JOURNAL OF VINYL & ADDITIVE TECHNOLOGY
·
2026
·
IF 4
Shuyan Yang,Ziyang Deng,Junyu Tian
Rubber materials need to be reinforced by inorganic fillers due to the low mechanical properties. However, the incorporation of fillers would narrow the damping temperature range of rubber composites because of the adsorption effect of fillers. In this work, fumed silica was modified using silane coupling agent KH550 (denoted as SiO 2 -g), and then was mixed with styrene-butadiene rubber (SBR) and Ethyl linoleate (EL) to prepare rubber composites. Under the vulcanization process, EL can not only graft onto the molecular chains of SBR with the assistance of dicumyl peroxide (DCP), but also was capable of forming hydrogen bonds with SiO 2 -g. As a result, the SBR/SiO 2 -g/8EL composite maintained a high tensile strength of 23.75 MPa, and its damping temperature range (with a loss factor tan δ > 0.1) reached −60°C to 90°C. In contrast, the SBR/SiO 2 -g composite only exhibited a tensile strength of 22.38 MPa and a damping temperature range of −40°C to 5°C under the same tan δ threshold. This work provides a new perspective for resolving the dilemma of rubber/inorganic filler composites with high mechanical strength and a wide damping temperature range. Highlights The ethyl linoleate (EL) can graft to the SBR molecular chains. Hydrogen bonds have been introduced into SBR/SiO 2 -g/EL composites. SBR/SiO 2 -g/EL composites possess a wide damping temperature range (tan δ > 0.1). The wide damping temperature range is due to the formation of hydrogen bonds.
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Foods
·
2023
·Vol. 12
·期 6
·1267
·
IF 5.2
Yashuai Wu,Hao Chen,He Huang,Fangyuan Chen,Jiaxin Hong,Dongrui Zhao,Chunsheng Zhang,Zhigang Zhao,Shimin Wang,Ran Ao,Baoguo Sun
Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades (premium, excellent, and level 1; note: here Baijiu grade classification was based on Chinese standard (GB/T 10781) and enterprise classification standard), and different sun exposure times (0, 6, 12, 20, 30, and 50 days) was uncovered. Thus, in this study, the effect of LCFAEEs on the quality of Baijiu was comprehensively and objectively proven by combining modern flavor sensomics and multicomponent chemometrics. The results showed that with the increase in Baijiu storage time, the concentration of LCFAEEs increased significantly in Baijiu (4.38–196.95 mg/L,p< 0.05). The concentration of LCFAEEs in level 1 Baijiu was significantly higher than that in excellent and premium Baijiu (the concentration ranges of ET, EP, EO, E9, E912, and E91215 were: 0.27–2.31 mg/L, 0.75–47.41 mg/L, 0.93–1.80 mg/L, 0.98–12.87 mg/L, 1.01–27.08 mg/L, and 1.00–1.75 mg/L, respectively,p< 0.05). With the increase in sun exposure time, the concentration of LCFAEEs in the Baijiu first increased significantly and then decreased significantly (4.38–5.95 mg/L,p< 0.05). As the flavor sensomics showed, the concentrations of LCFAEEs in Baijiu bodies were significantly correlated with the Baijiu taste sense (inlet taste, aroma sensation in the mouth), as well as with the evaluation after drinking (maintaining taste) (p< 0.05,r> 0.7). Based on the above, LCFAEEs are critical factors for Baijiu flavor thus, it is essential to explore a suitable concentration of LCFAEEs in Baijiu to make Baijiu’s quality more ideal.Keywords:Baijiu;long-chain fatty acid ethyl ester;softness;aroma characteristics;modern flavor sensomics
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高影响因子
Foods
·
2023
·Vol. 12
·期 13
·2579
·
IF 5.2
Lingshan Li,Mei Fan,Yan Xu,Liang Zhang,Yu Qian,Yongqing Tang,Jinsong Li,Jinsong Zhao,Siqi Yuan,Jun Liu
