Food Chemistry-X
·
2024
·
IF 6.5
Tengfei Xia,Zijun Xiong,Chunmei Wang,Xiuxiu Sun,Yeguang Chen,Jiali Chen,Huasha Qi,Heng Liang,Lang Zhang,Daojun Zheng
The traditional stir-fry process before pressing is crucial to manufacture Hainan camellia oil. To assess the effects of the stir-fry process on Hainan camellia oil, six samples across different stir-fry stages were analyzed. The stir-fry process modified odors, volatile metabolite profiles, and human health-promoting functions of Hainan camellia oil. Totally, 350 volatile metabolites were detected, and heterocyclic compounds were revealed as the main contributors of strong aroma. Potential indicators for monitoring the stir-fry degree were established. Eight key aroma volatile metabolites were identified, including three new ones (1-octen-3-one, 2,3-butanedione, and vanillin). Lipids degradation and the Millard reaction are probably the main pathways for aroma generation. Over-stir-fry treatment diminished the contents of some important volatile metabolites but increased the risk of arising burnt odor. Our work offered insights into the effects of the stir-fry process and over-stir-fry treatment on Hainan camellia oil, which is meaningful for improving the hot-pressing technique.
研究领域:
食品科学
·
代谢组学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Analytical Methods
·
2025
·
IF 2.6
Aiwen Shi,Bin Qi,Xiaolei Tang,Li Liu,Chang Wang,Ziyi Jia
Frankincense is a resin drug widely used in the medical field. Comprehensive qualitative and quantitative analysis of the differences in the chemical composition of frankincense, stir fried frankincense and vinegar frankincense by combined GC-MS and LC-MS chromatographic methods. In GC-MS analysis, six chemical compositions with high content in frankincense were selected, including β-ocimene、1-octanol、acetic acid, octyl ester、nerolidol、lauric acid and incensole acetate. In the LC-MS analysis, eight more widely studied chemical compositions were selected, including 11-keto-β-boswellic acid、β-elemolic acid、acetyl-11-keto-β-boswellic acid、β-elemonic acid、α-boswellic acid、β-boswellic acid、3-0-acetyl-α-boswellic acid、3-0-acetyl-β-boswellic acid. In addition, some chemical composition of frankincense were identified by LC-MS fragmentation information.
研究领域:
中药学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF MOLECULAR STRUCTURE
·
2020
·
IF 2.463
Li Yang,Le Yang,Suqin Sun,Qun Zhou,Ling Dong,Jianbo Chen
Rhubarb has a long history of medicinal applications in Asia and Europe. For some clinical applications of traditional Chinese medicine, rhubarb has to be stir-baked to scorch to eliminate the purgative activity, but increase the functions of blood-cooling and hemostasis. Understanding the chemical transitions during the stir-baking process is necessary for the quality assessment a quality control of scorched rhubarb. This research used the heated ATR-FTIR spectroscopy to study the thermal transitions of rhubarb and related compounds. Critical points during the heating process of rhubarb, emodin, emodin-8-glucoside, glucose and 5-HMF were recognized from PCA score plots. Two-dimensional correlation spectroscopy (2DCOS) was used to interpret the spectral changes of rhubarb during different thermal stages. It was found that the decomposition of anthraquinone glycosides and the formation of aromatic carbon networks at high temperature (above 170 °C) may be the primary reactions to generate scorched rhubarb. These results are helpful for the reasonable procedure optimization and quality control of the stir-baking process to produce scorched rhubarb.
