ANALYTICAL LETTERS
·
2020
·
IF 1.467
Rongcan Guo,Futian Yu,Chenghua Wang,Hongrui Jiang,Lian Yu,Mouming Zhao,Xiaoling Liu
Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central and South Asia due to its unique flavor. The volatile compounds and their odor-activities in suansun are unknowns, which hinders the control of the fermentation and causes variations in the flavor and other properties. In order to assess the odor characteristics of suansun and its unique volatile components, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and aroma extract dilution analysis (AEDA) coupled with gas chromatography-olfactometry (GC-O) were used in this study to analyze three types of suansun samples. The results showed that a total of 43 volatiles were identified and quantified. Sixteen compounds, including five alcohols, four aromatics, four aldehydes, two carboxylic acids, and one ester, had high odor activity values exceeding 1. Fifteen odorants, including four unknowns, were detected by AEDA; eight of these compounds, 1-octen-3-ol, geraniol, p-cresol, nonanal, decanal, (E)-2-nonenal, phenylethyl alcohol, and octanoic acid, had high flavor dilution factors exceeding 243. Triangle difference tests showed that a mixture of p-cresol and octanoic acid revealed a high similarity to one of the symbolic “fermentation” odors in commercial suansun. The composition of the unique odor of suansun is better understood, which provides a theoretical basis for solving the quality control problems existing in the production process and lays a foundation for the modern production of this important product.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 9
·2865
·
IF 4.927
Xiuqiong Huang,Wei Gao,Xuan Yun,Zhixing Qing,Jianguo Zeng
In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realised from natural plant extracts. In this study, we investigate the potential effects of natural antioxidant components extracted from the forage plant marigold on the oxidative stability of soybean oil. First, HPLC-Q-TOF-MS/MS was used with 1,1-diphenyl-2-picrylhydrazyl (DPPH) to screen and identify potential antioxidant components in marigold. Four main antioxidant components were identified, including quercetagetin-7-O-glucoside (1), quercetagetin (2), quercetin (3) and patuletin (4). Among them, quercetagetin (QG) exhibited the highest content and the strongest DPPH radical scavenging activity and effectively inhibited the production of oxidation products in soybean oil during accelerated oxidation, as indicated by reductions in the peroxide value (PV) and acid value (AV). Then, the fatty acids and volatile compounds of soybean oil were determined with gas chromatography–mass spectrometry (GC-MS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 108 volatile components, including 16 alcohols, 23 aldehydes, 25 ketones, 4 acids, 15 esters, 18 hydrocarbons, and 7 other compounds, were identified. QG significantly reduced the content and number of aldehydes and ketones, whereas the formation of acids and hydrocarbons was completely prevented. In addition, the fatty acid analysis demonstrated that QG significantly inhibited oxidation of unsaturated fatty acids. Consequently, QG was identified as a potential, new natural antioxidant that is believed to be safe, effective and economical, and it may have potential for use in plant extracts feed additives.Keywords:Tagetes erectaL.;quercetagetin;DPPH-HPLC-Q-TOF/MS;HS-SPME-GC-MS;oxidative stability
研究领域:
植物学
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食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
·
2023
·
IF 3
Sun Ziyi,Zhang Gaoning,Li Xiaoru,Cui Qingqi,Gong Lili,Tian Zhenhua
This study investigated the chemical and volatile characteristics of sea buckthorn fruits from three different regions in China. The chemical composition of the volatile oil was determined by using a non-targeted gas chromatography and mass spectrometry (GC/MS) method and the differences in chemical composition among the three producing areas were compared by heatmap providing a visual basis for researchers. A total of 93 compounds were identified, including 52 compounds from the Northeast China, 51 from the Xinjiang region, and 37 from Inner Mongolia region. Then, the in vitro antioxidant activity of sea buckthorn fruit oil was measured using DPPH, ABTS, and SOD inhibition tests, and the results showed that sea buckthorn fruit oil in northeast China was the strongest antioxidant, followed by Inner Mongolia and Xinjiang. The results of the CCK-8 experiment indicated that within the tested concentration, there is no cell cytotoxicity of the essential oil in human umbilical vein endothelial cells (HUVECs) cells. The results could supply reference to distinguish sea buckthorn fruit from different production areas and, meanwhile, clarify the activity and safety of sea buckthorn oil.
