SENSORS AND ACTUATORS B-CHEMICAL
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2016
·
IF 4.758
Xia Xiang,Zhen Zhang,Ling Han,Fenghong Huang,Mingming Zheng,Hu Tang,Qianchun Deng
A new fluorescence switching sensor for sensitive detection of sinapine (SP) was developed based on aggregation and disaggregation of carbon quantum dots (CDs) with the assistance of copper ions (Cu 2+ ). In the detection, carboxyl group on the surface of CDs enables the aggregation triggered by Cu 2+ due to the effective coordination, inducing obvious fluorescence quenching. Upon the addition of SP into the solution, higher affinity between SP and Cu 2+ is found to from SP-Cu coordination complex, leading to re-dispersion and fluorescence recovery of CDs. The fluorescence switching sensor for SP detection has advantages of simplicity, rapidness, high sensitivity and selectivity. The quantitative range for SP detection is from 0.04 to 5 μg mL −1 with the detection limit of 0.02 μg mL −1 . In practical samples, the recoveries of the samples ranged from 87.9% to 117.0%.
研究领域:
分析化学
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生物化学
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DOI
高影响因子
FOOD CHEMISTRY
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2012
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IF 3.655
Qin Liu,Li Wu,Huiming Pu,Chunyang Li,Qiuhui Hu
The profile and distribution of soluble and insoluble phenolics in 10 rapeseed ( Brassica napus ) varieties were studied in this work. Photometric results show that the soluble total phenolic content (TPC) and the total tannin content (TTC) of rapeseed dehulled flours are much higher than those of rapeseed hulls. Soluble and insoluble phenolics were further analysed by HPLC/MS and MS/MS. For soluble phenolics, seven species were identified and quantified. Sinapine was found to be the major component in both defatted rapeseed hulls and dehulled flours, with its content ranging from 0.93 to 1.76 mg/g and 15.65 to 21.88 mg/g, respectively. For insoluble phenolics, eight phenolic acids were detected in rapeseed hulls, while only two of them were found in their dehulled flours. Sinapic acid and protocatechuic acid, which also were found in dehulled flours, were identified as two major insoluble phenolics in rapeseed hulls. Insoluble TPCs in defatted rapeseed hulls and dehulled flours were shown to be in the similar range.
研究领域:
植物化学
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食品科学
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DOI
PubMed
高影响因子
PLoS One
·
2016
·Vol. 11
·期 6
·e0158351
·
IF 3.057
Yanzhou Zhang,Xunhang Li,Zhikui Hao,Ruchun Xi,Yujie Cai,Xiangru Liao
For the more efficient detoxification of phenolic compounds, a promising avenue would be to develop a multi-enzyme biocatalyst comprising peroxidase, laccase and other oxidases. However, the development of this multi-enzyme biocatalyst is limited by the vulnerability of fungal laccases and peroxidases to hydrogen peroxide (H 2 O 2 )-induced inactivation. Therefore, H 2 O 2 -resistant peroxidase and laccase should be exploited. In this study, H 2 O 2 -stable CotA and YjqC were isolated from the outer coat of Bacillus altitudinis SYBC hb4 spores. In addition to the thermal and alkali stability of catalytic activity, CotA also exhibited a much higher H 2 O 2 tolerance than fungal laccases from Trametes versicolor and Trametes trogii . YjqC is a sporulation-related manganese (Mn) catalase with striking peroxidase activity for sinapic acid (SA) and sinapine (SNP). In contrast to the typical heme-containing peroxidases, the peroxidase activity of YjqC was also highly resistant to inhibition by H 2 O 2 and heat. CotA could also catalyze the oxidation of SA and SNP. CotA had a much higher affinity for SA than B . subtilis CotA. CotA and YjqC rendered from B . altitudinis spores had promising laccase and peroxidase activities for SA and SNP. Specifically, the B . altitudinis spores could be regarded as a multi-enzyme biocatalyst composed of CotA and YjqC. The B . altitudinis spores were efficient for catalyzing the degradation of SA and SNP in rapeseed meal. Moreover, efficiency of the spore-catalyzed degradation of SA and SNP was greatly improved by the presence of 15 mM H 2 O 2 . This effect was largely attributed to synergistic biocatalysis of the H 2 O 2 -resistant CotA and YjqC toward SA and SNP.
研究领域:
微生物学
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酶工程
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食品科学
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DOI
PubMed
高影响因子
Separation Science Plus
·
2025
·Vol. 8
·期 8
·e70105
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IF 1.6
Wenya Xu,Hailing Wang,Yan Sun,Haojie Li,Jue Song
The fatty oil in Sanzi Yangqin Decoction is a crucial medicinal ingredient found in this renowned traditional Chinese medicine formula for the treatment of chronic obstructive pulmonary disease (COPD). However, a disadvantage of the extraction process using the conventional decoction approach is the poor extraction rate. In this study, we employed network pharmacology to screen for active components for the treatment of COPD, and we optimized the extraction procedure of the fatty oil of Sanzi Yangqin Decoction with the Box–Behnken response surface test. Based on the single-factor experiment and the Box–Behnken response surface test, the liquid chromatography-triple quadrupole mass spectrometry method (LC-MS/MS) to measure these four components has been constructed with the extraction time, extraction temperature, and liquid-to-feed ratio as examining factors and the composite scores of the extracted amounts of the four components as examining indexes. According to the results of the study, luteolin, arachidonic acid, sinoacutine, and sinapine thiocyanate have been selected as the analytes for determining the fat oil content of Sanzi Yangqin Decoction. The most effective extraction conditions were 4.1 h, 92°C, and a liquid-to-feed ratio of 10:1 mL/g, which achieved a composite score of 85.1. The methodological analysis of the LC-MS/MS methodology demonstrated that the precision, repeatability, and sample recovery all proved effective, and the linear relationship was good within the range of the four constituents. The optimized Sanzi Yangqin Decoction fatty oil extraction process is reasonable and feasible. And the LC-MS/MS content determination method is simple, rapid, sensitive, and specific. This work introduces an innovative approach to examining the fatty oils in Sanzi Yangqin Decoction.
研究领域:
中医药
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药理学
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分析化学
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呼吸系统疾病
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工艺优化
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质谱分析
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产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 4
·827
·
IF 5.2
Lili Cao,Pengpeng Jia,Haotian Liu,Shengmei Kang,Shaotong Jiang,Min Pang
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO during frying was investigated. During frying, HCP significantly inhibited the increase in peroxide, acid, p-anisidine, and carbonyl values, as well as total polar compounds and degradation of unsaturated fatty acids. A total of 16 volatile flavor compounds that significantly contributed to the overall flavor of FRO were identified. HCP was effective in reducing the generation of off-flavors (hexanoic acid, nonanoic acid, etc.) and increased the level of pleasant deep-fried flavors (such as (E,E)-2,4-decadienal). Therefore, the application of HCP has a positive effect on protecting the quality and prolonging the usability of FRO.Keywords:canolol;fragrant rapeseed oil;frying process;flavor compounds
研究领域:
食品科学
·
化学
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产品关联
DOI
PubMed
高影响因子
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