RSC Advances
·
2016
·Vol. 7
·期 1
·238-247
·
IF 3.289
Xuejuan Yang,Chunpeng Wang,Shouhai Li,Kun Huang,Mei Li,Wei Mao,Shan Cao,Jianling Xia
Two novel bio-based epoxy curing agents derived from myrcene (MMY) and castor oil (CMMY) were prepared, respectively. Their chemical structures were confirmed by Fourier transform infrared spectrometry (FTIR) and 1H nuclear magnetic resonance (1HNMR). The two curing agents were used to cure a commercial epoxy resin (E-51). The MMY-cured epoxy resin had very poor toughness while the CMMY-cured epoxy resin had low strength, so the two curing agents were mixed at different weight ratios to form new curing agents for the E-51 epoxy resin. The tensile strength, impact strength, dynamic mechanical properties, thermal stability, micro-morphology of fracture surfaces and gel content of the cured epoxies were all investigated. The curing behaviors of the cured epoxies were studied by differential scanning calorimetry (DSC). Results show that the elongation at break is increased and the tensile strength and glass transition temperature are decreased with increasing weight ratio of CMMY, while the impact strength is increased gradually. The initial degradation temperatures of all the cured epoxy resins were above 367 °C. The gel contents of the epoxy resins cured with the mixed curing agents were above 87%. The activation energies for the systems with MMY and CMMY were 75.90 and 67.69 kJ mol−1, respectively.
研究领域:
高分子化学
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材料科学
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绿色化学
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复合材料
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热固性树脂
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生物基材料
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聚合物改性
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DOI
高影响因子
AQUATIC TOXICOLOGY
·
2020
·
IF 4.346
Naicheng Li,Mengmeng Tong,Patricia M. Glibert
Ulva prolifera is a macroalgae that forms massive blooms, negatively impacting natural communities, aquaculture operations and recreation. The effects of the natural products, eugenol, β-myrcene, citral and nonanoic acid on the growth rate, antioxidative defense system and photosynthesis of Ulva prolifera were investigated as a possible control strategy for this harmful taxon. Negative effects on growth were observed with all four chemicals, due to the excessive production of reactive oxygen species and oxidative damage to the thalli. However, the response of U. prolifera under the four chemicals stress was different at the cellular level. β-myrcene, the most effective compound in terms of growth inhibition, induced oxidative stress as shown by the damage of total antioxidant capacity (T-AOC) and the downregulation of the glutathione-ascorbate (GSH-ASA) cycle which inhibited the antioxidative system. This chemical also inhibited photosynthesis and photoprotection mechanisms in U. prolifera , resulting in growth limitation. In contrast, U. prolifera was less affected by the second tested chemical, eugenol, and showed no significant change on photosynthetic efficiency in the presence of the chemical. The inhibition effects of the third and fourth tested chemicals, nonanoic acid and citralon, on growth and on the antioxidant defense system in U. prolifera were inferior. These results provide a potential avenue for controlling green tides in the future.
研究领域:
海洋生物学
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生态毒理学
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植物学
·
环境科学
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DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 17
·2653
·
IF 4.7
Zhiwei Hou,Ziyue Chen,Le Li,Hongping Chen,Huiyuan Zhang,Sitong Liu,Ran Zhang,Qiyue Song,Yuxuan Chen,Zhucheng Su,Liying Xu
Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac,Osmanthus fragrans,Michelia alba, andRosa rugosa), gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC–IMS and GC–MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool,β-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (E)-β-ionone,γ-decalactone, and dihydro-β-ionol (osmanthus tea); geraniol, phenylethyl alcohol, jasmone, methyl jasmonate, hexadecanoic acid, 4-ethyl-benzaldehyde, 2-methylbutyl hexanoate, and indole (michelia tea); and 3,5-dimethoxytoluene, (E)-β-ionone, and 2-methylbutyl hexanoate (rose tea), were identified through chemometric analysis combined with relative odor activity values (ROAVs) and sensory evaluation. This study provides new insights into the formation of aroma molecular fingerprints during green tea scenting with flowers, providing theoretical guidance for infusing distinct aroma characteristics into green tea during scented tea processing.
