SENSORS AND ACTUATORS B-CHEMICAL
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2024
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IF 8
Zhuoqun Su,Youlin Kong,Tong Li,Yan Zhao,Xue Zhang,Di Wu,Yongning Wu,Guoliang Li
Biological nanopore refers to a type of pore-forming membrane proteins, providing a unique platform for single molecule detection of DNA, RNA, peptide, etc. The direct detection of small molecules, especially of food chemical contaminants by biological nanopore, remains challenging due to their fast translocation dynamics, trace amount, and the interference from the complex food matrix. The effective recognition and signal conversion methods need to be developed. Herein, we employ an aptamer-triggered hybridization chain reaction (AtHCR) strategy for the detection of a mycotoxin, aflatoxin B1 (AFB1) by an α -hemolysin nanopore. In the absence of AFB1, the formed dsDNA polymers in HCR show a low frequency of long-time blockage signals. The presence of AFB1 can inhibit the hybridization chain reaction through the interaction between AFB1 and its aptamer, so the remaining hairpins can easily block the nanopore and induce frequent long-time blockage signals. The results show that the event frequency of long-blockage has a linear relationship with the AFB1 concentration in the range of 6.6 × 10 −1 –6.6 × 10 2 pmol/L. The recognition and amplification effect of AtHCR allows nanopore to detect AFB1 at a detection limit of 0.54 pmol/L. Furthermore, the developed AtHCR strategy can help biological nanopore to detect AFB1 in corn sample with satisfactory accuracy. The recognition and amplification effect achieved by coupling AtHCR to biological nanopore offers an enzyme-free single-molecule technology for the rapid detection of food chemical contaminants.
研究领域:
纳米技术
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分析化学
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食品安全
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分子生物学
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产品关联
DOI
高影响因子
Current Research in Food Science
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2025
·
IF 7
Zhiheng Yuan,Qicheng Sun,Yaoyao Zhang,Sichang Ti,Meimei Shan,Yang Xiao,Shangde Sun
Caffeic acid (CA), known as a natural phenolic compound, is widely recognized for its antioxidant properties and potential applications in food preservation. However, its practical antioxidant efficacy and potential applications have been limited due to its poor lipophilicity. To overcome this issue, based on the hydrophobic residue structure and antioxidant activity of amino acids, three amino acids (methionine, tyrosine, and tryptophan) were screened for amidation with CA to both improve the lipophilicity of CA and enhance its antioxidant performance. The antioxidant efficacy of CA amides was evaluated by experimental and theoretical approach. The experimental results showed that CA amides with tryptophan exhibited the excellent antioxidant efficacy, which increased by 49% and 47% compared to CA in DPPH and FRAP assays, respectively. The induction period of lard with CA amides in the Rancimat test was increased by 45-55% compared to CA. Density Functional Theory (DFT) analysis demonstrated that tryptophan conjugation improved the electron-donating ability (E HOMO from -7.306 to -6.863 eV) and reduced the O-H bond dissociation energy (from 79 to78 kcal/mol) of CA amide. Moreover, the 4-OH site was identified as the primary active site for radical scavenging. These results clarified how specific amino acid residues modulate the antioxidant behavior at the molecular level and indicated that CA amides with tryptophan were more effective in scavenging free radicals. These findings offer valuable insights into the structure-antioxidant activity relationship of CA amides, highlighting their potential as antioxidants and application in inhibiting lipid oxidation.