研究领域:
植物化学
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药理学
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食品安全
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
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2024
·
IF 5.6
Haoyue An,Zheng Lu,Zhaohui Wang,Muhammad Qamer Abbas,Zhenxia Du
Regenerated cellulose food packaging is increasingly widely used due to its renewable raw materials and excellent environmental performance. However, because its production process is complex, the safety of the regenerated cellulose food packaging needs to study carefully. In this study, we first collected the packages produced by traditional and new technology, and then HS-GC-MS was used to screen the volatile potential migrants in the package. Three food simulants were used for migration tests. The migrants from the regenerated cellulose food packaging during the contact with different foods were non-targeted screened and semi-quantitative by UPLC-QTOF-MS and GC-MS. The results show that 44 kinds of substances migrated to food simulants, and assessed their risk in conjunction with production processes. Glycerol or triethylene glycol as softeners, migrated in all three simulants and all types of packaging materials. Polyethylene glycol is detected in packaging materials with coatings, that come from adhesives. Allure red and its degradation products used for food coloring were detected in the transferable casing. The degradation product belongs to aromatic amine, which poses a high risk. Glycerol has the highest abundance among all migrants. By comparing the exposure and safety threshold values of migrants, it was found that polyethylene glycol and allure red pose health risks and should be paid more attention.
研究领域:
食品科学
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分析化学
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材料科学
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环境科学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Dingding Li,Beibei Chu,Bo Li,Xiong Wang,Xingguang Chen,Qianhui Gu
Because of its peculiar flavor, chili oil is widely used in all kinds of food and is welcomed by people. Chili pepper is an important raw material affecting its quality, and commercial chili oil needs to meet various production needs, so it needs to be made with different chili peppers. However, the current compounding method mainly relies on the experience of professionals and lacks the basis of objective numerical analysis. In this study, the chroma and capsaicinoids of different chili oils were analyzed, and then the volatile components were determined by gas chromatography-mass spectrometry (GC–MS) and gas chromatography-ion migration spectrometer (GC-IMS) and electronic nose (E-nose). The results showed that Zidantou chili oil had the highest L*, b*, and color intensity (ΔE) (52.76 ± 0.52, 88.72 ± 0.89, and 118.84 ± 1.14), but the color was tended to be greenyellow. Xinyidai chili oil had the highest a* (65.04 ± 0.2). But its b* and L* were relatively low (76.17 ± 0.29 and 45.41 ± 0.16), and the oil was dark red. For capsaicinoids, Xiaomila chili oil had the highest content of capsaicinoids was 2.68 ± 0.07 g/kg, Tianjiao chili oil had the lowest content of capsaicinoids was 0.0044 ± 0.0044 g/kg. Besides, 96 and 54 volatile flavor substances were identified by GC–MS and GC-IMS respectively. And the main volatile flavor substances of chili oil were aldehydes, alcohols, ketones, and esters. A total of 11 key flavor compounds were screened by the relative odor activity value (ROAV). Moguijiao chili oil and Zidantou chili oil had a prominent grass aroma because of hexanal, while Shizhuhong chili oil, Denglongjiao chili oil, Erjingtiao chili oil, and Zhoujiao chili oil had a prominent floral aroma because of 2, 3-butanediol. Chili oils could be well divided into 3 groups by the partial least squares discriminant analysis (PLS-DA). According to the above results, the 10 kinds of chili oil had their own characteristics in color, capsaicinoids and flavor. Based on quantitative physicochemical indicators and flavor substances, the theoretical basis for the compounding of chili oil could be provided to meet the production demand more scientifically and accurately.
研究领域:
食品科学
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化学分析
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感官科学
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产品关联
DOI
PubMed
高影响因子
ENERGY & FUELS
·
2020
·
IF 3.421
Yanxiao Chen,Huifen Zhang,Weifeng Dai,Cheng Xiang,Shiyun Jiao,Baocai Li,Mi Zhang
Montan resin removal and oxidation bleaching are two key procedures for preparing refined montan wax (RMW) from lignite and significantly affect the wax’s color appearance. However, due to the large content differences of crude montan wax (CMW) in lignite and montan resin (MR) in CMW, the influence of residual MR in CMW on the character and performance of RMW is unknown. In this study, CMWs with different amounts of residual MR were prepared as raw materials and oxidized into RMWs under the same bleaching conditions. The main physicochemical properties of these RMWs showed that as the residual MR content in CMW increased, the RMW color deepened and the friability and saponification values increased, but the melting point, acid value, and hardness decreased. Meanwhile, the chemicals present in different RMWs were analyzed by gas chromatography–mass spectrometry (GC-MS), and cluster detection showed the content and composition of chemicals in RMWs produced from CMWs with different residual MR contents were significantly different. PCA analysis showed that residual MR in CMW was positively correlated with the friability and saponification value but was negatively correlated with the final melting point, microhardness, and acid value. This work indicates that the residual MR in CMWs has a strong but different influence on the appearance and performance of RMW and provides some basis for further optimization and improvement of refinement techniques for various RMWs used in different areas.