研究领域:
药学
·
分析化学
·
中医
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2020
·
IF 4.258
Zhouli Wang,Rui Cai,Xiandong Yang,Zhenpeng Gao,Yahong Yuan,Tianli Yue
Stir-fried pork slices are kinds of traditional pork processing products in China, which are usually cooked at high temperature with different seasonings. Because of their special quality and flavor, these products gain consumers' preference. However, there are few studies on their physicochemical properties, aroma composition and safety. In this study, the changes in basic components, aroma components and potentially hazardous substances during the stir-frying of pork slices were determined. The effects of the different ratios of fat meat to lean meat and vinegar on these indicators were evaluated, and the formation of potential Maillard reaction products was also analyzed. The results indicated that water content, chrominance values of L * and b * exhibited decreasing trends; a * value displayed a trend of decline first and then rising, while the fat content showed a rising trend during the processing. Appropriate stir-frying can promote the formation of aldehydes, while the content of acids, ketones, and terpenes decreased during processing. The change of alcohols has no obvious rule. Some sulfur compounds not found in raw meat were also detected. Different ratios of fat meat and lean meat changed the kinds of aroma components, while vinegar altered the types and their contents. Besides, the contents of acrylamide and 5-HMF changed significantly, and that of benzo(a)pyrene remained at a low level. The addition of vinegar can enhance the amount of acrylamide and 5-HMF but has no obvious effect on benzo(a)pyrene. Besides, 8 kinds of Maillard reaction products (acrylamide, 5-HMF, benzo(a)pyrene, 5-methylfurfural, pyrazine, 4-methylimidazole, pyrraline, and 5- hydroxymethyl - 2-furancarboxylic acid) were determined, and some of them were harmful to product quality and human health. The results showed that the processing time of pork slices should be controlled within 60 min.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2022
·
IF 5.304
Zhenwei Lan,Ying Zhang,Huajian Lin,Yue Sun,Shumei Wang,Jiang Meng
Now, almost all solutions are moving toward miniaturization of devices. Stir-frying, as a food processing process, presents field analysis challenges to the NIR foundation. Therefore, in this paper, Moutan Cortex, a functional food product that requires strict control of stir-frying degree, with a variety of biological activities such as antioxidant, anti-inflammatory and protection of cardiovascular system, was investigated to realize the qualitative and quantitative analysis of the product on site through miniaturized spectrometer NIR-S-G1. TANGO FT-NIR, a precision benchtop instrument, was applied as a reference to observe the field analysis performance of the instrument. The results show that the handheld device can accurately judge the products of different stir-frying degrees by SVM model with the accuracy rate of 100%. At the same time, it can accurately and quantitatively monitor the four main components in the process. Also combinations of optimization algorithms (Competitive Adaptive Weighted sampling, variable combination population analysis combined with iteratively retaining informative variables and genetic algorithm) and regression models (Partial least squares regression and Support Vector Machine) were investigated to perform a better result. Therefore, this work provided a reference for the field analysis of NIR technology from qualitative and quantitative analysis in this specific analytical application.
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
MOLECULES
·
2020
·Vol. 25
·期 16
·3749
·
IF 3.267
Xindan Liu,Ying Zhang,Menghua Wu,Zhiguo Ma,Hui Cao
Schizonepetae Spica (SS) is commonly used for treating colds, fevers, bloody stool and metrorrhagia in China. To treat colds and fevers, traditional Chinese medicine doctors often use raw SS, while to treat bloody stool and metrorrhagia, they usually use Schizonepetae Spica Carbonisata (SSC; raw SS processed by stir-frying until carbonization). However, there have been limited investigations designed to uncover the mechanism of stir-fry processing. In the present study, a method combining gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) was developed for the comprehensive analysis of the chemical profiles of SS and SSC samples. Principal component analysis of the GC-MS data demonstrated that there were 16 significant differences in volatile compounds between the SS and SSC samples. The simultaneous quantification of six nonvolatile compounds was also established based on HPLC, and remarkable differences were found between the two products. These changes were probably responsible for the various pharmacological effects of SS and SSC as well as the observed hepatotoxicity. Finally, the mechanisms could be rationalized by deducing possible reactions involved in the transformation of these marker components. This work reports a new strategy to reveal the chemical transformation of SS during stir-fry processing.Keywords:Chinese medicinal material;Schizonepetae Spica;Schizonepetae Spica Carbonisata;stir-frying;marker component;transformation mechanism
研究领域:
中药学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2014
·
IF 2.468
Jiajia Yang,Fei Zhou,Lina Xiong,Shuqin Mao,Yinzhou Hu,Baiyi Lu
The effect of stir-frying Carya cathayensis kernels at varying temperatures (200 °C–400 °C) and time periods (10 min–30 min) on total phenolic contents (TPC), phenolic acids, tocopherols , phytosterols and antioxidant capacity was investigated. The concentrations of TPC, phenolic acids, tocopherols and phytosterols in raw C. cathayensis kernels were 19.4 mg gallic acid equivalent/g dry weight, 3.67 mg/g, 79.5 μg/g and 1.00 mg/g, respectively. The antioxidant from the water and the oil-soluble part of C. cathayensis kernels were 78.3 mg Trolox equivalent/g dry weight (DPPH radical-scavenging activity) and 0.03 mg meq/kg (Peroxide value), respectively. Stir-frying at a low temperature over a short time period led to an apparent increase of the studied compounds and antioxidant capacity. However, these values decreased with heating time and temperature increased. In conclusion, it is benefit for stir-frying at a suitable temperature and over a suitable time period during the processing of C. cathayensis .
