JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 2
·1261-1279
·
IF 3.2
Shuang Li,Shubing Chen,Yanan Meng,Shun Zhang,Ting Cai
The aims of this study were to establish a novel method for simultaneously determining 61 acid dyes in chili, hotpot seasoning, and bearnaise sauce using double liquid–liquid extraction (d-LLE) technology. A mixture of water, methanol, and dichloromethane (1:3:1, v/v/v) was used as the extraction solution, which was actively separated into aqueous and organic phases at a fixed ratio. The clean-up step was initially completed by discarding the organic phase layer, which contained abundant lipophilic compounds. Subsequently, the aqueous phase was further separated by salting out, which effectively removed interference from the highly hydrophilic compounds. As a result of these two purification steps, the matrix suppression effect was significantly reduced by a minimum of 16.9%. Finally, the extract was analyzed using an ultrahigh-performance liquid chromatography-quadrupole Orbitrap mass spectrometer (UHPLC-Q-Orbitrap-MS), and the characteristic ion fragments (SO 3 − , m / z 79.9557) of the acid dyes were utilized for the preliminary qualitative analysis. The results showed that the 61 acid dyes showed a good linear relationship in the range of 0.01–0.2 µg/mL, and the limit of quantification (LOQ) was 0.01 mg/kg. The average recoveries were 74.3%–99.7%, with relative standard deviations (RSD) ≤10%. The proposed method can rapidly identify and quantify acid dyes in complex foods at a low cost, with high sensitivity and reliability.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD MICROBIOLOGY
·
2019
·
IF 4.089
Yunhao Lu,Xinyi Tan,Yuanping Lv,Guohua Yang,Yuanlong Chi,Qiang He
The production of Chinese horse bean-chili-paste (CHCP) involves three fermentation phases: chili-to-moromi fermentation (CF) phase, horse bean-to-meju fermentation (HF) phase and moromi-meju mixed fermentation (MF) phase. To understand the microbial dynamics among these three phases and the potential roles of viable microbes for fermentation, microbial community dynamics was investigated by using culture-dependent and culture-independent methods. Furthermore, the capacities of enzyme-producing of the isolates were determined. During the CF phase, reducing sugar content increased from 3.1% to 3.49%, while pH declined from 4.85 to 4.5. The protein content in the HF phase and MF phase reduced sharply from 22.23% to 10.29% and 4.39%–1.19%, respectively. Bacillus sp., Staphylococcus sp., Oceanobacillus sp., Candida sp., Zygosaccharomyces sp. and Aspergillus sp. dominated the CF phase, while Bacillus sp., Candida sp. and Zygosaccharomyces sp. were the dominant microorganisms in both the HF and MF phases. B. amyloliquefaciens , B. methylotrophicus , B. subtilis, B. licheniformis and A. oryzae possessed strong capacities of producing enzymes, i.e. α -amylase, cellulase and xylanase, acid protease and leucine aminopeptidase , and could make a great contribution to CHCP fermentation.
研究领域:
食品科学
·
微生物学
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DOI
PubMed
高影响因子
RSC Advances
·
2024
·Vol. 14
·期 23
·16368-16378
·
IF 3.9
Hao Luo,Yongjun Wu,Jing Jin,Lincheng Zhang,Shuoqiu Tong,Cen Li,Qibo Tan,Qiqin Han
Fried pepper sauce (FPS) is renowned among consumers for its distinct aroma profile and rich nutritional composition. However, the primary aroma components of FPSs, crucial for quality assurance, remain unclear. Therefore, this study aimed to delve deeper into the unique aroma profile of FPSs by analyzing samples subjected to various pretreatment methods (including three heat-moisture treatment processes: soaking at 60 °C, soaking at 100 °C, and steaming, and three crushing processes: mashing, mincing, and horizontal knife cutting). FPS samples were analyzed by quantitative descriptive sensory analysis (QDA), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and partial least squares regression analysis (PLSR). The QDA results revealed that the overall aroma profile of FPS products was characterized by chili-like, fatty, and herbal notes. GC-MS identified 115 volatile components in FPSs, primarily alkenes, ketones, and acids, with varying concentrations across samples. According to the rOAV (>1) and GC-O, 11 compounds were identified as key aroma contributors to FPS aroma, including 2-methylpropanal, acetic acid, 3-methylbutanal, methional, eucalyptol, benzeneacetaldehyde, linalool, (E)-2-nonenal, (2E)-2-decenal, (2E,4E)-deca-2,4-dienal, and (E,Z)-2,4-decadienal. PCA and PLS-DA were employed to assess aroma differences among nine FPS samples. Screening for VIP > 1 and p < 0.05 identified 8 and 12 key marker compounds influenced by different crushing methods or heat-moisture treatments, respectively. PLSR indicated that the sensory attributes were greatly related to most aroma-active compounds. These findings provide novel insights into FPS aroma attributes, facilitating precise processing and quality control of fried pepper sauce products.
