ACS Sensors
·
2022
·
IF 9.618
Xiafen Hu,Xiang Li,Huimin Yang,Chengjia Xu,Weiqiang Xiong,Xiang Guo,Changsheng Xie,Dawen Zeng
Defect engineering has received extensive attention as an effective method to tune the gas sensing properties of semiconductor materials. Here, defective WO3 (D-WO3) nanosheets were obtained by a simple hydrogenation process with a detection limit as low as 5 ppb for dimethyl trisulfide (DMTS) and a response of 2.3 times that of the initial WO3 nanosheets to 100 ppb DMTS. Importantly, X-ray photoelectron spectroscopy and Raman spectroscopy confirmed the partial loss of oxygen atoms in D-WO3 nanosheets, and density functional theory calculations found that the W sites near the oxygen defect showed higher adsorption energy for DMTS and transferred more electrons during the gas interaction, indicating that the active W site caused by oxygen atom loss can effectively enhance the reactivity of two-dimensional WO3 nanosheets. Different from the traditional oxygen defect model, this work reveals the positive effect of active metal sites on gas sensing for the first time, which is expected to provide an effective reference for the sensing application of defect engineering in metal oxides.
研究领域:
材料科学
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传感器技术
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表面化学
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产品关联
DOI
PubMed
高影响因子
Journal of Environmental Sciences
·
2022
·
IF 6.796
Jianing Sun,Xiaodong Xin,Shaohua Sun,Zhenqi Du,Zhenxing Yao,Mingquan Wang,Ruibao Jia
With a large amount of domestic sewage and industrial wastewater discharged into the water bodies, sulfur-containing organic matter in wastewater produced volatile organic sulfide , such as dimethyl trisulfide (DMTS) through microorganisms , caused the potential danger of drinking water safety and human health. At present, there is still a lack of technology on the removal of DMTS. In this study, the ultraviolet/peroxymonosulfate (UV/PMS) advanced oxidation processes was used to explore the degradation of DMTS. More than 90% of DMTS (30 µg/L) was removed under the conditions of the concentration ratio of DMTS to PMS was 3:40, the temperature ( T ) was 25 ± 2℃, and 10 min of irradiation by a 200 W mercury lamp (365 nm). The kinetics rate constant k of DMTS reacting with hydroxyl radical (HO · ) was determined to be 0.2477 min −1 . Mn 2+ , Cu 2+ and NO 3 - promoted the degradation of DMTS, whereas humic acid and Cl - in high concentrations inhibited the degradation process. Gas chromatography-mass spectrometry was used to analyze the degradation products and the degradation intermediates were dimethyl disulfide and methanethiol. Density functional theory was used to predict the possible degradation mechanism according to the frontier orbital theory and the bond breaking mechanism of organic compounds. The results showed that the S S, C S and C H bonds in DMTS molecular structure were prone to fracture in the presence of free radicals, resulting in the formation of alkyl radicals and sulfur-containing radicals, which randomly combined to generate a variety of degradation products .
研究领域:
环境科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
CHROMATOGRAPHIA
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2021
·Vol. 84
·期 3
·219-231
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IF 2.044
Wang Yu,Zhou Qianru,Yang Wei,Yang Qianzhan,Zhang Xuejing,Yue Xiaochun
Taste-and-odor occurrence has extensive socio-economic impacts on drinking water, which is now a public health concern. Sulfur odorants can significantly affect the esthetic quality of drinking water and arouse unpleasant organoleptic experience of consumers, which can also harm the human body at high concentration levels. Researches on analysis of sulfur odorants in air and environmental water are numerous, while the reports on analysis of them in tap water are few. The analysis of sulfur odorants in tap water is quite different with it in environmental samples owing to the treatment of the water plant, such as the introduction of disinfectants. In this paper, a novel and practical method for determining the dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) in tap water and source water by purge-and-trap coupled to gas chromatography–mass spectrometry (GC–MS) analysis was proposed. The evaluations of sample preservation were performed due to the adverse impact caused by the remaining disinfectant in tap water on the analysis of DMDS and DMTS, including the investigation on the selection and the dosage of preservatives. Besides, aspects affecting the preconcentration procedure and GC–MS analysis of DMDS and DMTS were investigated as well. Moreover, the proposed method was validated by five independent laboratories from different regions of China, representing a good linearity with correlation coefficients ( r ) ranged from 0.9990 to 0.9999 for both DMDS and DMTS between the concentrations of 10 ng L −1 and 100 ng L −1 . The method detection limit (MDL) and limit of quantification (LOQ) of DMDS and DMTS were 3 ng L −1 and 10 ng L −1 , respectively. Meanwhile, satisfactory precision and accuracy were also obtained when the method was applied to detect DMDS and DMTS in tap water and source water. The relative standard deviation (RSD) was 0.90–7.3% for DMDS and 1.1–7.6% for DMTS, and the recovery was 81.2–120% for DMDS and 73.6–118% for DMTS. Furthermore, the repeatability limits and reproducibility limits of DMDS and DMTS were acquired, ranging from 0.631 to 5.71 at low, medium and high concentrations. The proposed method is an effective, environmentally friendly, and promising approach for routine monitoring of DMDS and DMTS in tap water and source water.
