Food Bioscience
·
2024
·
IF 4.8
Aoxing Tang,Bangzhu Peng
The black rice bran component (BRBC) is the main difference between black rice and glutinous rice, but its influence on the flavor of rice wines brewed from them is ambiguous. To address this, the flavor profiles and compounds of four rice wines — brewed from glutinous rice (B), glutinous rice with BRBC (added), polished black rice (without BRBC), and whole black rice (HH) — were analyzed using e-nose, GC-MS and GC-IMS. The e-nose revealed significant aroma profile differences between B and HH, with 47 and 49 volatile compounds detected by GC-MS and GC-IMS, respectively. Orthogonal partial least-squares discrimination and fold change analysis highlighted the significant impact of BRBC on the aroma differences between HH and B. Chemometrics and odor activity values identified isoamyl acetate, ethyl caprylate, (E)-2-octenal, phenylethyl acetate, ethyl caproate, 2,4-heptadienal, and 1-octen-3-ol as key contributors to the fresh and fruity aroma in B, while ethyl butanoate, ethyl isoiautyrate, benzene acetaldehyde, (E)-2-octen-1-ol, guaiacol, and heptanal were predominant in HH, contributing to its rich and complex aroma. The e-tongue indicated significant taste distinctions between HH and B, potentially due to the influence of the black rice bran component on the regulation of organic acid and free amino acid content. This study provides new insights into the regulation of rice wine flavor through raw materials.
研究领域:
食品科学
·
化学分析
✓ 已验证
DOI
高影响因子
Exposure and Health
·
2021
·Vol. 14
·期 2
·253-262
·
IF 11.422
Ren Guofeng,Ma Liangji,Ding Ping,Jin Jing,Yang Xiandan,Ju Zhao,Huang Ruixue
Heavy metals in industrial areas threaten local resident health through multiple routes, in particular the contaminated food. Traditional glutinous rice wine (GRW) is a popular drink in China. However, the toxic metal pollution status of GRW remains unclear. In this study, we aimed to compare intake level and the effects of GRW on health risk among residents between industrial area and commercial area in the central of China. The results indicated the mean concentrations of lead (Pb), cadmium (Cd) and arsenic (As) of all GRW samples in industrial area were 0.78, 0.13 and 0.09 mg/L which had exceeded both of Chinese glutinous rice wine detection standard (DB46/T 120-2008) and National standard of Food safety (GB2762-2017), whereas the lead (Pb), cadmium (Cd) and arsenic (As)concentrations were normal in the commercial area. Health risk assessment showed industrial area had a higher risk of non-cancer health diseases via intake of lead (Pb), Cd and As in the order: Cd > lead (Pb) > As. The total hazard index (HI) in industrial area was 4.580 whereas in commercial area the HI was 0.491, respectively. Further, in the industrial area, the cancer risk (CR) of lead (Pb) was 9.523 × 10 –6 and Cd was 6.53 × 10 –2 , whereas in commercial area, the CR of lead (Pb) was 1.286 × 10 –6 and Cd was 2.60 × 10 –3 . The principal components analysis (PCA) and cluster analysis further identified high concentration of lead (Pb), Cd and As in the industrial area is due to industrial-related activities. Our findings emphasize the importance of following consumer advice with respect to GRW and urgent action should be taken to reduce the detrimental health effects to the industrial residents.
研究领域:
环境科学
·
公共卫生
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Yongqiang Gong,JiaXing Hu,Ting Xie,Hongyu Mou,Shuzhi Xiao,Zihan Yao,Tao Yang
Sweet rice wine is a traditional Chinese fermented beverage in which starch serves as the primary fermentation substrate. After sweet rice wine fermentation, low-molecular-weight starch remained in the fermentation mash (IRWS, indica sweet rice wine starch: 390.7 kDa; GRWS, glutinous sweet rice wine starch: 606.3 kDa), whereas higher-molecular-weight starch concentrated in the vinasse (IRVS, indica rice vinasse starch: 6954.9 kDa; GRVS, glutinous rice vinasse starch: 77,499.6 kDa). Compared with cooked rice starch, vinasse starches showed reduced digestibility, with resistant starch contents of IRVS and GRVS increasing from 25.48 % and 16.15 % to 30.88 % and 23.36 %, respectively. Structurally, GRVS retained a branched architecture similar to its native counterpart, whereas IRVS underwent significant structural changes, marked by an increase in long amylopectin branches, and a B + V -type crystallization formed based on high amylose content and starch retrogradation. Small-particle starch in the fermentation mash, IRWS and GRWS, exhibited B + V -type crystallization, high short-range order, elevated peak gelatinization temperatures (IRWS: 90.5 °C; GRWS: 101.3 °C), and strong resistance to enzymatic digestion. Both contained long-linear dextrin polymers with degrees of polymerization concentrated at 200–300 (IRWS) and 300–400 (GRWS). These results provide a theoretical basis for the quality improvement of sweet rice wine and the utilization of by-products.
