Toxics
·
2024
·Vol. 12
·期 6
·411
·
IF 3.9
Junlie Zhou,Jianglin Kang,Chunyan Lin,Qi Xu,Wanrong Yang,Ke Fan,Jinrong Li
The occurrence, distribution, and ecological risk assessment of 36 antibiotics from five groups, including macrolides (MLs), fluoroquinolones (FQs), tetracyclines (TCs), amphenicols (APs), and sulfonamides (SAs), were investigated for the first time in the Anning River, Sichuan Province, China. The results show that antibiotics were widely present in the sediments of the Anning River, with a total of 22 antibiotics detected. FQs were among the most abundant antibiotics, followed by TCs, MLs, APs, and SAs. The total concentrations of antibiotics in surface sediments varied from 0.05 to 53.35 ng/g, with an average of 8.09 ng/g. Among these groups, MLs, FQs, and TCs emerged as the predominant classes of antibiotics. The midstream sediments showed the highest residual levels of antibiotics, with lower levels observed in the downstream and upstream sediments. Anthropogenic activities, such as human clinical practices and animal breeding, might be sources of antibiotics released into the river. An ecological risk assessment revealed that trimethoprim from the SA group exhibited high risks, and MLs showed medium risks in the Anning River, whereas most antibiotics presented minimal to low risks. This study provides valuable information on antibiotic pollution in the upstream region of the Yangtze River, and future management measures are needed for the Anning River.
研究领域:
环境科学
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微生物学
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污染生态学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Fenglan Zhou,Chunjie Zhou,Wenhua Zhang,Zsolt Zalán,Hui Shi,Jianquan Kan,Kewei Chen,Tian Cai
The detection of mycotoxins in Sichuan peppers is crucial for ensuring food safety. Hence, an efficient detection approach based on the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) method followed by LC–MS/MS (liquid chromatography–tandem mass spectrometry) was established for the analysis of various mycotoxins in dried red and green Sichuan peppers. Samples were extracted with a solution containing 99 % acetonitrile and 1 % formic acid. A new adsorbent, namely, ENVI-Carb, and primary secondary amines were used as purifying agents. The proposed method demonstrated good linearity (R 2 ≥ 0.999), satisfactory recovery (77.3 %–109.2 %), and good repeatability (intraday and interday relative standard deviations ≤9.7 %) in dried red and green Sichuan peppers. Its limits of detection in red and green Sichuan peppers were 0.2–0.6 and 0.1–0.7 μg/kg, respectively. The established method can effectively eliminate complex matrix interference and provides an effective approach for the high-throughput detection of mycotoxins in various complex food matrices.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 7
·1155
·
IF 5.1
Lian He,Yuwen Yi,Hongfeng Jia,Chengjian Xu,Mingfeng Qiao,Xuemei Cai,Sze Ying Leong,Nallammai Singaram,Sook Wah Chan,Hua Peng
Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in Sichuan cuisine. This study explored the effect of harvest periods on the quality of Sichuan pepper at five selected harvest periods (LSA (early harvest), LSB, LSC, LSD, and LSE (late harvest)) along the 24 solar terms in the traditional Chinese lunar calendar. Apart from evaluating their physicochemical and volatile profiles, the growth characteristics, polyphenol and flavonoid contents, antioxidant properties, and free amino acid and other nutrient concentrations in these peppers were also analysed. Results showed that the moisture content, weight, and shape of Sichuan peppers improved progressively, peaking at the LSE harvest period. Throughout maturation, the energy content of the Sichuan pepper remained stable. Polyphenols and flavonoids, indicators of antioxidant capacity, increased in later harvest periods. A total of 18 amino acids were detected in Sichuan pepper. Proline was the most abundant amino acid, followed by serine, arginine, and glutamic acid, accounting for 83% of the total amino acids. Based on the taste threshold values of amino acids, a taste activity value (TAV) analysis of the amino acids was conducted. The TAV analysis of arginine and glutamic acid were greater than 1, indicating their significant contribution to the bitterness and umami taste, respectively. Through the principal component analysis of the electronic tongue, it was found that Sichuan pepper picked in late July (LSA stage) had a significant difference from that picked in September (LSD and LSE stages), while the difference in taste characteristics between Sichuan pepper in early September and late September was relatively small. Terpenes were the primary volatile compounds, and the number of compounds increased as the harvest period was delayed. PLS-DA analysis revealed that D-limonene had the highest VIP value, indicating its significant contribution to the overall odour of Sichuan pepper, and thus can serve as an indicator for assessing the maturity of Sichuan pepper. This study offers valuable insights for optimising the harvesting period of Sichuan pepper and serves as a theoretical reference for enhancing the development of the seasoning industry.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Shuo Zou,Yiren Zhang,Qiaojun Wang,Lixue Yang,Emad Karrar,Qingzhe Jin,Hui Zhang,Gangcheng Wu,Xingguo Wang
Beef tallow (BT) is the common hotpot oil used in Sichuan hotpot, increasing its characteristic flavors and making it taste better. However, the cholesterol content in BT is high, which may induce cardiovascular diseases. In this study, the effect of palm stearin (PS) on Sichuan hotpot oil was evaluated. The PS: BT blends showed similar physicochemical properties to BT from the results of sensory evaluation, pulsed NMR, DSC, and polar light micrograph (PLM). Furthermore, since spiciness is the essential characteristic of Sichuan hotpot, the digestive properties of capsaicinoids in hotpot oil were used as an evaluation index. The results showed that the digestive properties of capsaicinoids in hotpot oil containing PS were consistent with those without PS. In conclusion, PS can be partially used to replace BT, which can broaden the types of oil used for hotpot and help develop a new hotpot oil.
