JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY
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2020
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IF 3.255
Jingwen Hu,Shi-En Chen,Shuyun Zhu,Wenhui Jia,Jing Sun,Xian-En Zhao,Huwei Liu
In this work, a new series of chemical isotope labeling reagents, levofloxacin-hydrazide-based mass tags (LHMTs) named as LHMT359/360/361/362/363/364/365/366/373/375/376/378/379/381 were first designed and synthesized for the high-throughput analysis of potential biomarkers containing hexanal and heptanal of lung cancer. We exploited a new core structure of levofloxacin-d3, which significantly enhanced the multiplexing capability. Among them, LHMT359 was used for labeling standard compounds as internal standards for quantification. Using LHMT373-heptanal as dummy template, dummy magnetic molecularly imprinted polymers (DMMIPs) were prepared for magnetic dispersive solid-phase extraction after derivatization procedure. Other 12 LHMTs were established for high-throughput labeling hexanal and heptanal in human serum samples. The presynthesized DMMIPs can selectively extract LHMTs-derivatives of hexanal and heptanal from equally mixed derivatization solutions. The enriched derivatives of hexanal and heptanal were quantified by ultrahigh-performance liquid chromatography tandem mass spectrometry (UHPLC–MS/MS). A single UHPLC–MS/MS run enabled simultaneously quantifying hexanal and heptanal from 12 serum samples only within 2 min. The limits of detection were all 0.5 pM for hexanal and heptanal. The accuracies from human serum samples ranged from −10.2% to +11.0% with the intra- and interday precisions less than 11.3%. Meanwhile, this method was successfully applied for the analysis of hexanal and heptanal in serum samples from healthy people and lung cancer patients. The results show that this method has the significant advantages of high sensitivity, accuracy, selectivity, and analysis-throughput. The method application indicates that the developed method is promising in the screening of suspected lung cancer patients.
研究领域:
分析化学
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医学
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生物标志物研究
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产品关联
DOI
PubMed
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
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2019
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IF 6.393
Wei Chen,Zhenhe Wang,Shuang Gu,Jun Wang
Hexanal is a specific volatile organic compound (VOC) for monitoring the quality of various agricultural products and a biomarker for diagnosing lung cancer of human beings. However there is no existing hexanal gas sensor with high sensitivity and selectivity for hexanal detection in the presence of water vapor. Addressing this challenge, a quartz crystal microbalance (QCM) gas sensor modified with a hydrophobic molecularly imprinted polymers (MIPs) composite for hexanal detection was reported. Hexanal could selectively bind with the MIPs through hydrogen bonding while the hydrophobic silica nanoparticles could give the electrode resistant to water vapor. The QCM gas sensor showed the highest response to hexanal among the other tested vapors, and had little responses towards TMA, NH 3 , ethanol, acetone, acetic acid and diethyl ether. Octanal reached the second place followed by nonanal, but they two caused much less frequency shifts than that of hexanal. The QCM gas sensor was reliable for hexanal detection in the range of 1–80 ppm and able to detect hexanal amount from about 14.1 ppm–27.3 ppm in grass carp fillets with about 80% relative humidity in 7 days. The results displayed positive correlation with the solid phase micro extraction-gas chromatography mass spectrometer (SPME-GCMS) analysis of the same grass carp fillets samples, and the correlation coefficient was 0.98. It may offer some new ideas for gas sensors development with high sensitivity and selectivity in areas of quality evaluation of agricultural products and health evaluation of human beings.
研究领域:
食品科学
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生物医学工程
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分析化学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Dongzhu Huang,Chenyi Sun,Yuhan Wu,Fangling Zheng,Qiqi Yang,Xinmeng Zhang,Qianying Dai,Xiaochun Wan,Qi Chen
This study aimed to investigate the effect of the combination of shaking and various anaerobic treatments on the aroma quality of gabaron oolong tea (GAOT) by chemical and sensory evaluation. The results showed that elevated anaerobic treatment harmed GAOT aroma, emphasizing undesirable attributes such as earthy, fatty, etc. A total of 85 volatiles were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and the relationship between aroma attributes and volatiles were revealed by PLS regression projection and correlation network. Hexanal and octanal at inappropriate concentrations were main causes to the earthy attribute, while nonanal exhibited a potential masking effect against unpleasant attributes. Addition experiments and σ-τ plot analysis verified these associations. Furthermore, observing dynamic patterns of content changes of these three aldehydes in fresh leaves prior to tea thermal processing, providing references for future process optimization. These results provide a new direction for enhancing the quality of GAOT.
研究领域:
食品科学
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茶叶加工学
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化学分析
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Zhijie Liu,Yiqun Huang,Shanshan Kong,Junjian Miao,Keqiang Lai
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0–14 d) for GC–MS analysis. The concentrations of hexanal (6.05 ± 0.86–12.05 ± 0.44 mg/kg), ( E )-2-octenal (1.54 ± 0.16–3.07 ± 0.08 mg/kg), ( E,E )-2,4-heptadienal (1.52 ± 0.44–2.58 ± 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9–199 times faster than that of other volatiles based on zero-order reaction fitting ( R 2 = 0.876–0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation . This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Jing Liu,Yan Ping Chen,Penglin He,Ziyu Ding,Yun Guo,Songhe Cui,Chao Ma,Zhiping Xie,Sun Xia,Yin Zhang,Ye Liu,Yuan Liu
Hexanal is considered as an important volatile compound indicator for the assessment of freshness and maturity of foods. Therefore, sensitive and stable monitoring of hexanal is highly desired. Herein, an efficient receptor immobilization strategy based on ZIF-8@ Single-walled carbon nanotube (SWCNT) and nanosomes-AuNPs/Prussian blue (PB) was proposed for the development of olfactory biosensors. ZIF-8@SWCNT as dual support materials provided a high density of active sites for nanosomes loading. Moreover, the co-electrodeposition of nanosomes-AuNPs and PB on the sensor interface effectively amplified the electrochemical signal and maintained the activity of the receptor. The combination of ZIF-8@SWCNT with AuNPs/PB imparts excellent sensing performance of the biosensor with a wide detection range of 10 −16 –10 −9 M, a low detection limit of 10 −16 M for hexanal, and a long storage stability of 15 days. These results indicate that our biosensor can be a powerful tool for versatile applications in food and other related industries.
研究领域:
食品科学
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分析化学
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材料科学
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产品关联
DOI
PubMed
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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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）