHANG Qiaoyun, CHENG Weiwei, ZHANG Yan, YANG Wenjian, YANG Yuling, TANG Xiaozhi. Preparation of Nanoporous Gold-based Electrochemical Sensor for the Detection of Ascorbic Acid in Drinks [J]. FOOD SCIENCE, 2021, 42(20): 274-279.
[5]	ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni. Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air [J]. FOOD SCIENCE, 2020, 41(11): 141-149.
[6]	LIU Tingting, QIN Yuting, WU Yuying, ZHANG Jing, ZHANG Yanrong. Solvent Extraction and GC-MS Analysis of Organic Sulfur-Containing Compounds from Tillering Onion [J]. FOOD SCIENCE, 2017, 38(12): 151-156.
[7]	MENG Xianglong, ZHANG Yunqing, FAN Guangyu, XU Wenke, TANG Xiu, YAO Yanlin. Determination of 51 Pesticide Residues in Cereals Using Accelerated Solvent Extraction and Gas Chromatography-Triple Quadrupole-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2016, 37(22): 216-223.
[8]	QIAN Yuan, YAO Yijun, YIN Shi, YUAN Qiang, JU Xingrong, WANG Lifeng*. Extraction and Aroma Composition of Laurel Leaf Oleoresin [J]. FOOD SCIENCE, 2016, 37(22): 119-125.
[9]	CHEN Jianzhong, GE Shuilian, YANG Mingjian, ZHANG Yuan. Determination of Gardenia Yellow in Instant Noodle by Accelerated Solvent Extraction and High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2016, 37(10): 208-212.
[10]	LI Ti1, ZHAI Yuxin1, CHEN Jun1,*, WANG Xieyi1, LIU Jiyan2, CHENG Chao1, LIU Chengmei1. in vitro Simulated Gastro-Intestinal Digestion and Solvent Extraction of Total Phenolics, Flavonoids and Procyandines from Choerospondias axillaris Fruit Peel [J]. FOOD SCIENCE, 2015, 36(9): 12-16.
[11]	DAI Fangfang1, ZHOU Yao1, MA Liang1,2,3,*, GUO Xuexia4, ZHANG Yuhao1,2,5. Fabrication and Application of Electropolymerized Molecularly Imprinted Film for 3-Phenoxybenzoic Acid Detection [J]. FOOD SCIENCE, 2015, 36(20): 232-238.
[12]	TU Zongcai, FU Zhifeng, WANG Hui, ZHANG Lu, WEN Qinghui, LI Jinlin, DUAN Dengle, LI Ruyi. Comparison of Antioxidant Activities of Various Solvent Extracts of Sweet Potato (Ipomoea batatas (L.) Lam.) Leaves and Identification of Antioxidant Constituents of the Merthanol Extract [J]. FOOD SCIENCE, 2015, 36(17): 1-6.
[13]	LU Shaolan1, WU Suxi1,2,*, SONG Yanqiu1, ZHANG Chunli1. Orthogonal Array Design for the Optimization of Deacidification of Peony Seed Oil by Solvent Extraction [J]. FOOD SCIENCE, 2015, 36(12): 49-53.
[14]	FAN Ting-ting1, ZHENG Fu-ping1,2,*, ZHANG Yi-jun1, ZHANG Yu-yu1,2, CHEN Hai-tao1,2, HUANG Ming-quan1,2, LIU Yu-ping1,2, XIE Jian-chun1,2, SUN Bao-guo1,2. Comparison of Volatile Components in Chicken Breast Steamed for Different Periods [J]. FOOD SCIENCE, 2014, 35(22): 115-120.
[15]	TIAN Yan，LIAO Quan，ZHAO Ling-yan，DENG Fang-ming. Orthogonal Array Design for the Optimization of Ultrasonic-Assisted Extraction of Chili Pigments and Synergistic Effect of Microwave on Ultrasonic-Assisted Extraction [J]. FOOD SCIENCE, 2013, 34(16): 38-41.

Determination of O-Phenlyphenol in Orange Peel by Solvent Extraction Coupled with Differential Pulse Stripping Voltammetry

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments