Chemistry-An Asian Journal
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2023
·Vol. 18
·期 17
·e202300505
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IF 4.1
Siqi Li,Yuan Qu,Xiang Lu,Feiyu Zhang,Song Liu,Bin Li
Graphical This work successfully prepared vascular bundle Zn 2 SnO 4 using sorghum straw as a biological template through a simple hydrothermal pathway. The material displays a good gas sensing performance and far exceeds that of untreated materials. This low-cost, efficient, and renewable natural biomass template method has been proven to be an effective strategy for producing high-performance gas-sensing materials. The development of butyl acetate sensors with high sensitivity and selectivity has been highly desirable for its harmful effects on human health. In this work, we developed a high-performance butyl acetate sensor based on vascular bundle structure Zn 2 SnO 4 nanomaterial derived from maize straw. The vascular bundle structure Zn 2 SnO 4 with higher specific surface area obtained by calcination to remove the maize straw template, plays the dual role of accelerating the diffusion of gas molecules and providing more active sites. Our research showed that the sensor had a response of 18 to 100 ppm butyl acetate at a working temperature of 250 °C, with a fast response recovery rate (18 s/25 s), which showed significant improvement compared to the Zn 2 SnO 4 sensor prepared without templates. The improved performance can be attributed to the cross-linked nanoparticle chains and gas collision mechanism of the sensor. These findings highlight the potential of our sensor for the detection of butyl acetate gas.
研究领域:
材料科学
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环境科学
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PubMed
高影响因子
Green Chemical Engineering
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2023
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IF 0
Chi Ma,Lihong Zhao,Zhengxin Mao,Hao Su,Qingfen Liu
Industrial pharmaceutical wastewater usually contains butyl acetate (BA) with a concentration of 1 wt%–7 wt%, and the traditional method for BA recovery is distillation with high energy consumption. Adsorption method is developed to recover BA with low concentration for the high efficiency and low energy consumption. Medium polar polyacrylate resins with macroporous structure of 233.1 nm and average particle size of about 526.5 μm are successfully synthesized by suspension polymerization and used for the BA adsorption and desorption. The maximum adsorption capacity reaches 171.1 mg g −1 with relative standard deviation (RSD) value of 0.2%, which is more than twice the results in the literature. The BA desorption rate is 97.0% at 100 °C with RSD value of 0.4%, and the resins are beneficial to the reuse in the adsorption-desorption cycle. The adsorption thermodynamics and kinetics are investigated, and the BA adsorption is a spontaneous and endothermic process with the increase of disorder degree. This process is mainly contributed by physical absorption and agree well with Freundlich model and pseudo-first-order adsorption kinetic model. The adsorption method avoids boiling a large amount of wastewater and hopefully provides a novel alternative technology for the BA recovery.
研究领域:
环境科学
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化学工程
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DOI
JOURNAL OF CHEMICAL THERMODYNAMICS
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2019
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IF 2.29
Kai Liu,Zhaojie Wang,Yi Zhang,Dongmei Xu,Jun Gao,Zhun Ma,Yinglong Wang
Dimethyl carbonate and ethanol can form an azeotrope with the minimum boiling point. To separate the azeotrope (dimethyl carbonate + ethanol) by extractive distillation , p -xylene, butyl propionate , and isobutyl acetate were chosen as entrainers , and the isobaric vapour-liquid equilibrium (VLE) data for the binary systems of (dimethyl carbonate + p -xylene), (dimethyl carbonate + butyl propionate), (dimethyl carbonate + isobutyl acetate) and (ethanol + isobutyl acetate) were measured at 101.3 kPa using a modified Rose type recirculating still. The thermodynamic consistency of the VLE experimental data for the four binary mixtures was tested by the Herington and van Ness methods. Furthermore, the measured VLE data were correlated by the NRTL, UNIQUAC and Wilson thermodynamic models and the binary interaction parameters of the three models were regressed. Based above, an extractive distillation process with the entrainer of p -xylene was proposed and simulated to separate the azeotrope (dimethyl carbonate + ethanol).
研究领域:
化学工程
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热力学
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分离过程
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高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Xiaojing Zhang,Pei Gao,Wenshui Xia,Qixing Jiang,Shaoquan Liu,Yanshun Xu
In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC–MS), odor activity values (OAV) and aroma recombination and omission experiments. Eighty-eight volatile compounds, including esters, aldehydes, alcohols, acids, furans and pyrazines, were identified by HS-SPME-GC–MS. Eighteen aroma-active compounds were quantified by employing calculation of OAV greater than 1. A recombination aroma model prepared using aroma-active compounds based on the odorless fish matrix sensorially matched the aroma of fermented sour fish with a score of 4.5 out of 5. The omission experiment showed that 7 out of 18 compounds had a significant contribution to the overall aroma ( P < 0.05). The key aroma compounds of fermented sour fish were concluded to be ethyl acetate (OAV = 189), ethyl hexanoate (OAV = 66), isoamyl acetate (OAV = 424), ethyl butyrate (OAV = 26), hexanal (OAV = 49), 1-hexadecanal (OAV = 14) and 2-pentylfuran (OAV = 13).
研究领域:
食品科学
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分析化学
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感官评价
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Kaili He,Mouming Zhao,Xing Tong,Yunzi Feng
Soy sauce contains abundant flavor compounds, which are prone to change during storage. This leads to a decline in amino acid nitrogen content, accompanied by undesirable flavor shifts, including increased sourness and bitterness, as well as aroma deterioration. Using three metabolomics approaches, the compounds of 12 kinds of soy sauce were analyzed before and after accelerated shelf life testing (ASLT), identifying a total of 132 volatiles and 44 non-volatiles. Multivariate data analysis (OAV, TAV, OPLS-DA, FC and significance difference) pinpointed 9 key aroma and 15 key taste compounds in the shelf life of soy sauce, which were further verified by constructing a metabolite model and conducting sensory validation experiments. The sensory changes observed in soy sauce shelf life was explained at the metabolite level. This study conducted a comprehensive analysis of soy sauce quality changes during storage, which will be of significant theoretical value for the soy sauce industry development.
研究领域:
食品科学
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代谢组学
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风味化学
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食品质量与安全
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分析化学
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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2026
·
IF 3.9
Nian Cao,Yubo Yang,Xiaoling Xiong,Bohan Zhang,Ping Xiang,Fan Yang
This pioneering study investigated the effects of sip volume on sensory perception and drinking comfort during the consumption of Jiangxiangxing Baijiu (JB). Six sip volumes (6, 9, 12, 15, 18, and 20 mL) were tested with 30 participants (15 males and 15 females). Results revealed gender-specific preferences: females tended to prefer sip volumes of 9–12 mL, while males were more likely to favor 18 mL. Using Temporal Dominance of Sensation (TDS) and Check-All-That-Apply (CATA) methods, it was found that oral sensations of sweetness and sauce flavor, as well as post-pharyngeal sensations of “smoothness,” “mellowness,” and “lingering aftertaste,” enhanced drinking comfort. In contrast, oral sensations of spiciness and bitterness, along with post-pharyngeal sensations of “pungency,” “thinness,” “blandness,” and “momentary aftertaste,” impaired comfort. Notably, females may place greater emphasis on oral perception, whereas males could focus more on post-pharyngeal sensations. A novel flavor analysis identified 20 key compounds that influence JB perception. The insights from this research provide valuable contributions to improving the drinking experience of JB.
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高影响因子
ANALYTICAL CHEMISTRY
·
2026
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IF 7.3
Bo Sui,Shanshan Ma,Shihao Sun,Hongtu Zhang,Hui Xi,Qidong Zhang,Ajuan Yu,Hang Yuan,Haiyang Li,Wuduo Zhao
A vacuum ultraviolet-assisted electrospray ionization (VUV-ESI) hybrid ionization source was developed by orthogonally coupling 124 nm photons to the electrospray plume to enhance the ionization of moderately polar and nonpolar analytes. Using five representative volatile aroma compounds as model analytes, the VUV-ESI system produced signal enhancements of up to 46-fold relative to conventional electrospray ionization. Mechanistic analyses indicate that this enhanced ionization efficiency arises from a synergistic combination of VUV-induced solvent processes and analyte-dependent photoactivation. Specifically, VUV irradiation promotes the formation of protonated solvent clusters that sustain efficient proton-transfer reactions. Concurrently, near-resonant excitation transiently increases the proton affinity of target analytes to favor proton capture, while molecules with relatively low ionization potentials undergo direct single-photon ionization followed by rapid solvent-mediated hydrogen abstraction. Density functional theory (DFT) and time-dependent DFT (TD-DFT) calculations support this analyte-dependent modulation, revealing excitation-induced increases in apparent proton affinity, exemplified by a 19.04 kcal/mol enhancement for azulene. Under optimized conditions, VUV-ESI demonstrated robust quantitative performance with coefficients of determination (R2) ≥ 0.99 and limits of detection down to 12.5 nmol/L. The method also exhibited reliable spike recoveries in complex Baijiu and essential oil matrices. These results establish the VUV-ESI hybrid source as a highly effective analytical platform for overcoming inherent ionization biases and expanding the accessible analyte coverage in mass spectrometry.