研究领域:
食品科学
·
植物化学
·
营养学
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2018
·
IF 3.412
Yuanfeng Wu,Yuke Shen,Xuping Wu,Ye Zhu,Jothame Mupunga,Wenna Bao,Jun Huang,Jianwei Mao,Shiwang Liu,Yuru You
Broccoli is found to be a good source of glucosinolates, which can be hydrolyzed by endogenous myrosinase to obtain chemopreventive isothiocyanates (ITCs); among them, sulforaphane (SF) is the most important agent. Studies have shown that cooking greatly affects the levels of SF and total ITCs in broccoli. However, the stability of these compounds during cooking has been infrequently examined. In this study, we proved that the half-lives of SF and total ITCs during stir-frying were 7.7 and 5.9 min, respectively, while the myrosinase activity decreased by 80% after stir-frying for 3 min; SF and total ITCs were more stable than myrosinase. Thus, the contents of SF and total ITCs decreased during stir-frying largely because myrosinase was destroyed. Subsequently, it was confirmed that compared to direct stir-frying, hydrolysis of glucosinolates in broccoli for 90 min followed by stir-frying increased the SF and total ITC concentration by 2.8 and 2.6 times, respectively. This method provides large quantities of beneficial ITCs even after cooking.
研究领域:
食品科学
·
营养学
·
癌症预防
✓ 已验证
DOI
PubMed
高影响因子
Food Science & Nutrition
·
2024
·
IF 3.5
Likun Cheng,Shuang Qu,Yueying Yun,Yan Ren,Fucheng Guo,Yakun Zhang,Guoze Wang
Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high-quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir-frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high-speed automatic amino acid analyzer, headspace solid-phase microextraction method, combined with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet ( p < .05). Amino acid and fatty acid contents demonstrated an increase in fried and puffed millet relative to steamed millet, with notable distinctions in amino acid and fatty acid contents between these two groups. Following the steaming process, there was a significant increase in the flavor compounds of Aohan millet, rising from 53 to 80, while this increase was not observed in the other two groups. The correlation analysis suggested that the formation of flavor compounds was predominantly influenced by the types and levels of amino acids. The study suggested that different heat treatments affected the amino acid, fatty acid, and more significantly flavor material content and composition of Aohan millet. In conclusion, steaming treatment could retain more nutrients and richer flavor substances; while puffing treatment would enhance amino acid and fatty acid content, which provides a fundamental basis for scientifically guided processing and rational culinary application of Aohan millet.
