JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY A-CHEMISTRY
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2023
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IF 4.3
Shihua Liao,Xiang Long,Yanshun Ma,Shaogui Wu,Jiayang Wang
Multicolor fluorescent carbon dots (CDs) have wide application prospects in many fields. Presented herein reported a synthesis of multicolor fluorescent CDs using zanthoxylum bungeanum as a carbon precursor. By changing the nitrogen sources, blue, green, and red fluorescent carbon dots (B-CDs, G-CDs, and R-CDs) with stable optical properties and high quantum yields (QY) were synthesized. Their emission wavelengths are 492 nm, 523 nm, and 601 nm respectively and their QYs were measured to be 13.1%, 11.2%, and 9.8%, respectively. These CDs exhibit good salt resistance, photobleaching resistance, and chemical stability. These characteristics make them suitable for various applications, particularly in the field of anti-counterfeiting fluorescent ink. This study provides an economic and efficient strategy for synthesizing multicolor fluorescent CDs derived from natural products, highlighting the potential for producing multicolor CDs and enhancing their application value.
研究领域:
材料科学
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化学
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植物学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Fei Hu,Ai Zhang,Zhong-Liang Ji,Kiran Thakur,Jian-Guo Zhang,Zhao-Jun Wei
Huajiao ( Zanthoxylum bungeanum Maxim. and Zanthoxylum armatum DC.) is a traditional Chinese spice with a unique flavor and taste. In this study, the extractions from four cultivars of Huajiao were prepared using steam distillation (SD), Soxhlet extraction (SE), and ultrasound-assisted extraction (UE), and the functional compounds were determined by ultra-performance liquid chromatography (UPLC), gas chromatography–mass spectrometry (GC–MS) and E -nose. The UE extract possessed the highest concentration of both scent components and numbing agents, meanwhile, it was more stable. The SD extracts showed a marked rise in acidic chemicals and the least concentration of volatile organic compounds and numbing agents. Sixteen important biomarkers were found using Variable Importance Projection (VIP) in the Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) model, and twelve important odorants were chosen based on their Odor Activity Value (OAV). UE was deemed to a superior extraction method in preserving numb taste and aromatic scent. This study offered a valuable foundation for future research on the aroma differences of Huajiao , and it could function as a theoretical guideline for flavor extraction and subsequent seasoner processing.
研究领域:
食品科学
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分析化学
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风味化学
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植物学
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天然产物研究
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食品加工
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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2022
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IF 6.443
Tao Zheng,Jia-qian Sun,Xiao-jun Shi,Du-ling Liu,Bing-yin Sun,Yuanjie Deng,Ding-ling Zhang,Shu-ming Liu
Through field investigation, UPLC-MS/MS technology and MaxEnt model were performed to predict the suitable distribution area for red huajiao ( Zanthoxylum bungeanum maxim.) in China from 2021 s to 2060 s, and evaluate the effects of climate factors on the quality of red huajiao. The results demonstrated that mean temperature of the coldest quarter and min temperature of the coldest month were the most important environmental variables influencing red huajiao distribution. Suitable habitats for red huajiao were located mainly in dry and hot valley zone in the Qinba Mountains and the semi-humid and semi-arid areas of the Loess Plateau. The amides contents were higher in high suitability areas, while it was decreased in medium and low suitability areas, and temperature, wind speed and precipitation played a key role in their accumulation. This investigation was of great significance for the planting area optimization, quality control, benefit improvement and industrial development of red huajiao.
研究领域:
植物学
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生态学
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药用植物研究
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DOI
高影响因子
Food Chemistry-X
·
2025
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IF 8.2
Liping Lu,Mengyu Wang,Runjie Cui,Yanli Zhu,Shanshan Liu,Ziyi Yin,Dandan Gao
Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characterized the key flavor compounds in Z. bungeanum shells (SH) and seeds (SD) from the seven growing regions of Tianshui city, Gansu province, using GC × GC-TOFMS and chemometrics. The flavor compounds identified in Z. bungeanum were in the compound classes of hydrocarbons, heterocyclic compounds, ketones, alcohols, esters, aldehydes and carboxylic acids. Multivariate statistical analysis distinctly differentiated between SH or SD samples from the seven regions. The key differential flavor compounds in SH were isophorone, limonene, 2-butanone and 5-methyl-2-hexanone, and in SD were acetylacetone, camphor, 2-propanamine, 2-butenal, formic acid and 1,2,4-trimethyl-benzene. These findings provide a foundation to promote large-scale cultivation of specific local Z. bungeanum species.