研究领域:
食品科学
·
分子生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SENSORS
·
2020
·Vol. 20
·期 4
·1065
·
IF 3.275
Huihui Zhang,Wenqing Shao,Shanshan Qiu,Jun Wang,Zhenbo Wei
Aroma and taste are the most important attributes of alcoholic beverages. In the study, the self-developed electronic tongue (e-tongue) and electronic nose (e-nose) were used for evaluating the marked ages of rice wines. Six types of feature data sets (e-tongue data set, e-nose data set, direct-fusion data set, weighted-fusion data set, optimized direct-fusion data set, and optimized weighted-fusion data set) were used for identifying rice wines with different wine ages. Pearson coefficient analysis and variance inflation factor (VIF) analysis were used to optimize the fusion matrixes by removing the multicollinear information. Two types of discrimination methods (principal component analysis (PCA) and locality preserving projections (LPP)) were used for classifying rice wines, and LPP performed better than PCA in the discrimination work. The best result was obtained by LPP based on the weighted-fusion data set, and all the samples could be classified clearly in the LPP plot. Therefore, the weighted-fusion data were used as independent variables of partial least squares regression, extreme learning machine, and support vector machines (LIBSVM) for evaluating wine ages, respectively. All the methods performed well with good prediction results, and LIBSVM presented the best correlation coefficient (R2≥ 0.9998).Keywords:e-tongue;e-nose;rice wine;modified electrodes;smartphone
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
·
2021
·
IF 2.45
Wenliang Ma,Xiao Ni,Ying Guo,Yu Zhang,Chaojie Zhu,Yinping Li,Chi Shen,Biao Yuan,Xiao Xu
A functional Chinese fermented glutinous rice has been developed with the supplementation of Fu brick tea (CRW-FBT). In this study, we aimed to evaluate its effect on the growth of potential probiotic strains in the Lactobacillus, Streptococcus, and Weissella genus, compared with traditional Chinese fermented glutinous rice (CRW). The growth profiles of lactic acid bacteria were analyzed based on fermentations in vitro, and the optical densities were recorded at 600 nm during the whole fermentation. Growth curve, maximum OD600 nm, and growth rate were measured and compared among samples with different ratios of CRW-FBT and CRW addition. Through the multiple analysis of growth parameters, we found that all the tested strains obtained better growth results when CRW-FBT was supplemented to the media, compared with the CRW and basic media. The bacterial growth was promoted by exhibiting the shortened lag time, prolonged logarithmic phase and stationary phase, and increased growth rate and cell density, as well as the better performance after 24 h and 48 h fermentation. Besides, short-chain fatty acids and organic acids in CRW-FBT were founded. Our work demonstrated the positive effect of Fu brick tea supplemented in the CRW and illustrated its beneficial role in the food fermentation industry for the purpose of microorganism enrichment and the improvement of microbial metabolism.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD AND DRUG ANALYSIS
·
2015
·
IF 0.615
Weidong Bai,Xiaodi Fang,Wenhong Zhao,Shiqi Huang,Hongkang Zhang,Min Qian
This article presents a precolumn derivatization procedure with 1-phenyl-3-methyl-5-pyrazolone (PMP) reagent to detect oligosaccharides and monosaccharides in Hakka rice wine. The subsequent separation of the derivatized glucose–PMP also was performed using a mobile phase consisting of the molar ratio of acetonitrile to ammonium acetate buffer (0.1M) of 22:78 at a flow rate of 1.0 mL/min with the column temperature of 35°C, and the pH of ammonium acetate buffer at 5.5. The optimum derivation conditions were as follows: reaction temperature, 70°C; reaction time, 30 minutes; molar ratio of PMP to glucose, 10:1 (v/v); molar ratio of sodium hydroxide to glucose, 3:1 (v/v). The recovery rates were between 93.13% and 102.08% with relative standard deviation of 0.96–2.48%. The established method provides sufficient sensitivity with values of limit of detection of 0.09–0.26 mg/L and limit of quantification of 0.27–0.87 mg/L for determination of oligosaccharides and monosaccharides.