研究领域:
环境科学
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分析化学
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产品关联
DOI
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
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2019
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IF 6.393
Xiafen Hu,Xiaoxia Wang,Tingting Zhou,Xiangfeng Chu,Changsheng Xie,Dawen Zeng
Metal oxide semiconductors (MOS)-based gas sensor for food-borne pathogens detecting via special biological metabolites, require high selectivity due to the possible sensing interference, which is an issue still to be resolved [ [1] , [2] , [3] , [4] ]. In this work, WO 3 nanorod bundles were synthesized via a hydrothermal method, and its rapid response, high sensitivity and selectivity are demonstrated for detecting dimethyl trisulfide (DMTS), the biomarker of Listeria monocytogenes . The WO 3 -based sensor with high selectivity exhibited rapid response (10 s) and high response (94) behavior towards 10 ppm DMTS. The in situ Raman spectrum measurement results suggest that the excellent sensing behavior can be ascribed to the strong interaction between S atoms in DMTS and W sites on the (002) surface of WO 3 . Moreover, Density Functional Theory (DFT) calculation results also prove that the DMTS molecule exhibits the largest adsorption energy of 3.39 eV by S at W sites. The cleavage of S SS bonds through a catalytic behavior on W sites, which greatly enhances the reaction of the O − with DMTS, is suggested to be the mechanism of the WO 3 sensor for detecting DMTS, which is in contrast to the sensing mechanism based on the traditional oxygen depletion theory.
研究领域:
材料科学
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食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Haiyan Li,Xiao Zhang,Hongmei Luo,Qilin Huang
In this study, an edible calcium-based metal – organic frameworks (Ca-MOFs) were constructed to remove off-odors. The adsorption behavior and mechanisms of Ca-MOFs for various off-odors were evaluated using kinetic models, isotherms, molecular dynamics, and density functional theory. Compared with zeolite and aluminum oxide, Ca-MOFs exhibited superior adsorption capacity for fish odors, attributed to its plentiful COO- sites and unsaturated Ca 2+ sites. Moreover, Ca-MOFs showed selective adsorption for dimethyl trisulfide (DMTS) with an adsorption rate of 97.3 %, surpassing other odors (42.4 – 84.7 %). Ca-MOFs can completely remove DMTS from surimi and also reduce the levels of aldehydes, alcohols, and heterocyclic substances. Hydrogen bonding and van der Waals forces were identified as the primary driving forces for five off-odors adsorption, with the additional involvement of weak coordination bonds in adsorption of DMTS and trimethylamine (TMA). Overall, this study offers a novel strategy for removing off-odors and broadening the potential applications of MOFs.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN JOURNAL OF PLANT PATHOLOGY
·
2024
·
IF 1.7
Qu Huan,Dai Ludan,Guo Zhen,Wang Junjie,Zhang Xiu,Chen Wenjuan,Chen Yang
Lycium barbarum , is a medicine-food homology plant, so sustainable control of the postharvest Goji berry black mold caused by Alternaria alternata is particularly critical. In this paper, the impact of dimethyl trisulfide (DMTS) on A. alternata was studied, as well as the effects of DMTS on hypha ultrastructure, membrane permeability, reactive oxygen production, and essential enzymes of the cellular defense system. DMTS was shown to significantly inhibit the spore germination and hyphal growth of A. alternata in a concentration-dependent manner. The results of scanning electron microscopy (SEM) and transmission electron microscopy (TEM) showed that A. alternata cells were separated between cytoplasm and cell wall, organelles such as mitochondria were vacuolate or even disappeared, and the cytoplasm was fused. PI staining, conductivity measurements, and intracellular nucleic acid and protein content measurements showed that the permeability of the cell membrane changed after DTMS treatment, leading to the leakage of intracellular nucleic acid and protein. DMTS could also cause the accumulation of hydrogen peroxide (H 2 O 2 ) and malondialdehyde (MDA), thus causing membrane oxidative damage. Through directly destroying the fungal cell and indirectly inducing membrane damage, DMTS can control the postharvest Goji berry black mold, and is a potential application prospect in the control of postharvest diseases.
