Journal of Physical Chemistry C
·
2021
·
IF 4.126
Jiangwei Lu,Wenbo Zhuang,Wangfan Yang,Xudong Zhang,Guowen Su,Xiaoxia Gong,Jun Yuan,Jiehe Sui,Yingtang Zhou,Genlin Zhang,Yanfen WAN,Peng Yang
Ultrablack materials are distinguished by their extremely low reflectivity and high absorptivity, which can be used to increase photovoltaic cell efficiency, capture stray light, and design radar camouflage. Black silicon is a type of ultrablack material, the absorptivity of which still has room for improvement. Here, nanostructured black silicon is prepared by a metal-assisted chemical etching method, in which chloroauric acid (HAuCl4) acts as the catalyst. Furthermore, the study demonstrates that due to the deposition of a few layers of PtS2 the number of “hot spots” between the sidewall gaps of bamboo shoot-like protrusions is significantly increased, thereby further improving the absorption of black silicon and enhancing light suppression. The few-layer PtS2 was densely grown on the black silicon by combining the physical vapor deposition (PVD) and the chemical vapor deposition (CVD) methods. Next, the enhanced Raman property of black silicon was explored. These results provide a new idea for the manufacture of excellent photovoltaic and optoelectronic devices in which very high absorption is necessary.
研究领域:
材料科学
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光电子学
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纳米技术
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DOI
高影响因子
Analytical Methods
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2021
·Vol. 13
·期 26
·2989-2996
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IF 2.896
Yiwen Cao,Shenjie Zhu,Lin Zhang,Qun Cui,Haiyan Wang
Aiming at the difficulty in qualitative and quantitative analysis of trace compositions in food preservative propionic acid, the trace compositions and the key components influencing the total aldehyde content in propionic acid were analyzed by gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography (HPLC) and gas chromatography (GC) in this paper. The results show that the food preservative propionic acid contains 18 trace compositions. The main compositions affecting the total aldehyde content in propionic acid are acetaldehyde, propionaldehyde, 1-cyclopropyl-1-propanone and 2-methyl-2-pentenal, which account for ∼90% of the total aldehyde content in propionic acid. The total aldehyde content in propionic acid can be quickly determined by iodometric titration. However, the impurity compositions, solution oxygen content and pH value of propionic acid may affect the stability of NaHSO3, which lead to a higher titration value of the aldehyde content. The total aldehyde contents in propionic acid determined by GC (148.535–337.890 mg L−1) and HPLC (157.730–335.780 mg L−1) are close and reliable with a relative deviation of 0.31–3.00%. The volatile low-carbon aldehydes and ketones including formaldehyde, acetaldehyde and acetone have a weak response and a high detection limit in GC. The derivation conditions of all aldehydes and ketones in propionic acid should affect the determination results of HPLC. It provides the basic data for quality improvement and ultra-deep purification of food-grade propionic acid.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FUEL
·
2022
·
IF 8.035
Wei Ni,Gangtian Zhu,Fei Liu,Can Xie,Wei Li,Shukui Zhu
Carboxylic acids (CAs) are important molecular markers in petroleum geochemistry, which can indicate the origin, migration and biodegradation of oils. In this work, an easy and fast method was developed for the separation and analysis of CAs in crude oils by the combination of gas purge microsyringe extraction (GP-MSE) and comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC–MS). CAs in oils were firstly reacted with a silylation reagent to improve their volatility and thermal stability. The silylated CAs were then separated from oils together with light hydrocarbons with GP-MSE treatment at a relatively low temperature (200 °C). Subsequently, direct analysis of the extract solutions by GC × GC–MS was performed. Profited from the extremely high peak capacity of GC × GC, the signals of silylated CAs could be easily distinguished from hydrocarbon signals. Under optimal conditions, the extraction time and the solvent consumption of GP-MSE were 8 min and 150 μL, respectively. In the analysis of reservoir crude oils with different biodegradation degrees, abundant CA signals were successfully detected, and the contents of CAs were found to vary regularly with the biodegradation degree.