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高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
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2026
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IF 9.6
Qi Zeng,Dingyi Yang,Ting Guo,Haoyue Hou,Xingyuan Fang,Nan Xue,Hao Yuan,Hengquan Yang,Tao Meng
Tuning SiO 2 nanoparticle size creates uniform precise nanopores matching enzymes within colloidosome shells. • Hollow porous colloidosomes provide high-density enzyme sites, yielding dozens-fold higher efficiency than free CALB in batch. • Integrating CALB-colloidosomes into a continuous-flow reactor yields 21.3-fold efficiency and >85% stability after 200 h. Enzyme confinement at the molecular scale reveals catalytic performance that is previously unseen at the ensemble level, but all such delicate enzyme hosts now available encounter their intrinsic issues. Here, we present a mild, one-pot emulsification-directing approach to customize colloidosomes (CSs) with pores matching enzyme size as enzyme hosts for optimizing continuous-flow biocatalysis. By means of the dissolution-induced inside-out self-assembly, uniform and enzyme-matched pores can be readily achieved. Typically, 5.8-nm pores obtained using 22-nm SiO 2 nanoparticles (SiO 2 NPs) as building blocks are optimal for confining Candida antarctica lipase B (CALB, ∼5 nm), conferring 98.3% activity recovery and minimal leaching of only 2.1%. The catalytic efficiency of CALB-confined colloidosomes (CALB/CSs) is dozens of times higher than that of free CALB (fCALB) in batch mode. Moreover, a 21.3-fold catalytic efficiency was achieved by integrating robust CALB/CSs with a continuous-flow platform. Meanwhile, the desired long-term stability was confirmed, with over 85% of the initial efficiency maintained after 200-h of consecutive operation. This study offers a potentially generalizable strategy that establishes a CS platform as an enzyme-confined host that is competent for continuous flow manufacturing, hoping to unlock the full potential of enzymatic reactions. Customizable colloidosomes with uniform enzyme-matched pores are fabricated via a mild, one-pot emulsification-directed self-assembly. The colloidosome shell is composed of hexagonal close-packed SiO 2 nanoparticles that form uniform pores, whose size is easily tuned by the size of the SiO 2 nanoparticles and thus precisely customizable for target enzymes. The robust colloidosome hosts exhibit efficient catalytic efficiency and long-term stability in continuous-flow reactors. Download: Download high-res image (162KB) Download: Download full-size image
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高影响因子
International Journal of Pharmaceutics-X
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2026
·
IF 7.9
Le Chang,Jin Zeng,Libo Zhang,Hao Cheng,Bianbian Wang,Jialian Yu,Fang Chen,Deyu Kong,Jianhua Wang,Xiaofan Jiang
Rheumatoid arthritis (RA) is a chronic inflammatory joint disease characterized by persistent synovial inflammation and progressive cartilage and bone destruction. Triptolide (TP) exhibits potent anti-inflammatory activity, but its therapeutic application is limited by poor aqueous solubility and a narrow therapeutic window. To address these limitations, we developed dissolving hyaluronic acid (HA) microneedles (MNs) incorporating a TP-loaded microemulsion (mean diameter: 27.6 ± 4.4 nm) for local transdermal delivery. The TP-loaded microneedles (TP MNs) showed a uniform pyramidal morphology (height of ∼500 μm) and adequate mechanical strength (fracture force: 0.098 ± 0.010 N per needle), supporting skin insertion with microchannel depths of approximately 450 μm. In vitro , TP MN-derived preparations reduced the viability, migration, and invasion of rheumatoid arthritis fibroblast-like synoviocytes (RA-FLS), and decreased inflammatory mediator production, including TNF-α, IL-1β, IL-6, GM-CSF, and CSF-1R. In vivo , TP MNs alleviated joint swelling, synovial hyperplasia, cartilage damage, and bone erosion in a collagen-induced arthritis (CIA) rat model relative to TP HA solution and blank MN controls. At the molecular level, TP-containing treatment was associated with changes in NF-κB-associated downstream readouts in synovial tissues and RA-FLS. Under the present dosing regimen, serum ALT, AST, BUN, and CRE remained comparable among groups, providing preliminary evidence for the absence of overt short-term hepatorenal dysfunction within the study period. Collectively, these results support microemulsion-embedded HA microneedles as a promising local TP delivery platform for inflammatory arthritis, while warranting further investigation of long-term safety, complete pharmacokinetic profiles, and application-site effects.
