Convenient quantification of methanol in juices by methanol oxidase in combination with basic fuchsin

Min Chang Wu, Chii Ming Jiang, Yen Yi Ho, Szu-Chuan Shen, Hung Min Chang

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

Combination of methanol oxidase (MOX) and basic fuchsin was confirmed effectively in determining methanol content in a model and real systems. The optimal reaction conditions for 20 ppm formaldehyde-0.1% basic fuchsin mixture were determined to be at 35 °C for 2 h in 0.25 N HCl with a maximal absorption wavelength of 560 nm, while those for MOX (0.8 unit MOX/mL)-methanol mixture were at 25 °C for 30 min. Gas chromatography (GC) also confirmed the method developed with an accuracy of >95%. Presence of food additives such as sulfite (100 ppm) interfered greatly (-92%) with the quantification of methanol, while fruit juice components, galacturonic acid, pectin, glucose, did not apparently interfere the quantification results of methanol. Ethanol (>100 ppm) presented competitive inhibition with methanol on MOX. In real samples, fresh fruit juices such as Sunkist, water melon, carrot, carambola, melon, tomato, and papaya were detected to contain 8, 31, 36, 17, 8, 42, and 38 ppm methanol, respectively, with an accuracy of 93-97%, as compared to that determined by a GC, suggesting the feasibility of MOX-basic fuchsin method developed for juice industry.

Original languageEnglish
Pages (from-to)412-418
Number of pages7
JournalFood Chemistry
Volume100
Issue number1
DOIs
Publication statusPublished - 2007 Jan 1

Fingerprint

Methanol
juices
methanol
Fruit juices
Cucurbitaceae
Gas chromatography
Gas Chromatography
Food additives
Carica
Food Additives
Sulfites
Daucus carota
fruit juices
melons
Lycopersicon esculentum
Formaldehyde
basic fuchsin
methanol oxidase
gas chromatography
Industry

Keywords

  • Basic fuchsin
  • Formaldehyde
  • Gas chromatography
  • Methanol
  • Methanol oxidase

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

Convenient quantification of methanol in juices by methanol oxidase in combination with basic fuchsin. / Wu, Min Chang; Jiang, Chii Ming; Ho, Yen Yi; Shen, Szu-Chuan; Chang, Hung Min.

In: Food Chemistry, Vol. 100, No. 1, 01.01.2007, p. 412-418.

Research output: Contribution to journalArticle

Wu, Min Chang ; Jiang, Chii Ming ; Ho, Yen Yi ; Shen, Szu-Chuan ; Chang, Hung Min. / Convenient quantification of methanol in juices by methanol oxidase in combination with basic fuchsin. In: Food Chemistry. 2007 ; Vol. 100, No. 1. pp. 412-418.
@article{0809e707e9644a12a85a43039e8701be,
title = "Convenient quantification of methanol in juices by methanol oxidase in combination with basic fuchsin",
abstract = "Combination of methanol oxidase (MOX) and basic fuchsin was confirmed effectively in determining methanol content in a model and real systems. The optimal reaction conditions for 20 ppm formaldehyde-0.1{\%} basic fuchsin mixture were determined to be at 35 °C for 2 h in 0.25 N HCl with a maximal absorption wavelength of 560 nm, while those for MOX (0.8 unit MOX/mL)-methanol mixture were at 25 °C for 30 min. Gas chromatography (GC) also confirmed the method developed with an accuracy of >95{\%}. Presence of food additives such as sulfite (100 ppm) interfered greatly (-92{\%}) with the quantification of methanol, while fruit juice components, galacturonic acid, pectin, glucose, did not apparently interfere the quantification results of methanol. Ethanol (>100 ppm) presented competitive inhibition with methanol on MOX. In real samples, fresh fruit juices such as Sunkist, water melon, carrot, carambola, melon, tomato, and papaya were detected to contain 8, 31, 36, 17, 8, 42, and 38 ppm methanol, respectively, with an accuracy of 93-97{\%}, as compared to that determined by a GC, suggesting the feasibility of MOX-basic fuchsin method developed for juice industry.",
keywords = "Basic fuchsin, Formaldehyde, Gas chromatography, Methanol, Methanol oxidase",
author = "Wu, {Min Chang} and Jiang, {Chii Ming} and Ho, {Yen Yi} and Szu-Chuan Shen and Chang, {Hung Min}",
year = "2007",
month = "1",
day = "1",
doi = "10.1016/j.foodchem.2005.09.017",
language = "English",
volume = "100",
pages = "412--418",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
number = "1",

}

TY - JOUR

T1 - Convenient quantification of methanol in juices by methanol oxidase in combination with basic fuchsin

AU - Wu, Min Chang

AU - Jiang, Chii Ming

AU - Ho, Yen Yi

AU - Shen, Szu-Chuan

AU - Chang, Hung Min

PY - 2007/1/1

Y1 - 2007/1/1

N2 - Combination of methanol oxidase (MOX) and basic fuchsin was confirmed effectively in determining methanol content in a model and real systems. The optimal reaction conditions for 20 ppm formaldehyde-0.1% basic fuchsin mixture were determined to be at 35 °C for 2 h in 0.25 N HCl with a maximal absorption wavelength of 560 nm, while those for MOX (0.8 unit MOX/mL)-methanol mixture were at 25 °C for 30 min. Gas chromatography (GC) also confirmed the method developed with an accuracy of >95%. Presence of food additives such as sulfite (100 ppm) interfered greatly (-92%) with the quantification of methanol, while fruit juice components, galacturonic acid, pectin, glucose, did not apparently interfere the quantification results of methanol. Ethanol (>100 ppm) presented competitive inhibition with methanol on MOX. In real samples, fresh fruit juices such as Sunkist, water melon, carrot, carambola, melon, tomato, and papaya were detected to contain 8, 31, 36, 17, 8, 42, and 38 ppm methanol, respectively, with an accuracy of 93-97%, as compared to that determined by a GC, suggesting the feasibility of MOX-basic fuchsin method developed for juice industry.

AB - Combination of methanol oxidase (MOX) and basic fuchsin was confirmed effectively in determining methanol content in a model and real systems. The optimal reaction conditions for 20 ppm formaldehyde-0.1% basic fuchsin mixture were determined to be at 35 °C for 2 h in 0.25 N HCl with a maximal absorption wavelength of 560 nm, while those for MOX (0.8 unit MOX/mL)-methanol mixture were at 25 °C for 30 min. Gas chromatography (GC) also confirmed the method developed with an accuracy of >95%. Presence of food additives such as sulfite (100 ppm) interfered greatly (-92%) with the quantification of methanol, while fruit juice components, galacturonic acid, pectin, glucose, did not apparently interfere the quantification results of methanol. Ethanol (>100 ppm) presented competitive inhibition with methanol on MOX. In real samples, fresh fruit juices such as Sunkist, water melon, carrot, carambola, melon, tomato, and papaya were detected to contain 8, 31, 36, 17, 8, 42, and 38 ppm methanol, respectively, with an accuracy of 93-97%, as compared to that determined by a GC, suggesting the feasibility of MOX-basic fuchsin method developed for juice industry.

KW - Basic fuchsin

KW - Formaldehyde

KW - Gas chromatography

KW - Methanol

KW - Methanol oxidase

UR - http://www.scopus.com/inward/record.url?scp=33745206521&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=33745206521&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2005.09.017

DO - 10.1016/j.foodchem.2005.09.017

M3 - Article

AN - SCOPUS:33745206521

VL - 100

SP - 412

EP - 418

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 1

ER -