研究领域:
食品科学
·
营养学
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产品关联
DOI
PubMed
高影响因子
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
·
2020
·
IF 2.751
Xia Zhao,Xiang Xu,Xue-gui Wang,Yong Yin,Ming-yang Li,Ya-qiong Wu,Ying-hong Liu,Qing-hua Cheng,Chang-wei Gong,Li-tao Shen
Chilo suppressalis Walker (Lepidoptera: Crambidae) is a widely destructive pest occurring in rice, particularly in the rice-growing regions of Asia. In recent years, C. suppressalis has developed resistance to several insecticides because of the extensive use of insecticides. The resistance levels to four insecticides were determined among populations from different regions of Sichuan Province, China, using a drop-method bioassay. Based on LC 50 values of a laboratory susceptible strain, all field populations showed moderate level of resistance to triazophos (23.9- to 83.5-fold) and were either susceptible or had a low level of resistance to abamectin (2.1- to 5.8-fold). All field-collected populations had a low or moderate level of resistance to chlorpyrifos (1.7- to 47.1-fold) and monosultap (2.7- to 13.5-fold). The synergism experiment indicated that the resistance of the XW19 to triazophos may be associated with cytochrome P450 monooxygenases (P450s), with the highest synergistic ratio (SR) of 3.05-fold and increased ratio (IR) of 2.28-fold for piperonylbutoxide (PBO). The P450 activity of the TJ19 population was the greatest among the six field populations. Moreover, the relative expression levels of four resistance-related P450 genes were detected with qRT-PCR, and the results indicated that CYP324A12 , CYP321F3 and CYP9A68 were overexpressed in the resistant population, especially in the XW19 population (by 1.2-, 3.4 -, and 18.0-fold, respectively). In addition, the relative expression levels of CYP9A68 among the CZ19 and TJ19 populations were also enhanced 10.5- and 24.9-fold, respectively. These results suggested that CYP324A12 , CYP321F3 and CYP9A68 may be related to the resistance development of C. suppressalis to triazophos.
