FOOD CHEMISTRY
·
2017
·
IF 4.529
Li Ma,Lin Wang,Jie Tang,Zhaoguang Yang
Arsenic speciation and heavy metal distributions have been investigated in locally grown rice grains from Guangdong Province, Southern China. A total of 41 polished rice grain samples were collected throughout Guangdong Province. Arsenite (As(III)), as the predominant form found in the rice, was positively correlated ( p < 0.01) with total As (tAs) concentration. However, the percentage of As(III) reduced while tAs concentration increased (r = −0.361, p < 0.05), due to restricted accumulation and translocation of As(III) in rice grains at high level of tAs. Statistical and geostatistical analyses were applied to investigate potential origins of heavy metals in rice. Only Cd, Cu and Ni were identified as influenced by anthropogenic sources such as industrial and commercial activities. As and Pb were primarily controlled by natural occurrence. The results of health risk assessment implied that continuous intake of rice grown in Guangdong Province could cause considerably non-carcinogenic and carcinogenic risk to local inhabitants.
研究领域:
环境科学
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食品科学
·
毒理学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Chi Zhao,Yuxiang Zhang,Shuangshuang Li,Jiayi Lin,Weifeng Lin,Weixin Li,Lixin Luo
To investigate the mechanism of flavor formation during the traditional preparation Cantonese soy sauce koji (TP), the changes of microorganisms, physicochemical properties, and flavor compounds in TP were comprehensively and dynamically monitored by absolute quantitative methods. Results demonstrated that inoculating Aspergillus oryzae 3.042 in TP was crucial role in enhancing enzyme activity properties. Absolute quantification of flavor combined with multivariate statistical analysis yielded 5 organic acids, 15 amino acids, and 2 volatiles as significantly different flavors of TP. Amplicon sequencing and RT-qPCR revealed that the dominant genera were Staphylococcus , Weissella , Enterobacter , Lactic streptococci , Lactobacillus , and Aspergillus , which exhibited a increasing trend in TP. Correlation analysis exhibited that Staphylococcus and Aspergillus were the pivotal genera contributing to the enzyme activities and flavor of TP. The flavor formation network involved lipid and protein degradation, carbohydrate metabolism and other pathways. Simultaneously, TP can appropriately increase the fermentation time to improve product quality.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Dongdong Sun,Weixin Li,Lixin Luo
Cantonese-style rice vinegar is one of the most important Chinese rice vinegars and is quite popular all over the southeast coast of China, especially in Guangdong. This study identified 31 volatile compounds, including 11 esters, 6 alcohols, 3 aldehydes, 3 acids, 2 ketones, 1 phenol, and 5 alkanes, using headspace solid-phase microextraction–gas chromatography–mass spectrometry. Six organic acids were detected by high performance liquid chromatography. The ethanol content was detected by gas chromatography. During acetic acid fermentation, physicochemical analysis showed that the initial concentrations of reducing sugar and ethanol were 0.0079 g/L and 23.81 g/L, respectively, and the final value of total acid was 46.5 g/L, and the pH value was stable at 3.89. High-throughput sequencing was used to identify the microorganisms, and Acetobacter , Komagataeibacter , and Ralstonia were the top three bacterial genera. Quantitative real-time polymerase chain reaction revealed patterns that were different from those of high-throughput sequencing. The co-occurrence network of microorganisms and the correlation analysis between microorganisms and flavor substances indicate that Acetobacter and Ameyamaea played crucial roles as the main functional AAB, and the failure of Cantonese-style rice vinegar fermentation can be attributed to the abnormal increase in Komagataeibacter . Microbial co-occurrence network analysis indicated that Oscillibacter , Parasutterella , and Alistipes were the top three microorganisms. Redundancy analysis disclosed that total acid and ethanol were the key environmental factors influencing the microbial community. Fifteen microorganisms closely related to the metabolites were identified using the bidirectional orthogonal partial least squares model. Correlation analysis showed that these microorganisms were strongly associated with flavor metabolites and environmental factors. The findings of this study deepen our understanding of the fermentation of traditional Cantonese-style rice vinegar.
