MOLECULES
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2016
·Vol. 21
·期 4
·408
·
IF 2.465
Yahui Ge,Yuping Tang,Sheng Guo,Xin Liu,Zhenhua Zhu,Lili Zhang,Pei Liu,Shaoxiong Ding,Xiangzhi Lin,Rurong Lin,Jin-ao Duan
To evaluate the nutritional and functional value ofSipunculus nudus, a rapid, simple and sensitive analytical method was developed using ultra-high performance liquid chromatography coupled with a triple quadrupole mass detection in multiple-reaction monitoring mode for the simultaneous quantitative determination of 25 free amino acids and 16 nucleosides and nucleobases inS. nuduswithin 20 min, which was confirmed to be reproducible and accurate. The limits of detection (LODs) and quantification (LOQs) were between 0.003–0.229 μg/mL and 0.008–0.763 μg/mL for the 41 analytes, respectively. The established method was applied to analyze 19 batches ofS. nudussamples from four habitats with two different processing methods. The results showed thatS. nuduscontained a variety of free amino acids, nucleosides and nucleobases in sufficient quantity and reasonable proportion. They also demonstrated that the contents of these compounds in different parts ofS. nuduswere significantly discriminating, which were in the order: (highest) coelomic fluid > body wall > intestine (lowest). The method is simple and accurate, and could serve as a technical support for establishing quality control ofS. nudusand other functional seafoods. Moreover, the research results also laid foundation for further exploitation and development ofS. nudus.Keywords:UPLC-TQ-MS/MS;Sipunculus nudus;free amino acid;nucleoside;nucleobase
研究领域:
海洋生物学
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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
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2016
·Vol. 41
·期 4
·e13088
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IF 0.894
Jin-Lin Li,Zong-Cai Tu,Xiao-Mei Sha,Lu Zhang,De-Rong Lin,Kai Zeng,Hui Wang,Juan-Juan Pang,Ping-Ping Tang
The effect of frying on fatty acid profile, free amino acids and volatile compounds of grass carp ( Ctenopharyngodon idellus ) fillets was investigated by comparing two frying time points (2 and 4 min). Although frying decreased overall fatty acid content with different degree of degradation between the two frying time points, the content of C18:2 n-6 and C18:3 n-3 was significantly increased ( P < 0.05). By contrast, the total free amino acids content increased from 53.36 nmol/kg in raw to 65.03 and 72.18 nmol/kg in samples fried for 2 and 4 min, respectively. It appeared that frying likely increased the content and number of volatiles since 13 and 4 novel volatiles were formed during 0–2 and 2–4 min of frying, respectively. It can be concluded that frying improves the taste and flavor of food, but decreases the nutritional value of grass carp fillets to some extent. Practical Applications Grass carp ( Ctenopharyngodon idellus ), one of the most important freshwater fish, is a valuable source of nutrition. It is usually treated by one or more various cooking processes before consumption, which gives rise to major changes in composition. Frying is one of the most common methods for processing fish to improve its nutrition, flavor and taste. The purpose of this study was to investigate the effect of frying on fatty acid composition, free amino acids and volatiles in grass carp meat. The results of this study provide a better understanding of how frying influences the nutrition and taste of grass carp fillets, and how the overall volatile profile changes during frying. This information could provide scientific guidance for processing delicious, nutritional and healthy fish products, and promote the application of grass carp even freshwater fish in food industry.
研究领域:
食品科学
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营养学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
·
2017
·
IF 1.444
Yi Wu,Wenhui Liu,Qi Li,Yafei Li,Yali Yan,Fang Huang,Xin Wu,Quancheng Zhou,Xugang Shu,Zheng Ruan
Chlorogenic acid (CGA) has many biological properties, including antibacterial, antioxidant and anti‐inflammatory properties, and is one of the most abundant phenolic acids available in the human diet. The aim of this study was to investigate the effects of CGA on regulation of the gut microbiota, and on the levels of free amino acids and 5-hydroxytryptamine (5-HT, serotonin). Ninety-six healthy growing pigs were randomly assigned to two treatment groups: the Ctrl group (control group, standard feed) and the CGA group [standard feed plus 0.05% 3-caffeoylquinic acid (3-CQA)] for 60 days. The diversity of the gut microbiota was increased after CGA supplementation. Changes in these microbes were significantly associated with the serum free amino acid levels and colonic 5-HT level. Compared with the Ctrl group, the levels of serum aspartic acid, threonine, alanine, arginine, and colonic 5-HT were significantly increased (p < .05). These data suggest important roles for CGA in regulating the gut microbiota and increasing the serum free amino acid levels.