The solid-state fermentation process of strongly flavored Baijiu is complicated by the co-fermentation of many different microorganisms in the fermentation pools. The traditional fermentation pools of strong flavor Baijiu are sealed with mud, and this sealed-pit mud is not easy to maintain; therefore, the pit cap is prone to cracks and to caving in. The destruction of the sealed-pit mud may lead to instability in the composition and an abundance of microorganisms in the fermentation process that results in fluctuations of product quality. Thus, the production method of replacing the mud cap with a new steel cap is gradually attracting the attention of scientific and technical workers in the industry. However, so far, there have been relatively few reports on the use of steel lids for sealing pits for fermentation and brewing. In this study, the volatile flavor components of 270 Baijiu samples from mud-sealing and steel-sealing pits of a Chinese Baijiu distillery were studied qualitatively and quantitatively using Gas Chromatography–Mass Spectrometry (Abbreviated as GC-MS). Our statistical methods included Hierarchical Cluster Analysis (Abbreviated as HCA), Principal Component Analysis (Abbreviated as PCA), and Discriminant Analysis (Abbreviated as DA). A statistical analysis was carried out on the yield of strongly flavored Baijiu, and we made a comprehensive evaluation of the Baijiu produced under the two pit-sealing modes with regard to flavor and economic efficiency. The yield of strong flavored Baijiu was 6.7% higher with steel-sealing pits compared with mud-sealing pits. Cluster analysis categorized the strongly flavored Baijiu samples into two categories initially: (1) samples produced using mud-sealing pits and (2) samples using steel-sealing pits. Our analysis also indicated that the 28 compounds used for quantification were selected correctly. Surprising to the experimental staff, the overall score for the steel-sealing pits was greater than that of the mud-sealing pits based on PCA. Using DA, the prediction results were 100% accurate. In summary, through a comparative analysis of the flavor and yield, which are the two main factors that affect the quality of Baijiu in a distillery, and systematic combination at both experimental and theoretical levels, the differences between the Baijiu production by steel-sealing and the traditional mud-sealing were clear. Regardless of the impact of age, the detectable flavor components of Baijiu from the mud-steeling pits were very consistent with those of the steel-sealing pits in terms of richness or concentration. However, steel-sealing pits were significantly superior to mud-sealing pits with respect to output, consistency in quality, and cost (human and economic) savings.Keywords:flavor compounds;strong flavor Baijiu;pit cap;mud-sealing pits;steel-sealing pits;Gas Chromatography-Mass Spectrometry
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高影响因子
AICHE JOURNAL
·
2022
·Vol. 69
·期 2
·e17898
·
IF 4.167
Xu Li,Jiaqi Li,Zhengze Jia,Lijun Yang,Jinxiang Dong
A new series of bio-based sulfonate gemini surfactants was synthesized through esterification of renewable linoleic acid with various alcohols and subsequent sulfonation with readily available sodium hydrogensulfite (NaHSO 3 ). Organocatalytic sulfonation of methyl linoleate with NaHSO 3 by the triethylamine and tert -butyl peroxybenzoate catalyst system was investigated, where a methyl linoleate conversion of 96.4% could be achieved while generating high purity product without tedious purification. Three resulting sodium alkyl linoleate disulfonates (SALDs) have been characterized by Fourier transform infrared, high-performance liquid chromatography, LC–MS, high-resolution mass spectrometry (HR–MS), nuclear magnetic resonance techniques, and thermogravimetric analysis. The physicochemical properties and surface properties of the SALDs at various concentrations were investigated. The results showed that the SALDs exhibited low Krafft temperature, high water solubility, foam stability (foam half-life time could reach 15 min), emulsifying ability (emulsification time of 2.0 g/L is 192 s), and good thermal stability. This study enriches the family of anionic gemini surfactants and provides reference data for facile preparation of gemini surfactants.
