TALANTA
·
2017
·
IF 4.162
Rui Xiao,Xiaoting Zhang,Xiaona Zhang,Jiahua Niu,Minghua Lu,Xiuhua Liu,Zongwei Cai
In this article, a method for the analysis of flavors and fragrances including ethyl vanillin , trans-cinnamic acid, methyl cinnamate , ethyl cinnamate , and benzyl cinnamate in foods by HPLC with Fe 3 O 4 @GO nanocomposite as the adsorbent of magnetic solid-phase extraction was developed. The magnetic Fe 3 O 4 @GO nanocomposite was prepared and characterized by transmission electron microscope, infrared spectroscopy , X-ray diffraction and vibrating sample magnetometer. The as-prepared Fe 3 O 4 @GO nanocomposite was used as adsorbent for extraction and preconcentration of flavors and fragrances in foods. The extraction and desorption conditions including amount of materials, extraction time and desorption solvents were investigated. The analytes were separated within 10 min and detected with LODs ranged from 0.02 to 0.04 μg/mL. The recovery obtained from the analysis of spiked juice sample was between 71.5% and 112.4% with RSDs lower than 4.14%. The developed method was successfully applied to the analysis of real samples including orange juice, chocolate and fruit sugar.
研究领域:
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Sustainable Chemistry and Pharmacy
·
2025
·
IF 5.8
Qingfen Zhang,Dan Ge,Shengcheng Mi,Qi Lu
The bioactive properties of essential oil are strongly associated with their chemical composition. In this work, a novel method of salt-enhanced homogenization pretreatment coupled with solvent-free microwave extraction (HP-SSFME) was developed for extracting essential oil (KGEO) from fresh Kaempferia galanga rhizomes, which significantly improved the extraction efficiency. Gas chromatography was employed to measure the contents of the main active components, ethyl p -methoxycinnamate (EPMC) and ethyl cinnamate (EC) in the essential oil. The extraction process was optimized by the Box-Behnken Design using the comprehensive scores of the yields of EPMC, EC, and KGEO obtained by the entropy weight method. The optimal parameters were determined as follows: amount of sodium chloride was 1.60 %, homogenization speed of 15000 r/min, homogenization time of 4 min, microwave irradiation power of 300 W, microwave irradiation time of 23 min. Under these conditions, the KGEO yield was 5.10 %, EPMC yield was 3.81 %, EC yield was 0.89 %. Compared with the conventional methods, the HP-SSFME method not only significantly increased the extraction yield of KGEO but also remarkably enhanced the yields of EPMC and EC. Additionally, the HP-SSFME method has low CO 2 emission and energy consumption, highlighting its environmental friendliness. Moreover, in terms of antibacterial activity, the HP-SSFME outperformed other methods, demonstrating a more powerful and extensive inhibitory effect against a range of bacteria. This study provides a valuable reference for the efficient extraction and quality control of essential oils from Kaempferia galanga rhizomes.
研究领域:
植物化学
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环境科学
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食品科学
✓ 已验证
DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 23
·8437
·
IF 4.927
Rongfei Lu,Jianwei Xu,Zhen Wang,Shaoyong Zhang,Hailong Wang,Hui Xu,Min Lv
Due to the extensive use of agrochemicals resulting in the emergence of pesticide resistance and ecological environment problems, the research and development of new alternatives for crop protection is highly desirable. In order to discover potent natural product-based insecticide candidates, a series of new cholesterol ester derivatives containing cinnamic acid-like fragments at the C-7 position were synthesized. Some derivatives showed potent pesticidal activities. AgainstMythimna separataWalker, compounds2a,Id,Ig, andIIgshowed 2.1–2.4-fold growth-inhibitory activity of the precursor cholesterol. AgainstPlutella xylostellaLinnaeus, compoundsIg,IIf, andIIiexhibited 1.9–2.1-fold insecticidal activity of cholesterol. These results will pave the way for the future synthesis of cholesterol-based derivatives as agrochemicals.Keywords:cholesterol;cinnamic acid;structural modification;agricultural activity
研究领域:
植物保护
·
有机化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2018
·Vol. 54
·期 5
·1697-1705
·
IF 2.383
Rui Cai,Miao Miao,Tianli Yue,Yijun Zhang,Lu Cui,Zhouli Wang,Yahong Yuan
Summary The aim of this study was to investigate the antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris . Minimum inhibitory concentrations of cinnamic acid and chlorogenic acid were 0.375 and 2.0 mg mL −1 , and the minimum bactericidal concentrations were 0.50 and 4.0 mg mL −1 , respectively. The apple juice ingredients had little influence on the inactivation of A. acidoterrestris . After treatment with cinnamic acid and chlorogenic acid, the morphology of A. acidoterrestris cells were severely destroyed; the leakage of nucleic acids and proteins increased significantly. SDS-PAGE investigation of bacterial proteins proved that the loss of soluble proteins was obvious as well. These results demonstrated that cinnamic acid and chlorogenic acid exerted their antibacterial activity mainly by an action mode of membrane disruption. This study provides an alternative method for the control of A. acidoterrestris -related spoilage in the fruit juice/beverage industry.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
高影响因子
JOURNAL OF CHEMICAL AND ENGINEERING DATA
·
2021
·
IF 2.694
Linmao Tang,Yuan Guo,Zuoxiang Zeng,Weilan Xue
The density and liquid heat capacity of propyl cinnamate were measured in the temperature range from 290.15 to 503.15 K by a pycnometer and automatic adiabatic calorimeter and correlated with temperature by the linear equation and quadratic polynomial, respectively. Vapor pressure data of propyl cinnamate were determined by the ebulliometric method at 419.15–559.15 K, and they are in accordance with the Antoine equation. The vaporization enthalpy ΔvapH (Tb) of propyl cinnamate at normal boiling point was attained based on the Clausius–Clapeyron equation. The standard enthalpy of vaporization ΔvapH (298.15 K) was calculated by the Othmer method and verified by the Watson relation.