研究领域:
食品科学
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植物化学
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分析化学
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感官科学
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产品关联
DOI
PubMed
高影响因子
Foods
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2025
·Vol. 14
·期 7
·1155
·
IF 5.1
Lian He,Yuwen Yi,Hongfeng Jia,Chengjian Xu,Mingfeng Qiao,Xuemei Cai,Sze Ying Leong,Nallammai Singaram,Sook Wah Chan,Hua Peng
Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in Sichuan cuisine. This study explored the effect of harvest periods on the quality of Sichuan pepper at five selected harvest periods (LSA (early harvest), LSB, LSC, LSD, and LSE (late harvest)) along the 24 solar terms in the traditional Chinese lunar calendar. Apart from evaluating their physicochemical and volatile profiles, the growth characteristics, polyphenol and flavonoid contents, antioxidant properties, and free amino acid and other nutrient concentrations in these peppers were also analysed. Results showed that the moisture content, weight, and shape of Sichuan peppers improved progressively, peaking at the LSE harvest period. Throughout maturation, the energy content of the Sichuan pepper remained stable. Polyphenols and flavonoids, indicators of antioxidant capacity, increased in later harvest periods. A total of 18 amino acids were detected in Sichuan pepper. Proline was the most abundant amino acid, followed by serine, arginine, and glutamic acid, accounting for 83% of the total amino acids. Based on the taste threshold values of amino acids, a taste activity value (TAV) analysis of the amino acids was conducted. The TAV analysis of arginine and glutamic acid were greater than 1, indicating their significant contribution to the bitterness and umami taste, respectively. Through the principal component analysis of the electronic tongue, it was found that Sichuan pepper picked in late July (LSA stage) had a significant difference from that picked in September (LSD and LSE stages), while the difference in taste characteristics between Sichuan pepper in early September and late September was relatively small. Terpenes were the primary volatile compounds, and the number of compounds increased as the harvest period was delayed. PLS-DA analysis revealed that D-limonene had the highest VIP value, indicating its significant contribution to the overall odour of Sichuan pepper, and thus can serve as an indicator for assessing the maturity of Sichuan pepper. This study offers valuable insights for optimising the harvesting period of Sichuan pepper and serves as a theoretical reference for enhancing the development of the seasoning industry.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2021
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IF 7.514
Xiya Feng,Hongwei Wang,Zhirong Wang,Pimiao Huang,Jianquan Kan
Huajiao ( Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC–MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 9
·1639
·
IF 5.1
Jingjing Huang,Haiqiu Wei,Zhang Luo,Liang Li,Zhendong Liu,Ningning Xie
The mechanistic effects ofZanthoxylum bungeanumon the textural properties of Tibetan pig sausages remain inadequately elucidated. We conducted a dose–response analysis usingZ. bungeanumaqueous extraction (ZBAE) containing 36.97 mg GAE/g polyphenols, applied at concentrations from 0.125% to 1.20% in the meat paste. Optimal textural enhancement was achieved at 0.25% ZBAE, as proved by significantly improving water holding capacity (1.77% increase), hardness (139.87% increase), and gel strength (46.04% increase) relative to the control group (p< 0.05). Specifically, this concentration: (i) promoted protein molecular rearrangement of by enhancing hydrophobic interactions (33.33% increase) and hydrogen bonding (287.99% increase); (ii) induced conformational transitions fromα-helix (42.62% decrease) toβ-sheet formations (21.11% increase); and (iii) generated a homogeneous three-dimensional protein network characterized by a fractal dimension of 2.769 ± 0.006 and a porosity of 38.350 ± 0.333%. The addition of natural polyphenols from Z.bungeanummay optimize the textural quality of processed meat products.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
RSC Advances
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2020
·Vol. 10
·期 10
·5666-5672
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IF 3.119
Haiyan Yin,Hong Zheng,Liu Yang,Shuya Wang,Lian Liu
In this work, porous carbon mixed with nitrogen (NC) prepared using Zanthoxylum schinifolium husk as a precursor has been successfully applied in a supercapacitor (SC). The effects of KOH dosage on the structure, composition and capacitive properties of the carbon were investigated by a variety of techniques (SEM, HRTEM, XRD, Raman spectroscopy, XPS, BET, and electrochemical tests). The results of physical characterizations also confirmed that NC had a high specific surface area, abundant pores and a large number of heteroatomic functional groups. Meanwhile, the sample exhibits the best electrochemical performance in a 6 M KOH electrolyte, including high specific capacitance (333.7 F g−1 at a current density of 0.5 A g−1), desirable rate capability and superior cycling stability (97.9% capacitance retention after 5000 cycles). More importantly, the assembled symmetrical supercapacitor (NC-3//NC-3) holds superior energy density (16.7 W h kg−1 at a power density of 300.6 W kg−1) and good cycling stability (98.5% specific capacitance retention after 5000 cycles).
研究领域:
材料科学
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能源存储
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环境科学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Yuanyuan Shao,Xiaoqiong Liu,Zhuoya Zhang,Pengxiang Wang,Kaikai Li,Chunmei Li
The unique flavor and aroma characteristics of huajiao were not only influenced by cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids of 48 species of huajiao using headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and electronic nose (E-nose). The E-nose results showed differences in huajiao from different origins and varieties, and from the PCA loading plots it was possible to conclude that some samples contained higher levels of hydrocarbons and alcohols, providing a preliminary discrimination between different species of huajiao. Further, GC-MS results showed that six key biomarkers could be used to distinguish red and green huajiao. Red huajiao in Central China contained more terpenoids than in other regions. Nine key biomarkers could be used to distinguish red huajiao from different regions. Oil huajiao exhibited a more distinct aroma in red huajiao. Green huajiao from Yunnan Province had more terpenoids than that from other provinces. The terpenoids content of Yunnan zhuyeqing was higher than other green huajiao. Heatmap analysis helped to find the most contributors of huajiao, which could be used as key terpenoids to differentiate huajiao of different regions or cultivars. Finally, through the correlation analysis of E-nose and GC-MS, it was found that the E-nose sensors could distinguish different huajiao by specific responses to some terpenoids in the samples.