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FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Wei Jia,Chenna Di,Rong Zhang,Lin Shi
The presence of ethyl carbamate in traditional fermented food is a public health concern for the FDA. The effect of forced photoirradiation (0–150,000 lx) and thermal stress (4, 25, 40 °C) on ethyl carbamate (0–150 μg/L) on physiological characteristics of Baijiu, such as esters content, photochemical degradation, and hydrogen-bond interaction efficiency were monitored by ultra high performance liquid chromatography quadrupole-orbitrap and the dynamic changes by digital foodomics analysis. Furthermore, 748 trace components covering 11 subclasses were identified in Baijiu and 71 esters were screened by Spearman’s correlation, fold changes, P values and VIP values. A forward stepwise multiple regression and discriminant analysis were performed for predicting the content of esters from appearance characteristics obtained by foodomics analysis, reaching R-square values up to 0.91. A reduction of the present variation in ethyl lactate, ethyl caproate, diethyl succinate, ethyl oleate and ethyl linoleate concentration could possibly result in a better understanding of the ethyl carbamate effects. Ethyl carbamate was found to cause esters hydrolysis through inter-molecular interaction in various species of alcoholic drinks . It was demonstrated that the light exposure level and thermal intensity applied for ethyl carbamate-spiked Baijiu samples did not unambiguously influence esters concentration in Baijiu. Future research should focus on moderate light exposure level and thermal stress and should aim at reducing natural ethyl carbamate by more closely controlling the esters content of the ripening degree.
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Frontiers in Plant Science
·
2022
·
IF 6.627
Shen Shicai,Ma Guangzong,Xu Gaofeng,Li Diyu,Jin Guimei,Yang Shaosong,Clements David Roy,Chen Aidong,Wen Lina,Zhang Fudou,Ye Min
Sweet potato [Ipomoea batatas (L.) Lam] is grown as important cash and food crop worldwide and has been shown to exhibit allelopathic effects on other plants. However, its metabolome has not been studied extensively, particularly with respect to the production of phytotoxic bioactive secondary products. In this study, the chemical composition of petroleum ether extract of sweet potato was characterized, and the morphological and physiological effects of some individual components against four invasive alien weeds Bidens pilosa L., Galinsoga parviflora Cav., Lolium multiflorum Lam., and Phalaris minor Retz. were determined. Twenty-one components were identified by GS-MS, constituting 96.08% of petroleum ether extract in sweet potato. The major components were palmitic acid (PA) (17.48%), ethyl linoleate (EL) (13.19%), linoleic acid (LA) (12.55%), ethyl palmitate (EP) (11.77%), ethyl linolenate (ELL) (8.29%) oleic acid (5.82%), ethyl stearate (4.19%), and 3-methylphenol acetate (3.19%). The five most abundant compounds exhibited strong inhibition activity against the four invasive weeds tested. The highest inhibition rates were seen for LA, followed by PA and EP, respectively. Catalase (CAT), malondialdehyde (MDA), and peroxidase (POD) content of L. multiflorum were increased by the three allelochemicals, i.e., LA, PA and EP, but superoxide dismutase (SOD), chlorophyll-a and chlorophyll-b levels declined. Overall, the combined impact of all five compounds could be quite effective in suppressing the invasive weeds of concern.
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PROGRESS IN ORGANIC COATINGS
·
2018
·
IF 2.955
Jiajian Huang,Teng Yuan,Zhicheng Yang,Limin Man,Yang Hu,Zhuohong Yang
With the increasing shortage of petroleum-based resources, the exploitation and application of the polymers derived from the renewable resources has becomes increasingly important for the industrial development. In this work, in order to promote the direct application of tung oil in the coating field, the tung oil-based polymers with the excellent mechanical properties by using cationic photoinitiator as the “green” initiator were prepared. The cationic polymerization mechanism and the optimal polymerization conditions of methyl eleostearate (ME) induced by triarylsulfonium salt (TAS) are characterized via the nuclear magnetic resonance spectroscopy. The effects of different monomers on the properties of tung oil-based polymers and the post curing behaviors of the polymers are studied by dynamic mechanical test and microtensile test. The results display that the heating treatment after UV irradiation is necessary and favorable for the cationic polymerization of ME induced by TAS. And the optimal reaction condition is 500 W of irradiation energy, 5 wt% of initiator concentration, 60 min of irradiation time, 100 °C of heating temperature and 3 h of heating time. Moreover, tung oil-based polymers with good hydrophobicity can be obtained under the optimal reaction condition. In addition, adding 20 wt% divinylbenzene and 10 wt% styrene to the tung oil can effectively increase the mechanical properties and glass transition temperatures (T g ) of tung oil-based polymers.