研究领域:
食品化学
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抗氧化研究
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理论化学
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脂质科学
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天然产物
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHY A
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2025
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IF 4
Xiaoqi Liu,Chenjia Jiang,Haodong Zhou,Yunfeng Yuan,Jinhua Zhu,Xiuhua Liu,Md. Zaved H. Khan,Minghua Lu
Synthetic phenolic antioxidants PG (propyl gallate), TBHQ (tert-butyl hydroquinone), BHA (butyl hydroxyanisole) are commonly used additives in edible oils, but excessive residues may pose health risks. Conventional detection methods suffer from high organic solvent consumption, complex pretreatment procedures, and environmental concerns. To address these limitations, this study developed a rapid, green and efficient analytical method combining deep eutectic solvent (DES)-based liquid-liquid microextraction (LLME) with high-performance liquid chromatography (HPLC) for the rapid determination of phenolic antioxidants in edible oils. Using an optimized hydrophilic DES system composed of choline chloride and 1,3-butanediol, (molar ratio 1:2), along with simplified extraction conditions (780 μL DES, 11 s vortex at room temperature), efficient extraction and enrichment of the target analytes were achieved. The method demonstrated excellent performance specifically for PG and TBHQ, exhibiting a wide linear range (1-400 μg/mL, R² > 0.9970), low limits of detection (0.12-0.28 μg/mL), satisfactory spiked recoveries (90.2 %-113 %), and good intra-day and inter-day precision (RSD < 5.0%). Analysis of real samples demonstrated that the proposed method is highly sensitive, operationally simple, and environmentally friendly for the analysis of PG and TBHQ, offering a promising alternative for rapid monitoring and food safety regulation of these two antioxidants in edible oils. It should be noted that the current hydrophilic DES system did not achieve optimal extraction efficiency for BHA, highlighting the need for further optimization toward a comprehensive multi-analyte approach.
研究领域:
食品化学
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分析化学
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食品安全
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绿色化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2025
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IF 6.2
Qiaochun Chen,Zening Zhang,Weiqi Qiu,Qian Zhou,Mingfu Wang
The inhibitory mechanisms of flavonoids suppressing the formation of foodborne β-carboline heterocyclic amines, Harman and Norharman, remain unclear. In this study, structure–activity and correlation analyses linked the distinct inhibitory effects of spice-containing flavonoids on β-carboline formation (13.36–86.98%) to their phenolic hydroxyl groups and antioxidant capacity. The pronounced decrease in free radicals and reduced consumption of tetrahydro-β-carbolines (THβCs) in flavonoid-containing model systems indicated a radical scavenging mechanism that prevented the oxidation of THβC into β-carbolines. Concurrently, the significant reductions in formaldehyde, acetaldehyde, and THβCs levels revealed an additional pathway that flavonoids captured aldehydes to form adducts, thus diminishing THβC formation. Two major adducts, tryptophan–formaldehyde–flavonoid and flavonoid–formaldehyde–flavonoid, were identified by UPLC-MS/MS analysis. These mechanisms were verified in soy sauce brine systems, though their inhibitory efficacy was weakened by preexisting THβCs and β-carbolines, and the limited aqueous solubility of hydrophobic flavonoids. This work deepens insight into flavonoid-mediated inhibition of β-carboline formation and underscores their prospective application in controlling foodborne toxicants.
研究领域:
食品化学
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毒理学
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天然产物
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生物化学
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抗氧化研究
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Mansi Niu,Long Ma,Yang Yang,Junjie Jia,Ling Xiang,Tingyao Tu,Xingrong Zhao,Caihong Shen,Songtao Wang
The roasted aroma is a key flavor characteristic shaping the quality of sauce-flavor baijiu (SFB). However, the key volatile compounds responsible for the roasted aroma in SFB and their perceptual interactions remain ambiguous. In this study, SFB samples were categorized into high roasted (HR) aroma and low roasted (LR) aroma groups based on intensity, as determined by quantitative descriptive analysis. Sixteen pyrazines were identified and quantified using high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS), and the combined application of the aroma activity value method and aroma omission experiments demonstrated that 2,3,5-trimethylpyrazine, 2-ethyl-6-methylpyrazine, and 2-ethyl-3,5-dimethylpyrazine significantly contributed to the roasted aroma ( p < 0.05). A total of 67 principal volatile compounds were identified by headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and quantified by gas chromatography flame ionization detector (GC-FID). Esters were found to be the major class of compounds distinguishing HR from LR samples. Multivariate statistical analysis further identified 11 key volatile compounds that effectively discriminated between the two groups. Perceptual interactions between 2-ethyl-3,5-dimethylpyrazine and six volatiles associated with roasted aroma (r > 0.5) were investigated via the σ-τ method, revealing additive or synergistic effects of propionic acid and ethyl propionate on the roasted aroma at different concentration levels.