研究领域:
石油地球化学
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分析化学
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产品关联
DOI
高影响因子
ACS Applied Materials & Interfaces
·
2021
·
IF 9.229
Xudong Zhang,Guowen Su,Jiangwei Lu,Wangfan Yang,Wenbo Zhuang,Kai Han,Xiao Wang,Yanfen Wan,Xiaohua Yu,Peng Yang
To develop next-generation electronic devices, novel semiconductive materials are urgently required. The transition metal dichalcogenides (TMDs) hold the promise of next generation of semiconductor materials for emerging electronic applications. As a member of the group-10 TMDs, PdS2 has a notable layer-number-dependent band structure and tremendously high carrier mobility at room temperature. Here, we demonstrate the experimental realization of centimeter-scale synthesis of the few-layer PdS2 by the combination of physical vapor deposition (PVD) and chemical vapor deposition (CVD) methods. For the first time, the optical anisotropic properties of the few-layer PdS2 were investigated through angle-resolved polarized Raman spectroscopy. Also, the evolution of Raman spectra was studied depending on the temperature in the range of 12–300 K. To further understand the electronic properties of the few-layer PdS2, the field-effect transistor (FET) devices were fabricated and investigated. The electronic measurements of such FET devices reveal that the PdS2 materials exhibit a tunable ambipolar transport mechanism with field-effect mobility of up to ∼388 cm2 V–1 s–1 and the on/off ratio of ∼800, which were not reported before in the literature. To well understand the experimental results, the electronic structure of PdS2 was determined using density functional theory (DFT) calculations. These excellent physical properties are very helpful in developing high-performance opto-electronic applications.
研究领域:
材料科学
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凝聚态物理
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电子工程
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2021
·Vol. 26
·期 10
·3048
·
IF 4.412
Shuqi Wang,Yuan Chang,Bing Liu,Haitao Chen,Baoguo Sun,Ning Zhang
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.Keywords:douchi;aroma-active compounds;AEDA;OAV;GC–MS;GC–O
研究领域:
食品科学
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分析化学
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感官评价
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
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2024
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IF 4
Yanchi Zhou,Jingtao Cui,Qiaozhu Wei,Long Wu,Tian Li,Weimin Zhang
Background: Aroma significantly influences the quality of rambutan seed oil. Nonetheless, few studies have examined the volatile composition of rambutan seed oil. Thus, there is a need for a comprehensive characterization of the aroma profile of rambutan seed oil.Methods: This study systematically investigated and compared the aroma characteristics of three types (BR-4, BR-5 and BR-7) of rambutan seed oils using HS-SPME-GC-MS and HS-GC-IMS techniques, augmented by chemometric modeling.Results: GC-MS identified 135 volatile compounds, primarily hydrocarbons and esters, while GC-IMS characterized 35 compounds, mainly aldehydes and alcohols. Multivariate statistical analyses revealed significant differences in the aroma profiles among the oil samples. BR-5 exhibited the highest levels of aldehydes and hydrocarbons, whereas BR-7 demonstrated the highest content of esters and ketones. 21 and 15 differentially volatile compounds were extracted from the datasets obtained via GC-MS and GC-IMS. These compounds primarily comprised esters (floral and fruity) and aldehydes (green and fatty), interacting to create the distinctive aroma profiles of the three rambutan seed oils.Conclusion: This study provides theoretical support for evaluating the flavor characteristics and utilization potential of rambutan seed oil.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2021
·Vol. 26
·期 24
·7647
·
IF 4.412
Binshan Liu,Shiqi Xu,Zhizhong Dong,Yuping Liu,Xiaoming Wei,Danqing Shao
To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.Keywords:scallion pancake;GC-O;GC-MS;key odorants;storage;odor-active value
研究领域:
食品科学
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分析化学
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风味化学
✓ 已验证
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2024
·
IF 4.9
Wenhui Lu,Mingshuo Zhu,Chunli Ding,Xuebo Li,Junchao Ma,Yinghua Qi,Mengshuo Guo
Natural coal can be produced via desulfurization, decarbonization, and other processes under appropriate pressure and temperature conditions, enabling it to react with gasification agents and produce gas. Fine slag and coarse slag are both by-products of the entrained-flow gasifier and may contain a large amount of carbonaceous residue. To explore the optimization of the gasification process, coal upgrading, and adulteration identification, qualitative and semi-quantitative characterizations of the volatile organic components in gasification slag and natural coals were carried out using Gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS). Fingerprint spectra were generated to illustrate the volatile differences and specificities. A total of 51 kinds of volatiles were analyzed using a rapid and non-destructive detection method under ambient conditions by GC–IMS method. GC–MS, acting as a supplementary identification method, detected a total of 40 volatile compounds, among which alkanes were in the majority. Characteristic markers were explored to achieve the accurate differentiation of volatiles from natural coal and gasification slag samples. Multivariate analyses, including heatmap, hierarchical cluster analysis (HCA), principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discrimination analysis (OPLS-DA), were conducted to discriminate the odor of natural coal and gasification slag samples. This study deepens the understanding of volatile distribution and lays the foundation for the development of gasification technology and adulteration monitoring.