研究领域:
食品科学
·
营养学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Lilan Chen,Can Yuan,Hong Gao,Zuming Chen,Songcheng Zhan
Precise stir-frying temperature is essential for shaping the flavor characteristics of Pixian broad bean paste (PBBP). This study investigated the effects of different stir-frying temperatures ( 80, 100, 120, and 140 °C) on volatile and non-volatile compounds in PBBP. Using flavoromics methodologies, 70 aroma compounds and 61 discrete peptides were identified via gas chromatography-ion mobility and ultra-performance liquid chromatography-mass spectrometry, respectively. A significant increase in aldehyde, alcohol, and ketone contents occurred with increasing temperature. Small-molecule peptides and fatty acids levels peaked at 120 °C, whereas the concentrations of organic acids and amino acids increased further with temperature. Orthogonal partial least squares analysis highlighted variations in flavor profiles, which were attributed to 31 volatile compounds and 25 taste compounds, differentially abundant between fried and untreated PBBP. This study demonstrated that flavoromics can effectively analyze and detect variations in both volatile and non-volatile flavor compounds of PBBP across different stir-frying temperatures.
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
JOURNAL OF MEDICINAL FOOD
·
2020
·Vol. 23
·期 4
·420-431
·
IF 2.04
Lu Wu,Yan Lai,Ying Wang,Lixia Tan,Lizhen Wen,Huasheng Yang
Hordei Fructus Germinatus (HFG) has been used as a traditional medicine to treat functional dyspepsia (FD) in China. Stir fried HFG (F-HFG) containing Maillard reaction products (MRPs) is used more widely than the raw HFG (R-HFG). However, the exact mechanisms in its functionality remain unclear. This article investigated the effect of R-HFG, F-HFG, and MRPs on brain-gut peptides, gut microbiota, and digestive enzymes using an FD animal mode. After administration of R-HFG, F-HFG, and MRPs, higher mRNA expression level of gastrin (GAS) and lower mRNA expression level of vasoactive intestinal peptide (VIP) were exhibited in F-HFG and MRPs rats than R-HFG rats (P < .05). Furthermore, compared with the R-HFG group, the contents of motilin (MTL) and GAS showed an upward tendency, whereas the contents of VIP and chokcystokinin (CCK) showed a downward tendency in the F-HFG group. In addition, bacterial communities in the control, F-HFG, and MRPs groups clustered closely to one another, and bacterial communities in the model and recovery groups clustered together, whereas the bacterial communities in the R-HFG group were clustered into a category. Moreover, there were no apparent differences in brain-gut peptides and gut microbiota between the F-HFG and MRPs groups. However, after the oral administration of R-HFG, F-HFG, and MRPs, the level of digestive enzyme did not show a significant change as compared with the recovery group. These results indicated that the stronger effect of F-HFG could be attributed to the MRPs produced during stir frying, and MRPs possessed the effect of regulating brain-gut peptides and gut microbiota.
研究领域:
药理学
·
胃肠病学
·
传统中药
·
营养科学
✓ 已验证
DOI
PubMed
高影响因子
BIOMEDICAL CHROMATOGRAPHY
·
2023
·Vol. 37
·期 4
·e5578
·
IF 1.8
Pan Lv,Fei Zhu,Meiyan Lv,Jiaqi Bao,Linying Lv,Xiangwei Xu,Yi Tao
In this study, we used a serum metabolomics methodology based on GC coupled with MS (GC–MS) to investigate the liver-protective effects of raw and stir-fried semen of Hovenia dulcis in rats models of carbon tetrachloride–induced liver injury. Multivariate statistical analysis, such as principal component analysis and orthogonal partial least squares discriminant analysis, were performed to examine changes in the metabolic state of rats with carbon tetrachloride–induced liver injury, as well as the recovery pattern of rats pretreated with the raw and stir-fried semen of H. dulcis . Liver tissues were subjected to histopathological examination. A total of 47 biomarkers were predicted to contribute to the dynamic pathological processes in the liver injury, such as phenylalanine, glutamic acid, glycine, arachidonic acid and linoleic acid. Further analysis revealed that pathways associated with phenylalanine, tyrosine and tryptophan biosynthesis, and linoleic acid metabolism were altered in the injured liver, and that pretreatment with raw and stir-fried semen of H. dulcis abolished the changes in the aforementioned metabolic pathways.
研究领域:
药理学
·
代谢组学
·
毒理学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）