研究领域:
食品化学
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风味科学
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感官分析
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分析化学
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发酵饮料
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2025
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IF 5.9
Xiaoqian Liu,Fang Yuan,Bei Zhou,Wen Huang,Zhinan Mei,Salam A. Ibrahim,Ying Liu,Xi Feng
Gastrodia elata Blume is a nutritious ingredient with high edible value. However, its distinctive odor, "horse urine-like off-odor", has limited its applications. The potential unpleasant odorants presenting a horse urine-like off-odor in G . elata was investigated by GC-MS-O. Two G. elata samples, one cultivated in Yichang (YC, with horse urine-like off-odor) and the other one cultivated in Yingshan (YS, without off-odor), were used for chemical analysis and sensory evaluation. The identification of compounds responsible for the odor differences between YC and YS provided the basis for determining key odorants that contribute to horse urine-like off-odor. In the GC-O analysis, 37 aroma compounds were identified in YC while 32 in YS. Aroma recombination and omission tests proved that ten compounds (including pentanal, benzeneacetic acid, benzaldehyde, 2,3-butanedione, acetoin, acetic acid, hexanoic acid, p-cresol, m-cresol, and 2-methoxy-4-vinylphenol) were the main contributors to the horse urine-like off-odor. The pathways of off-odor formation in G . elata were elucidated. Our results provide insights into the formation of horse urine-like off-odor in G . elata .
研究领域:
食品化学
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感官科学
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挥发性有机化合物
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植物学
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香气分析
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Ying Luo,Jie Xu,Ying-Chen Fan,Zong-Han Wang,Yuan-Yuan Hu,De-Yang Li,Yu-Xin Liu,Da-Yong Zhou
The contribution of lipid oxidation to color deterioration in ready-to-eat (RTE) oysters remains unclear. Therefore, this study established four polyunsaturated fatty acid (PUFA)-based model systems: P (PUFA), PG (PUFA + glucose), PA (PUFA + amino acids), and PAG (PUFA + amino acids + glucose). After accelerated storage (60 °C, 48 h), the browning index of the EPA- and DHA-added groups of the P system increased by 2.08- and 3.08-fold, respectively, indicating that lipid oxidation alone can cause browning. The browning extent followed P < PG < PA < PAG, indicating that glucose and amino acids independently and synergistically aggravated PUFA-induced discoloration. In PG and PA systems, glucose and amino acids enhanced coloration through radical-mediated reactions, respectively. The additional browning in the PA/PAG system was due to the formation of pyrrole and lipofuscin-like pigments. These results demonstrate lipid oxidation's key role in RTE seafood discoloration and provide a theoretical basis for quality control.
研究领域:
食品科学
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食品化学
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海产品品质
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脂质氧化
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采后技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
·
2025
·
IF 5.4
Shuqia Ding,Linfen He,Wenjing Pan,Qingqing Ye,Hanzhong Ye,Zhonghua Liu,Shuxian Cai
‘Hongyin’ (HY) is a purple-budded Camellia sinensis cultivar from eastern Guangdong whose chemistry and bioactivities are not fully defined. We integrated sensory and compositional assays (catechins, caffeine, anthocyanins) with UPLC–MS/MS broad-targeted metabolomics, KEGG enrichment and network pharmacology, and evaluated bioactivity in high-fat-diet (HFD) mice with gut-microbiota (16S rRNA) profiling and microbiota–metabolite correlations. HY showed a distinctive chemical phenotype—low caffeine (most samples <1%), elevated gallocatechin gallate (GCG), anthocyanin enrichment, and predominance of linoleic/α-linolenic-acid (LA/ALA)–related unsaturated lipids; storage coincided with reduced astringency and orange-red liquor. Metabolomics annotated 2,105 metabolites, of which 1,311 differed from a green-tea control (GT), enriched in LA/ALA metabolism and unsaturated-fatty-acid biosynthesis. In HFD mice, HY from week 5 mitigated weight gain and fasting glycaemia, reduced hepatic lipid droplets and inflammatory infiltration, and improved intestinal morphology (higher villus/crypt ratio) and colonic histology. Microbiota analyses revealed recovery of α-diversity, β-diversity convergence toward normal diet, a lower Firmicutes/Bacteroidetes ratio, depletion of Proteobacteria/Enterobacteriaceae and Helicobacter, and enrichment of Akkermansia, Bacteroides, Faecalibacterium, Blautia, and Lactobacillus. Correlation heatmaps linked tea polyphenols (GCG, anthocyanins) and LA/ALA-axis lipids positively with these beneficial taxa and negatively with putative pro-inflammatory groups. Collectively, HY combines a low-caffeine, high-GCG/anthocyanin, UFA-enriched profile with multi-dimensional bioactivities—anti-obesity, hepatoprotective, anti-inflammatory and microbiota-modulating—supporting its quality evaluation and functional development as a regional tea resource.