研究领域:
食品科学
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分析化学
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农学
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植物科学
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PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Shuge Yuan,Yahui Liu,Jinglin Yu,Ping Yang,Wei Yong,Zongxu Zhao,Tianyang Guo,Huanlu Song
The distinctive aroma of coffee is highly regarded by public, and influenced by many factors. To investigate the odor activities of volatile compounds and their formation pathways during coffee roasting, the coffee beans with four roasting degrees (i.e., raw, light, medium, and dark), four varieties (i.e., Robusta, Mandheling, Pink bourbon , and Bourbon pointu) and two sample matrixes (i.e., powder and brew) were analyzed by sensory evaluation and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Coffee mainly exhibited nutty, cocoa, smoky, floral, fruity, caramel, sour, and grassy odors. According to both relative content and relative odor activity value (rOAV), the odor compounds in two matrixes were compared, and odor-active compounds were confirmed. In combination of sensory results and rOAV, the coffee aroma characteristics were corresponded with odor-active compounds by partial least squares regression. Moreover, the precursors of odor compounds in different coffees were determined by ultra-high performance liquid chromatography–mass spectrometry (UHPLC-MS), and the formation pathways of odor compounds during coffee roasting were summarized into Lipid oxidation and degradation, Phenolic acid degradation, and Maillard reaction and Caramelization. The study offers guidance for selecting coffee varieties and processing to produce coffee for consumer satisfaction.
研究领域:
食品化学
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感官科学
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分析化学
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风味化学
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食品加工
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产品关联
DOI
高影响因子
POLYMER
·
2026
·
IF 5.1
Mei-Juan Xie,Ying-Qiao He,Ying Yang,Jun-Yan Li,Shi-Qi Li,Yun-Xiang Xu
Incorporating dynamic covalent networks into thermoplastic elastomers has emerged as a promising strategy for developing recyclable rubbery materials, yet such systems still suffer from pronounced creep and permanent deformation. Moreover, in most reported systems, the polystyrene(PS)microphase-separated morphology is inherited from conventional block copolymer architectures and remains largely uncontrolled, allowing thermoplastic domains to reorganize or relax under stress and elevated temperatures. Here, we report a series of asymmetric poly(myrcene)-poly(isoprene)-poly(styrene-isoprene) (PMIS) triblock copolymers that integrate vitrimer networks with deliberately constrained PS microphases. Epoxidation of both side chains and backbone segments followed by dynamic ester crosslinking generates a heterogeneous distribution of exchangeable bonds, while partial incorporation of polyisoprene (PI) segments into PS-rich blocks restricts PS microphase separation and domain mobility. This molecular design enables cooperative regulation of PS phase stability and dynamic network rearrangement, rather than treating them as independent structural elements. As a result, the resulting elastomers exhibit significantly suppressed creep over a broad temperature range (30-120 °C) while maintaining stress relaxation and recyclability characteristic of vitrimer systems. By systematically varying PS content, this work elucidates how constraining thermoplastic microphase separation within dynamic covalent networks provides an effective pathway to regulate viscoelastic behavior and dimensional stability, offering molecular-level insight into the design of recyclable elastomers beyond conventional vitrimer-modified thermoplastic elastomers.
