Food Chemistry-X
·
2024
·
IF 6.5
Xiang Zhu,Di Wu,Lin Zhao,Chenggang Wen,Cao Yong,Qixin Kan
Dried Zanthoxylum bungeanum Maxim (DZM) is one of the popular categories in spices and condiments market. The flavor and quality of DZM products determine its value and application scope. This study evaluated the flavor and quality of DZMs from various origins, considering physical, chemical, and safety attributes. Notable variations were observed, with DZMs from Maoxian and Jinyang excelling in aroma, pungency, and appearance. Chromatic analysis distinguished green and red DZMs from Meishan and Hancheng. HPLC results revealed high pungency compound levels in Maoxian and Wudu samples, while GC–MS identified 173 volatile compounds, dominated by linalool and d -limonene. Microbial contamination was minimal in DZMs from Hanyuan and Jiangjin, and the lowest heavy metal levels were in samples from Hanyuan, Hancheng, and Jingyang, indicating superior environmental conditions. The research offered insights into origin and processing influences on DZM, aiding in selection and food safety assurance.
研究领域:
食品科学
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植物学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Tianyu Dong,Shuwei Wang,Nan Qi,Jie Sun,Haitao Chen,Shuqi Wang,Baoguo Sun
Huajiao water (HW) has a wide range of applications in the new food service industry. However, few process and flavor studies have been conducted on HW. The aim of this study was to investigate the effect of boiling process on HW flavor as well as the mechanisms by which important aroma compounds affect the flavor. The results showed that HW-20 min had better flavor quality and typical flavor of Huajiao . Boiling time mainly affected the content of terpenoid, which subsequently affected the overall flavor of HW. Compared to dried Huajiao (DH), HW had significantly lower volatile compounds. Limonene and linalool were abundant volatile compounds in DH and HW. Finally, the potential degradation pathways of limonene and linalool were summarized based on model experiments and isotopic tracer techniques, respectively. This study provided a feasible solution for the investigation of the transformation pathway and the flavor regulation of HW in industry.
研究领域:
食品科学
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化学
·
感官科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CHEMICAL RESEARCH
·
2021
·
IF 0.782
Tian Chai,Wen-Han Zhang,Hui Jiao,Yin Qiang
A new coumarin, 7-oxo-7H-furo-[3,2-g]chromen-9-yl dimethylcarbamate, is isolated from a methanol extract of Zanthoxylum bungeanum pericarps. The structure of this compound 1 is elucidated based on extensive spectroscopic analysis, including infrared, nuclear magnetic resonance, and mass spectrometry. This new compound is also synthesized by a simple acylation reaction with dimethylcarbamoyl chloride. The inhibitory activity of the isolated compound against HeLa and HepG2 cell lines is described. The protein tyrosine phosphatase 1B inhibitory activity against HeLa and HepG2 cancer cells and the sirtuin 1 inhibitory activity against HepG2 cancer cells are also evaluated.
研究领域:
药理学
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化学
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癌症研究
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植物科学
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DOI
高影响因子
FITOTERAPIA
·
2025
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IF 2.6
Zongchao Li,Ruoxuan Xu,Can Li,Chenglin Chi,Xiaoli Yang,Shufang Yang,Rongxia Liu
The pericarp of Zanthoxylum bungeanum Maxim. (ZBM) is an edible spice with medicinal value, and it has anti-obesity, anti-inflammatory, and cardiovascular protective effects. This study investigated the therapeutic effect of ZBM on atherosclerosis (AS) and its potential mechanisms. An in vivo experimental model of AS was established on apolipoprotein-E deficient (ApoE −/− ) mice to evaluate the efficacy of ZBM. Serum metabolomics combined with the vascular smooth muscle cell (VSMC) proliferation model were subsequently conducted to analyze the mechanisms. Results showed that ZBM effectively alleviated blood lipid disorders, aortic lipid accumulation, and intimal thickness in mice. Metabolomics indicated that ZBM mainly regulated 5 major metabolic pathways, including TCA cycle, steroid hormone biosynthesis, sphingolipid metabolism, glyoxylate and dicarboxylate metabolism, glycerophospholipid metabolism, which affected lipid metabolism and cell proliferation. Further experiments showed that ZBM inhibited VSMC proliferation likely because it blocked the signal transducer activator of transcription 3 (STAT3) phosphorylation and activated nuclear factor E2-related factor-2 (Nrf2)/heme oxygenase-1 (HO-1) pathway, resulting in G0/G1 phase arrest and reactive oxygen species (ROS) clearance.