研究领域:
食品科学
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微生物学
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分析化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Chi Zhao,Yuxiang Zhang,Fangming Lan,Huizhen Wu,Weixin Li,Weifeng Lin,Lixin Luo
The natural fermentation of soy sauce presents challenges in process control and raw material residue, limiting its suitability for modern production. This study utilized absolute quantification techniques to investigate inoculation parameters, fermentation performance, biological perturbation, and flavor regulation mechanisms of Staphylococcus carnosus DG06 in Cantonese soy sauce fermentation (CSSF). Results indicated that inoculating S. carnosus DG06 at 6.7 log CFU/g on day 7 significantly enhanced flavor development, particularly esters, alcohols, and ether compounds, while accelerating amino acid production. Although microbial composition and dynamic trends in traditional fermentation (TF) and inoculated fermentation (5IF7) were similar, 5IF7 significantly increased microbial abundance through synergistic interactions among Staphylococcus with Starmerella and Wickerhamiella . Correlation analysis revealed that these interactions promoted flavor production in CSSF. This study provides fermentation parameters of key functional strains for the application of synthetic microbial consortia in intelligent soy sauce brewing.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Chi Zhao,Jiayi Lin,Yuxiang Zhang,Huizhen Wu,Weixin Li,Weifeng Lin,Lixin Luo
Based on the widespread application and under-research of mechanized preparation Cantonese soy sauce koji (MP), absolute quantitative approaches were utilized to systematically analyze the flavor formation mechanism in MP. The results indicated that the enzyme activities increased greatly during MP fermentation, and 4 organic acids, 15 amino acids, and 2 volatiles were identified as significantly different flavor actives. The flavor parameters of MP4 were basically identical to those of MP5. Furthermore, microorganisms were dominated by Staphylococcus , Weissella , and Aspergillus in MP, and their biomass demonstrated an increasing trend. A precise enumeration of microorganisms exposed the inaccuracy of relative quantitative data. Concurrently, Staphylococcus and Aspergillus were positively correlated with numerous enzymes and flavor compounds, and targeted strains for enhancing MP quality. The flavor formation network comprises pathways including carbohydrate metabolism, lipid metabolism and oxidation, and protein degradation and amino acid metabolism. In summary, the fermentation period of MP can be substantially shortened without compromising the product quality. These findings lay the groundwork for refining parameters in modern production processes.
研究领域:
食品科学
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微生物学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
Food Analytical Methods
·
2025
·Vol. 19
·期 1
·42
·
IF 3
Bi Siyuan,Zhang Ji,Jiang Hongmeng,Chen Ziqian,Jiang Hao,Dong Hao,Qian Min,Bai Weidong
Volatile flavor compounds in rice wine were analyzed using gas chromatography-ion mobility chromatography (GC-IMS). The optimal analytical conditions were determined by systematically optimizing the incubation parameters of Huangjiu. The results revealed that the optimal incubation conditions were 60 °C, 15 min, and 0.6 g NaCl. Furthermore, 31 volatile compounds were identified, including esters, alcohols, aldehydes, ketones, and miscellaneous monomers. Subsequently, semiquantitative analysis showed esters were the predominant group, followed by alcohols. Comparative analysis of different Huangjiu varieties revealed distinct differences and underlying similarities in their characteristic volatile flavor compounds, providing valuable theoretical insights into the differentiation of Guangdong Huangjiu varieties. Graphical
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Linfeng Wen,Lixin Yang,Qixin Kan,Peipei Wang,Jun Li,Guo Liu,Liping He,Jiangyan Fu,Qingrong Huang,Chi-Tang Ho,Yong Cao
The taste characteristics of soy sauce are closely related to its chemical composition. In this study, raw soy sauce was analyzed by silica gel column chromatography (SGCC) and the fractions were evaluated by a sensory trained panel. Based on the sensory results, the representative sensory-guided fractions were further analyzed by untargeted metabolomics technology. Moreover, we carried out the correlation between the taste characteristics and chemical composition of these fractions. The yield of umami-taste fractions was 62.50%. Fractions F-2 (eluted by ethyl acetate) and F-4 (eluted by 90% ethanol) were significantly associated with the bitter and acid tastes, and the umami and salty tastes, respectively. They showed better ratings than other fractions. Seventeen compounds were identified through chemical profiling and they were classified into four categories, including amino acids and derivatives, organic acids, carbohydrates and conjugates and the others. It revealed that compounds of different categories in F-2 and F-4 had different correlations with taste characteristics, which provided theoretical research for the study of soy sauce flavor. In conclusion, this study is beneficial to boost product competitiveness in the marketplace, improve industry standardization, and drive technological innovation in the industry.
研究领域:
食品科学
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化学
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感官分析
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DOI
高影响因子
BIOLOGICAL TRACE ELEMENT RESEARCH
·
2021
·Vol. 200
·期 3
·1408-1417
·
IF 3.738
Liu Peng,Xiao Weiwei,Wang Kai,Yang Zhaoguang,Wang Lin
Rice and rice products are the main sources of Cd contamination in humans. The total and bioaccessible concentrations of Cd and three divalent nutrients, Mn, Cu, and Zn, in locally grown rice grains from Hunan and Guangdong Provinces in China were investigated. An in vitro physiologically based extraction test method was introduced to evaluate the bioaccessibility of the target metals in the rice grains. The mean concentrations of Cd in the rice grains were 0.245 mg/kg and 0.235 mg/kg from Hunan and Guangdong Provinces, respectively. Large variations were observed in the Cd concentrations, indicating a heterogeneous distribution of Cd contamination throughout the study areas. The bioaccessibility of Cd, Mn, and Zn in the gastrointestinal fractions was significantly lower than that in the gastric fractions. In contrast, the bioaccessibility of Cu at the intestinal phase was detected in the rice grains from both provinces. The correlation analysis showed significant relationships between total Cd concentrations and bioaccessible Cd fractions, indicating that higher total Cd in rice grains always resulted in higher bioaccessible Cd. Consistent correlations in the rice grains were observed between Zn and Mn. However, a lack of correlation was found between Cd and Zn in the current study. Risk assessment according to bioaccessible Cd would significantly reduce the exposure risk to Cd from rice consumption.
研究领域:
环境科学
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食品安全
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毒理学
·
营养学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）