研究领域:
昆虫学
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害虫管理
·
分子生物学
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DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2022
·
IF 4.831
Guo-Qi Zhang,Yu-Han Shi,Wei Wu,Yang Zhao,Zhi-Hong Xu
In this paper, highly fluorescent carbon dots were synthesized from sodium ascorbate and polyethyleneimine at room temperature (R-CDs). The proposed green synthesis method was energy-saving, environmentally friendly and easy online. R-CDs exhibit an optimal emission peak of 490 nm under excitation at 380 nm with a quantum yield of 32 %. R-CDs morphology, composition, and properties were characterized using TEM, FTIR, XPS, UV-vis and fluorescence spectroscopy. The study revealed that nitrite quenched the fluorescence of R-CDs under acidic conditions. Subsequently, this discovered reaction of R-CDs and nitrite was combined with flow-injection technology, and a simple, precise and automatic fluorescence strategy for nitrite determination was accomplished. The response to nitrite was linear in 5–300 μg·L −1 concentration range and the limit of detection was 2.85 μg·L −1 (3.3 S/ k ). This method was applied to nitrite determination in Sichuan pickles during the pickling process and results were consistent with the standard method, demonstrating its feasibility in practical applications.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2025
·
IF 5.1
Sixuan Wang,Luorui Li,Qing Meng,Wei Luo,Fang Wei,Liyong Luo,Liang Zeng
Congou black tea has garnered significant interest among customers because of its distinctive floral-fruity aroma. To determine the differences in characteristic volatile compounds among various varieties, a total of 147 volatile compounds were identified across 25 samples via gas chromatography–mass spectrometry (GC-MS). Through hierarchical clustering analysis (HCA), 25 samples were classified into two clusters, in which the Fuding variety, Jinguanyin variety, Huangguanyin variety, and Meizhan variety were clustered into one category, whereas the Sichuan population variety was clustered into the other. These two categories were further analyzed via orthogonal partial least squares discriminant analysis (OPLS-DA), and 48 differential compounds were identified. The Sichuan population variety was found to contain a higher concentration of floral and fruity aroma compounds while exhibiting fewer green or grassy odor compounds. To explore the floral-fruity aroma components of Sichuan Congou black tea (SCBT), forty-nine aroma-active compounds were identified through multidimensional GC–MS/olfactometry (MDGC-MS/O). Among them, six components with odor activity values (OAVs) ≥1 were regarded as key floral-fruity aroma components. Recombination and omission tests ranked the contributions of these compounds as follows: geraniol, linalool, methyl salicylate, benzeneacetaldehyde, beta-myrcene and benzaldehyde. Addition experiments confirmed for the first time that linalool, beta-myrcene and methyl salicylate are the key citrus-like compounds, offering valuable insights for the exploration of germplasm resources and quality control of black tea with special aromas.
研究领域:
食品科学
·
植物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiong Zhang,Min Zhang,Bhesh Bhandari,Mingqi Wang,Luming Rui
Microencapsulation is considered to be an effective means to overcome the defects of Sichuan pepper oleoresin (SPO) and to enhance applications. To explore the improvement effect of microencapsulation on SPO in practical applications, the typical activities and flavor stability under different processing and storage conditions of SPO before and after embedding by sodium octenyl succinate starch-tea polyphenols complexes were investigated based on our previous study. The results indicated that microencapsulation improved the stability and water solubility of SPO, causing the antioxidant and antimicrobial activities to increase by 51.39 and 21.16 times. Although the flavor of SPO was highly unstable, encapsulation resisted the flavor deterioration of SPO during processing and storage, which was fundamentally attributed to the fact that coating and antioxidant effect of wall material reduced the dispersion of SPO and controlled its peroxide value to 59.59–89.23 meq/kg. This has important implications for improving the processing quality of flavored foods.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Russian Journal of Physical Chemistry A
·
2023
·Vol. 97
·期 7
·1368-1375
·
IF 0.7
Zhang Xueping,Liu Youquan,Zhou Lang,Pu Junhong
Abstract In this work, the isothermal dissolution equilibrium method was used to investigate the solid-liquid equilibrium of the quaternary system NaBr–KBr–CaBr 2 –H 2 O at 273.15 K. The isothermal solubility of three bromides in aqueous solution was measured, and the dry salt phase diagram and water diagram were constructed. The determination results indicate that the system is a simple co-saturation type, and the equilibrium crystals are all simple salts. The isothermal phase diagram of the quaternary system NaBr–KBr–CaBr 2 –H 2 O at 273.15 K contains three isothermal dissolution lines intersecting at an invariant point. The saturated salts at this point are: NaBr⋅2H 2 O, KBr, and CaBr 2 ⋅6H 2 O. The entire phase space of the dry salt phase diagram is divided into three parts by three isotherms, that is, the crystalline region of NaBr⋅2H 2 O that occupies most, the larger crystalline region of KBr and the narrow crystalline region of CaBr 2 ⋅6H 2 O. The invariant point characteristics of the system at different temperatures were compared, and the Pitzer model was used to theoretically predict the isothermal solubility of the quaternary system at 273.15 K. Since the selected parameters in the calculation program come from the temperature correlation equation reported in the literature, the reliability of the parameters is relatively strong. The predicted value of solubility has a small deviation from the experimental value, and the result proves that the reliability of the experimental data is strong. The results of the phase equilibrium study not only reveal the dissolution and crystallization rules of bromine salts in the brine of oil and gas fields in the Sichuan Basin, but also verify the applicability of the Pitzer model in predicting the solubility of low-temperature bromine-containing system.