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Molecular Catalysis
·
2025
·
IF 4.9
Yibo Zhang,Yang Liu,Wei Wang,Chunlai Liu,Hongyu Zhou,Na Wang,Jianglei Hu,Fengwei Shi
Metal-organic framework (MOF)-based composites have received significant attention for catalytic applications and are believed excellent heterogeneous catalysts. In this article, we prepared a new type of material, HPW@MOF-199/SBA-15C (PMS-15C). For this material, the MOF-199 encapsulating Keggin-type phosphotungstic acid (HPW) was grown inside the pores of the SBA-15 functionalized by carboxylic acids. The N 2 adsorption-desorption isotherms and pore size distributions, X-ray powder diffraction, transmission electron microscopy, and scanning electron microscopy analyses showed that the PMS-15C composites had an ordered two-dimensional hexagonal mesoporous structure, in which HPW encapsulating by MOF-199 loaded into the SBA-15C. Fourier-transform infrared spectroscopy and X-ray photoelectron spectroscopy indicated that HPW was successfully loaded, and the Keggin structure of HPW in PMS-15C remained unchanged. With the reaction of acetic acid and ethanol, the catalytic performance of PMS-15C was studied. Under the optimal conditions, ethyl acetate yield reached 81.4 %. The forward reaction rate was 0.432 mL mol −1 min −1 , and the activation energy was 38.35 kJ mol −1 . And the data were found to be consistent with the second-order reversible reaction kinetic model. The catalytic activity of the PMS-15C-0.2 composites remained stable after five catalytic cycles. In addition, the esterification of n-octanol/acetic acid and ethanol/oleic acid were studied using PMS-15C-0.2 as the catalyst. The results suggested that the catalytic activity of PMS-15C-0.2 was weakened upon increasing the substrates’ alkyl chain length.
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Food Chemistry-X
·
2025
·
IF 8.2
Shi-Yi Wang,Chen Li,Yu-Jie Li,Guang-Qian Liu,Zhen-Ming Lu,Li-Juan Chai,Hong-Yu Xu,Jin-Song Shi,Song-Tao Wang,Cai-Hong Shen,Xiao-Juan Zhang,Zheng-Hong Xu
Soy sauce aroma type Baijiu (SSAB) is a complex blend of seven rounds of raw SSAB, each with distinct aroma profiles that evolve during maturation. Tracking the aging of individual rounds is crucial for understanding flavor development. The round 1–4 SSABs were analyzed by gas chromatography–mass spectrometry and an electronic tongue over one-year aging. Results showed that short/medium-chain esters decrease while long-chain esters, acids, aldehydes, pyrazines, ketones, and furans increase. Kinetic analysis showed that short/medium-chain ethyl esters reach equilibrium in the esterification-hydrolysis reactions, whereas long-chain ethyl esters favor esterification, with their reaction quotient (Qc) diverging from the equilibrium point. Linoleic acid ethyl ester, identified as a key aging marker, was found to reduce the volatilization rate of critical aroma compounds in the finished glass, thereby prolonged the duration of lingering aromas. These findings provide a foundation for improving SSAB blending and storage, highlighting aging's key role in enhancing Baijiu quality.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Lilang Li,Kuntai Li,Ruiguo Cui,Fengjun Li,Jianrong Wang
Lipase from Thermomyces dupontii (TDL) shows great potential to prepare long-medium-long structured lipids (LML-SLs), but its poor thermostability represents a significant obstacle to further industrial application. Herein, a rational design based on structure and sequence analysis (including disulfide bond calculation and sequence alignment) was used to generate a more thermostable mutant. Compared with wild-type TDL, mutant M3 displayed a 9.1-fold, 7.2 °C and 10 °C increase in half-life ( t 1/2 ) at 60 °C, the half-loss temperature ( T 50 ) at 15 min and optimum temperature, respectively. Remarkably, the specific activity of mutant M3 was 49.1% higher than that of wild-type TDL. Molecular dynamics (MD) simulations showed that the structural flexibility of mutant M3 was reduced, which might contribute to the enhanced thermostability. Additionally, LML-SLs were synthesized from ethyl linoleate and tricaprylin with wild-type TDL and mutant M3. Compared with the wild-type TDL group, the LML-SL content of the mutant M3 group increased by 8.1%. This study will pave the way for the industrial application of TDL and provide valuable insights for enhancing the thermostability of other lipases.
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