研究领域:
植物科学
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食品化学
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代谢组学
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营养生物化学
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生药学
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微生物组研究
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功能食品
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天然产物
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Innovative Food Science & Emerging Technologies
·
2025
·
IF 6.8
Pengfei Jiao,Fang Yu,Caiying Zhang,Zhihao Zhou,Peng Wang,Xin Zhang,Yuping Wei,Pengpeng Yang,Qiuhong Niu
This study optimized hydrophobic deep eutectic solvent (HES) extraction of citrus peel polyphenols. Thymol-camphor-based HES (molar ratio of 1:1) showed a higher total polyphenol content (TPC) than other HESs. FTIR and 1 H NMR confirmed the formation of HES. Conductor-like screening model for real solvents (COSMO-RS) calculations indicated the relatively low viscosity/density of the HES and revealed synergistic extraction mechanisms (hydrogen bonding, hydrophobic interaction, and van der Waals force). The TPC of HES extract is about 2.78 % and 9.57 times higher than that of ethyl acetate and choline chloride-ethylene glycol-based deep eutectic solvent extract, respectively. The 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging rate and ferric reducing antioxidant power (FRAP) of extract are 96.98 % and 152 % of that of vitamin C at the same concentration, respectively. The inhibition rate of the extract on α-glucosidase and α-amylase activity are respectively 92.27 % and 210 % of that of acarbose at the same concentration. The extract exhibited potent antioxidant and hypoglycemic activity.
研究领域:
食品化学
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绿色提取技术
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天然产物
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植物化学
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抗氧化研究
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糖尿病管理
✓ 已验证
DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Hongquan Fu,Huiling Yuan,Yang Du,Jinming Chang,Hejun Gao,Juan Zhang,Fang Liao,Yunwen Liao
Amino acids are essential to all living organisms, making the monitoring of their levels in biological systems and food processing critical for diverse applications. Among analytical methods, fluorescence-based detection has emerged as a preferred approach due to its high sensitivity, rapid response, and eco-friendly profile. Herein, we report the synthesis of red carbon (RC) via a simple one-step co-heating method, which enables ultrasensitive discrimination between aspartate (Asp) and lysine (Lys). Notably, RC exhibits fluorescence enhancement with Asp and selective quenching with Lys, achieving detection limits of 16.5 and 2.0 μM, respectively. Mechanistic studies reveal distinct changes in quantum yield and fluorescence lifetime, indicating that the fluorescence modulation arises from intramolecular charge transfer (ICT). Essentially, the Lowest Unoccupied Molecular Orbital (LUMO) energy and the weak interaction between the RC and Lys can quenching the fluorescence of RC, the LUMO energy of RCAsp is lowest and the lowest gap energy of HOMO (Highest Occupied Molecular Orbital)-LUMO can further accept the electronic for enhancing the fluorescence of RC by density functional theory calculations. These findings underscore the potential of RC-based probes for precise amino acid quantitation, with further advancements in chemical sensing technologies poised to unlock broader applications in biomedical and food chemistry processing.
