CHEMICAL & PHARMACEUTICAL BULLETIN
·
2014
·Vol. 62
·期 6
·505-507
·
IF 1.375
Meiling Zhang,Mingjie Deng,Jianshe Ma,Xianqin Wang
Hydrogen sulfide (H2S) is the second leading cause of toxin-related deaths in the operational site. Its main target organs of toxic effects are the central nervous system and respiratory system. In this study, we developed a serum metabonomic method, based on gas chromatography-mass spectrometry (GC/MS), to evaluate the effect of acute poisoning by hydrogen sulfide on rats. Pattern recognition analysis, including both principal component analysis (PCA) and partial least squares-discriminate analysis (PLS-DA), revealed that acute hydrogen sulfide poisoning induced metabolic perturbations. Compared to the control group, the level of urea, glucose, glyceryl stearate in rat serum of the poisoning group increased after two hours, and the level of glucose, docosahexaenoic acid, glyceryl stearate and arachidonic acid in rat serum of the poisoning group increased after 48 h, while the l-valine, galactose, l-tyrosine levels decreased. Our results indicate that metabonomic methods based on GC/MS may be useful to elucidate acute hydrogen sulfide poisoning through the exploration of biomarkers.
研究领域:
毒理学
·
分析化学
·
医学
✓ 已验证
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Juan Liu,BiYa Gong,Ping Zhang,JuanJuan Wu,Chun Yi,ChunMei Wang,YouHan Kong
Chinese bayberry ( Morella rubra Lour ) is a fruit from the Myricaceae family, rich in various dietary nutrients, and has a long history of cultivation and use in both food and medicine. The diversity of Chinese bayberry resources and its perishable nature limit its reprocessing and long-distance sales, posing challenges for the industry. This study compared the decay resistance characteristics, soluble solids, organic acids, and apparent traits of six different Chinese bayberry resources in Hunan Province, evaluating their edibility and processing characteristics. Using LC-MS and GC–MS, the non-volatile and volatile components of the six types of Chinese bayberry were extensively identified. The results showed that different types of Chinese bayberry contain distinct metabolites, which are significantly correlated with their decay resistance and apparent traits. Compounds such as Mesuagin, Arctigenin, and Eugenin were directly related to the decay area ratio and fruit weight. Licoricidin and Naringenin may have potential relationships with decay resistance. In this study, we took bayberry from six different resources as an example and preliminarily demonstrated that there were significant differences in the decay resistance and apparent traits of different bayberry varieties, which were related to their internal metabolites. Several specific substances in bayberry that are directly related to the preservation and reprocessing characteristics of bayberry were identified. These substances may have the potential to become key potential markers for evaluating the processing and storage characteristics of bayberry.
研究领域:
食品科学
·
植物化学
·
代谢组学
✓ 已验证
DOI
高影响因子
ACS Omega
·
2025
·
IF 4.3
Xiaoyu Chen,Cong Chen,Yutong Liu,Kun Tang,Mengqi Chen,Jianhua Qiu,Lin Yuan,Hongtao Shen,Zhiyong Wu
In order to investigate characterization and the differences of volatile substances in different types of flue-cured tobacco, the volatile components (VOCs) and relative contents of six varieties of flue-cured tobacco were analyzed by headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). Combined with the relative odor activity value (ROAV), important flavor substances were determined and different aroma components were screened by multivariate statistical analysis. The results showed that 93 and 80 kinds of compounds, such as esters, alcohols, and aldehydes, were detected by GC-IMS and HS-SPME-GC-MS in six flue-cured tobacco varieties, respectively. A total of 19 volatile flavor compounds, such as benzaldehyde, acetic acid, valeraldehyde, and methyl acetate, were selected as compounds to distinguish the aroma of different toasted tobaccos by orthogonal partial least-squares discrimination analysis (OPLS-DA). In this study, more comprehensive information about volatile flavor components of six flavor types of flue-cured tobacco has been obtained by the synergistic analysis of two distinct analytical instruments. Meanwhile, this study clarified the composition and differences of aroma components of six types of flue-cured tobacco, which lays a foundation for the flavor control of different types of flue-cured tobacco.