研究领域:
药理学
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代谢组学
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心血管疾病
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 7
·1155
·
IF 5.1
Lian He,Yuwen Yi,Hongfeng Jia,Chengjian Xu,Mingfeng Qiao,Xuemei Cai,Sze Ying Leong,Nallammai Singaram,Sook Wah Chan,Hua Peng
Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in Sichuan cuisine. This study explored the effect of harvest periods on the quality of Sichuan pepper at five selected harvest periods (LSA (early harvest), LSB, LSC, LSD, and LSE (late harvest)) along the 24 solar terms in the traditional Chinese lunar calendar. Apart from evaluating their physicochemical and volatile profiles, the growth characteristics, polyphenol and flavonoid contents, antioxidant properties, and free amino acid and other nutrient concentrations in these peppers were also analysed. Results showed that the moisture content, weight, and shape of Sichuan peppers improved progressively, peaking at the LSE harvest period. Throughout maturation, the energy content of the Sichuan pepper remained stable. Polyphenols and flavonoids, indicators of antioxidant capacity, increased in later harvest periods. A total of 18 amino acids were detected in Sichuan pepper. Proline was the most abundant amino acid, followed by serine, arginine, and glutamic acid, accounting for 83% of the total amino acids. Based on the taste threshold values of amino acids, a taste activity value (TAV) analysis of the amino acids was conducted. The TAV analysis of arginine and glutamic acid were greater than 1, indicating their significant contribution to the bitterness and umami taste, respectively. Through the principal component analysis of the electronic tongue, it was found that Sichuan pepper picked in late July (LSA stage) had a significant difference from that picked in September (LSD and LSE stages), while the difference in taste characteristics between Sichuan pepper in early September and late September was relatively small. Terpenes were the primary volatile compounds, and the number of compounds increased as the harvest period was delayed. PLS-DA analysis revealed that D-limonene had the highest VIP value, indicating its significant contribution to the overall odour of Sichuan pepper, and thus can serve as an indicator for assessing the maturity of Sichuan pepper. This study offers valuable insights for optimising the harvesting period of Sichuan pepper and serves as a theoretical reference for enhancing the development of the seasoning industry.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
Journal of Cleaner Production
·
2021
·
IF 9.297
Zi-Hui Cai,Jian-Dong Wang,Li-Tao Wang,Su Zhang,Xin-Yu Yan,Yan-Qiu Wang,Peng-Quan Zhao,Li-Na Fu,Chun-Jian Zhao,Qing Yang,Dong Meng,Yu-Jie Fu
Green vortex-assisted octanoic acid-ethanol-water supramolecular solvents (OAEW-SUPRAS) were developed for the simultaneous extraction of six phenolics and hydroxy-α-sanshool (HAS) from Zanthoxylum bungeanum Maxim. peels (ZBMP). The formation of OAEW-SUPRAS was composed of reverse micelle droplets with different sizes, which were caused by desolvation and aggregation. OAEW-SUPRAS were characterized by microscopy and fourier transform infrared spectroscopy. OAEW-SUPRAS can quickly extract active ingredients with different polarity and obtain excellent extraction yields (9.62 mg/g for phenolics and 41.08 mg/g for HAS). The proposed method was reliable (determination coefficients >0.99), precise (intra-day precision <5.04% and inter-day precision <7.29%) and accurate. The accuracy of the method ranged from 96.1 to 107.5%. The established secondary kinetic models (R 2 > 0.99) were proved a good fit with the extraction process. Under the optimal conditions, the efficiencies of active ingredients extracted by OAEW-SUPRAS were substantially higher than conventional organic reagents and the OAEW-SUPRAS extracts also showed a high antioxidant capacity (IC 50 = 1.49 mg/mL). Finally, the extraction solvent and target compounds were easily recovered and enriched.