研究领域:
分析化学
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荧光传感
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纳米材料
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生物分析化学
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食品化学
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生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
POLYMER ENGINEERING AND SCIENCE
·
2025
·
IF 3.2
Yuling Chen,Yunong Tian,Jiahao Ouyang,Xuan He,Bo Wang,Dandan Li,Yong Ye
To address the challenge of selectively extracting β-sitosterol from Camellia oil—a complex, lipid-rich matrix containing structurally similar sterols—a photo-responsive molecularly imprinted polymer (MIP) was developed using a hybrid functional monomer system. Functional monomers were systematically screened via UV–Vis spectroscopy and density functional theory (DFT) to ensure molecular-level selectivity and optimal cavity matching. The imprinting system combined methacrylic acid (MAA) with either acrylamide (AAm) or 3-aminopropyltriethoxysilane (APTES), introducing synergistic hydrogen bonding and π-π stacking. A photo-responsive azobenzene monomer enabled reversible photo-isomerization under 365/440 nm light, allowing precise spatiotemporal control of β-sitosterol adsorption/release. Co-assembly behavior was validated by 1 H-NMR spectroscopy. The MIPs were characterized by FT-IR, XPS, TGA, SEM, BET, DSC and UV-DRS, while molecular docking elucidated the photo-responsive mechanism. Adsorption performance was evaluated using isothermal, kinetic, and thermodynamic models, alongside imprinting factor analysis. When applied to solid-phase extraction (SPE) from crude Camellia oil, the MIPs exhibited excellent selectivity, reusability, and enrichment efficiency. The maximum adsorption capacity reached 11.02 mg/g, and β-sitosterol purity increased to 78.3% ~ 82.1%. This work offers a green, reusable, and light-controllable platform for selective sterol recovery from edible oil systems.
研究领域:
材料科学
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分析化学
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分子印迹技术
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食品化学
·
分离科学
✓ 已验证
产品关联
DOI
高影响因子
Food Frontiers
·
2025
·
IF 6.9
Yong Li,Hua Li,Jialu Yan,Zhengli Wang,Jingyu Liu,Junlong Meng,Fatih Oz,Jie Chen,Maomao Zeng,Cuiping Feng
In recent years, rising consumption of mushroom-based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α-dicarbonyl compounds (α-DCs) and advanced glycation end products (AGEs), in commercial mushroom products. Therefore, this study analyzed AGEs ( N ε -(carboxymethyl)lysine [CML], N ε -(carboxyethyl)lysine [CEL], methylglyoxal-hydroimidazolone 1 [MG-H1], argpyrimidine[Arg-p]) and α-DCs (3-deoxyglucosone [3-DG], glyoxal[GO], methylglyoxal[MGO], diacetyl[DA]) in 60 commercial edible mushroom products, including crisps, ready-to-eat pickled mushrooms, and dried mushrooms. Consequently, the amounts of CML, CEL, MG-H1, and Arg-p spanned 9.26–81.52, 1.08–40.43, 3.76–54.68, and 0.16–0.46 µg/g, respectively. CML was the predominant AGE in three types of mushroom products. Pickled mushrooms contained the highest average levels of CEL and MG-H1(15.89 and 16.18 µg/g, respectively), followed by dried products and mushroom crisps. The CEL and MG-H1 contents of dried mushrooms are comparable to those of crisps, and their CML levels are similar to those of pickled products. 3-DG was the most abundant α-DCs, with concentrations ranging from not detected to 375.66 µg/g. In crisp mushroom ingredients, the presence of maltose greatly promoted the formation of 3-DG, rather than GO or MGO. The variations observed among the three product types suggest that processing methods and ingredients have a significant influence on the formation of HMRPs. This study provides fundamental data for optimizing processing conditions to improve the quality and safety of processed mushroom products.
研究领域:
食品科学与技术
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食品化学
·
营养毒理学
·
热加工
·
功能性食品
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）