研究领域:
物理化学
·
热力学
✓ 已验证
产品关联
DOI
高影响因子
ENVIRONMENTAL AND EXPERIMENTAL BOTANY
·
2012
·
IF 2.985
Ai-Hua Dai,Yong-Xin Nie,Bin Yu,Qian Li,Ling-Yun Lu,Ji-Gang Bai
To investigate the physiological mechanism of heat stress mitigated by exogenous cinnamic acid (CA), seedlings of a cucumber cultivar ( Cucumis sativus cv. Jinchun no. 4) were pretreated with CA for 2 d and then were exposed to normal (25/18 °C) and elevated (42/38 °C) temperatures for 3 d. 50 μM CA was chosen since it improved growth more than other CA concentrations under heat stress. At 2 d, supply of 50 μM CA elevated the activities of antioxidant enzymes superoxide dismutase (SOD, EC 1.15.1.1), catalase (CAT, EC 1.11.1.6), guaiacol peroxidase (GPX, EC 1.11.1.7), glutathione peroxidase (GSH-Px, EC 1.11.1.9), ascorbate peroxidase (APX, EC 1.11.1.11), monodehydroascorbate reductase (MDHAR, EC 1.6.5.4), dehydroascorbate reductase (DHAR, EC 1.8.5.1) and glutathione reductase (GR, EC 1.6.4.2) in cucumber leaves, and it also increased the contents of reduced glutathione (GSH) and ascorbate (AsA). When the CA-pretreated cucumber seedlings have been exposed to heat stress, their antioxidant activities were changed further and were higher than heat treatment alone. Compared to heat treatment, the combination of CA pretreatment and heat also increased relative water content (RWC) of leaves, enhanced levels of proline and soluble sugars, elevated contents of CA and vanillic acid (VA) in leaves, and decreased levels of malonaldehyde (MDA), superoxide radical (O 2 − ) and hydrogen peroxide (H 2 O 2 ), while it resulted in 8.33% of leaf edges being dried up. Meantime, heat had adverse effects on plant growth, RWC, CA and VA contents in leaves, and it as well increased the levels of MDA, O 2 − and H 2 O 2 and made the dried leaf edges to be 79.17%. We conclude that pretreatment with 50 μM CA elevates CA and VA contents in leaves, enhances antioxidant activities under heat stress and decreases lipid peroxidation to some extent, accompanying with increasing proline and soluble sugar levels in heat-stressed leaves, thus the pretreatment enhances heat tolerance of cucumber seedlings.
研究领域:
植物生理学
·
园艺学
✓ 已验证
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2015
·
IF 4.074
Cuige Zhang,Suhan Yang,Ye Zhu,Rongli Zhang,Xiaoya Liu
The self-assembly of amphiphilic copolymers has attracted much attention because of their various morphologies and potential applications. Bowl-shaped nanoparticles could apply in many aspects due to their interior cavity, specific concave structure and high surface area. In this study, dextran (Dex) was hydrophobic modified by cinnamic acid (CINN) via esterification reaction between the hydroxyl group of Dex and the carboxyl group of CINN. The modification degree of CINN could be achieved by changing the feed ratios between Dex, CINN and the coupling agent. The cinnamic acid-modified dextran (Dex–CINN) composed of Dex as hydrophilic segment and CINN as hydrophobic segment could self-assemble into bowl-shaped nanoparticles with a single dimple on the surface. Furthermore, the size of the dimples could be controlled by changing the modification degree of CINN, concentration of Dex–CINN and the rate of water addition. The morphologies of bowl-shaped nanoparticles were characterized by transmission electron microscopy (TEM) and scanning electron microscope (SEM).
