JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 2
·1261-1279
·
IF 3.2
Shuang Li,Shubing Chen,Yanan Meng,Shun Zhang,Ting Cai
The aims of this study were to establish a novel method for simultaneously determining 61 acid dyes in chili, hotpot seasoning, and bearnaise sauce using double liquid–liquid extraction (d-LLE) technology. A mixture of water, methanol, and dichloromethane (1:3:1, v/v/v) was used as the extraction solution, which was actively separated into aqueous and organic phases at a fixed ratio. The clean-up step was initially completed by discarding the organic phase layer, which contained abundant lipophilic compounds. Subsequently, the aqueous phase was further separated by salting out, which effectively removed interference from the highly hydrophilic compounds. As a result of these two purification steps, the matrix suppression effect was significantly reduced by a minimum of 16.9%. Finally, the extract was analyzed using an ultrahigh-performance liquid chromatography-quadrupole Orbitrap mass spectrometer (UHPLC-Q-Orbitrap-MS), and the characteristic ion fragments (SO 3 − , m / z 79.9557) of the acid dyes were utilized for the preliminary qualitative analysis. The results showed that the 61 acid dyes showed a good linear relationship in the range of 0.01–0.2 µg/mL, and the limit of quantification (LOQ) was 0.01 mg/kg. The average recoveries were 74.3%–99.7%, with relative standard deviations (RSD) ≤10%. The proposed method can rapidly identify and quantify acid dyes in complex foods at a low cost, with high sensitivity and reliability.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD QUALITY
·
2024
·
IF 2.6
Menglu Yang,Yuan Mei,Haimei Lai,Yali Wang,Yuli Huang,Xueqing Zeng,Lihong Ge,Nan Zhao
Hotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. In the present study, results showed that alcohols, phenols, hydrocarbons, and others were the commonly predominant volatiles in all butter hotpot samples (74.43%∼92.92%). However, there were merely 25 codetected compounds determined among a total of 318 aroma compounds because of the discrepant ingredients and processing technique of hotpot samples, which were sampled from several representative manufacturers. Therefore, for the first time, multiple GC-Q-TOF/MS and GC-Orbitrap-MS methods were performed to explore the more 44 potential aroma compounds of butter hotpot, in which alpha-terpinyl, acetate, nonanal, piperitone, and (E)-lignstilde could further cause the differences in flavor intensity of spices aroma, smell of grease, and roasted, charred, and nutty (). Linalool and nerol were the critical flavor precursors associated with ingredients and processing technic. Therefore, these results provide guidance for improving the butter hotpot formula and process technique.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Shuo Zou,Yiren Zhang,Qiaojun Wang,Lixue Yang,Emad Karrar,Qingzhe Jin,Hui Zhang,Gangcheng Wu,Xingguo Wang
Beef tallow (BT) is the common hotpot oil used in Sichuan hotpot, increasing its characteristic flavors and making it taste better. However, the cholesterol content in BT is high, which may induce cardiovascular diseases. In this study, the effect of palm stearin (PS) on Sichuan hotpot oil was evaluated. The PS: BT blends showed similar physicochemical properties to BT from the results of sensory evaluation, pulsed NMR, DSC, and polar light micrograph (PLM). Furthermore, since spiciness is the essential characteristic of Sichuan hotpot, the digestive properties of capsaicinoids in hotpot oil were used as an evaluation index. The results showed that the digestive properties of capsaicinoids in hotpot oil containing PS were consistent with those without PS. In conclusion, PS can be partially used to replace BT, which can broaden the types of oil used for hotpot and help develop a new hotpot oil.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Environmental Sciences
·
2018
·
IF 3.12
Jie Tang,Bin Mu,Li Zong,Aiqin Wang
The utilization of waste products as valuable materials was a technical imperative for waste management . In this study, the cost-effective attapulgite/carbon (APT/C) composite was developed for wastewater treatment using waste hot-pot oil as a carbon precursor through a facile one-step calcination process. The APT/C composite prepared at 300°C exhibited the excellent adsorption capacity and rapid equilibrium rate over a broad pH range for the removal of various pollutants. More importantly, the removal ratios of the composites toward Methyl Violet and tetracycline still remained 77.6% and 60.2% of the initial adsorption capacity after ten adsorption–regeneration cycles via a facile thermal regeneration strategy, respectively. Beyond all doubt, this research provided a feasible and economical way for the sustainable utilization of waste hot-pot oil in wastewater treatment, achieving the concept of disposal waste with waste and recycling.
研究领域:
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 4
·627
·
IF 5.1
Wenhua Li,Qiaojun Wang,Huilin Huan,Gangcheng Wu,Qingzhe Jin,Youfeng Zhang,Xingguo Wang
Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of Sichuan pepper tallow hotpot were explored. Six aroma attributes were evaluated by quantitative descriptive sensory analysis (QDA). Gas chromatography–mass spectrometry (GC-MS) identified 56 compounds. Among them, a total of 27 aroma-active compounds were identified by gas chromatography–olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Sixteen aroma-active compounds were determined using odor activity values (OAVs) ≥ 1. Linalool, linalyl acetate,D-limonene, sabinene,β-myrcene, eucalyptol,α-terpineol, terpinen-4-ol, acetic acid, (E,E)-2,4-decadienal, (E)-2-heptenal, and others were identified as the key aroma compounds. Chemometrics analysis indicated that the aroma of green Sichuan pepper tallow hotpot was green, and the aroma of different red Sichuan pepper tallow hotpots varied significantly. The research results serve as a foundation for the quality control and production of the hotpot industry.
研究领域:
食品科学
·
化学分析
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Zhaopeng Wang,Hui Lv,Yu Zhang,Yanan Li
Acid orange II (AO2) is a synthetic azo dye commonly used illegally in food production and processing. The development of a fast and effective analytical method is crucial for controlling the unlawful use of AO2 in food, especially in seasoning. Here, an antibody specific for AO2 was generated, with 1.01 ng/mL IC 50 and minimal cross-reactivity with other analogs (<1 %, including sunset yellow , tartrazine , para red, chromotrope FB, Sudan Ⅰ, rhodamine B , 2-naphthol, amaranth , ponceau 4 R and allura red AC). Furthermore, a highly sensitive quantum dot beads-based fluorescence immunochromatography assay (QBs-FICA) was established for AO2 determination. The assay had a working range of 23–287 μg/kg with a 11 μg/kg limit of detection (LOD) in chili powder and hotpot seasoning samples. Using spiked samples, the results of QBs-FICA were found to be consistent with those of liquid chromatography-tandem mass spectrometry. This indicates that QBs-FICA is a reliable, rapid, and portable tool for testing of AO2.
研究领域:
食品安全检测
·
分析化学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）