研究领域:
植物学
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食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 24
·4392
·
IF 5.2
Rui Wang,Chaolong Rao,Qiuyan Liu,Xiong Liu
Zanthoxylumoleoresin, a concentrated extract derived fromZanthoxylum bungeanum, is rich in non-volatile, intensely flavorful substances and amide compounds, such as hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool. The production process ofZanthoxylumoleoresin remains unstandardized, and there is still a lack of research on the precise classification and quantification of its key chemical constituents, as well as the stability of these compounds when produced using different extraction methods. This study utilized preparative liquid chromatography to extract and purify amide compounds fromZanthoxylumoleoresin, successfully isolating three sanshools: hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool. The stability of three these sanshools under UVB irradiation in different solvents was explored in UVB-simulated sunlight conditions to investigate the degradation or transformation mechanism ofZanthoxylumalkylamides under UVB irradiation. The findings indicate a rapid decrease in the hydroxy-α-sanshool content under UVB ultraviolet light, aligning with the second-order kinetics. This study revealed alterations in the contents of hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool and the formation of a new compound following exposure to UVB light. This new compound, along with the three sanshools, possesses a uniformm/z264 and shares similar chemical structures. Further analysis also uncovered that these compounds are capable of undergoing isomerization reactions under UVB irradiation. This demonstrates that UVB irradiation of certain intensities can modify the concentrations and chemical structures of theseZanthoxylumalkylamides. These insights offer crucial guidance for future studies on the processing and preservation ofZanthoxylumalkylamides and their derivatives.Keywords:Zanthoxylumalkylamides;UVB light;degradation;transformation;mechanism
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Ping Duan,Xiya Feng,Aijun Li,Huijing Chen,Xiaowei Peng,Hongwei Wang,Jianquan Kan
Huajiao oil (HO) is widely applied as a special spice flavoring oil in Chinese cuisines. To investigate the effects of huajiao from different geographical origins on the aroma characteristics of HOs, volatile organic compounds (VOCs) and sensory profiles of HOs from eight geographical origins were investigated in combination with instrumental analysis techniques (electronic nose, headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME–GC–MS), and headspace-gas chromatography–ion mobility spectrometry (HS-GC–IMS)) and descriptive analysis (DA). Results showed that GC–MS and GC–IMS identified 57 and 65 substances, respectively, of which 8 and 10 VOCs were considered potential markers for the classification of HOs from different origins, respectively. Specifically, linalool emerged as a pivotal factor in distinguishing HOs. Additionally, the relationship between VOCs and sensory attributes in HOs was examined by partial least squares regression. Notably, linalool was the key substance affecting the “citrus” and “green” odor of HOs. The overall aroma profile of HOs was derived from huajiao. HOs retained the aroma attributes of “green”, “Chinese herb”, “piney” and “minty” of huajiao raw materials; however, “chive”, “fennel” and “fruity” aromas of huajiao were not perceived in HOs. This work provides valuable analytical data for the characterization and identification of the aroma profile of Chinese HOs.
研究领域:
食品科学
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化学分析
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产品关联
DOI
高影响因子
Scientific Reports
·
2024
·Vol. 14
·期 1
·1-12
·
IF 3.8
Cheng Jie,Xu Chengshuai,Sun Yang,Yu Qiuhan,Ding Shuo,Wang Yucai,Wei Wenxue,Xu Wei,Zhang Chaobo,Gong Donghui
Water eutrophication has emerged as a pressing concern for massive algal blooms, and these harmful blooms can potentially generate harmful toxins, which can detrimentally impact the aquatic environment and human health. Consequently, it is imperative to identify a safe and efficient approach to combat algal blooms to safeguard the ecological safety of water. This study aimed to investigate the procedure for extracting total flavonoids from Z. bungeanum residue and assess its antioxidant properties. The most favorable parameters for extracting total flavonoids from Z. bungeanum residue were a liquid–solid ratio (LSR) of 20 mL/g, a solvent concentration of 60%, an extraction period of 55 min, and an ultrasonic temperature of 80 °C. Meanwhile, the photosynthetic inhibitory mechanism of Z. bungeanum residue extracts against M. aeruginosa was assessed with a particular focus on the concentration-dependent toxicity effect. Z. bungeanum residue extracts damaged the oxygen-evolving complex structure, influenced energy capture and distribution, and inhibited the electron transport of PSII in M. aeruginosa . Furthermore, the enhanced capacity for ROS detoxification enables treated cells to sustain their photosynthetic activity. The findings of this study hold considerable relevance for the ecological management community and offer potential avenues for the practical utilization of resources in controlling algal blooms.
研究领域:
环境科学
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植物化学
·
水生生物学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）