研究领域:
营养学
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微生物学
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动物科学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2021
·
IF 4.556
Rui Li,Zuli Sun,Yongqiang Zhao,Laihao Li,Xianqing Yang,Shengjun Chen,Ya Wei,Chunsheng Li,Yueqi Wang
The composition of free amino acids (FAAs) and nucleotides has an important effect on fish taste. In this study, the content of FAAs and nucleotides in raw, steamed, boiled and air-fried tilapia fillets were quantitatively analyzed. Thermal processing significantly influenced the composition of FAAs and nucleotides in tilapia. Moreover, there were substantial differences in the nutritional composition of tilapia processed by steaming, boiling and air frying. Compared with raw fillets, the total FAA (TFAA) increased after steaming, boiling, and air frying. The main umami and sweet amino acids in tilapia fillets were aspartic acid and glycine. The total nucleotide content of fresh tilapia was 299 mg/100 g, which increased to 305 and 366 mg/100 g after steaming and air frying, respectively, and decreased to 273 mg/100 g after boiling. The main taste nucleotide inosine monophosphate (IMP) with a taste activity value greater than 1, contributed greatly to the taste of tilapia. Equivalent umami concentration was used for taste evaluation: air frying > steaming > boiling. Therefore, our findings establish that the water-soluble taste substances of tilapia fillets, and the mutual regulatory effects of different compounds varied with different thermal processing methods. Hence, tilapia can be thermally processed according to different taste requirements.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
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2020
·Vol. 412
·期 30
·8339-8350
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IF 3.637
Gao Yue,Tan Jiangkun,Lu Jiao,Sun Zhiwei,Li Zan,Ji Zhongyin,Zhang Shijuan,You Jinmao
In this study, a novel fluorescent labeling reagent 2-(9-acridone)-ethyl chloroformate (AEC-Cl) was designed, synthesized and applied for the determination of free amino acids by high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The free amino acids were rapidly and efficiently labeled by AEC-Cl in the presence of basic catalyst (pH 9.0) within 5 min at room temperature (25 °C). The derivatives exhibited excellent stability and fluorescence properties, with maximum excitation and emission wavelengths at 268 nm and 438 nm, respectively. Derivatives of 22 kinds of natural amino acids were completely separated by gradient elution on a Hypersil ODS C18 column. Under the optimal conditions, the calibration curves exhibited excellent linear responses, with correlation coefficients of R 2 > 0.9994. The detection and quantification limits were in the range of 0.61–2.67 μg kg −1 and 2.07–8.35 μg kg −1 , respectively. Therefore, AEC-Cl was successfully applied for the detection of trace levels of free amino acids in honey samples.
A novel fluorescent labeling reagent was applied for the determination of free amino acids in honey by high-performance liquid chromatography with a fluorescence detector.
研究领域:
分析化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Li Shen,Chen Xiao,Zhou Yongsheng,Pan Mingxuan,Zhou Xinghu,Hu Yadong,Zhao Liyan
Heat treatment is widely applied in food processing, but its significant effects on flavor are often overlooked. This study explored how heat treatment impacts the flavor compounds of Antarctic krill. The volatile substances and flavor profiles of Antarctic krill post steaming or hot air drying were analyzed using headspace solid-phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic tongue detection techniques. Free amino acids (FAAs) content, the main flavor precursors, were quantified and compared. The results showed that the FAAs content of SK was the lowest at 48.44 ± 2.10 mg/g db, while the FAAs content of HD_105 was the highest at 67.42 ± 1.77 mg/g db. Drying amplified the flavor intensity of umami and bitter amino acids, while steaming significantly increased the content of the sweet amino acid proline ( p < 0.05). The electronic tongue discerned that drying had more pronounced effects than steaming on saltiness, umami, bitterness, and astringency. By combining the volatile organic compounds (VOCs) fingerprints with the results of the GC-MS analysis of five samples, it was observed that the richness in fat and aromatic taste of shrimp powder after hot air drying at 60℃ (HD_60) and 80℃ (HD_80) was enhanced. Krill dried at 105℃ (HD_105) predominantly exhibited a roasted flavor profile, while steamed krill (SK) displayed minimal alterations in volatile flavors. In summary, steaming increased the sweet amino acid content in krill, while drying enhanced krill’s aroma characteristics. This study furnishes valuable insights for the subsequent processing and utilization of Antarctic krill to augment its flavor quality.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2020
·
IF 4.972
Zi Ye,Zhixun Shang,Meiqi Li,Yonghan Qu,Hongjin Long,Junjie Yi
Paojiao , which is traditionally pickled Chinese chili peppers ( Capsicum frutescens Linn.), possesses unique flavors. This study was conducted to investigate the flavor, mouthfeel, and consumer acceptability of Paojiao . The quality of six homemade and two industrial Paojiao samples were evaluated by integrating untargeted (to fingerprint volatile fraction) and targeted (to analyze free amino acids or FAAs, capsaicinoids, and texture) approaches. Furthermore, multivariate data analysis (MVDA) was applied to identify the quality characteristics that drive the consumer acceptability for Paojiao . As for the targeted quality, hardness (1.30–10.52 N) and capsaicin (2.22–3.84 mg/g) varied with different samples. The main taste-active FAAs in Paojiao were detected. A total of 127 volatiles were observed, and esters were the major components. Based on sensory analysis, the homemade samples received higher acceptability than the industrial samples. MVDA demonstrated that some key volatiles, taste-active FAAs, and chewiness were the discriminant quality attributes affecting consumer acceptability.