研究领域:
材料科学
·
生物医学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Min Wang,Lin Yue,Sobia Niazi,Imran Mahmood Khan,Yin Zhang,Zhouping Wang
The modified natural biopolymers , recognized as environmentally friendly flocculants, are gaining tremendous attention in the field of water treatment. In this study, a novel hybrid flocculant with antibacterial activity , cinnamic acid (CA) conjugated N-(2-hydroxy)-propyl-3-trimethylammonium chitosan chloride (HTCC) derivative (HTCC-CA), was prepared via quaternary ammonium and amide reactions. The characterization, flocculation , and antibacterial activities were carried out to access the structural properties and potential application. The results of UV–vis, FT-TR, and 1 H NMR confirmed the successful synthesis of HTCC-CA1-3 derivatives. XRD and TGA revealed the lower crystallinity and thermal stability of HTCC-CA1-3 derivatives than chitosan (CS). Bacterial flocculation and antibacterial tests indicated the excellent flocculation effect of HTCC-CA1-3 derivatives and showed high antibacterial activity for Escherichia coli suspension. Moreover, the mechanism of action of the derivatives was investigated via zeta potential measurements and scanning electron microscope, which can be summed up as the effective interaction between charges. The results proved that HTCC-CA derivatives are promising agents for wastewater treatment.
研究领域:
环境科学
·
生物化学
·
材料科学
✓ 已验证
DOI
高影响因子
LIQUID CRYSTALS
·
2019
·
IF 3.078
Peng Wei,Yanping Wang,Yumin Xia,Yong He,Yimin Wang
Firstly, PEGn-TA monomers with carboxyl functional groups were synthesised by terephthalic acid (TA) and poly(ethylene glycol) (PEG) with molecular weight of 200, 400 and 600. Then, photocrosslinkable thermotropic liquid crystal copolyesters derived from PEGn-TA, 4,4ʹ-biphenol, 4-hydroxy-cinnamic acid and 4-hydroxy-benzoic acid were successfully obtained by Vilsmeier adduct solution polymerisation method. Influence of PEG molecular weight on thermal behaviour, liquid crystal mesophase, hydrophilicity, structure and photoactivity were investigated by various measurements. Experimental results indicated that all copolyesters showed nematic mesophase textures, relative low melting temperatures, and two glass transitions as well as better hydrophilicity were observed for those contained higher PEG molecular weight. Photocrosslinking rate was increased first and then decreased due to effect of flexible PEG moieties. The resulted copolyesters with liquid crystal behaviour, excellent hydrophilicity and photoactivity could be potentially used as biomaterial.
研究领域:
材料科学
·
高分子化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CHEMICAL AND ENGINEERING DATA
·
2016
·
IF 1.835
Juan Li,Zuo-Xiang Zeng,Li Sun,Wei-Lan Xue,Hui-Hui Wang
The solubilities of trans-cinnamic acid (t-CA) in methanol, ethanol, propanol, n-butanol, isopropyl alcohol, and isobutyl alcohol were measured by a synthetic method at temperatures ranging from (283.15 to 333.15) K. The modified Apelblat equation, the λh equation, and activity coefficient models (nonrandom two-liquid, NRTL; universal quasichemical, UNIQUAC) were used to correlate these data. It was found that all of the models show good agreement with the experimental data, and the modified Apelblat equation and NRTL model give better correlation results. Furthermore, on the basis of the NRTL model and experimental data, the thermodynamic excess functions (GE, SE, HE) of t-CA + alcohols (methanol, ethanol, propanol, n-butanol, isopropyl alcohol, and isobutyl alcohol) system were determined.
研究领域:
物理化学
·
热力学
✓ 已验证
产品关联
DOI
高影响因子
THERMOCHIMICA ACTA
·
2023
·
IF 3.5
Ningrui Zhao,Jumei Xu,Zuoxiang Zeng,Weilan Xue
The density of (E)-isobutyl cinnamate at 297.95–535.20 K was measured using a capillary pycnometer and linearly related to temperature. The vapor pressure of (E)-isobutyl cinnamate at 420.15–570.05 K was measured by the ebulliometric method, and correlated by Antoine equation with an average relative deviation of 1.11 %. The vaporization enthalpy Δ vap H (T b ) of (E)-isobutyl cinnamate at normal boiling point was obtained based on the Clausius-Clapeyron equation. The standard vaporization enthalpy Δ vap H (298.15 K) was calculated to be 73.67±0.5 kJ·mol −1 by Othmer's method and verified by the Corresponding State Group Contribution (CSGC) method. The heat capacities at saturation vapor pressure ( C SL ) of (E)-isobutyl cinnamate were measured at 298.15–533.15 K by an automatic calorimeter and correlated by a quadratic polynomial.
研究领域:
物理化学
·
热力学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Di Chen,Qianhui Zhang,Qun Zhang,Wenjiang Dong,Lehe Tan,Daizhu Lv,Zhi Xu
Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenomena, using Cavendish banana and Pisang Awak banana as subjects. The results showed that Cavendish banana exhibited superior processing suitability in terms of flavor. Through untargeted metabolomics analysis, it was found that the homogenization process affects aroma synthesis and browning pathways, particularly α-linolenic acid metabolism. Targeted metabolomics analysis further identified that the synergistic effect of multiple phenolic substances plays a crucial role in banana browning. Additionally, research indicated that adding 0.5 % cinnamic acid could effectively delay the browning of banana puree and enhance overall flavor quality by inhibiting lipoxygenase activity. This study offers a theoretical foundation for addressing bottleneck issues in the banana processing industry.
研究领域:
食品科学
·
植物生理学
✓ 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）