研究领域:
化学
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药学
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食品科学
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环境科学
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产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 11
·1661
·
IF 5.561
Ruijia Liu,Nan Qi,Jie Sun,Haitao Chen,Ning Zhang,Baoguo Sun
Fried pepper (Zanthoxylum bungeanumMaxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sensory analysis (DSA), solvent-assisted flavor evaporation–gas chromatography–mass spectrometry (SAFE–GC–MS) and electronic nose (E-nose) were used to analyze the FPOs (FPO1–FPO4 represented the pepper oil fried at 110 °C, 120 °C, 130 °C, and 140 °C; FPO5–FPO7 represented the pepper oil fried for 10 min, 20 min and 30 min). The results showed that FPO3 and FPO6 had strong citrus-like and floral aromas and exhibited significant advantages in sensory attributes. A total of 46 volatile compounds were identified by SAFE–GC–MS; among them, FPO3 and FPO6 had a higher volatile compound content.β-Caryophyllene was detected in only FPO3 and FPO6; linalool was higher in FPO3 and FPO6, which might cause them to exhibit stronger floral and citrus-like aromas. The presence of (2E,4E)-2,4-decanedienal would be one of the reasons for the strong fatty aroma exhibited in FPO4 and FPO7. FPO3 and FPO6 were associated with citrus-like and floral aromas by partial least squares regression (PLSR) analysis, which agreed with the sensory evaluation results.Keywords:fried pepper oil;frying temperatures;frying times;GC–MS;odor;aroma profiles
研究领域:
食品科学
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化学工程
·
感官分析
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Qiao Li,Zihao Chen,Lixia Zeng,Yongguang Bi,Fansheng Kong,Zhong Wang,Shaofan Tan
A stable nano-emulsion was successfully prepared using Tween 80 (T-80) as an emulsifier, so as to overcome the defects of the Zanthoxylum bungeanum Maxim essential oil (ZMEO) and improve its bioavailability. This study investigated the physical properties and biological activities of the ZMEO-NE, including rheological characteristics, particle size, in-vitro digestion, antioxidant, anti-hyperlipidemia, and antibacterial activity. The ZMEO-NE was a non-Newtonian fluid with an average particle size less than 150 nm, and remained stable in the oral environment, but was successively digested and decomposed in the gastrointestinal environment. In addition, the ZMEO-NE had significant antioxidant, anti-hyperlipidemic, and antibacterial activities, and the antibacterial mechanism was that the disrupted cell membranes of bacteria led to bacterial death. Therefore, the ZMEO-NE can be applied as a natural antioxidant or preservative for food preservation, and also have potential value in treating hyperlipidemia.
研究领域:
食品科学
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药理学
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纳米技术
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生物技术
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Tao Zheng,Jia-qian Sun,Xiao-jun Shi,Du-ling Liu,Bing-yin Sun,Yuanjie Deng,Ding-ling Zhang,Shu-ming Liu
Through field investigation, UPLC-MS/MS technology and MaxEnt model were performed to predict the suitable distribution area for red huajiao ( Zanthoxylum bungeanum maxim.) in China from 2021 s to 2060 s, and evaluate the effects of climate factors on the quality of red huajiao. The results demonstrated that mean temperature of the coldest quarter and min temperature of the coldest month were the most important environmental variables influencing red huajiao distribution. Suitable habitats for red huajiao were located mainly in dry and hot valley zone in the Qinba Mountains and the semi-humid and semi-arid areas of the Loess Plateau. The amides contents were higher in high suitability areas, while it was decreased in medium and low suitability areas, and temperature, wind speed and precipitation played a key role in their accumulation. This investigation was of great significance for the planting area optimization, quality control, benefit improvement and industrial development of red huajiao.