研究领域:
食品科学
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感官分析
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化学计量学
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DOI
PubMed
高影响因子
CHROMATOGRAPHIA
·
2019
·Vol. 83
·期 2
·293-297
·
IF 1.552
Zhang Pengyu,Liu Wei,Li Wei,Wang Qingshuang,Zhang Guilin,Zhao Lihui,Li Jingmei,Ji Wei,Wang Chen,Wang Jiaqi
A rapid and sensitive liquid chromatography method was developed and validated for the simultaneous determination of 21 free amino acids in nasal feeding nutrition after liquid extraction-derivatization. The analytes were extracted by PEG/EtOH (60/40, v/v), concentrated by a Dowex Monosphere 650C cation-exchange resin and derivatized using phenyl isothiocyanate (PITC). The separation was carried out on a reversed-phase Shimadzu Inertsil ODS-3 column with component A 10 mmol L −1 phosphate buffer solution (pH 6.5) and B acetonitrile/methanol/water (40/45/15, v/v/v). The optimal separation of 21 amino acids was obtained within 15 min. The average recoveries of 21 amino acids spiked at 3 concentrations (0.5, 2.0 and 10.0 µmol L −1 ) were in the range of 62.49–82.54%. Limits of detections (LODs) varied from 0.002 to 0.038 µmol L −1 and limits of quantifications (LOQs) ranged from 0.01 to 0.19 µmol L −1 . This rapid and sensitive method has been successfully applied for the analysis of nasal feeding nutrition from Chinese markets, and the contents of free amino acids in these samples are very different.
研究领域:
分析化学
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营养学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
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2019
·Vol. 84
·期 2
·254-260
·
IF 2.081
Yanbo Wang,Xingyue Bao,Feifei Wang,Haiyan Wang,Linglin Fu
The production of biogenic amines (BAs) set considerable obstacles in seafood preservation. However, the characteristic BAs and their roles in the spoilage profiles in large yellow croaker were still poorly understood. The BAs contents, free amino acids (FAAs) contents, aerobic bacterial count, sensory evaluation and several characteristic physicochemical indexes were monitored during storage at 4 °C. It's forcefully uncovered that the putrescine and cadaverine were the main BAs and the sum value of them could be used as a novel quality indicator instead of BAI. The reasonable limitation for unaccepted corruption was suggested be around 60 mg/kg. The regression model ( r > 0.8, P < 0.05) at 4 °C indicated a significant correlation between the main BAs and total volatile basic nitrogen (TVB-N), protein hydrolysis index (P.I.%) as well as pH value, offering a new interpretation form for the physiochemical properties of BAs in aquatic products. Additionally, the evolution of FAAs show the predominant role of lysine, proline, histidine, glycine, and alanine during the whole storage and it can be concluded that BAs biosynthesis in large yellow croaker were moderately related with their precursor substance. This work provides a preliminary insight into the origin of BAs in large yellow croaker. Practical Application It was proposed that the sum value of putrescine and cadaverine which were the main BAs can be used as a novel quality indicator instead of BAI in large yellow croaker. And the regression models of BAs and other physiochemical indexes provided a new perspective for comprehending the spoilage profiles involving BAs biosynthesis. The study may potentially contribute to improving the evaluation of seafood freshness and provide new target site for seafood preservation.
