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Chemosensors · 2023 ·Vol. 12 ·期 1 ·6 · IF 4.2

The Rapid Determination of Three Toxic Ginkgolic Acids in the Decolorized Process of Ginkgo Ketone Ester Based on Raman Spectroscopy and ResNeXt50 Deep Neural Network

Qing Liu,Meifang Jiang,Jun Wang,Dandan Wang,Yi Tao

The decolorization process plays a pivotal role in refining Ginkgo ketone ester by primarily eliminating ginkgolic acids, a toxic component. Presently, the conventional testing method involves sending samples for analysis, causing delays that impact formulation production. Hence, the development of a rapid process control method becomes imperative. This study introduces a swift detection approach for three ginkgolic acids during Ginkgo ketone ester’s decolorization. Initially, an ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method assessed ginkgolic acid C13:0, ginkgolic acid C15:1, and ginkgolic acid C17:1 concentrations in 91 decolorized solution samples, establishing reference values. Subsequently, using a portable Raman spectrometer, Raman spectra of the decolorized liquid within the 3200–200 cm−1wavelength range were collected. Ultimately, employing partial least squares regression (PLSR) and ResNeXt50 deep learning algorithms, two quantitative calibration models correlated the ginkgolic acid content to Raman spectral data. Both models exhibited high predictive accuracy, with the ResNeXt50 model demonstrating superior performance. The prediction set correlation coefficients (Rp2) for ginkgolic acid C13:0, ginkgolic acid C15:1, and ginkgolic acid C17:1 were 0.9962, 0.9971, and 0.9974, respectively, with root mean square error of prediction (RMSEP) values of 0.0144, 0.0130, and 0.0122 μg/mL. In contrast, the PLSR model yieldedRp2values of 0.9862, 0.9839, and 0.9480, with RMSEP values of 0.0273, 0.0305, and 0.0545 μg/mL for the three ginkgolic acids. The ResNeXt50 model not only showcased higher precision but also enhanced interpretability, as analyzed through gradient-weighted class activation mapping (Grad-CAM). The integration of Raman spectroscopy and the ResNeXt50 quantitative calibration model furnishes a real-time and precise approach to monitor ginkgolic acid content in the decolorized solution during Ginkgo ketone ester preparation. This significant advancement establishes a robust framework for implementing quality control measures in the decolorization process.

CAS / MDL: 64-18-6 67-56-1
研究领域: 分析化学 · 药学
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JOURNAL OF FOOD BIOCHEMISTRY · 2019 ·Vol. 43 ·期 5 ·e12820 · IF 1.358

Effect of Bacillus natto solid-state fermentation on the functional constituents and properties of Ginkgo seeds

Na Guo,Yi-Wei Jiang,Xin-Rui Song,Yan-Yan Li,Zhi-Ming Liu,Yu-Jie Fu

In the present investigation, fibrinolytic Ginkgo seeds were produced by solid-state fermentation (SSF) with Bacillus natto strains, and some parameters of the fermentation processes were investigated. Under optimal fermentation conditions, the fibrinolytic activity of Ginkgo seeds reached 3,682 ± 43 IU/g with the fermentation parameters of relative humidity 80%, initial water content 73%, fermentation temperature 38°C, inoculation volume 18%, and fermentation time 38 hr, respectively. The fermented Ginkgo seeds possessed a superior potential for the production of Nattokinase. What's more, the fermented Ginkgo seeds possessed higher total flavonoid and lower ginkgolic acids contents, which could enhance bioactivity and guarantee food safety. Sensory evaluations indicated that Ginkgo seeds produced by SSF could also be consumed as a kind of popular food. Practical applications Fermented food is popular in countries. It can not only improve the sensory properties of the products, reduce undesirable constituents, and make nutrients easily absorbable, but also improve the nutritional properties. Ginkgo biloba L is one of the oldest species that has existed on earth for more than 200 million years. However, the application of Ginkgo seeds has been limited because of the ginkgolic acids. In a previous study, immobilized Bacillus natto acted upon Ginkgo seeds to enhance the bioactivity and safety of fermented Ginkgo seeds. However, separating the fermented Ginkgo seeds from the liquid needs a large amount of energy. The solid-state fermentation of Ginkgo seeds is a good choice to produce functional Ginkgo seed products.

CAS / MDL: 9012-36-6
研究领域: 食品科学 · 微生物学 · 营养学 · 植物学
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