CHINESE JOURNAL OF ANALYTICAL CHEMISTRY
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2017
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IF 0.795
Xing-Li PEI,Yu-Yu HUANG,Can GONG,Xu XU
The ionic liquid butylamine 2,5-dihydroxybenzoate (DHB-BuN) was chosen as the matrix for improving reproducibility of oligosaccharides quantification, and imaging oligosaccharides in soybean and leaf by matrix-assisted laser desorption/ionization-mass spectrometry (MALDI-MS). In the experiment, ionic liquid matrix of methanol solution (20%, V/V ) was simply covered onto the sample slice, and MS imaging experiment was thus performed to analyze oligosaccharides and their distribution in soybean and soybean leaf in positive ion mode with laser power of 70%. As a result, the MALDI-MS analysis of three oligosaccharides including sucrose, raffinose and stachyose was performed using the ionic liquid matrix, and the reproducibility RSD was less than 3% for in-spot and less than 4% for spot-to-spot. The linear correlation coefficients ( R 2 ) of standard curves between MS peak intensity and oligosaccharides concentrations raging from 0.062 mg mL −1 to 1.00 mg mL −1 were all no less than 0.996, which showed a great potential in quantitative analysis of oligosaccharides by MALDI-MS. The matrix was then used for the imaging analysis of disaccharide, trisaccharide and tetrasaccharide on the surfaces of soybean chip and soybean leaf by MALDI-MS, and the mass spectrometric imaging of the three kinds of oligosaccharides was obtained with a spatial resolution of 150 μm. The result indicated that the distribution of three kinds of oligosaccharides in the soybean was roughly homogeneous, and mostly at its tip part in the leaf. The contents of the three oligosaccharides could be estimated by their MS peak intensity and above standard curve. This study suggested that the ionic liquid DHB-BuN matrix could be well applied in MALDI-MS imaging analysis of oligosaccharides in different samples.
研究领域:
分析化学
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植物学
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DOI
高影响因子
Foods
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2026
·Vol. 15
·期 4
·615
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IF 6
Miao Bai,Haiyong Pan,Shujun Li,Wenting Zheng,Dingnan Zhang,He Liu,Lina Yang,Danshi Zhu
The steaming process is crucial for the production of stuffed buns. This study aimed to monitor quality changes in stuffed buns during steaming and to simulate internal temperature evolution using numerical modeling, to support intelligent process control. Multiple quality attributes were evaluated during steaming, and internal temperature distributions were monitored at the bun center and at radial distances of 1, 2, and 3 cm from the center. A numerical temperature model was established and validated by comparison with experimental measurements. The results showed that most quality indicators exhibited the most pronounced changes during the initial 0–9 min of the steaming process. Among the evaluated parameters, internal temperature was identified as the most suitable indicator for monitoring the steaming state of stuffed buns. The consistency between simulated and experimental temperature profiles further confirmed the feasibility of the proposed temperature-based monitoring approach. This study provides a theoretical and technical basis for the intelligent monitoring and control of stuffed bun steaming.
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PubMed
高影响因子
Food Bioscience
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2024
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IF 4.8
Xiaohuan Hu,Hong Zhang,Yaguang Wang,Hao Wang,Liqi Wang,Walid Elfalleh,Dianyu Yu
This study focused on creating an edible film and coating using soy isolate protein (SPI) and catechin (CC) composite, which were then applied to bean buns. The objective was to assess the changes in quality during storage. Initially, SPI films were enriched with different concentrations of CC (1%, 2%, 3%, and 4%) and were examined for their optical and barrier properties. The addition of CC improved the optical barrier of SPI films, resulting in reduced water vapor permeability (WVP) and oxygen permeability (OP), thereby enhancing their suitability for food preservation. Subsequently, the produced edible coatings were applied to bean buns to evaluate their impact on quality attributes and sensory evaluation . The results of the scanning electron microscopy (SEM) analysis showed that the SPI/CC coating exhibited a smoother and more compact surface compared to the uncoated sample. After 15 days of storage, the SPI/CC 3% coated samples displayed the lowest moisture loss of 4.6% and the lowest hardness of 342.97 ± 8.17 N. Additionally, the Avrami equation revealed a significant 31% reduction in crystallinity (K) when comparing the SPI/CC 3% coated samples to the uncoated samples. XRD measurements further confirmed the decrease in crystallinity of the coated samples, indicating that the SPI/CC coating effectively inhibits the aging of bean buns. Moreover, the SPI/CC coating enhances the antioxidant activity of the bean buns and prevents microbial deterioration. These findings suggest that the utilization of SPI/CC coating holds great promise for the preservation of bean buns.
