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[Determination of Hesperidin and Monoglucosylhesperidin Contents in Processed Foods Using Relative Molar Sensitivity Based on 1H-Quantitative NMR].
Shokuhin Eiseigaku Zasshi. 2018; 59(1):1-10.SE

Abstract

We designed an off-line combination of HPLC/photodiode array detector (PDA) and 1H-quantitative NMR (1H-qNMR) to estimate the relative molar sensitivity (RMS) of an analyte to a reference standard. The RMS is calculated as follows: a mixture of the analyte and the reference is analyzed using 1H-qNMR and HPLC/PDA. The response ratio of the analyte and the reference obtained by HPLC/PDA is then corrected using the molar ratio obtained by 1H-qNMR. We selected methylparaben (MPB), which is a certified reference material, as the reference standard and hesperidin (Hes) and monoglucosylhesperidin (MGHes) as analytes, and the RMSs of Hes283 nm/MPB255 nm and MGHes283 nm/MPB255 nm were determined as 1.25 and 1.32, respectively. We determined the contents of Hes and MGHes in processed foods by the conventional absolute calibration method and by the internal standard method employing the RMS values with respect to MPB. The differences between the values obtained with the two methods were less than 2.0% for Hes and 3.5% for MGHes.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Nishizaki Y
National Institute of Health Sciences.
Sato-Masumoto N
National Institute of Health Sciences.
Nakanishi A
Toyo Sugar Refining Co., Ltd.
Hashizume Y
Toyo Sugar Refining Co., Ltd.
Tandia M
Toyo Sugar Refining Co., Ltd.
Yamazaki T
National Metrology Institute of Japan, National Institute of Advanced Industrial Science and Technology.
Kuroe M
National Metrology Institute of Japan, National Institute of Advanced Industrial Science and Technology.
Numata M
National Metrology Institute of Japan, National Institute of Advanced Industrial Science and Technology.
Ihara T
National Metrology Institute of Japan, National Institute of Advanced Industrial Science and Technology.
Sugimoto N
National Institute of Health Sciences.
Sato K
National Institute of Health Sciences.

MeSH

CalibrationChromatography, High Pressure LiquidFood AnalysisFood HandlingHesperidinMagnetic Resonance SpectroscopyParabens

Pub Type(s)

Journal Article

Language

jpn

PubMed ID

29743461

Citation

Nishizaki, Yuzo, et al. "[Determination of Hesperidin and Monoglucosylhesperidin Contents in Processed Foods Using Relative Molar Sensitivity Based On 1H-Quantitative NMR]." Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan, vol. 59, no. 1, 2018, pp. 1-10.
Nishizaki Y, Sato-Masumoto N, Nakanishi A, et al. [Determination of Hesperidin and Monoglucosylhesperidin Contents in Processed Foods Using Relative Molar Sensitivity Based on 1H-Quantitative NMR]. Shokuhin Eiseigaku Zasshi. 2018;59(1):1-10.
Nishizaki, Y., Sato-Masumoto, N., Nakanishi, A., Hashizume, Y., Tandia, M., Yamazaki, T., Kuroe, M., Numata, M., Ihara, T., Sugimoto, N., & Sato, K. (2018). [Determination of Hesperidin and Monoglucosylhesperidin Contents in Processed Foods Using Relative Molar Sensitivity Based on 1H-Quantitative NMR]. Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan, 59(1), 1-10. https://doi.org/10.3358/shokueishi.59.1
Nishizaki Y, et al. [Determination of Hesperidin and Monoglucosylhesperidin Contents in Processed Foods Using Relative Molar Sensitivity Based On 1H-Quantitative NMR]. Shokuhin Eiseigaku Zasshi. 2018;59(1):1-10. PubMed PMID: 29743461.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Determination of Hesperidin and Monoglucosylhesperidin Contents in Processed Foods Using Relative Molar Sensitivity Based on 1H-Quantitative NMR]. AU - Nishizaki,Yuzo, AU - Sato-Masumoto,Naoko, AU - Nakanishi,Akihito, AU - Hashizume,Yushi, AU - Tandia,Mahamadou, AU - Yamazaki,Taichi, AU - Kuroe,Miho, AU - Numata,Masahiko, AU - Ihara,Toshihide, AU - Sugimoto,Naoki, AU - Sato,Kyoko, PY - 2018/5/11/entrez PY - 2018/5/11/pubmed PY - 2018/7/24/medline KW - 1H-qNMR KW - HPLC HPLC/PDA KW - hesperidin KW - methylparaben KW - monoglucosylhesperidin KW - relative molar sensitivity SP - 1 EP - 10 JF - Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan JO - Shokuhin Eiseigaku Zasshi VL - 59 IS - 1 N2 - We designed an off-line combination of HPLC/photodiode array detector (PDA) and 1H-quantitative NMR (1H-qNMR) to estimate the relative molar sensitivity (RMS) of an analyte to a reference standard. The RMS is calculated as follows: a mixture of the analyte and the reference is analyzed using 1H-qNMR and HPLC/PDA. The response ratio of the analyte and the reference obtained by HPLC/PDA is then corrected using the molar ratio obtained by 1H-qNMR. We selected methylparaben (MPB), which is a certified reference material, as the reference standard and hesperidin (Hes) and monoglucosylhesperidin (MGHes) as analytes, and the RMSs of Hes283 nm/MPB255 nm and MGHes283 nm/MPB255 nm were determined as 1.25 and 1.32, respectively. We determined the contents of Hes and MGHes in processed foods by the conventional absolute calibration method and by the internal standard method employing the RMS values with respect to MPB. The differences between the values obtained with the two methods were less than 2.0% for Hes and 3.5% for MGHes. SN - 1882-1006 UR - https://www.unboundmedicine.com/medline/citation/29743461/[Determination_of_Hesperidin_and_Monoglucosylhesperidin_Contents_in_Processed_Foods_Using_Relative_Molar_Sensitivity_Based_on_1H_Quantitative_NMR]_ DB - PRIME DP - Unbound Medicine ER -