FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Zhengbo Guo,Hanyue Dong,Junxia Lin,Yongyuerun Hu,Dabing Ren,Lunzhao Yi,Siyu Li
In this research, accelerated aroma release experiments and malvidin-3- O -glucoside copigmentation experiments in model red wine solutions were designed to investigate the abilities and molecular mechanisms of mannoproteins in modulating olfactory/chromatic properties of red wines. Results indicate that under orthonasal condition, mannoprotein MP2 was promising aroma modulator due to its predictable behaviors in expelling and retaining the aroma compounds during different periods. Low field nuclear magnetic resonance and molecular dynamic simulation proved that the modulation ability of MP2 should be explained by its transitionary interacting preferences with water/aroma compound molecules. Retronasal results show that the release of aroma compounds and olfactory perceptions were irregular and difficult to predict, probably due to the complexity of the retronasal condition. All mannoproteins protected malvidin-3- O -glucoside and quercetin via the formation of binary/ternary complexes, and quercetin was found prior to be protected than malvidin-3- O -glucoside. Principal mannoprotein A0A6C1DV26 might be the critical malvidin-3- O -glucoside protector. With the presence of quercetin, principal mannoproteins B3LQU1/B5VL26 in mannoprotein MP1 might exhibit intramolecular and/or intermolecular mechanisms that strengthened the hyperchromic effect, thus enhanced the copigmentation.
研究领域:
食品科学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
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2016
·
IF 2.687
Zerong Long,Weiwei Xu,Yi Lu,Hongdeng Qiu
1 A new and facile rhodamine B (RhB)-imprinted polymer nanoshell coating for SiO 2 nanoparticles was readily prepared by a combination of silica gel modification and molecular surface imprinting. The RhB-imprinted polymers (RhB-MIPs) were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, and UV–vis spectroscopy; the binding properties and selectivity of these MIPs were investigated in detail. The uniformly imprinted nanoparticles displayed a rather thin shell thickness (23 nm) with highly effective recognition sites, showing homogenous distribution and monolayer adsorption. The maximum MIP adsorption capacity ( Q m ) was as high as 45.2 mg g −1 , with an adsorption equilibrium time of about 15 min at ambient temperature. Dynamic rebinding experiments showed that chemical adsorption is crucial for RhB binding to RhB-MIPs. The adsorption isotherm for RhB-MIPs binding could also be described by the Langmuir equation at different temperatures and pH values. Increasing temperature led to an enhanced Q m , a decreased dissociation constant ( K' d ), and a more negative free energy (Δ G ), indicating that adsorption is favored at higher temperatures. Moreover, the adsorption capacity of RhB was remarkably affected by pH. At pH > 7, the adsorption of RhB was driven by hydrogen bonding interactions, while at pH < 7 electrostatic forces were dominant. Additionally, the MIPs also showed specific recognition of RhB from the standard mixture solution containing five structurally analogs. This method was also successfully employed to determine RhB content in red wine and beverages using three levels of spiking, with recoveries in the range of 91.6–93.1% and relative standard deviations lower than 4.1%.
研究领域:
分析化学
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材料科学
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产品关联
DOI
PubMed
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2025
·
IF 9.7
Shiyao Wang,Xinyi Jia,Shuangli Xiong,Yisheng Chen
This study investigated the effects of low-power, low-temperature, and short-duration ultrasonic treatment on the quality of sweet red wine (SRW) to optimize flavor aging. Experiments were conducted by varying temperature (10–30 °C), duration (30–180 min), and power (100–300 W), with subsequent analysis of total sugar, acidity, tannins, esters, phenolic content, and antioxidant activity. Results demonstrated that low-power and low-temperature ultrasonic treatment effectively modulated the sugar-acid ratio in SRW. Tannin content exhibited minimal temperature dependence but was significantly influenced by ultrasonic power and duration, with duration exerting the strongest effect. Total ester content decreased with prolonged ultrasound exposure, though this reduction was mitigated under low-power conditions. Phenolic content declined as ultrasonic intensity increased. Sensory evaluation identified optimal aging parameters at 20 °C, 90 min, and 200 W. These results confirm that low-power, short-term ultrasound effectively ages sweet red wine while improving quality. This method offers a practical alternative to traditional aging, with potential benefits for wine production efficiency and quality control.