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Fan Feng,Na Li,Hongcong Song,Aihua Li,Yongsheng Tao
Fruity esters showed structure-dependent, non-linear responses to tartaric acid. • Gas–liquid partitioning broadly matched odor-threshold changes. • 1 H NMR supported non-covalent interactions between tartaric acid and esters. • Aromatic esters showed the strongest hydrophobic interactions with tartaric acid. • Medium-chain esters formed the strongest hydrogen bonds with tartaric acid. To investigate the matrix effects of tartaric acid on the release and sensory perception of fruity esters in wine, nine esters covering short-chain, branched-chain, medium-chain, and aromatic esters were evaluated in a model wine system containing 0–8 g/L tartaric acid. S-curve fitting, phase ratio variation, 1 H NMR spectroscopy, and quantum chemical calculations were combined to characterize these matrix effects. Results showed that branched-chain, short-chain, and aromatic esters generally exhibited an initial decrease followed by an increase in threshold as tartaric acid concentration increased. Branched-chain esters were most readily perceived at 2 g/L, with isoamyl acetate reaching a minimum threshold of 2.57 μg/L, whereas short-chain and aromatic esters showed the strongest perception at 4 g/L, with the threshold of ethyl butanoate decreasing from 37.12 to 5.16 μg/L. In contrast, medium-chain ester thresholds generally increased after tartaric acid addition. Gas–liquid partition coefficients broadly followed the threshold trends, with the kᵢ × 10 2 value of ethyl octanoate decreasing from 12.81 without tartaric acid to 3.61 at 4 g/L, whereas aromatic ester release remained relatively stable. 1 H NMR showed more pronounced spectral responses for medium-chain and some aromatic esters. Quantum chemical calculations indicated that tartaric acid interacted noncovalently with fruity esters mainly through hydrogen bonding and hydrophobic interactions. Medium-chain esters exhibited stronger hydrogen-bonding interactions, whereas aromatic esters showed stronger hydrophobic contributions. Overall, 4 g/L tartaric acid was most favorable for short-chain and aromatic ester perception, whereas branched-chain ester perception was optimal at 2 g/L and medium-chain ester perception was generally inhibited by tartaric acid. Download: Download high-res image (233KB) Download: Download full-size image
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高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Caiyun Liu,Fujing Zheng,Huiying Li,Mario Prejanò,Guojie Jin,Yongsheng Tao,Yunkui Li
This study investigated molecular interactions between benzoic acids (gallic acid/protocatechuic acid) and acetate esters using thermodynamics and quantum mechanics, as well as the effects of benzoic acids on acetate esters release and perception in simplified and real wine systems, respectively. Results showed spontaneous binding (ΔG < 0) between benzoic acids and acetate esters (ethyl octanoate > ethyl hexanoate > isoamyl acetate > ethyl butyrate > ethyl acetate), with gallic acid exhibiting stronger affinities. The OH of benzoic acids and COO of acetate esters were the key groups, driven synergistically by hydrogen bonding, dispersion interactions, and hydrophobic effects, while electrostatic contributions dominated interaction energies (43–60 %). Benzoic acids significantly reduced acetate esters release, showing structure- and concentration-dependent trends. Aroma profile and perception revealed benzoic acids promoted formation and retention of fermentation aroma, enhancing flavor and fruitiness. These findings provided mechanistic insights for modulating wine aroma through benzoic acid- acetate ester interactions.
研究领域:
食品科学
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化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao
Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A total of 30 taste-associated odorants were perceived, including 5 saltiness-associated and 2 umami-associated odorants. Among them, 3-(methylthio)propanal, 1-octen-3-ol, 3-(methylthio)-1-propanol, and 2,5-dimethylpyrazine could significantly enhance saltiness of 0.3% NaCl solution ( p < 0.05). Furthermore, 3-(methylthio)propanal, maltol, 2,5-dimethyl-4-hydroxy-3(2 H )-furanone (HDMF), dimethyl trisulfide, 3-(methylthio)-1-propanol and 1-octen-3-ol could also enhance the umami taste in 0.3% monosodium glutamate solution. Compared with zero or strong-salt-content (0.8%) solution, the saltiness of weak-salt-content (0.3%) was enhanced significantly by adding the odorant. These results suggest that salty food is an efficient source for selecting saltiness-enhancing odorants, which could be used to compensate NaCl reduction in food.
研究领域:
食品科学
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感官科学
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PubMed
高影响因子
危险品化学品经营许可证（带存储）