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
Fermentation-Basel
·
2022
·Vol. 8
·期 6
·266
·
IF 5.123
Jing Zou,Yinan Ge,Yue Zhang,Min Ding,Kuo Li,Yinglan Lin,Xuedong Chang,Fei Cao,Yunkai Qian
Traditional glutinous rice wine (TGRW) has been fermented in China for over 9000 years. Recently, an innovative regional variation of TGRW, chestnut rice wine, banli mijiu (BLMJ), was developed by adding Chinese chestnut (Castanea mollissimaBlume) into the fermentation brew. The objective of this study was to characterize the effects of chestnut on the nutritional, aromatic, and antioxidant properties of TGRW. To compare the aromatic sensory profiles between TGRW and BLMJ, the free amino acids and ethyl carbamate, phenolic, and flavonoid contents were determined. In addition, the antioxidant properties, including reducing power, metal chelation, and free radical scavenging activities, were also compared. A total of 98 distinct flavor components were identified in BLMJ, among which 38 were detected by sniffing instrument, compared to 77 distinct flavor components in TGRW. BLMJ thus contains a wider range of flavor components, but similar alcohol, acid and reducing sugar profiles compared with TGRW. Twenty-five free amino acids were detected in both wines, with lower contents of each in BLMJ compared with TGRW. BLMJ also exhibited stronger antioxidant properties than TGRW. The findings of this study suggest that chestnut can increase the diversity of aromatic components and improve antioxidant qualities of traditional rice wine.Keywords:chestnut;rice wine;amino acid;antioxidant activity;phenols;sensory components
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
Food Analytical Methods
·
2016
·Vol. 10
·期 1
·111-117
·
IF 2.167
Liu Qi,Wang Li,Hu Jie,Miao Yanni,Wu Zixue,Li Jianrong
A rapid and sensitive analytical method for the determination of main organic acids in wines was developed by capillary electrophoresis (CE) with indirect UV detection. Separation parameters including the pH of electrolyte, chromophore, and its concentration were optimized. The results showed that the optimal electrolyte for the separation of organic acids consisted of 10 mmol L −1 2, 4-dihydroxybenzoic acid (DHBA) at pH 3.6 containing 0.4 mmol L −1 cetyltrimethlammonium bromide (CTAB). DHBA as chromphore was selected based on the close mobility to the analyte and relatively large molar extinction coefficient. The method showed good linearity with limits of detection (LOD), ranging from 0.5 to 7.5 mg L −1 . The relative standard deviation (RSD) of interday precisions for the peak area and the migration time were less than 7.2 and 0.8 %, respectively. The recoveries of the analyte in Chinese rice wine sample were between 90.3 and 106.9 % with RSD ranging from 1.4 to 8.9 %. The method was successfully applied to the commercial rice wine and beer samples with dilution and filtration.