研究领域:
食品科学
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酿酒工程
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声化学
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食品加工技术
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分子化学
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感官科学
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抗氧化研究
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE CHINESE CHEMICAL SOCIETY
·
2018
·Vol. 65
·期 9
·1090-1097
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IF 0.862
Chunyan Li,Chaozhan Wang,Yinmao Wei
Boronate-affinity adsorbents have been regarded as favorable extraction adsorbents for the pretreatment of cis -diol-containing biomolecules owning to their specific selectivity, but most of them have low adsorption capacity and a tedious synthesis methods. In this study, a new boronate-affinity material (PGMA@FPBA) with high adsorption capacity was synthesized via a “one-pot” method based on a low-cost commercial support. The PGMA@FPBA was characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray photoelectron spectroscopy (XPS), scanning electron microscope (SEM), and nitrogen adsorption/desorption measurements. The as-prepared adsorbent showed good selectivity, high adsorption capacity (448 μmol/g for catechol), and fast adsorption equilibration (1 min) for cis -diol-containing biomolecules. Subsequently, as an example for application, the obtained PGMA@FPBA was used as a dispersive solid-phase extraction (d-SPE) adsorbent for enrichment of quercetin in red wine. The results indicated that the facile-prepared boronate-affinity adsorbent has great potential application for separation and enrichment of cis -diol-containing biomolecules in complex samples.
研究领域:
分析化学
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生物化学
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产品关联
DOI
高影响因子
FOOD AND AGRICULTURAL IMMUNOLOGY
·
2017
·
IF 1.392
Liqiang Liu,Liguang Xu,Steven Suryoprabowo,Shanshan Song,Hua Kuang
Humans and animals are exposed to mycotoxins naturally present in foods. Ochratoxin A (OTA), one of the most abundant and toxic mycotoxins, is ubiquitous in nature and harmful to humans and animals. In this study, we developed a rapid, simple, specific, and sensitive lateral-flow immunochromatographic assay for detection of OTA in 0.01 M phosphate-buffered saline solution (PBS) (pH 7.4) and in red wine. We produced sensitive and selective monoclonal antibody against OTA. Under optimized conditions, the cut-off limit of the test strip was 10 ng/mL OTA in 0.01 M PBS (pH 7.4) and in red wine. The results were obtained within 10 min. Therefore, our developed method is useful for the detection of OTA in red wine.
研究领域:
食品科学
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分析化学
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毒理学
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产品关联
DOI
高影响因子
Nanoscience and Nanotechnology Letters
·
2019
·Vol. 11
·期 8
·1139-1144
·
IF 0
Gu Mengqiao,Liu Jiali,Li Delei,Wang Min,Chi Kuanneng,Zhang Xi,Deng Yan,Ma Yuchan,Hu Rong,Yang Yunhui
In this paper, a signal-off aptasensor was constructed based on the specificity of OTA and OTA aptamer (DNA2), it can detect the small molecule ochratoxin A (OTA). DNA1 chain with mercapto modified at 3′-end was firstly immobilized on gold electrode, which cross-fertilize with
DNA 2 to form double strands. 30 thymine T modified at the end of DNA2 were used as templates to synthesize Cu NCs which is peroxidase mimics and can catalyze hydrogen peroxide. Presence of OTA, it specifically binds to DNA2, which made DNA2 dissociated, and so did Cu NCs. The more OTA in
solution, the more the aptamers and Cu NCs dissociated from the gold electrode, the less copper nanoclusters remained on the electrode, and the smaller the current response value of the electrode measured by chronoamperometry. Thus, the quantitative determination of OTA can be achieved. This
aptasensor provides a simple and fast technique for OTA detection in red wine samples.
研究领域:
分析化学
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食品安全
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纳米技术
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生物传感器
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DOI
ELECTROCHIMICA ACTA
·
2016
·
IF 4.803
Zhen Liu,Jingkun Xu,Ruirui Yue,Taotao Yang,Lei Gao
This paper demonstrates that Au–PEDOT/reduced graphene oxide nanocomposite (Au–PEDOT/rGO) can be rapidly synthesized through a facile, cost-effective one-pot method with chloroauric acid as the oxidant and NaBH 4 as the reductant successively. The morphology, composition and structure of the obtained composites were confirmed by SEM, TEM, XRD, Raman and XPS characterizations. The Au–PEDOT/rGO modified glassy carbon electrode (GCE) showed significantly improved charge transfer efficiency and high electrocatalytic activity toward caffeic acid (CA) oxidation as compared to bare GCE and Au-PEDOT modified electrode. Under optimized conditions, the Au–PEDOT/rGO constructed sensors exhibited a wide linear range of 0.01–46 μM with the correlation coefficient of 0.9926 and a detection limit as low as 0.004 μM for the detection of CA. To validate its possible application, the present sensor was also illustrated with satisfactory anti-interference performance, high reproducibility and sensitivity for the determination of CA in red wine sample. The prepared Au–PEDOT/rGO nanocomposite is a promising electrode material for the determination of CA in red wines or other CA-containing food and beverage.
