CyTA-Journal of Food
·
2021
·
IF 2.255
Feng Lv,Chenhui Zhong,Shuiqing Wu,Linghua Wang,Haiyan Wu,Jiang Sun
We assessed the changes in nutritional and putrescent components during enzymolysis of Acetes chinensis. Oligopeptide and astaxanthin both reached a maximum of 46.78 ± 1.03% and 14.71 ± 0.32 mg/kg at 6 h, respectively. The total free amino acid changed from 6.37 ± 0.08 g/100 g to 14.21 ± 0.17 g/100 g at 8 h. However, the volatile base nitrogen reached 143.50 ± 6.21 mg/100 g at 10 h. The total biogenic amine was first decreased and then increased to 6,324.00 ± 10.56 mg/kg. Moreover, the acid and peroxide values reached 4.93 ± 0.17 mg/g and 5.56 ± 0.23 mg/kg at 10 h, respectively. Therefore, although Acetes chinensis hydrolysate was rich in nutrients, the putrescent components, including volatile base nitrogen, biogenic amine, acid and peroxide values, were increased during enzymolysis. Collectively, the enzymatic hydrolysis process of Acetes chinensis should be appropriately regulated to reduce the contents of putrescent components.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Separations
·
2021
·Vol. 8
·期 9
·144
·
IF 2.777
Li Liu,Shiling Feng,Tao Chen,Lijun Zhou,Ming Yuan,Jinqiu Liao,Yan Huang,Hongyu Yang,Ruiwu Yang,Chunbang Ding
Camellia oleiferaoil has attracted increasing attention due to its well-balanced composition. In this study, we evaluated the oil content and chemical composition ofC. oleiferaoil cultivated in southwest China. The results showed that the acid and peroxide values were in line with the optimal quality index of the national standard of China. Oleic acid was the most predominant and important fatty acid, which accounted for 80.34–86.18%. The α-tocopherol, polyphenols and squalene ranged from 112.36 to 410.46 mg/kg oil, 14.22 to 53.63 mg/kg oil and 14.80 to 52.49 mg/kg oil, respectively. Principal component analysis (PCA) results showed that the synthesis score of introduced cultivars (‘Changlin 3’, ‘Changlin 4’ and ‘Changlin 18’) was higher that the local cultivars (‘Chuanya 21’ and ‘Chuanlin 2’). This research demonstrated that the introducedC. oleiferacould adapt to the environment and climate of southwest China and large-scale plant of these introduced cultivars. In addition, theC. oleiferaoil rich in unsaturated fatty acid has enormous potential to become a kind of functional oil and possesses great prospects for pharmaceutical and industrial applications.Keywords:C. oleiferaoil;introduced cultivars;chemical composition;principal component analysis
研究领域:
植物学
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食品科学
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农业科学
✓ 已验证
DOI
高影响因子
Heliyon
·
2024
·
IF 3.4
Aitong Yang,Junyan Zhang,Guangying Lv,Jiabao Chen,Long Guo,Yan Liu,Yuguang Zheng,Lei Wang
Angelica dahurica is a medicinal herb of the Umbelliferae family. The dried root of A. dahurica , also known as Angelicae dahuricae Radix, is widely used in clinical treatment. However, the aboveground part of A. dahurica which accounted for over 70% of the total plant was abandoned in the field. In order to develop the value of the aboveground part of A. dahurica , the chemical constituents and arginine kinase (AK) inhibitory activity of A. dahurica leaves were studied. 85 volatile components were identified from A. dahurica leaves by GC-MS; 39 non-volatile components including sugars, amino acids and organic acids were identified by pre-column derivatization GC-MS analysis; and 7 coumarins were qualitatively and quantitatively analyzed by HPLC. Then, an inhibitory enzyme-linked immunosorbent assay (iEIA) was applied for evaluation of AK inhibitory activity. The extracts of A. dahurica leaves exhibited well inhibitory effects on AK. Further, potential AK inhibitors were screened by grey relational analysis and their inhibitory activities were validated by iEIA. l -aspartic acid exhibited strongest inhibitory effect on AK with its IC 50 value was 0.558 mM, which was much lower than that of chlorpheniramine (6.644 mM). The obtained chemical profiles displayed chemical diversity of A. dahurica leaves and will provide data support for the future development and utilization of A. dahurica leaves. The screened potential AK inhibitors from A. dahurica leaves could be candidates for development of antiallergic substances or insecticides.