研究领域:
植物学
·
生态学
·
药用植物研究
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DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2019
·
IF 4.191
Xiaoqi Chen,Wei Wang,Cheng Wang,Zijia Liu,Qi Sun,Dongmei Wang
Zanthoxylum bungeanum leaves (ZBL) have rich flavonoids with a variety of bioactivities, which has great values of development and utilization. In this paper, the quality of thirteen varieties of ZBL collected from a common garden was evaluated based on flavonoids compositions, bioactivity and reversed-phase high performance liquid chromatography (RP-HPLC) fingerprint coupled with chemometrics analysis. The values revealed that You Huajiao (S13) exhibited the highest contents of flavonoids compounds and strongest bioactivity, followed by Hancheng Dangcun stingless (S1). Among different varieties HPLC-fingerprint, eight common characteristic peaks were selected and the similarity lay within the range of 0.502-0.999. Meanwhile, thirteen varieties were divided into four groups (G1-G4) and two discriminant functions with the discriminant rate of 100% were constructed. Additionally, quercitrin and afzelin were found to be key compounds of quality evaluation. In conclusion, G4 (You Huajiao, S13) was selected as the best variety, followed by G1 (S1, S3, S5, S6, S7, S10, S12) and G2 (S4, S8, S9, S11), respectively, and G3 (Fugu late-maturing, S2) was at the last level. Consequently, this study screened for fine varieties of ZBL and provided a basis for the development and utilization of high-quality resources of Z. bungeanum .
研究领域:
植物学
·
药用植物研究
·
质量评价
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Fei Hu,Ai Zhang,Zhong-Liang Ji,Kiran Thakur,Jian-Guo Zhang,Zhao-Jun Wei
Huajiao ( Zanthoxylum bungeanum Maxim. and Zanthoxylum armatum DC.) is a traditional Chinese spice with a unique flavor and taste. In this study, the extractions from four cultivars of Huajiao were prepared using steam distillation (SD), Soxhlet extraction (SE), and ultrasound-assisted extraction (UE), and the functional compounds were determined by ultra-performance liquid chromatography (UPLC), gas chromatography–mass spectrometry (GC–MS) and E -nose. The UE extract possessed the highest concentration of both scent components and numbing agents, meanwhile, it was more stable. The SD extracts showed a marked rise in acidic chemicals and the least concentration of volatile organic compounds and numbing agents. Sixteen important biomarkers were found using Variable Importance Projection (VIP) in the Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) model, and twelve important odorants were chosen based on their Odor Activity Value (OAV). UE was deemed to a superior extraction method in preserving numb taste and aromatic scent. This study offered a valuable foundation for future research on the aroma differences of Huajiao , and it could function as a theoretical guideline for flavor extraction and subsequent seasoner processing.
研究领域:
食品科学
·
分析化学
·
风味化学
·
植物学
·
天然产物研究
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食品加工
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Tianyu Dong,Zilong Tian,Shuwei Wang,Jie Sun,Haitao Chen,Shuqi Wang,Baoguo Sun
Fried pepper oil (FPO) is a widely used flavoring oil in China, but it suffers from complex chemical reactions that give an unpleasant odor. The aim of this paper is to study the main causes of off-flavor in FPO, as well as identify key off-flavor compounds in FPO. Fifty-eight volatiles were identified using HS-SPME–GC–MS (headspace solid-phase microextraction–gas chromatography–mass spectrometry) during storage. Fifteen off-flavor compounds were initially targeted by odor activity values (OAVs) calculations and partial least squares regression (PLSR) analysis. Eventually, five key off-flavor compounds were identified by recombination experiments and omission test, which were hexanal, ( E ) - 2-octenal, terpinyl acetate, α -terpineol, and hexanoic acid. The off-flavors could derive from the oxidative degradation of long-chain fatty acids and the acid-catalyzed rearrangement of terpenes. The results of the study provide a theoretical basis for the regulation of off-flavor in FPO and a practical guide for the industrial production of FPO.
研究领域:
食品科学
·
化学工程
·
分析化学
✓ 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）