{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T18:20:40Z","timestamp":1790187640134,"version":"4.1.0"},"reference-count":41,"publisher":"Wiley","issue":"6-7","license":[{"start":{"date-parts":[[2011,3,1]],"date-time":"2011-03-01T00:00:00Z","timestamp":1298937600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Electrophoresis"],"published-print":{"date-parts":[[2011,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    A novel electrophoretic method for sensitive determination of nine aldehydes, including formaldehyde (C1), acetaldehyde (C2), propanal (C3), butanal (C4), pentanal (C5), hexanal (C6), glutaradehyde (Gla), 2,3\u2010butanedione (Bud) and methylgloxal (MGo) in food samples, has been developed based on CE with amperometric detection (CE\u2010AD). After being derivatized with an electroactive compound, 2\u2010thiobarbituric acid (TBA), these nine non\u2010electroactive aldehydes were converted to electroactive adducts, and therefore detectable by CE\u2010AD approach. Experimental conditions of derivatization and CE\u2010AD detection were optimized. The proposed method was validated according to International Conference on Harmonization (ICH) requirements, with recovery results ranging from 82.8 to 123.8%. Calibration plots of aliphatic aldehydes were linear (\n                    <jats:italic>r<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    \u22650.9901) in the concentration range from 0.083 to 15.0\u2009mg\/L. The LODs were between 0.008 and 0.074\u2009mg\/L. The proposed CE\u2010AD method provides a reliable and sensitive quantitative evaluation for non\u2010electroactive low\u2010molecular\u2010mass monoaldehydes and dialdehydes in real sample matrices by employing relatively simple and inexpensive instrument.\n                  <\/jats:p>","DOI":"10.1002\/elps.201000533","type":"journal-article","created":{"date-parts":[[2011,3,1]],"date-time":"2011-03-01T18:50:23Z","timestamp":1299005423000},"page":"705-711","source":"Crossref","is-referenced-by-count":16,"title":["A novel capillary electrophoretic method for determining aliphatic aldehydes in food samples using 2\u2010thiobarbituric acid derivatization"],"prefix":"10.1002","volume":"32","author":[{"given":"Jun\u2010Bo","family":"Zhang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meng\u2010Jie","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wen\u2010Li","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qing\u2010Cui","family":"Chu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian\u2010Nong","family":"Ye","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2011,3]]},"reference":[{"key":"e_1_2_6_2_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf063024j"},{"key":"e_1_2_6_3_2","doi-asserted-by":"publisher","DOI":"10.1080\/10408440591002183"},{"key":"e_1_2_6_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2003.07.002"},{"key":"e_1_2_6_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(00)00102-2"},{"key":"e_1_2_6_6_2","doi-asserted-by":"publisher","DOI":"10.1021\/ac0615910"},{"key":"e_1_2_6_7_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2009.07.018"},{"key":"e_1_2_6_8_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2008.09.053"},{"key":"e_1_2_6_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/0021-9673(95)00478-6"},{"key":"e_1_2_6_10_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf703696p"},{"key":"e_1_2_6_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2008.08.016"},{"key":"e_1_2_6_12_2","doi-asserted-by":"publisher","DOI":"10.1002\/elps.200900297"},{"key":"e_1_2_6_13_2","doi-asserted-by":"publisher","DOI":"10.1002\/elps.200390084"},{"key":"e_1_2_6_14_2","doi-asserted-by":"publisher","DOI":"10.1021\/ac802163y"},{"key":"e_1_2_6_15_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2009.01.036"},{"key":"e_1_2_6_16_2","doi-asserted-by":"publisher","DOI":"10.1021\/ac801429w"},{"key":"e_1_2_6_17_2","doi-asserted-by":"publisher","DOI":"10.1002\/elps.200390084"},{"key":"e_1_2_6_18_2","doi-asserted-by":"publisher","DOI":"10.1002\/elps.200900297"},{"key":"e_1_2_6_19_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(99)00473-2"},{"key":"e_1_2_6_20_2","doi-asserted-by":"publisher","DOI":"10.1021\/ac048265"},{"key":"e_1_2_6_21_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2006.03.059"},{"key":"e_1_2_6_22_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1996.tb14736.x"},{"key":"e_1_2_6_23_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf062432k"},{"key":"e_1_2_6_24_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2009.06.019"},{"key":"e_1_2_6_25_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jchromb.2004.05.015"},{"key":"e_1_2_6_26_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.06.052"},{"key":"e_1_2_6_27_2","first-page":"9","volume":"12","author":"Sinnhuber R. 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