研究领域:
烟草科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2019
·Vol. 56
·期 9
·4009-4015
·
IF 1.85
Qin Hao,Li Bao-cai,Dai Wei-feng,Xiang Cheng,Qin Yi,Jiao Shi-yun,Zhang Mi
Volatiles have been regarded as active substances in many foods, whose chemicals can be analyzed by GC–MS qualitatively and quantitatively. However, the activities of volatiles are often studied as a whole, and it has no an effective method to determine that which molecule is active in volatiles by far. In order to identify the antioxidant molecules in volatiles, a rapid determination method was developed by GC–FID/MS combined with DPPH radical reaction in this study. Three antioxidant molecules were identified and validated among 20 components in rose tea infusion. Their activity validation and the methodological evaluation indicated this method could be used for distinguishing antioxidant molecules in volatiles rapidly and effectively.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2023
·
IF 6.3
Dongwei Wang,Yani Deng,Xiao Chen,Kai Wang,Lei Zhao,Zichen Wang,Xuwei Liu,Zhuoyan Hu
Three Lactobacillus Plantarum (LP), namely LP28, LP226 and LPC2W, were employed to investigate the effect on the aroma profiles of pasteurized litchi juice using E-nose, GC-IMS, GC-MS, and sensory evaluation. The E-nose results showed that pasteurization weakened the flavor profile of litchi juice, while LP fermentation effectively promoted flavor formation. The GC-MS analysis demonstrated that pasteurization significantly reduced the content of alcohols (28.51%), especially geraniol and citronellol, which give litchi juices a fruity and floral aroma. Different LP fermentation enhances the characteristic aroma and produces some new compounds that give it a strong fruity and citrus-like aroma. Moreover, 37 aroma-active compounds (OAV>1) indicated that the linalool (OAV 7504) was the highest, followed by ( Z )-rose oxide (OAV 4265), 1-octen-3-ol (OAV 1055) and geraniol (OAV 764), which jointly form the main characteristic flavor. More esters were identified by GC-IMS, indicating the advantage of the combined approach for a better understanding of the impact of pasteurization and fermentation on the litchi juice. The sensory evaluation confirmed that the aroma attributes of fruity, citrus-like, floral, sweet and litchi-like were stronger for the samples fermented by LP28 than those for the other samples. The combination strategy used in this study would facilitate the awareness of litchi juice aroma and broaden our insight into the deep processing of litchi.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIOMEDICAL CHROMATOGRAPHY
·
2016
·Vol. 31
·期 3
·e3814
·
IF 1.729
Shihui Bao,Jing Zhang,Zixia Lin,Ke Su,Jingjing Mo,Lin Hong,Shuyi Qian,Lianguo Chen,Fa Sun,Congcong Wen,Qing Wu,Lufeng Hu,Guanyang Lin,Xianqin Wang
Dextromethorphan is recognized as a substance of abuse around the world. An estimated 3.1 million people between the ages of 12 and 25 years (5.3%) misused over-the-counter cough and cold medications in 2006. In this study, we developed a serum metabolomic method by gas chromatography–mass spectrometry (GC–MS) to evaluate the effect of abuse of dextromethorphan on rats. The dextromethorphan-treated rats were given 12, 24 and 48 mg/kg (low, medium, high) of dextromethorphan by intragastric administration each day for 3 days. Partial least squares-discriminate analysis revealed that intragastric administration of dextromethorphan induced metabolic perturbations. Compared with the control (healthy) group, the levels of propanoic acid, urea, heptafluorobutanoic acid, 2-hexyldecanoic acid and butanedioic acid of the low group decreased; levels of propanoic acid and heptafluorobutanoic acid of the medium group decreased, while that of benzoic acid increased; and levels of 2-hexyldecanoic acid, glycerol and butanedioic acid of the high group increased. These biomarkers are involved in the citric acid cycle, urea cycle, glycerolipid metabolism and tricarboxylic acid cycle. The results indicate that the metabolomic method by GC–MS may be useful to elucidate abuse of dextromethorphan. According to the pathological changes in the liver at different dosages, dextromethorphan is not hepatotoxic after intragastric administration of 12, 24 and 48 mg/kg for 3 days.
研究领域:
药理学
·
毒理学
·
代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2015
·
IF 2.858
Jie Xu,Li-Li Xu,Qin-Wei Zhou,Shu-Xian Hao,Tao Zhou,Hu-Jun Xie
In the present study, purification and characterization of enzymatic hydrolysates of polysaccharide from Enteromorpha prolifera (HPE) are described. HPE was sequentially purified by DEAE Cellulose-52 chromatography and Sephadex G-100 chromatography to afford three fractions, namely, PHPE1, PHPE2, and PHPE3. Molecular weights of these three fractions were measured to be 103, 45.4, and 9.8 kDa, respectively, using high performance gel permeation chromatography (HPGPC). The three fractions were evaluated for their antioxidant activities by determining their ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and superoxide anion radicals. PHPE2 was found to possess the strongest scavenging ability. GC–MS analysis indicates that PHPE2 is mainly composed of mannose , xylose , and glucose.