研究领域:
药理学
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植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD AND DRUG ANALYSIS
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2014
·
IF 0.395
Shimin Wu,Ting Xu,Casimir C. Akoh
Roasted Trichosanthes kirilowii seeds have much more intense flavor than the raw seeds, and are commonly used as food and in the preparations of many medicinal formulations. Volatile constituents in the raw and roasted T. kirilowii seeds were separated by simultaneous distillation and extraction, and analyzed by gas chromatography–mass spectrometry on two capillary gas chromatography columns of different polarities (DB-WAX and HP-1). A total of 40 volatile compounds were identified in the raw seeds, with pentanal, 2-pentanol, styrene, ( Z )-2-heptenal, (+)-calarene, and α-muurolene being the predominant compounds; 40 volatile compounds were also identified in the roasted seeds, with 3-methylbutanal, ethanol, 2-butanol, 2,3-butanediol, ( E , E )-2,4-nonadienal, and 2-isopropyl-5-methyl-9-methylene-bicyclo[4.4.0]dec-1-ene being the most abundant compounds. A total of 15 compounds, mostly aldehydes, were common in both seeds. Roasting of T. kirilowii seeds resulted in a significant decrease in the levels of sesquiterpenes and short-chain aliphatic aldehydes. By contrast, high concentrations of 3-methylbutanal, ethanol, 2-butanol, and alkyl pyrazines were generated, which was responsible for the unique flavor of the roasted seeds. The study results may be useful for optimizing the roasting process and oil processing of T. kirilowii seeds.
研究领域:
植物化学
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食品科学
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药用植物学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2024
·
IF 2.6
Liu Bo,Zhao Menghan,Ai Yangyi,Liu Xiaoru,Sun Ye,Wu Zhaoxia,Ho Chi-Tang,Yan Tingcai
Blueberry wine is a nutritional wine which aroma is affected severely by the fermenting condition. In this study, the influence of sulfur dioxide on the volatile composition and aroma of blueberry wine was comprehensively explored. The results indicated that in normal blueberry wine (NBW) fermented with sulfur dioxide, the titratable acid (TA) and total soluble solids content (TSSC) decreased slightly, whereas the ethanol, total phenolic, and vitamin C (Vc) contents increased significantly. The amount of volatile compounds declined significantly to 575 compared to 670 in traditional blueberry wine (TBW), and the relative concentrations of alcohols, acids, esters, and aldehydes markedly reduced. The relative odor activity value (ROAV) of 2,3-butanedione was the highest, and the number of the key aroma compounds shrunk obviously. The sweet, green, and fruity odors declined mainly ascribing to the reduction of 2-heptanol, acetic acid hexyl ester and 2-methyl-butanoic acid ethyl ester. The herbal, woody and floral odor mainly attributed to high contents of linalool, cyclohexene, 4-dimethyl-3-cyclohexene-1-ethanol, and ethyl nonanoate. These results indicated that sulfur dioxide retained some nutritional components, while it decreased the variety of the volatile compounds and affected the aroma of blueberry wine. Graphical abstract
研究领域:
食品科学
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发酵工程
✓ 已验证
产品关联
DOI
高影响因子
Heliyon
·
2024
·
IF 3.4
Lin Yang,Lulu Liu,Lingbo Ji,Chenxi Jiang,Zhongrong Jiang,Dongliang Li,Zhen Yang,Wen Cai,Quanwei Zhou,Jinshan Lei,Pinhe Li,Yuhong Jia,Jie Liu,Heng Xu,Jun Hu