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Xiaolu Zhou,Ling Xia,Yufei Hu,Gongke Li
Preparation of γ-Al2O3/Eu-BTC for catalytic sensing toward terpenes. • A cyclic cataluminescence array sensor based on k-values corresponding to terpenes. • Investigation of the k -value pattern on the variation of terpene composition. • Origin identification of 86 hop samples based on characteristic terpenes. Hops are crucial to beer flavor, but their geographically dispersed origins are prone to confusion, while the significant variation in terpene ratios among hops from different regions provides key support for its origin identification. In this study，γ-Al 2 O 3 /Eu-BTC composite was synthesized for cyclic cataluminescence array sensor to terpenes. The results showed that the corresponding reaction decay coefficients ( k -values) for myrcene, farnesene, and humulene were 24.3, 32.0, and 73.8, respectively, enabling terpene-specific fingerprinting. Binary and ternary terpene mixtures exhibited predictable k -value variations, with relative standard deviations below 9.6%. A rapid detection method for hops identification was developed and successfully applied to 86 samples from six different origins. The method demonstrated both feasibility and accuracy, highlighting its potential as a rapid, simple, and efficient technique for origin identification of hops and other aromatic plants. Download: Download high-res image (160KB) Download: Download full-size image
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高影响因子
Journal of Cleaner Production
·
2026
·
IF 10.7
Yang Yang,Xinyu Yang,Huiyan Gu,Lei Yang
Abies holophylla oil extracted cleanly via microwave hydrodiffusion-gravity (MHG). • MHG maximized essential oil yield under optimized conditions (385 W, 35 min). • MHG reduced energy consumption and CO 2 emissions by 83.7% versus hydrodistillation. • Solvent-free MHG achieved the highest AGREEprep greenness score. • MHG supported biomass valorization through monoterpene enrichment. Forest conifer biomass is a promising renewable source of high-value volatile products, but its industrial utilization requires extraction routes that reduce process burden while preserving product quality. In this study, microwave hydrodiffusion-gravity (MHG) was developed as a cleaner production-oriented strategy for extracting essential oil (EO) from fresh Abies holophylla needles. The MHG process was optimized by face-centered central composite design and kinetic modeling, then benchmarked against microwave-assisted hydrodistillation (MHD), solvent-free microwave extraction (SFME), and conventional hydrodistillation (HD) in terms of extraction yield, energy and carbon performance, process greenness, volatile composition, and value-added bioactivity. Under the optimized conditions (385 W, 35 min), MHG produced the highest EO yield (16.55 ± 0.83 mL/kg DW). Compared with HD, MHD, and SFME, MHG technology reduces energy consumption and CO 2 emissions. Consistent with this, the AGREEprep analysis showed that MHG achieved the highest green score (0.62), reflecting its advantages in solvent-free operation, lower process load, reduced wastewater generation, and higher energy efficiency. GC-MS analysis further indicated that MHG favored enrichment of monoterpene hydrocarbons, particularly α-pinene and camphene. In parallel, the EO from MHG exhibited the strongest in vitro acetylcholinesterase (AChE) inhibitory activity among the reference extraction methods. Overall, the results demonstrate that MHG can simultaneously improve resource-use efficiency, reduce preparation burden, and enhance product functionality, providing a practical, cleaner extraction option for the high-value utilization of A. holophylla needles. Download: Download high-res image (282KB) Download: Download full-size image
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高影响因子
ENVIRONMENTAL SCIENCE & TECHNOLOGY
·
2026
·
IF 12.2
Ya Zhao,Chong Wang,Yingqi Zhao,Yufeng Shao,Hua Xie,Jiayue Yang,Weiqing Zhang,Guorong Wu,Gang Li,Ling Jiang,Xueming Yang
Elucidating the impacts of gaseous pollutants on secondary organic aerosol (SOA) formation mechanisms is critical for developing effective PM2.5 mitigation strategies. However, the combined effects of NOx (NOx = NO2 + NO) and SO2 on SOA compositions under complex photochemical conditions remain mechanistically unresolved. Here, we investigated the individual roles of NO2/NO and their combined effects with SO2 on β-myrcene photooxidation. Our results showed that NO2 enhanced the SOA yield and the O:C ratio through oxidant amplification, whereas NO suppressed nucleation and oxidation states of products but facilitated particle size growth via organic nitrate partitioning. SO2 exhibited significant synergistic effects with both NO2 and NO, facilitating particle formation and growth processes. The newly built vacuum ultraviolet free electron laser photoionization aerosol mass spectrometer enabled the observation of a series of new compounds (i.e., organic peroxides, organic nitrate, and organosulfates) and identified new mechanisms of SOA formation. Notably, a novel compound with a molecular weight of 287 was characterized to be a nitrogen- and sulfur-containing species. These findings highlight the critical roles of pollutants in particle formation in environmental processes and provide key scientific support for regional air quality management and climate change mitigation.
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xiaoying Li,Gang Li,Haijing Wang,Chunsheng Liu,Chunrui Rong,Fuhang Song,Caixia Chen,Junkai Wu
The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.