研究领域:
化学工程
·
物理化学
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DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 4
·627
·
IF 5.1
Wenhua Li,Qiaojun Wang,Huilin Huan,Gangcheng Wu,Qingzhe Jin,Youfeng Zhang,Xingguo Wang
Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of Sichuan pepper tallow hotpot were explored. Six aroma attributes were evaluated by quantitative descriptive sensory analysis (QDA). Gas chromatography–mass spectrometry (GC-MS) identified 56 compounds. Among them, a total of 27 aroma-active compounds were identified by gas chromatography–olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Sixteen aroma-active compounds were determined using odor activity values (OAVs) ≥ 1. Linalool, linalyl acetate,D-limonene, sabinene,β-myrcene, eucalyptol,α-terpineol, terpinen-4-ol, acetic acid, (E,E)-2,4-decadienal, (E)-2-heptenal, and others were identified as the key aroma compounds. Chemometrics analysis indicated that the aroma of green Sichuan pepper tallow hotpot was green, and the aroma of different red Sichuan pepper tallow hotpots varied significantly. The research results serve as a foundation for the quality control and production of the hotpot industry.
研究领域:
食品科学
·
化学分析
·
感官科学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Li Li,Cuixin Huang,Zhicheng Li,Yulin Zhao,Jun Liu,Yu Zheng,Rong Cao,Yuting Liao
Sichuan shai vinegar (SSV) is an acidic condiment with a long history and unique flavor. Aging is an important production process that determines the unique flavor of shai vinegar. This study compared the differences in physicochemical properties, volatile flavor, and non-volatile flavor substances between the constant temperature aging and natural aging methods of SSV Cupei . The results showed that the total acid and amino acid nitrogen content in naturally aged vinegar was higher than that in constant temperature aged vinegar. Furthermore, 20 different volatile flavor substances and 65 different non-volatile flavor substances were obtained after 21 and 25 days of constant temperature aging and 1, 3, and 5 years of natural aging SSV samples. This indicates that the temperature environment during natural aging was more moderate, allowing acidic compounds to form and stably exist in the aging environment. Correlation analysis further demonstrated that there were more differentiated non-volatile substances significantly related to the Maillard reaction under constant temperature aging condition and related to antioxidant activity under natural aging condition. The results of this study provide a comprehensive understanding of the characteristics and applications of the two aging methods of SSV and guide strategy for factories in the selection of aging methods.
研究领域:
食品科学
·
发酵工程
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产品关联
DOI
PubMed
高影响因子
Frontiers in Physiology
·
2023
·
IF 4
Chen Hui-Lin,Hasnain Ali,Cheng Qing-Hua,Xia Li-Juan,Cai Yu-Hao,Hu Rong,Gong Chang-Wei,Liu Xue-Mei,Pu Jian,Zhang Lei,Wang Xue-Gui
The fall armyworm, Spodoptera frugiperda (Noctuidae: Lepidoptera), is a wide-reaching notorious insect pest of important cereal crops, which has developed resistance to multiple classes of insecticides. It invaded the Sichuan Province of China in 2019. In this study, we performed resistance monitoring of insecticides for 11 field-collected populations from Sichuan, and all the populations were susceptible to emamectin benzoate and chlorpyrifos. The variations in resistance level to indoxacarb (resistance ratio (RR), 9.23–45.53-fold), spinetoram (RR, 4.32–18.05-fold), and chlorantraniliprole (RR, 2.02–10.39-fold) were observed among these populations. To investigate the resistance mechanism of chlorantraniliprole, synergism tests were performed and showed that piperonyl butoxide had a slight synergistic effect on chlorantraniliprole for the QJ-20 population (1.43-fold) in moderate resistance (RR, 10.39-fold) compared with the treatment group without synergist. Furthermore, the expression scanning for resistance-related genes showed that five P450 genes (CYP6AE43, CYP321A8, CYP305A1, CYP49A1, and CYP306A1) and the ryanodine receptor gene (Ryr, chlorantraniliprole target) were overexpressed in the QJ-20 population. These results indicated that the fall armyworm in Sichuan has exhibited diverse susceptibilities to several classes of insecticides, and the overexpression of Ryr and several P450 genes may contribute to the development of resistance in S. frugiperda to chlorantraniliprole.
研究领域:
昆虫学
·
害虫管理
·
分子生物学
✓ 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）