ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
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2020
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IF 4.872
Qingfeng Wang,Zhonggen Li,Xinbing Feng,Xinyu Li,Dan Wang,Guangyi Sun,Huihui Peng
Consumption of mercury (Hg) contaminated vegetable is one important pathway of Hg expose to humans. In this study, Hg contents in a popular vegetable, Houttuynia cordata Thunb. ( HCT ), and its growing soils in Kaiyang county in Guizhou province of southwest China were investigated. Health risk related to Hg exposure through consumption of this vegetable was evaluated for the first time. Hg contents in HCT were found to be much higher in three towns in western Kaiyang county (42.3 ± 48.2 μg/kg, FW), where former Hg mines located, than that in other towns (7.6 ± 5.0 μg/kg, FW). Hg contents in HCT were also higher than in the other five vegetables (Chinese cabbage, Lettuce, Tomato, Carrot and White radish). Consumption of HCT may account for 37.4–61.1% of total vegetable Hg intake of local people in Kaiyang county. Hg concentration in HCT positively correlated with that in soil (r 2 = 0.311, p < 0.01), especially, the labile Hg species (F C1 , r 2 = 0.796, p < 0.01) and the elemental Hg that is bound to the crystalline oxides (F C3 , r 2 = 0.711, p < 0.01), and negatively correlated with Hg that is bound to humic and fulvic complexes (F C2 , - 0.304). Estimated daily intake (EDI) and target hazard quotient (THQ) results shown that Hg expose risk is much higher for children than adults, likely due to their different eating habits and the amount of snack intake.
研究领域:
环境科学
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公共卫生
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2025
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IF 5.9
Su Xu,Linyao Song,Dajuan Shi,Siyao Wu,Fengwei Ma,Haijiang Chen,Qinglong Meng,Qiang Fei,Lingshuai Meng,Wenneng Wu,Dong Lin,Guangcan Tao,Yi Liu,Xi Chen,Degang Zhao,Xuan Dong,Yichen Zhao
To enrich the processing products of Guizhou high-mountain white tea, this study employed sensory evaluation, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques to investigate the evolving flavor profiles of Guizhou high-mountain white tea fermented with Eurotium cristatum . The resulting infusions displayed a dark brown color and a significant reduction in bitterness and astringency following fermentation. Furthermore, a total of 104 and 120 volatile organic compounds (VOCs) were identified using the HS-SPME-GC-MS and HS-GC-IMS methods, respectively. Among these, 13 VOCs, including methyl salicylate, linalool oxides, and linalool, exhibited relative odor activity values (ROAVs) exceeding 1. These compounds, linked to floral and peppermint aromas, significantly impacted the aroma profiles of the fermented white tea. Additionally, orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 24 VOCs that were primarily responsible for distinguishing the various fermentation stages, adhering to a more stringent criterion with variable importance projection (VIP) values > 1.30 and p < 0.05. Therefore, this study confirms that solid-state fermentation utilizing Eurotium cristatum is a promising method for effectively reducing bitterness and astringency while enhancing the floral aroma of white tea.
研究领域:
食品科学
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茶叶加工学
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感官分析
✓ 已验证
DOI
高影响因子
Frontiers in Microbiology
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2021
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IF 5.64
Wang Hanyu,Su Wei,Mu Yingchun,Zhao Chi
Suan zuo rou (SZR), a traditional fermented meat from Guizhou province, China, is loved by local people for its unique flavor and nutritional value. However, the microbial communities and related flavor characteristics of SZR from different regions of Guizhou are unclear. We studied the correlation between the microbial communities and the physicochemical properties and volatile flavor compounds (VFCs) of 15 SZR samples from three regions in Guizhou province. The microbial community structure of SZR was determined by high-throughput sequencing and VFCs were identified by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. The results indicated that the microbial communities of SZR varied among the regions, as evidenced by the relative abundance of Weissella, Staphylococcus, Brochothrix, Kazachstania, and Debaryomces. There were also significant differences in pH, water activity, NaCl, and total volatile basic nitrogen (P < 0.05). Based on orthogonal projections to latent structures and Pearson’s correlation coefficient, we showed that Wickerhamomyces, Kazachstania, Lactobacillus, Weissella, Brochothrix, Debaryomyces, Staphylococcus, Pediococcus, Pichia, Candida, and Leuconostoc were highly correlated with 48 VFCs (| ρ| > 0.8, P < 0.05). Redundancy analysis showed that most of the dominant bacteria were positively related to water activity, whereas Lactobacillus was positively related with pH, and negatively related with total volatile basic nitrogen.
研究领域:
食品科学
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微生物学
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风味化学
✓ 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）