Cigars have unique aroma and style characteristics. In order to clarify the differences of aroma components between domestic and imported cigars and the material basis of the stylistic characteristics of different cigars, gas chromatography-mass spectrometry (GC-MS) and sensory evaluation were used to compare and analyze the aroma components in the mainstream smoke of four domestic cigars and two imported cigars. The GC-MS results showed that a total of 97 aroma components were measured in the smoke of the six cigars, and the types of aroma components were similar, but there were differences in their contents. In comparison with those of domestic cigars, imported cigars had suitable nicotine content, and higher contents of phytol, neophytadiene, 3-methylpentanoic acid, and (+)-δ-cadinene. To further explore the differences in the aroma components of the six cigars, GC-MS data combined with chemometrics were used to screen out 14 key aroma components based on P -value (P) < 0.05, Variable Importance Projection (VIP) > 1, and Aroma Activity Values (OAV) > 1. The key aroma components of each cigar were obtained, Snow Dream No. 5: cedrol; Wangguan Guocui: 6-methyl-5-hepten-2-one, pyridine, 2-ethyl-6-methylpyrazine; General Achileus No. 3: p-cresol, 2-methylbutyraldehyde, methyl cyclopentenolone; Montecristo No. 4: cedrol, 2-methylbutyraldehyde, guaiacol, 4-vinylguaiacol, methyl cyclopentenolone; Romeo y Julieta Wide Churchills: cedrol, 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-heptanone, phenethyl alcohol; Great Wall No. 2: p-cresol, phenethyl alcohol, geranylacetone, methyl cyclopentenolone, dihydroactinidiolide. The odor descriptors of these compounds were consistent with the aroma profiles that were prominent in the senses of each cigar. This experiment initially explored the differences in aroma composition and style characteristics of cigars and provided data to support the quality improvement of domestic cigars.
研究领域:
烟草科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yiyuan Duan,Zhongwei Liu,Qingqing Zhang,Jinqing Hu,Songyan Zheng,Xuejin Mao,Yuanxing Wang
We adopted HS-SPME-GC–MS and UPLC-Q-TOF/MS in our study to analyze changes in volatile components (VOCs) and non-VOCs during the growth of Citrus maxima cv. Jinggang honey pomelo. In total, 75 VOCs and 65 non-VOCs were identified. Terpenes were the most important components of the VOCs, D-limonene and germacrene D were the most representative. The contents of organic acids, flavonoids, coumarins, and amino acids gradually decreased throughout the growth process, while delayed bitter compounds (limonin and nomilin) continued accumulating. According to variable importance in the projection >1 and p < 0.05, 25 non-volatile differential metabolites were selected. KEGG pathway analysis indicated that phenylpropanoid biosynthesis was the main pathway around which a sophisticated metabolic network was formed. The flavor of Jinggang honey pomelo evolved with changes in its components, ultimately presenting flavor characteristics of citrus and green aromas, balanced sweet and sour flavors, and a hint of bitterness in the aftertaste.
研究领域:
植物学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2014
·
IF 3.259
Junyan Wang,Minmin Huang,Haihong Hu,Lushan Yu,Su Zeng
The induction of drug-metabolising enzymes is being increasingly recognised for its clinical importance in drug research and development. In the present study, we used a pregnane X receptor (PXR)-mediated reporter gene assay to evaluate the activating effects of various food, herb, and horticultural plant constituents on the PXR and a UGT1A1 reporter gene DNA construct. The results showed that of 102 naturally occurring constituents tested, 50 activated the PXR signaling pathway and induced expression of the UGT1A1 -reporter gene DNA construct. Eleven constituents strongly induced gene expression (a response of >70% compared to that associated with rifampicin), and were further evaluated in in vitro experiments to confirm the induction of UGT1A1 mRNA and protein expression. The results suggest that foods and herbs containing these constituents should be consumed with caution to avoid undesirable drug–drug interactions with co-administered drugs that are substrates for UGT1A1.
研究领域:
药理学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2018
·
IF 1.845
Yanfang Yu,Hongyan Li,Bing Zhang,Junwen Wang,Xuping Shi,Jinzhi Huang,Jianyuan Yang,Yanfei Zhang,Zeyuan Deng
Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties.