研究领域:
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 102
·期 15
·7209-7220
·
IF 4.125
Liu Yang,Xin Chen,Yue Zhou,Lu Mei,Yuting Wu,Hanju Sun,Shengfei Yao,Shangying Xu,Jinglei Li
BACKGROUND Black rice contains a variety of bioactive substances that contribute to the high nutritional value of black rice wine (BRW). However, the dense bran layer of black rice retards the fermentation rate and reduces the dissolution of active components. Hence, this study aims to investigate the effects of pre-gelatinization (PG) before cooking and cellulase (CE) addition during fermentation on the fermentation performance of BRW and its antioxidant activity. RESULTS PG combined with CE treatments (PGCE) increases the alcohol content, free amino acid content, volatile flavor content and total antioxidant activity of BRW by 90.81%, 15.36%, 38.05% and 19.56%, respectively, compared with the control group. Scanning electron microscopy, low-field nuclear magnetic resonance and texture properties analysis indicate that PG treatment increases gelatinization degree of starch during cooking, decreases bound water content in cooked black rice and promotes unbound water release. CE destroys the aleurone layer structure, facilitates the release of unbound water and the exposure of rice starch, thus increasing the reaction area and extravasation content significantly, which is beneficial to microbial growth and fermentation. Incomplete aleurone layer also promotes the dissolution of anthocyanins, phenols and other active substances, increasing the antioxidant activities of BRW. CONCLUSION PG and CE treatments reduce the fermentation time and improve the quality of BRW by destroying the black rice structure. © 2022 Society of Chemical Industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
ANALYTICA CHIMICA ACTA
·
2016
·
IF 4.712
Lin Luo,Hong-Tao Lei,Jin-Yi Yang,Gong-Liang Liu,Yuan-Ming Sun,Wei-Dong Bai,Hong Wang,Yu-Dong Shen,Sui Chen,Zhen-Lin Xu
The widespread occurrence of ethyl carbamate (EC, 89.09 Da), a group 2A carcinogen, in fermented foods and alcoholic beverages has raised worldwide public health concern. Immunoassay for EC is unavailable due to the simple and small structure of EC. In this work, an initial attempt to produce antibody specific for EC, by using 4-((ethoxycarbonyl)amino)butanoic acid as hapten , was made but failed. However, since EC can easily react with 9-xanthydrol to form xanthyl ethyl carbamate (XEC), two haptens based on XEC structure were designed and synthesized. Polyclonal antibody against XEC, instead of EC was obtained and then used to develop a competitive indirect ELISA for EC via a pre-analysis derivatization . After optimization, the ciELISA was applied in analyzing Chinese rice wine with detection limit of 166 μg/L, and negligible cross-reactivity with EC analogs. Recoveries of EC in fortified samples were from 84.4% to 100.9%, with coefficients of variation below 10%. Results for analysis of real samples by the ci-ELISA correlated well with that by reference method GC-MS, suggesting the good accuracy and reproducibility of the proposed method. This is the first report of an immunoassay capable of detecting EC, which is suitable for monitoring EC in a large amount of samples.
研究领域:
食品安全
·
免疫学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·Vol. 58
·期 12
·6576-6587
·
IF 3.3
Rou Li,Yan Xu,Dong Wang
Summary The combined use of non- Saccharomyces yeasts and Saccharomyces cerevisiae in mixed fermentation is considering as a potential way to improve the flavour characteristics of Mijiu (a traditional rice wine in China). In this study, we investigated the effects of mixed fermentation, including simultaneous and sequential inoculation fermentation, of typical non- Saccharomyces yeast strains ( Saccharomycopsis fibuligera ; Candida glabrata ) and an S. cerevisiae strain on the fermentation process and volatile compounds of Mijiu . The results showed that the fermentation rate of Mijiu was improved by the simultaneous inoculation fermentation of different non- Saccharomyces yeasts and S. cerevisiae . However, the increase of volatile compounds in the simultaneous inoculation fermentation depended on non- Saccharomyces yeast species, although the positive contribution of non- Saccharomyces yeasts to volatile compounds of Mijiu was confirmed in their pure fermentation. The sequential inoculation fermentation significantly enhanced the content or complexity of volatile compounds of Mijiu but with low-fermentation rate. This could be attributed to the change of the number of non- Saccharomyces yeast cells during the mixed fermentation possibly caused by the inhibition of S. cerevisiae with high concentration on non- Saccharomyces yeasts. Our work provided useful information on the mixed inoculation fermentation strategy combining suitable non- Saccharomyces yeasts and S. cerevisiae for improving the fermentation rate and the aroma quality of Mijiu .
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2015
·
IF 3.391
Zhengzong Wu,Enbo Xu,Jie Long,Xiaowei Pan,Xueming Xu,Zhengyu Jin,Aiquan Jiao
The application of attenuated total reflectance infrared spectroscopy (ATR-IR), Raman spectroscopy (RS) and combination of ATR-IR and RS for measurements of total antioxidant capacity (TAC) and total phenolic content (TPC) of Chinese rice wine (CRW) were investigated in this study. Synergy interval partial least-squares (SiPLS), support vector machine (SVM) and principal component analysis (PCA) were applied to process the merged data from two individual instruments. It was observed that the performances of models based on the RS spectra were better than those based on the ATR-IR spectra. In addition, SVM models based on the efficient information extracted from ATR-IR and RS spectra were superior to PLS models based on the same information and PLS models based on ATR-IR or RS spectra. The overall results demonstrated that integrating ATR-IR and RS was possible and could improve the prediction accuracy of TAC and TPC in CRWs.
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
危险品化学品经营许可证（带存储）