研究领域:
材料科学
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化学工程
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DOI
高影响因子
Biomass Conversion and Biorefinery
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2024
·
IF 3.5
Liang Miao,Wang Yiqun,Dai Shuiping,Hong Liu,Li Ruili,Xu Zhenyu,Su Jiakun,Zhang Junsong
Cigar is a kind of air-dried tobacco raw material with different physical structures and chemical compositions compared with flue-cured tobacco. The pyrolysis and thermal release characteristics of cigar tobacco are important for advancing their use in heat-not-burn cigarette. In this study, the thermal release behavior of cigar tobacco with different glycerol additions under heating conditions was analyzed by thermogravimetric technique as well as a self-built infrared rapid heating furnace combined with GC–MS analysis. The results showed that the thermal weight loss process of cigar tobacco could be divided into three stages. The addition of glycerol exhibited significant impact on pyrolysis process, especially in the stage II, accompanied by a decrease in T max , an increase in DTG max , and weight loss at this stage. Thermal release kinetic analysis of stage II by Coats-Redfern method showed an increased activation energy and pre-exponential factor. With the amount of glycerol addition increasing, the total aroma components released from cigar tobacco showed a trend of first increasing and then decreasing at both heating rates, and reached the highest level when the glycerol addition amount was 20%. By means of multi-factor analysis of variance, the significance of heating rate and glycerol addition as well as the optimum combination between them that could maximize the release of various types of aroma components was determined. This study may be beneficial for the reasonable utilization of cigar tobacco in related products.
研究领域:
烟草科学
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热化学分析
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DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
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2020
·
IF 4.244
Meng Pan,Qicheng Lei,Hong Zhang
Screening of active ingredients in plants is critical for the development of medicinal plants. As a traditional medicinal material, Eucalyptus globulus Labill leaves are regarded as a potential raw material that can be developed as a pesticide because of its original activity. This study proposes a molecular docking assisted UPLC-MS/MS, GC–MS/MS method for the identification and prediction of insecticidal ingredients in the extracts of Eucalyptus globulus leaves. The extracts of Eucalyptus globulus leaves were analyzed by UPLC-MS/MS, GC–MS/MS, 34 aqueous ingredients and 35 volatile ingredients were identified. The identified ingredients were docked with repellent receptor (2KSL). The results showed that protocatechuic acid had strong 2KSL inhibitory activity, which was presumed to be the main reason for the inhibition of 2KSL. Finally, the antifeedant experiment of protocatechuic acid on Henosepilachna vigintioctopunctata (Fabricius) was carried out. The results indicate that the method can effectively screen the active ingredients from the medicinal plants.
研究领域:
植物学
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药理学
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昆虫学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2013
·Vol. 48
·期 11
·2324-2330
·
IF 1.24
Ming Cai,Xiangyang Guo,Hanhua Liang,Peilong Sun
Summary In this study, microwave-assisted extraction with ethanol (MAEE) of star anise oil from Illicium verum Hook.f . has been optimised by response surface methodology (RSM). A maximum yield of star anise oil was obtained at an optimum condition: the ratio of solvent to sample 17 mL g −1 , extraction time 16 min and microwave power 505 W. Accordingly, the highest yield of star anise oil was about 24.98%, which was much higher than that of steam distillation (SD), 7.17%. Oxygenated organic compounds in representative of trans-anethole are a major component in star anise oil, nearly 94.21% for SD and 86.66% for MAEE, identified and determined by GC-MS. The oils extracted by SD and MAEE both have strong antioxidant activities that were demonstrated by the DPPH and ABTS assays.