研究领域:
食品科学
·
植物生理学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Huijuan Zhang,Jiefen Cui,Guifang Tian,Christina DiMarco-Crook,Wei Gao,Chengying Zhao,Genyuan Li,Yunhe Lian,Hang Xiao,Jinkai Zheng
Dried tangerine peel (DTP) is an excellent plant resource that has been used as ingredients for both food and traditional Chinese medicine. In this study, the efficiency of four different dietary preparation methods (i.e. soaking, boiling, steaming, and ethanol extraction) in extraction of functional compounds (i.e. flavonoids and essential oil constituents) from DTP was evaluated systematically for the first time. To conduct a comprehensive evaluation of the extraction of the functional compounds, a synthetic evaluation model based on a weighting method was established. The optimum conditions of each dietary preparation method (e.g., time, temperature, solid-liquid ratio, etc.) were determined by response surface methodology . Ethanol extraction showed the best extraction efficiency, followed by soaking, boiling, and steaming. Additionally, different DTP extracts were shown to be clearly distinguished by electronic eye and electronic tongue. This research provides essential findings for the effective dietary instruction of DTP consumption.
研究领域:
食品科学
·
中医
·
植物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF INVERTEBRATE PATHOLOGY
·
2025
·
IF 2.4
Shangning Yang,Zhichu Huang,Ruike Wei,Dandan Liu,Xiaoling Su,Huoqing Zheng
The Israeli acute paralysis virus (IAPV), widespread in honeybee ( Apis mellifera ) colonies, causes paralysis, tremors, and eventual mortality, while strongly associated with colony collapse disorder (CCD). Currently, there are no widely approved antiviral therapies for IAPV infection; however, several natural compounds have shown promising antiviral efficacy. In this study, we evaluated the effects of eight natural compounds (myrcene, citral, menthol, chlorogenic acid, resveratrol, curcumin, quercetin, and tea polyphenols) on IAPV-infected honeybees. Bees were artificially or naturally infected with IAPV and subsequently fed sucrose solution supplemented with these compounds. Quantitative RT-PCR analysis revealed that curcumin was the most effective compound in reducing viral load. After seven days of treatment with 10 µM curcumin, IAPV levels decreased by 46.2 % in artificially infected bees and 84.0 % in naturally infected bees. Transcriptomic analysis showed that curcumin upregulated genes involved in nutritional metabolism (e.g., Vg ) and the RNA interference (RNAi) pathways (e.g., dicer , hsp90 ), which play a critical role in antiviral defense. Interestingly, it downregulated antimicrobial peptide genes ( hymenoptaecin , abaecin , defensin 1 ). These findings demonstrated that curcumin mediated a strategic immune reconfiguration in honeybees, concentrating more resources on the RNAi pathway, while reducing energetically costly antimicrobial peptide synthesis. This optimized antiviral defense, combined with improved vitellogenin expression, suggests a metabolic efficiency adaptation that preferentially directs resources toward more effective IAPV countermeasures. Our results suggest that curcumin is a dual-action therapeutic candidate that simultaneously strengthens crucial antiviral defenses and maintains host vitality, offering significant promise for sustainable honeybee health management.
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 18
·3192
·
IF 5.1
Xiaomei Chen,Panpan Wu,Shuwei Wang,Jie Sun,Haitao Chen
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics. Yirgacheffe had a prominent roasted aroma, and Baoshan stood out for its stronger woody and caramel notes. The analysis employed solvent-assisted flavor evaporation (SAFE), gas chromatography–mass spectrometry/olfactometry (GC-MS/O), and high-performance liquid chromatography (HPLC). A total of 85 aroma compounds were identified, with furans, ketones, and pyrazines being the predominant contributors to roasted, nutty, and caramel aromas. Key aroma-active compounds, including furfural, guaiacol, and furaneol, exhibited the highest flavor dilution (FD) factors (up to 2187) and odor activity values, highlighting their pivotal roles in coffee aroma, with 4-vinyl-2-methoxyphenol (OAV = 761 in GL) and furaneol (OAV = 250 in BS) being particularly influential. Recombination and omission experiments validated the significance of these compounds. Non-volatile analysis revealed distinct differences in organic acids and chlorogenic acid content, with Colombia samples showing higher quinic acid levels, likely due to roasting-induced degradation. These findings provide a theoretical basis for understanding coffee flavor diversity and offer insights for quality assessment and origin identification.
研究领域:
食品科学
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分析化学
·
感官科学
·
代谢组学
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农产品质量
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风味化学
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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）