研究领域:
材料科学
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分析化学
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产品关联
DOI
高影响因子
Analytical Methods
·
2024
·Vol. 16
·期 18
·2948-2958
·
IF 2.7
Bin Liu,Yu Yin,Qianwen Li,Wanwan Li,Fubing Xiao,Jinquan Liu,Yan Tan,Shengyuan Yang
Herein, a novel type of phosphorus and iron-doped carbon dot (P,Fe-CD) with outstanding peroxidase activity and excellent fluorescence performance was hydrothermally synthesized to colorimetrically and fluorimetrically detect tannic acid (TA). In the presence of 3,3′,5,5′-tetramethylbenzidine (TMB) and H2O2, the P,Fe-CDs could oxidize colorless TMB to a blue oxidation product (oxTMB) resulting in an increased value of absorbance. Simultaneously, the fluorescence intensity of P,Fe-CDs at 430 nm could be quenched owing to the fluorescence resonance energy transfer (FRET) between P,Fe-CDs and the generated oxTMB. Meanwhile, after adding the TA to the system containing TMB, H2O2 and P,Fe-CDs, the value of absorbance could be decreased and the fluorescence could be recovered because of the reduction reaction between TA and oxTMB. Therefore, fluorescence intensity and value of absorbance could be applied to quantitatively detect TA with good linearities between the concentration of TA and the fluorescence intensity/value of absorbance (0.997 and 0.997 for the colorimetric signal and fluorimetric one, respectively) and low limits of detection (0.093 μmol L−1 and 0.053 μmol L−1 for the colorimetry and the fluorimetry, respectively), which was successfully applied to the detection of TA in red wines. Moreover, we applied a smartphone-assisted method to the point-of-care detection of TA with accurate results, providing a new technique for TA detection and food quality monitoring.
研究领域:
分析化学
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食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Weijia Jiang,Ran He,Feng Zhang,Li Wang,Yanli Wei
A simple fluorescent quenching probe based on polyethylene glycol-400 capped sulfur quantum dots (PEG-SQDs) was fabricated to determine quercetin (QT) quantitatively. As anticipated, the PEG-SQDs exhibited favourable luminescent properties, stability and low cytotoxicity. QT effectively quenched the fluorescence of the PEG-SQDs through static quenching and the inner filter effect. Moreover, the PEG-SQDs showed rapid QT detection within a linear range of 0.100–45.0 μM, with a limit of detection of 0.014 μM (3σ/k). This fluorescent probe successfully detected QT in human serum, quercetin supplement capsules and red wine, achieving a standard recovery of 92.6 %–105 %.
研究领域:
分析化学
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材料科学
·
生物技术
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhi-Xin Peng,Hui-Wen Gu,Yuan Pan,Yan Wang,Jun Yan,Wanjun Long,Haiyan Fu,Yuanbin She
In recent years, red wine drinking has become more popular in China owing to its antioxidant effects. However, the key antioxidant compounds and their action mechanisms of Chinese red wines are still unclear. Herein, the antioxidant activities and chemical compositions of 45 Chinese Cabernet Sauvignon red wine samples were determined using chemical antioxidant assays and an UHPLC-QTOF-MS-based untargeted metabolomics method. The key antioxidant compounds in red wines and potential action mechanisms were revealed by integrating network pharmacology and molecular docking approaches. Results showed that there are 8 key antioxidant compounds in the red wine samples. These compounds are involved in several metabolic pathways in the body, particularly PI3K/AKT. What's more, they bind to the core antioxidant targets through hydrogen bonding and hydrophobic interaction. Among them, myricetin, laricitrin, 2,3,8-tri- O -methylellagic acid and AKT1 have the highest binding energies. This study could provide the theoretical basis for further investigation of physiological activities and functions of Chinese red wines.
研究领域:
食品科学
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药理学
·
生物化学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Cunhui Wu,Zhiyang Qin,Yixin Liu,Xinguang Qin,Gang Liu,Xinlin Wei,Haizhi Zhang
Designing efficient nanozyme to construct rapid analytical method for tannic acid (TA) content control has significant influence in food science area. Herein, by one-step self-assembly between Fe 3+ and 2, 3, 6, 7, 10, 11-hexahydroxytriphenylene (HHTP), an amorphous nanomaterial (Fe-HHTP) was synthesized and fully characterized by TEM, AFM, XRD, EDS element mapping and XPS. Then, its peroxidase-like activity was explored by using H 2 O 2 and 3, 3′, 5, 5′- tetramethylbenzidine (TMB) as typical substrates. Due to the inhibition of TA on Fe-HHTP catalyzed chromogenic reaction, a rapid and accurate colorimetric method for TA detection was constructed. After thorough verification, the method featured with merits of low limit of quantitation (0.50 μmol/L), good linear range (0.5–100.0 μmol/L) and high accuracy (recovery rate of 95.85–98.06%). From mechanism study, the inhibition of TA on chromogenic reaction might be resulted from its antioxidation ability and the formation of Fe 3+ -TA complex. Finally, this method was applied to visual detection of TA content in different teas and red wines.
研究领域:
材料科学
·
分析化学
·
食品科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）