Yaqian Sun,Xiacan Fan,Jianjun Pan,Xiaoting Zhang,Yuling Zhao,Hong Guo,Jie Min
Down is often used as a natural filler for warm clothing, but the odor of down is one of the issues that affects the performance of warm clothing applications. At present, the evaluation of down odor mostly uses the human olfactory evaluation method, which has low reproducibility and accuracy. This article first uses the method of activated carbon gas extraction/gas chromatography–mass spectrometry to identify five down odor compounds that can be detected in a stable way, as representative compounds of down odor. Then, a simple direct impregnate extraction/gas chromatography–mass spectrometry method was used to determine the exact concentration of odor compounds in down fibers. Finally, an odor level radar chart was constructed by analyzing the concentration of odor representative compounds of levels 1–5 in down. The digital visual evaluation method was composed of direct impregnate extraction combined with radar chart to judge the down odor level and compared to the human olfactory method. The results indicate that the radar chart evaluation has relatively accurate evaluation results and is more objective and accurate than the human olfactory method. This method for evaluating the odor level of down is simple and reliable, and has certain promotion and application prospects in the down production industry.
Among basic taste sensations, bitter taste is vital to the survival of mammals due to its indispensable role in toxin prediction or identification, so the identification of bitter compounds is of great value in the pharmaceutical and food industry. Recently, bitter taste receptor (T2Rs)-based biosensors have been developed for specific bitter detection. However, the taste biosensors based on taste cells/tissues suffer from simple function, low sensitivity, low content, and limited parameters. Here, to establish a high-content, highly sensitive, and multifunctional taste biosensor, we developed a multifunctional hybrid integrated cardiomyocyte biosensor (HICB) for bitter detection. Due to the expression of bitter taste receptors in cardiomyocytes, the HICB can recognize the specific bitter agonists by synchronously recording the extracellular field potential (EFP) and mechanical beating (MB) signals from the cultured cardiomyocytes in vitro. Multiple feature parameters were defined and extracted from the electromechanical signals of cardiomyocytes to analyze the specific responses to four typical bitter compounds. The radar map, heat map, and principal component analysis (PCA) were used to visualize and classify the specific responses. Moreover, bitter-induced cardiotoxicity also was chronically evaluated, and these bitter compounds presented an inhibition effect on the electrophysiological and contractile activities of cardiomyocytes. This high-content HICB offers an alternative platform for both bitter detection and cardiotoxicity assessment, showing promising applications in the fields of taste detection and toxicity screening.
危险品化学品经营许可证（带存储）