研究领域:
食品科学
·
化学分析
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产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2019
·
IF 3.206
Kai Hu,Jingyi Qiao,Weixia Zhu,Xiaohui Chen,Chunhong Dong
A facile and rapid method was reported for the preparation of magnetic nanocomposite of naphthalene-based polyimide polymer modified Fe 3 O 4 (Fe 3 O 4 @NPI), which was characterized and explored as sorbents for extraction of Sudan dyes (Sudan I, II, III and IV) in chili sauce prior to their HPLC determination. Some potential parameters influencing the MSPE efficiency were optimized using response surface methodology (RSM). Under the optimal experimental conditions an approach for the analysis of Sudan dyes was developed by coupling with high performance liquid chromatography-diode array detector (HPLC-DAD). Good linearity ( r > 0.9932) with linear range of 0.05–50 ng L −1 was obtained. The enrichment factors, LODs and LOQs for the proposed method were found to be in the ranges of 80.9–88.9, 0.02–0.05 ng g −1 and 0.07–0.17 ng g −1 , respectively. The method was utilized to analyze target Sudan dyes in real chili sauce samples, and sufficient recoveries ranged from 92.6 to 98.6% were obtained with RSDs <5.8%. These results indicate that the prepared Fe 3 O 4 @NPI is an effective sorbent for the extraction of Sudan dyes prior determination.
研究领域:
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Jia Chen,Xiao Li,Anqi Huang,Wenwen Deng,Yuxiu Xiao
A new type of high-density hydrophobic deep eutectic solvents (DESs) were synthesized with nonionic surfactants as hydrogen bond acceptors and hexafluoroisopropanol (HFIP) as hydrogen bond donor. Brij-35 was selected as the optimal nonionic surfactant for the preparation of Brij-35-HFIP-DES (molar ratio 1:20). A vortex-assisted DES-based liquid–liquid microextraction method was proposed for determination of Sudan dyes in tomato chili sauces. The whole pretreatment process only needs 5 min and 1.1 mL of organic solvent. The method with HPLC-DAD shows high efficiency (enrichment factors 89–176 and extraction rates 61.0–74.6%) and good performance with linearity (R ≥ 0.9997) in 0.04–2 μg g −1 range, detection limits of 0.0045–0.0118 μg g −1 , recoveries of 91.6–104.5% and intra-/inter-day precision below 8.0%. A “DES in water in DES” aggregate microstructure was observed in DES-rich phase. The proposed method is simple, quick, eco-friendly, and suits for the efficient extraction and accurate determination of Sudan dyes in tomato chili sauces.
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
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jingjing Wang,Yi Xu,Muhammad Zareef,Quansheng Chen,Waqas Ahmad
The study reports a fast and simple electrochemical fabrication route to pivot towards improved and reproducible surface-enhanced Raman scattering (SERS) signal. The generated star-shaped 3D nanogold particles were administered for multiple analytes detection in red wine and chili sauce. The SERS substrate was programmed via regulating voltage, deposition time, and electrolyte stirring conditions for signal stability. The relative standard deviation (RSD) was systematically studied on nine points, uniformly distributed on the SERS substrate, with 49 spectra collected from each point. The resultant overall RSD was found to be less than 9 % (stirring) with a SERS enhancement factor of 1.30 × 10 8 . The optimized SERS substrate was capable of detecting rhodamine 6G, 4-aminothiophenol and 4-nitrothiophenol at concentrations as low as 1.0 × 10 −7 mol L −1 . The star-shaped 3D nanogold particles were used to detect rhodamine B in chili sauce and red wine samples with high recovery rates and detection limit of 6.0 × 10 −8 mol L −1 .
研究领域:
材料科学
·
分析化学
·
食品安全
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Yunhao Lu,Linzi Yang,Yunfeng An,Dayu Liu,Guohua Yang,Qiang He
Candida etchellsii is a predominant strain in Chinese horse bean-chili-paste, a famous and traditional condiment with high salt content. In this study, physiological properties, ester production capacity and gene expression of C. etchellsii under salt stress were investigated, and the results showed that the strain evoked miscellaneous regulations to resist high salt stress. Under salt stress, C. etchellsii would accumulate intracellular glycerol, Na + and K + to balance osmotic pressure. Interestingly, the strain showed much stronger capacity to yield ethyl hexanoate and hexyl acetate after 5% and 20% ( w/v ) NaCl treatment whether in esterification or alcoholysis system. Furthermore, transcriptome data indicated that the genes associated with carbohydrate metabolism and amino acid metabolism had significantly different expression, and their regulations were consistent with the results of physiological analysis. The results obtained in this study could contribute to understand the salt tolerance mechanism of C. etchellsii and provide a theoretical support for its application in traditional food fermentation.
研究领域:
微生物学
·
食品科学
·
分子生物学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）