FOOD CHEMISTRY
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2021
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IF 7.514
Xiaoqian Ding,Dequan Zhang,Huan Liu,Zhenyu Wang,Teng Hui
There are few studies on controlling the formation of heterocyclic amines (HAs) by adding polyphenols to roasted lamb. The aim of this study was to assess the inhibitory effect of 0.025, 0.125, and 0.625 mmol of chlorogenic acid, epicatechin, rutin, quercetin and quinic acid on the formation of HAs in charcoal roasted lamb, respectively, by UHPLC-MS/MS. The results indicated that Harman, Norharman, PhIP, IQx and 8-MeIQx were detected, but both chlorogenic acid and epicatechin greatly inhibited the formation of IQx, 8-MeIQx, Norharman, Harman and PhIP, and epicatechin had better inhibitory effect than chlorogenic acid. PLSR-VID analysis suggested the key precursors of HAs formation in roasted lamb were glucose, ribose, fructose, isoleucine, valine, and lysine. In addition, this work also implied that the potential mechanism of inhibition of HAs formation by chlorogenic acid and epicatechin in roasted lamb might attribute to competitive chemical reactions between polyphenols and key precursors of HAs.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 10
·2387
·
IF 4.35
Huan Liu,Teng Hui,Fei Fang,Qianli Ma,Shaobo Li,Dequan Zhang,Zhenyu Wang
The key aroma compounds in the pre- and postrigor roasted mutton were studied in this study. The results showed that 33 and 30 odorants were detected in the pre- and postrigor roasted mutton, respectively. Eight aroma compounds, including 3-methylbutanal, pentanal, hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran, were confirmed as key odorants by aroma recombination and omission experiments. The aroma profiles of pre- and postrigor roasted mutton both presented great fatty, roasty, meaty, grassy, and sweet odors. Particularly, the concentrations of hexanal, heptanal, octanal, nonanal, 1-octen-3-ol, and 2-pentylfuran in postrigor roasted mutton were significantly higher (p< 0.05) than those in the prerigor roasted mutton. The postrigorback strapwas more suitable for roasting than the prerigorback strap. The pre- and postrigor roasted mutton could be obviously discriminated based on the aroma compounds by orthogonal partial least squares discrimination analysis (OPLS-DA) and principal component analysis (PCA). Hexanal and 1-octen-3-ol might potential markers for the discrimination of the pre- and postrigor roasted mutton.Keywords:roasted mutton;pre- and postrigor;key aroma compounds;marker;recombination and omission experiments
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Yingying Zhang,Yuan Wang,Huan Liu,Dasheng Xu,Dengyong Liu
A method based on headspace solid-phase microextraction fiber derivatization (HS-SPME-FD) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-TQ/MS) was developed to quantify 18 flavor-related carbonyl compounds in roasted lamb. Optimization of derivatization conditions established the following optimal parameters: a 3 g/L concentration of O-2,3,4,5,6-(pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA), fiber loading at 50 °C for 5 min, followed by simultaneous extraction/derivatization at 50 °C for 30 min. The method was validated for linearity, limits of detection (LOD), limits of quantification (LOQ), precision, and accuracy. Results confirmed the method's suitability for determining carbonyl compounds in roasted lamb. During roasting, the composition and concentration of carbonyl compounds increased significantly, with hexanal being the most abundant. Additionally, the method detected carbonyl compounds in the model system at levels comparable to real roasted lamb, validating both the model's accuracy and the method's quantitative precision.
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
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2017
·
IF 3.154
Haitao Wang,Yisha Xie,Shan Liu,Shuang Cong,Yukun Song,Xianbing Xu,Mingqian Tan
The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nanoparticles are a new class of nanostructures; however, the distribution and physicochemical properties of such nanoparticles in food remain unclear. Herein, the presence of fluorescent carbon nanoparticles in baked lamb was confirmed, and their physicochemical properties were investigated. The fluorescent carbon nanoparticles from baked lamb emit strong blue fluorescence under ultraviolet light with a 10% fluorescent quantum yield. The nanoparticles are roughly spherical in appearance with a diameter of around 2.0 nm. Hydroxyl, amino, and carboxyl groups exist on the surface of nanoparticles. In addition, the nanoparticles could serve as a fluorescence sensor for glucose detection through an oxidation–reduction reaction. This work is the first report on fluorescent carbon nanoparticles present in baked lamb, which provides valuable insight into the physicochemical properties of such nanoparticles and their potential application in sensors.
研究领域:
食品科学
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纳米技术
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化学传感器
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MEAT SCIENCE
·
2021
·
IF 5.209
Huan Liu,Teng Hui,Fei Fang,Shaobo Li,Zhenyu Wang,Dequan Zhang
The formation of key aroma compounds in roasted mutton during the traditional charcoal process were investigated. The results indicated that the samples roasted for 0–15 min could be discriminated using a flash GC E -nose and GC-O-MS combined with multivariate data analysis. A total of 37 odorants were identified, among which 15 odorants were confirmed as key aroma compounds by aroma recombination experiments. Significant increases in key aroma compositions and concentrations in samples were observed during the roasting process, in which hexanal had the highest concentration. The odour activity values (OAVs) of 15 key aroma compounds were maintained at high levels in the samples after roasting for 10 min. The roasted mutton had typical aromas of meaty, fatty, roasty, grassy, and sweet odours. The multivariate linear modeling indicated that a lower specific heat capacity and lower water activity could contribute to the formation of aroma compounds of samples.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）