INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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2025
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IF 3.9
Yan Yu,Yan-Ping Liu,Jin-Fen Zheng,Xi-Jin Yang,Qi-Ju Shao,Dan Wang,Luo-Wei Wang,Fu-Zhen Li,Lan Yu,Rong-Xiang Chen
The phenolic components in Zanthoxylum bungeanum leaves have been shown to contribute significantly to their antioxidant activity. However, the specific contribution of individual monomeric components to this activity remains unclear. This study employed two-dimensional liquid chromatography with electrochemical detection and tandem mass spectrometry (2D-LC-ECD-MS/MS) to rapidly screen and identify these components. A total of 31 antioxidant components were identified, including proanthocyanidins, chlorogenic acids, and flavonoids. The fractions collected from the first-dimension showed significant radical scavenging capacity, with a strong correlation between the response of ECD and antioxidant activity. Eleven compounds were quantitatively analyzed in 24 batches of samples using LC-ECD. While the chemical composition of samples across regions was highly similar, significant differences in content were observed. Quercitrin was the most abundant compound (0.076–3.547 mg/g), significantly higher than other phenolic compounds (p < .05). Samples from the Yuci region of Shanxi exhibited a 75% higher concentration of proanthocyanidins than those from Qianxinan, Guizhou (p < .05), highlighting significant regional variations. This study screened and identified antioxidant components in Zanthoxylum bungeanum leaves and evaluated the quality of samples across origins. The methodology also provides a reference for investigating antioxidants in other edible and medicinal plants.
研究领域:
植物学
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分析化学
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药用植物研究
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产品关联
DOI
高影响因子
Foods
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2023
·Vol. 12
·期 11
·2223
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IF 5.2
Yongzhen Gou,Xinmiao Ma,Xiyue Niu,Xiaopu Ren,Geminguli Muhatai,Qian Xu
To investigate the characteristic aromatic compounds, present in the traditional fermented koumiss of the Kazakh ethnic group in different regions of Xinjiang, GC-IMS, and GC-MS were used to analyze the volatile compounds in koumiss from four regions. A total of 87 volatile substances were detected, and esters, acids, and alcohols were found to be the main aroma compounds in koumiss. While the types of aroma compounds in koumiss were similar across different regions, the differences in their concentrations were significant and displayed clear regional characteristics. The fingerprint spectrum of GC-IMS, combined with PLS-DA analysis, indicates that eight distinctive volatile compounds, including ethyl butyrate, can be utilized to distinguish between different origins. Additionally, we analyzed the OVA value and sensory quantification of koumiss in different regions. We found that aroma components such as ethyl caprylate and ethyl caprate, which exhibit buttery and milky characteristics, were prominent in the YL and TC regions. In contrast, aroma components such as phenylethanol, which feature a floral fragrance, were more prominent in the ALTe region. The aroma profiles of koumiss from the four regions were defined. These studies provide theoretical guidance for the industrial production of Kazakh koumiss products.Keywords:koumiss;GC-IMS;GC-MS;PLS-DA;OVA;volatile components;QDA;origin discrimination;aroma-presenting substances
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
Frontiers in Energy Research
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2021
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IF 4.008
Guixian Liu,Zhaoyang Kong,Jiajia Dong,Xiucheng Dong,Qingzhe Jiang,Ke Wang,Jiaman Li,Chade Li,Xin Wan
The rapid growth of energy demand in China’s central heating sector and the large differences in regions have posed challenges to its energy supply safety, which affected the progress of China’s energy transformation. From a supply chain perspective, this study uses the feasible generalized least squares method to conduct empirical research on the central heating data of 17 provinces in China from 2006 to 2017. The results shows that the main factors of central heating includes energy consumption structure, heat generation method, heat transport carrier, heating degree days and heating area; The main factor that increases the energy consumption of central heating in each province is the same, namely Heating area (HA). However, the main factors that reduce energy consumption in each province are different; using gas instead of coal for clean heating can reduce some greenhouse gas emissions while bringing huge gas supply pressure. According to the results, this study provides some policy suggestions.
研究领域:
能源科学
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环境工程
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可持续发展
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能源政策
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气候变化
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热力系统
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DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
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2022
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IF 6.449
Miao Liang,Zhimin Zhang,Yajian Wu,Rui Wang,Yuping Liu
A novel headspace solid-phase microextraction method combined with gas chromatography–mass spectrometry was developed to extract volatiles from fresh Amomum tsaoko (FAT) from four districts. The single-factor experiment found an optimum extraction fiber (2 cm) coating with 50/30-μm divinylbenzene-carbon-polydimethylsiloxane, and the response surface design experiment determined that optimal extraction was achieved with equilibration and extraction times of 31 and 32 min at 42°C, respectively. Fifty compounds were identified in FATs from four regions, of which the main volatiles, including ( E )-2-octenal, ( E )-2-decenal, 2-isopropylbenzaldehyde, neral, geranial , and eucalyptol , accounted for a large proportion. Additionally, of the 50 compounds, 32 volatiles determined by orthogonal partial least squares-discriminant analysis contributed to the differentiation of FATs from the four distinct regions. Hierarchical clustering analysis revealed that four FATs were divided into three groups based on the volatiles identified. The four FATs had similar odor profiles, but the odor intensity of the Kongdang sample was weaker than that of the other samples. Therefore, this study not only developed a feasible method to extract volatiles from FAT but also established a theoretical basis for differentiating FATs from different regions.
研究领域:
分析化学
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植物化学
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食品科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Yue Wang,Jianing Li,Tingting Zhu,Yiran Li,Jinyu Yang,Tingting Ma,Yulin Fang,Xiangyu Sun
Sub-regional characteristic differentiation is crucial for development of wine regions, particularly for emerging regions. This study aims to identify and quantify the key aroma-active compounds and to analyze the aroma characteristics in Marselan wines from different Ningxia sub-regions using sensomics methods and the rate-all-that-apply approach. By employing GC × GC-qTOFMS and GC-O, we comparatively evaluated the contributions of the aroma-active compounds from four sub-regions. Fifty-three aroma-active compounds were identified. Seven compounds were important contributors to the fruity aroma. The omission experiments further confirmed the important contribution of ethyl hexanoate and β -damascenone to the floral and fruity characters. Yinchuan was characterized by its floral and fruity notes and methyl octanoate and ethyl octanoate were the main contributors. Qingtongxia and Yongning were characterized by Sweet spice , driven by nonanal and 4-methyl-1-pentanol. The differences in aroma profiles and the chemical basis across the sub-regions of Ningxia provide compelling evidence reinforcing the intra-regional micro- terroir.
研究领域:
食品科学
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葡萄与葡萄酒工程
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分析化学
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风味化学
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农业地理
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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）