研究领域:
海洋生物学
·
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Fermentation-Basel
·
2020
·Vol. 6
·期 1
·25
·
IF 0
Wu Zhong,Tuo Chen,Hong Yang,Erhu Li
High citric acid content in kiwifruit wine would lead to bad sensory experience and quality deterioration. It is opportune and crucial to develop an appropriate and feasible method to degrade citric acid for kiwifruit wine. The non-Saccharomycesyeasts confirmed to have the ability to degrade citric acid were screened and used in kiwifruit wine fermentation in the study. A representative number of 23 yeasts with a strong citric acid degradation ability was identified by molecular approaches. JT-1-3, identified to bePichia fermentans, was preferred for high citric acid degradation and strong stress resistance in association with RV002 (commercialSaccharomycescerevisiae). Then it was pure-cultured in kiwifruit juice, and the results indicated that citric, malic and tartaric acids declined significantly from 12.30, 3.09 and 0.61 g/L to 11.00, 2.02 and 0.41 g/L after fermentation, respectively, resulting in the significant decrease in total acid in kiwifruit wine. The analytical profiles for amino acids and volatile compounds showed thatPichia fermentansJT-1-3 could improve amino acids’ proportion and increase the volatile compounds of alcohols, esters and phenols. This work indicated that JT-1-3 has great potential to be applied for fruit wine with high level citric acid.Keywords:non-Saccharomycesyeast;kiwifruit wine;citric acid;deacidification fermentation;GC-MS
研究领域:
食品科学
·
微生物学
·
酿酒学
✓ 已验证
产品关联
DOI
Foods
·
2020
·Vol. 9
·期 4
·444
·
IF 4.092
Lei Qin,Jing-Xuan Gao,Jia Xue,Dong Chen,Song-Yi Lin,Xiu-Ping Dong,Bei-Wei Zhu
To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds ofL. edodeswere analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in freshL. edodesconsisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.Keywords:volatile compounds;electronic nose;PT-GC-MS;fingerprinting;Shiitake mushroom
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Junwen Wan,Qian Liu,Changzhong Ma,Bertrand Muhoza,Yaling Huang,Min Sun,Shiqing Song,Chi-Tang Ho
To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry (GC–MS). The fatty acid analysis showed a decrease in the ratio of polyunsaturated fatty acids, such as linoleic acid, which decreased from 2.60 % in RB to 0.51 % in CB. The principal component analysis (PCA) showed that HS-GC-IMS was able to distinguish different samples. A total of 19 characteristic compounds with odor activity value (OAV) > 1 were identified by gas chromatography–olfactometry (GC-O). Fruity, caramellic, fatty and fermented attributes were enhanced after stewing. Butyric acid and 4-methylphenol were responsible for the stronger off-odor in RB. 3-Hydroxy-2-butanone and 2,5-dimethyl-4-hydroxy-3(2 H )-furanone with buttery and caramellic attributes were dominated in BT, while ( E )-2-nonenal, ( E , E )-2,4-decadienal and ( E , E )-2,4-nonadienal prominently conferred fatty attribute on CB. Furthermore, anethole with anisic aroma was first identified in beef, which may be one of the typical chemical markers that distinguish dzo beef from other varieties.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Membranes
·
2024
·Vol. 14
·期 5
·97
·
IF 3.3
Huilan Yin,Haoyu Zhang,Jiaoyang Cui,Qianlian Wu,Linlin Huang,Jiaoyue Qiu,Xin Zhang,Yanyu Xiang,Bo Li,Hongbo Liu,Zhishu Tang,Yue Zhang,Huaxu Zhu
This study used polyacrylonitrile (PAN) and heat-treated polyacrylonitrile (H-PAN) membranes to enrich nutmeg essential oils, which have more complex compositions compared with common oils. The oil rejection rate of the H-PAN membrane was higher than that of the PAN membrane for different oil concentrations of nutmeg essential oil-in-water emulsions. After heat treatment, the H-PAN membrane showed a smaller pore size, narrower pore size distribution, a rougher surface, higher hydrophilicity, and higher oleophobicity. According to the GC-MS results, the similarities of the essential oils enriched by the PAN and H-PAN membranes to those obtained by steam distillation (SD) were 0.988 and 0.990, respectively. In addition, these two membranes also exhibited higher essential oil rejection for Bupleuri Radix, Magnolia Officinalis Cortex, Caryophylli Flos, and Cinnamomi Cortex essential oil-in-water emulsions. This work could provide a reference for membrane technology for the non-destructive separation of oil with complex components from oil-in-water emulsions.
研究领域:
食品科学
·
分离技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Biobased Materials and Bioenergy
·
2020
·Vol. 14
·期 1
·20-28
·
IF 1.126
Lei Ming,Luo Bin,Zhang Qingtong,Guo Chenyan,Chi Mingchao,Yun Xiaojing,Min Douyong,Wang Shuangfei
Herein, residual lignin was extracted from unbleached sugarcane bagasse pulp via the sequential enzymatic-weak acid hydrolysis method. Subsequently, chlorine dioxide delignification was applied to the extracted lignin. The structural changes of lignin during chlorine dioxide delignification
were characterized by Fourier transform infrared spectroscopy (FT-IR), 13C-nuclear magnetic resonance (13C NMR), 1H-13C heteronuclear single quantum coherence (2D HSQC), and quantitative 31P-nuclear magnetic resonance (31P-NMR)
spectroscopy. The degradation products of lignin dissolved in the simulated bleaching liquor, extracted, and quantified via gas chromatography-mass spectrometry (GC-MS). Lignin was significantly degraded during the delignification process, showing cleavage of the aromatic ring, removal of
the methoxyl group, and cleavage of major interunit linkages. However, the carboxylic acid content increased and GC-MS analysis indicated that lignin was degraded into several organic substances dissolved in the liquor. However, only a few absorbable organic halides (AOX) were generated, confirming
that chlorine dioxide bleaching is an ideal bleaching method.
研究领域:
植物化学
·
制浆造纸工程
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）