研究领域:
能源化学
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环境科学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2021
·Vol. 26
·期 19
·5797
·
IF 4.412
Yanyan Lu,Jianbo Wang,Gang Shen,Jiuling Liu,Hongwei Zhu,Junning Zhao,Shitang He
Introduction: A novel analytical method using fast gas chromatography combined with surface acoustic wave sensor (GC-SAW) was developed for rapid determination of the pharmacological volatiles of turmeric (Curcuma longaL.). Methods: The volatile compounds in 20 turmeric samples, collected from different parts and different origins, were assessed by the fast GC-SAW. In addition, gas chromatography–mass spectrometry (GC-MS) was employed to confirm the chemical composition of the main volatiles. The digital fingerprint of turmeric was established and analysed by principal component analysis and cluster analysis. Results: Curcumene (9.1%), β-sesquiphellandrene (5.1%) and ar-turmerone (69.63%) were confirmed as the main pharmacological volatiles of turmeric. The content of ar-turmerone in lateral rhizome turmeric was significantly higher than that of top rhizome and ungrouped turmeric. The contents of curcumene and β-sesquiphellandrene in top rhizome turmeric were higher than those in lateral and ungrouped turmeric. The 20 turmeric samples were divided into four categories, which reflected the quality characteristics of the turmeric from different parts and origins. Conclusion: The GC-SAW method can rapidly and accurately detect pharmacologically volatiles of turmeric, and it can be used in the quality control of turmeric.Keywords:gas chromatography–surface acoustic wave sensor;gas chromatography-mass spectrometry;turmeric;pharmacological volatiles;determination;quality control
研究领域:
分析化学
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植物学
·
药物分析
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2016
·Vol. 40
·期 5
·639-646
·
IF 0.832
Zheng Kong,Degang Zhao
Volatile compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that nonanal had the highest odor activity value in the filling grains. Nonanal was enhanced by application of JA and inhibited by ABA in the seedlings of Kam sweet rice. C9-aldehydes are significant odorants in many rice types and known products of the 9-lipoxygenase and 9-hydroperoxide lyases encoded by the OsLOX3 and OsHPL1 genes, respectively. OsLOX3 mRNA expression was higher in aromatic rice compared to a nonaromatic cultivar. mRNA expression of ABI5 and MYC2 negatively correlated with OsLOX3 expression ( r = −0.841, P < 0.01; and r = −0.512, P < 0.05). In conclusion, the transcription factors ABI5 and MYC2 might be involved in ABA and JA modulation of nonanal biosynthesis, which could be used to improve rice quality. Practical Applications Nonanal and 2-acetyl-1-pyrroline are important and potent flavor compounds in aromatic Kam sweet rice. The OsLOX3 gene was potentially identified as a critical gene in aromatic Kam sweet rice and the enhancing effect of JA on nonanal biosynthesis was confirmed. The transcription factors ABI5 and MYC2 seem to regulate the expression of the fragrance gene OsLOX3 while MYC2 act as a positive regulator involved in JA-mediated nonanal biosynthesis. ABI5 participate in the ABA signaling pathway to down-regulate the expression of OsLOX3. These results will help understand the pathways involved in the biosynthesis of rice fragrance, which could be used to improve the quality of rice.
研究领域:
植物科学
·
分子生物学
·
农学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2022
·Vol. 59
·期 10
·4108-4121
·
IF 3.117
Chen Jia-Nan,Han Hao-Ting,Liu Chun-Ju,Gao Qi,Wang Xiao-Wen,Zhang Jun-Wei,Tanokura Masaru,Xue You-Lin
Dongli , or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in Dongli using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that Dongli of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing “anise, green” aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing “sweet, fruity, green” aromas were the key aromatic VOCs of Dongli . The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products. Graphical abstract
研究领域:
食品科学
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植物学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Analytical Methods
·
2015
·Vol. 9
·期 5
·1188-1198
·
IF 1.956
Xu Yong-Quan,Wang Chao,Li Chang-Wen,Liu Shun-Hang,Zhang Chen-Xia,Li Li-Wei,Jiang Dong-Hua
Aroma volatiles from ripened and raw pu-erh tea were extracted by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE). They were then characterized and identified using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The conditions of HS-SPME including fiber selections and sampling condition optimization have been previously investigated. With the two methods, 39 and 33 aroma-active compounds were detected and characterized in ripened and raw pu-erh tea samples, respectively. The aroma-active compounds with similar sensory descriptors were grouped into the same category, and the sum of individual aroma intensity values within each category showed that the floral aroma (33.01 %), stale/musty aroma (25.24 %), and woody aroma (11.17 %) were the major aroma categories in ripened pu-erh tea. Alcohols ( floral aroma notes), methoxyphenolic compounds ( stale/musty aroma notes), and ketones ( woody or floral aroma notes) play a vital role in the special flavor of ripened pu-erh tea. In raw pu-erh tea, the floral aroma (38.62 %) and fruity aroma (16.55 %) were the major aroma categories. These aromas were closely related to the characteristics of raw pu-erh tea aroma and its sensory perception.
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）