研究领域:
植物化学
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食品科学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
Catalysts
·
2019
·Vol. 9
·期 10
·849
·
IF 3.444
Zeyu Xue,Zhaoping Zhong,Bo Zhang,Chao Xu
To investigate the catalytic pyrolysis performance of complex metal oxide catalysts for biomass, γ-Al2O3was prepared through the precipitation method, and then ZrO2and γ-Al2O3were blended in the proportion of 2:8 using the co-precipitation method. Next, CeO2was loaded on the surface of the catalyst for further modification. The three catalysts, A, ZA and CZA, were obtained. The specific surface and acidity of the catalysts were characterized by nitrogen adsorption–desorption and NH3-Temperature Programmed Desorption (NH3-TPD) respectively. The catalytic pyrolysis performance of catalysts for bamboo residues was investigated by Pyrolysis gas chromatography mass spectrometry (Py-GC/MS). Chromatograms were analyzed for identification of the pyrolysis products and the relative amounts of each component were calculated. Experimental results indicated that catalyst A had a good catalytic activity for the fast pyrolysis of bamboo residues. The addition of ZrO2and CeO2could continuously enhance the acidity of the catalyst and further promote the pyrolysis of macromolecular compounds and deoxidation of oxygen-containing compounds. Finally, catalyst CZA, obtained by compound modification, could not only dramatically reduce the relative content of phenol, acid and aldehyde and other oxygen-containing compounds, but also achieved the maximum hydrocarbon yield of 23.38%. The catalytic performance of catalyst CZA improved significantly compared with catalyst A.Keywords:biomass;pyrolysis;catalytic cracking;Py-GC/MS;complex metal oxides
研究领域:
能源与燃料化学
·
催化化学
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产品关联
DOI
高影响因子
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
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2016
·
IF 3.652
Shiliang Wu,Dekui Shen,Jun Hu,Huiyan Zhang,Rui Xiao
The pyrolytic characteristics of cellulose, cellobiose and glucose were examined by TG-FTIR combined with Py-GC–MS, in order to gain the effect of β -O-4 glycosidic bond on the pyrolysis process. In TG-FTIR analysis, two mass loss peaks were observed for cellobiose and glucose, indicating dehydration in low temperature stage and consequently intensive cracking of glycosidic bond and fragments for cellobiose. The samples were tested in Py-GC–MS at the temperature of 300, 500 and 900 °C according to their mass loss characteristics from TG-FTIR. Formation of furans from cellobiose, which involved the cracking of β -O-4 glycosidic bond, was prominent over other products, compared to that of cellulose and glucose. Four possible chemical pathways for the cleavage of β -O-4 glycosidic bond have been proposed with regard to the formation of furans and anhydrosugars from cellulose. Besides, another two reaction pathways leading to the formation of levoglucosan were also suggested.
研究领域:
生物质化学
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热化学转化
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产品关联
DOI
高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2017
·
IF 3.981
Fengli Chen,Jia Jia,Qiang Zhang,Huiyan Gu,Lei Yang
In this work, a modified technique was developed to separate essential oil from the fruit of Amorpha fruticosa using microwave-assisted hydrodistillation concatenated liquid-liquid extraction (MHD-LLE). The new apparatus consists of two series-wound separation columns for separating essential oil, one is the conventional oil-water separation column, and the other is the extraction column of components from hydrosol using an organic solvent. Therefore, the apparatus can simultaneously collect the essential oil separated on the top of hydrosol and the components extracted from hydrosol using an organic solvent. Based on the yield of essential oil in the first and second separation columns, the effects of parameters were investigated by single factor experiments and Box–Behnken design. Under the optimum conditions (2 mL ethyl ether as the extraction solvent in the second separation column, 12 mL/g liquid-solid ratio, 4.0 min homogenate time, 35 min microwave irradiation time and 540 W microwave irradiation power), satisfactory yields for the essential oil in the first separation column (10.31 ± 0.33 g/kg) and second separation column (0.82 ± 0.03 g/kg) were obtained. Compared with traditional methods, the developed method gave a higher yield of essential oil in a shorter time. In addition, GC–MS analysis of the essential oil indicated significant differences of the relative contents of individual volatile components in the essential oils obtained in the two separation columns. Therefore, the MHD-LLE technique developed here is a good alternative for the isolation of essential oil from A. fruticosa fruit as well as other herbs.
研究领域:
植物化学
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提取技术
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）