研究领域:
食品科学
·
植物化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Asian Biomedicine
·
2020
·Vol. 14
·期 1
·19-26
·
IF 0.324
Luyun Yan,Yulei Xie,Youyou Wang,Jinhua Zhu,Mingjing Li,Xiuhua Liu,Dongbao Zhao
BackgroundLonicera japonica Thunb has been comprehensively used as a traditional Chinese medicine which contains a variety of medicinally active substances.ObjectivesThe active constituents in various parts of L. japonica Thunb (leaves [LE], flowers fl, and green buds [GB]) were studied to rational and efficient use of this medicinal plant.MethodsUV–vis spectrophotometry was used for the determination of the total flavonoids; gas chromatography–mass spectrometric method was employed for the analysis of volatile components; and high-performance liquid chromatography technology was applied to detect nine bioactive components including chlorogenic acid, neochlorogenic acid, isochlorogenic acid C, caffeic acid, luteolin, galuteolin, hyperoside, rutin, and quercetin in different parts of L. japonica Thunb. The antimicrobial effects of LE, FL, and GB were further measured using agar plate drilling method.ResultsThe content of the total flavonoids in different portions of L. japonica Thunb has significant difference, and the content with the decreasing sequence is found in GB, LE, and FL. The contents of main volatile components were highest in FL, followed by GB and LE. Besides, the contents of galuteolin, luteolin, rutin, and isochlorogenic acid C were higher in LE than those in FL and GB, and neochlorogenic acid content was similar in LE and FL. The antimicrobial effects showed
研究领域:
中药学
·
植物化学
✓ 已验证
DOI
高影响因子
FUEL
·
2019
·
IF 5.128
Xiaohua Zhang,Hao Ma,Shubin Wu,Weikun Jiang,Weiqi Wei,Ming Lei
Great effort has been exerted to develop better, more effective fractionation techniques and improve the quality of bio-oil. Water extraction can be regarded as an effective method for bio-oil fractionation. In this study, fractionation of pyrolysis oil into water-soluble (WS) and water-insoluble (WI) phases by water extraction was investigated, and the influence of several factors, including water-to-oil ratio and water temperature, on the performance of the method were evaluated via several analytical techniques. When the water-to-oil ratio was 20:1 and the extraction temperature was 20 °C, polar and non-polar components were enriched in the WS (36.56 wt%) and WI (63.44 wt%) phases, respectively. Although extraction temperature had no significant effect on the properties of WS and WI, the distribution of polar and non-polar components was markedly affected by the dispersion and polarity of the compounds. 2D HSQC-NMR results revealed that side chain structures were more sensitive than aromatic structures to temperature. In view of these findings, an effective energy- and resource-saving extraction method featuring a water-to-oil ratio of 20:1 and extraction temperature of 20 °C is recommended for optimal water fractionation of pyrolysis oil.
研究领域:
能源生物学
·
分析化学
✓ 已验证
DOI
高影响因子
SCIENCE OF THE TOTAL ENVIRONMENT
·
2021
·
IF 7.963
Meng Xia,Zheng Shen,Minyan Gu,Wenbo Chen,Wenjie Dong,Yalei Zhang
Microalgae residue was efficiently converted into lactic acid with a high yield (33.9%) under mild reaction conditions (210 °C, 2 h) over a Fe-Sn-Beta catalyst. Under the action of homogeneous H 3 O + and distinct Lewis acid sites on the catalyst, the production of lactic acid from microalgae residue underwent three main reaction steps: hydrolysis, isomerization , and retro-aldol condensation. Results demonstrated that the lipid component had a strong inhibitory effect on the production of lactic acid due to the formation of aromatics, esters, and complex nitrogenous heterocyclic compounds , which covered or poisoned the Lewis acid sites of the catalyst. The protein component acted as a chemical buffer that enhanced the production of lactic acid by controlling the release of monosaccharides from the carbohydrate fraction of microalgae and maintaining the catalytic activity of the catalyst. Thus, microalgae residue demonstrated great promise for the production of value-added chemicals.
研究领域:
生物化学
·
催化化学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）