研究领域:
植物病理学
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食品科学
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微生物学
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农业化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2022
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IF 4.52
Dong-Yu Shen,Meng-Ke Li,Mu Zhao,Jie Li,Xinyue Cui,Ting-Ting Zou,Huan-Lu Song,Jian Xiong,Ku Li
Pure chicken powder (PCP) is a reliable source of mellow chicken soup flavor in seasoning, but it has some unstable compounds and is prone to lipid oxidation, which leads to unpleasant odor. Adding yeast extract (YE) can reduce the off-odor intensity of PCP. Based on the results of gas chromatography–olfactometry–mass spectrometry (GC–O-MS), two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry (GC×GC–O–MS) and combined aroma extract dilution analysis (AEDA), 14 key odor-active compounds were identified. Internal standard curve method was used for quantitative analysis, and the odor activity value (OAV) was calculated. Octanal , 1-octen-3-ol and hexanal were found to be the most vital odor-active compounds in PCP. The odor-active compounds of YE were studied by the same method, and dimethyl trisulfide was identified as the most important odor-active compound of YE. Additionally, recombination and omission experiments were carried out with PCP. Finally, it was found that a low concentration of dimethyl trisulfide had masking effect on the odor of PCP.
研究领域:
食品科学
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分析化学
·
感官科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jing Wang,Lina Qiao,Bing Liu,Junyi Wang,Ruifang Wang,Ning Zhang,Baoguo Sun,Haitao Chen,Yang Yu
Green onion ( Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese cuisine. In this work, the key aroma components of fried green onion oil were focused via flavoromics analysis. The oil samples had a low score of a green aroma but a high score of salty, greasy aromas. Whereafter, a total of 36 aroma-active substances with flavor dilution (FD) factors ranging from 1 to 6561 were identified in fried green onion oil, while 42 were detected in fried green onion residue with FD factors ranging from 1 to 19683. Additionally, the recombination and omission tests revealed that furaneol, dimethyl trisulfide, allyl methyl trisulfide, ( E,E )-2,4-decadienal, etc., were the key aroma compounds in fried green onion oil. Furthermore, the observation of the reaction of thioethers at high temperatures revealed that dimethyl disulfide undergoes polymerization to form dimethyl trisulfide. The research results can provide a theoretical basis for the standardization and industrial production of Chinese cuisine.
研究领域:
食品科学
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化学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Ziqian Wu,Jin Chao,Hui Tang,Tengxia Liu,Liwen Jiang,Yang Liu
To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The “Sauce-like”, “Smoky”, “Nutty”, “Roast”, “Caramel”, and “Flower” of Douchi were favored by customers. Further, a total of 179 volatile compounds were identified using HS-SPME-GC-MS, and 29 aroma compounds were detected using GC-O-MS. Based on the quantification, 9, 13, and 10 compounds were regarded as aroma-active compounds in Yangjiang Douchi (YJ), Pingjiang Douchi (PJ), and Liuyang Douchi (LY), respectively. Moreover, the mixture of these aroma-active compounds successfully simulated the main aromas of PJ, LY, and YJ. And omission experiments confirmed that guaiacol was the key aroma compound for LY, benzene acetaldehyde, dimethyl trisulfide, and 2-acetyl pyrrole were important for YJ, benzene acetaldehyde and 3,5-diethyl-2-methyl pyrazine notably contributed to key aroma of PJ.
研究领域:
食品科学
·
分子感官科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）