研究领域:
食品科学
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生物学
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高影响因子
ACS Applied Materials & Interfaces
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2022
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IF 10.383
Wen Su,Yingle Tao,Qiannan Wu,Haiqing Li
Development of industrially favorable metal–organic framework (MOF) monoliths is of paramount importance for their real-world applications. However, MOF monoliths prepared with the existing MOF shaping methods usually have seriously compromised accessible pores and suffer from inefficient and energy-intensive recycling, thereby greatly limiting their practical applications. We herein present a magnetic stuffed bun-structured MOF (mSBM) bead consisting of highly porous poly(vinyl alcohol) wraps stuffed with a binder-free powder mixture of UiO-66 and Fe3O4 nanoparticles. Such a unique structure and composition of the mSBM not only make its MOF component have a well-reserved crystal structure, surface area, and porosity and the corresponding accessible pores but also impart it with excellent localized magnetic induction heating (LMIH) capability that enables the sufficient heating and highly efficient recycling of the mSBM. These merits of mSBMs are further exemplified by assessing their atmospheric water adsorption and LMIH-driven water desorption performance. The mSBMs exhibit well-reserved atmospheric water adsorption capacities, up to 100% LMIH-driven water desorption, excellent reusability, and durability toward the practical applications. Our current work, therefore, demonstrates a new MOF shaping strategy to produce MOF monoliths with well-defined shapes, noncompromised accessible pores, and highly efficient recycling capabilities, paving a bright avenue to accelerate the practical applications of MOF monoliths.
研究领域:
材料科学
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化学工程
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2026
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IF 8.8
Yan Qi,Chuwen Mao,Meina Zhang,Yue Tang,Songyi Lin
WWSB dose-dependently boosts 5-MTHF in plasma, liver, and brain. • Protein is the key driver enhancing systemic folate levels (hepatic 5-MTHF ↑ >33.15%). • Soluble dietary fiber biases 5-MTHF distribution to brain (34% vs. 5% plasma). • Independent validation in C57BL/6 and Kunming confirms core findings' generalizability. The bioavailability of dietary folic acid (FA) is strongly influenced by the food matrix, yet the specific components within complex cereal-based products that influence FA absorption and tissue distribution remain poorly understood. This study employed a holistic-to-component deconstruction strategy to investigate how whole wheat steaming bun (WWSB), a widely consumed staple food, affects FA bioavailability and to identify the responsible macromolecular constituents. First, female C57BL/6 mice were fed WWSB with FA for 48 days in a dose-dependent manner. Compared with FA alone, the high-dose WWSB group (Hbun-FA) significantly increased plasma 5-methyltetrahydrofolate (5-MTHF) by 1.9-fold ( P < 0.05), hepatic 5-MTHF by 48.6% ( P < 0.05), and cerebral 5-MTHF by 61.9% ( P < 0.05). To test the generalizability of these findings and to pinpoint the active matrix components, male Kunming mice were then administered FA together with isolated protein, starch, soluble dietary fiber (SDF), or insoluble dietary fiber (IDF) from WWSB. Protein was identified as the primary contributor to systemic bioavailability: the protein-supplemented group (P-FA) elevated hepatic 5-MTHF by >33.15% relative to FA alone. Remarkably, SDF showed a distinct brain-biased biodistribution of 5-MTHF, with its contribution to cerebral 5-MTHF increase being substantially greater than its effect on peripheral plasma levels. The whole-component reconstituted group (AC-FA) and intact WWSB group (B-FA) exhibited highly similar tissue distribution profiles of 5-MTHF on radar chart analysis, validating the deconstruction strategy. These findings indicate that the WWSB matrix enhances FA bioavailability predominantly through protein, while SDF selectively promotes brain folate accumulation. This work provides a theoretical and experimental basis for designing FA-fortified whole grain products with improved systemic bioavailability and enhanced cerebral accumulation. Download: Download high-res image (163KB) Download: Download full-size image
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高影响因子
Frontiers in Nutrition
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2022
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IF 6.59
Han Mengyao,Zhang Zhongshan,Li Xinyue,Tong Haibin,Xu Zhiguo,Ding Zikang,Yang Anquan,Xie Min,Wang Xiaomei
To investigate the protective effect of collagen peptide from Micropterus salmoides skin (CPMs) on oxidative damage induced by cyclophosphamide in mice. Balb/c female mice were divided into blank, model (cyclophosphamide, CTX), positive control (levamisole hydrochloride), and collagen peptide low-, medium-, and high-dose groups. The results showed that CPMs increase the body mass and immune-related organ indexes, such as liver and kidneys of immunosuppressed mice. The activities of ALT, AST, UA, BUN, and MDA in the liver and kidney tissues decreased significantly, while those of SOD and GSH-Px increased significantly. CPMs can relieve the pathological damage to immune organs. CPMs significantly increase the activities of IL-2, IgG, and TNF-α in serum and SOD activity, while the MDA content was decreased compared to the model group. CPMs can exert a protective effect on cyclophosphamide-induced oxidative damage and have application prospects in the field of health food.
研究领域:
药理学
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免疫学
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毒理学
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营养学
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DOI
PubMed
高影响因子
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