研究领域:
食品科学
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海洋生物学
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产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Yang Liu,Meng Zhang,Qingsong Tang,Peng Zhao,Kai Li,Xiaoming Jiang
Amino acids are widely involved in the processes of biosynthesis and physiological activities, as important basic substances for synthesis and metabolism in living organisms. The content of free amino acids in food, environment and clinical medicine fields, is of great significance for nutritional evaluation and health monitoring. Herein, a new method was proposed for rapid and sensitive determination of total free amino acids (TFAA), through detecting the carbon optical emission spectrometry (OES) of CO 2 , which was converted from the amino acids reacted with ninhydrin. All the free amino acids were converted into CO 2 without any pre-separation steps. To improve the sensitivity and convenience, headspace injection was utilized to pre-concentrate the generated CO 2 , and subsequently directly transported to a miniature microplasma excitation source for detecting the characteristic emission line of carbon at 193.04 nm. Under the optimal experimental conditions, the achieved limit of detection (LOD) was 0.17 μM, and the relative standard deviation (RSD) was 4.9% (65 μM, n = 7). It has been successfully applied to the determination of TFAA in a variety of certified reference materials (CRMs) and real samples to prove its accuracy and reliability. Moreover, owing to the small size, low power and reduced time consumption of the proposed method and instrument, it is promising for rapid screening and on-site analysis in various fields.
研究领域:
分析化学
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生物医学
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食品科学
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产品关联
DOI
高影响因子
Aquaculture Reports
·
2023
·
IF 3.7
Xinyu Song,Wengang Lü,Salifu Ibrahim,Yuewen Deng,Qi Li,Chenyang Yue
Crassostrea hongkongensis (Hong Kong oyster), a commercially valuable bivalve thriving in the estuaries along the northern coast of the South China Sea, is threatened by the increase of salinity during the dry season. It is essential to improve its hyper-salinity tolerance, which requires a clear understanding of the mechanism to regulate its osmotic balance. For this purpose, 25 free amino acids (FAA), the most critical intracellular osmolyte in bivalves, were quantified in gill, adductor muscle, and hemolymph of C. hongkongensis during abrupt salinity changes (18–6, 12, 24 and 30‰) by high-performance liquid chromatography-tandem mass spectrometry. Taurine, alanine and glycine were dominant FAA, contributing to total FAA contents that varied with salinities, no matter in gill, muscle or hemolymph. Under hypo-osmotic stress, total FAA contents decreased in gill and adductor muscle but increased in hemolymph, probably resulting from the extrusion of some FAA from tissues to prevent swelling of cells. And taurine contributed most significantly to the hypo-salinity response, which was mainly reflected by the remarkable increase in hemolymph at 8 h after the exposure to 6‰. By contrast, total FAA contents increased in gill, muscle, and hemolymph when transferred to hyper-salinity, suggesting the assumption that it increases the osmolality and subsequently prevents the cell shrinking. Alanine and glycine contributed most significantly to hyper-salinity response. Of the two, the former was more sensitive to hyper-osmotic stress for its rapid increase in gill within 8 h after the exposure to 24 and 30‰. An inverse pattern with most FAA was presented by ornithine, the intermediate of the urea cycle, which was probably associated with the FAA metabolism. This study identified the major FAA as intracellular osmolytes in C. hongkongensis and would benefit the further understanding of the regulatory mechanisms of oyster salinity acclimation.
研究领域:
海洋生物学
·
分子生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jinlan Nie,Xiaoting Fu,Lei Wang,Jiachao Xu,Xin Gao
This study evaluated the efficacy of Monascus purpureus fermentation on Saccharina japonica (SJ). Healthy substances and antioxidant activity of fermented SJ (FSJ) were determined. Results showed that fermentation caused the release of phenolic compounds and flavonoids, which resulted in the enhancement of antioxidant activity. Essential amino acids and γ-aminobutyric acid also greatly accumulated in FSJ. Sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) were used to evaluate flavor properties of FSJ. A lexicon consisted of 24 descriptors was established for SJ and FSJ, of which 14 descriptors were regarded as odor attributes. A total of 46 volatile compounds were identified by GC-IMS and showed positive correlation with odor attributes. Fifteen volatile compounds were screened as key compounds, tricarboxylic acid cycle, embden-meyerhof-parnas and amino acid catabolism were main formation metabolisms of them. Advanced properties of FSJ indicated that fermentation is a promising approach for the production of SJ food.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
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