ANALYTICAL AND BIOANALYTICAL CHEMISTRY
·
2012
·Vol. 404
·期 3
·887-893
·
IF 3.778
Hu Xia,Wu Gong-ping,Zhang Meng-hui,Pan Shan-qing,Wang Rong-rong,Ouyang Jie-hu,Liu Jun-ge,Chen Zi-yuan,Tian Hong,Liu Dong-bo
Clinical definition and appropriate management of anaphylaxis is a clinical challenge because there is large variability in presenting clinical signs and symptoms. Monitoring of the metabolic status of anaphylaxis may be helpful in understanding its pathophysiological processes and diagnosis. The purpose of this study was to conduct GC–MS serum metabolic profiling of anaphylaxis animal models and search for potential biomarkers of anaphylaxis. Thirty-six guinea pigs were randomly divided into an ovalbumin group ( n = 12), a cattle albumin group ( n = 12), and a control group ( n = 12). The IgE level in the serum of the guinea pigs was evaluated by use of ELISA kits and the major metabolic changes in serum were detected by gas chromatography–mass spectrometry. Typical clinical symptoms appeared after the animals had been challenged with ovalbumin or cattle albumin. The IgE levels in serum of both model groups were significantly higher than those of the control group. Clustering trend of the three groups based on variables was observed and nine out of 858 metabolomic features were found to be significantly different between control group and model groups. Among the nine features, six features were tentatively identified as metabolites related to energy metabolism and signal transduction in anaphylaxis. In conclusion, GC–MS-based metabolic profiling analysis might be an effective auxiliary tool for investigation of anaphylaxis.
Chromatographic profile of the derivatized serum
研究领域:
临床医学
·
代谢组学
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 4
·e71036
·
IF 4.1
Xiaohong Yu,Lihui Chu,Rongqing Yang,Haoxiang Wang,Shuyan Yao,Xingyu Pan,Xingyue Wang,Xiaodong Chen
Monosaccharide pretreatment has been proposed as a strategy to modulate coffee aroma; however, its effects on volatile formation and sensory quality remain unclear. In this study, green Arabica Catimor coffee beans were soaked in arabinose, glucose, galactose, or mannose solutions (4% and 8%, w/w), then roasted and subjected to chemical and sensory analyses. Volatile compounds were characterized by SPME-GC-MS, and sensory evaluation followed the Specialty Coffee Association protocol. Thirty-five volatile compounds were identified, with furans as the predominant class. Monosaccharide pretreatment significantly altered volatile composition, notably increasing key furan derivatives such as 2-furanmethanol and 5-methyl-2-furancarboxaldehyde ( p < 0.05), while reducing phenolic compounds associated with smoky off-flavors. Arabinose treatment showed the most pronounced enhancement of desirable aroma compounds. Although pH values were minimally affected, color development was significantly enhanced. Sensory analysis demonstrated that arabinose pretreatment significantly improved sweetness, flavor, and overall acceptance compared with control samples ( p < 0.05). These results indicate that monosaccharide pretreatment, particularly with arabinose, is an effective approach for improving coffee aroma and sensory quality through modulation of volatile formation. This study proposes a viable method to modulate flavor compound formation in coffee, offering potential applications for targeted flavor optimization in the coffee industry.
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DOI
PubMed
高影响因子
PROPELLANTS EXPLOSIVES PYROTECHNICS
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2022
·Vol. 47
·期 4
·e202100230
·
IF 2.134
Pengfei Su,Xiu-tian-feng E,Jingna Wang,Yanlong Zhu,Gao Zhang,Hai Chang,Ke Liu,Zihui Meng
The detection and separation of impurities are crucial for the quality control of triethylboron. While the purity of triethylboron is the key factor for ballistic performance, impact accuracy, and storage safety. This work will explore a modified gas chromatography-mass spectrometer method to detect and separate the impurities in synthesized triethylboron. They are identified as CH 3 CH 2 OCH 2 CH 3 , (CH 3 CH 2 ) 3 B, (CH 3 CH 2 O) 3 B, CH 3 CH 2 CH 2 CH 2 B(CH 3 CH 2 ) 2 and (CH 3 CH 2 ) 3 O 3 B 3 . Further, optimized GC conditions are demonstrated to quantify the synthesized triethylboron accurately and determine its purity. The purity of triethylboron is 96.39 % via a normalization method with high accuracy (RSD=0.05 %). The optimized GC conditions were as follows: a hydrogen flame ionization detector, nitrogen as carrier gas whose pathway was installed with a water trap and an oxygen trap, an HP-5 capillary column (30 m×0.32 mm×0.25 μm) with the column temperature of 60 °C, an inlet temperature of 120 °C, the detector temperature of 150 °C, and an injection volume of 0.6 μL. This work demonstrates a simple and precise method to analyze the synthesized triethylboron and its impurities.
研究领域:
分析化学
·
材料科学
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DOI
高影响因子
FOOD CONTROL
·
2021
·
IF 5.548
Dandan Qi,Aiqing Miao,Wei Chen,Wenwen Wang,Xiugu He,Chengying Ma
Broken oolong-black tea is an innovative tea in China produced by applying characteristic manufacture crafts of broken oolong tea (bruising) and broken black tea (fermentation) on the manufacture of tea and it has both aroma features of broken oolong tea and broken black tea. The aim of this study is to investigate the differences of the volatile compounds among broken oolong-black, broken oolong and broken black tea made by Huangzhixiang (HZX) and Huangdan (HD) varieties by gas chromatography-mass spectrometry (GC-MS) combined with chemometirc analysis. The results suggested significant differences on both aroma quality and volatile compounds profile of three kinds of tea. Chemometric analysis showed that 47 and 52 differential volatile compounds were identified to distinguish three kinds of teas made by HZX and HD, respectively, and the differences of volatile compounds among the tea samples were mostly quantitatively rather than qualitatively. Besides, compounds with floral and fruity aroma increased in broken oolong-black tea compared with the others, while compounds with green aroma decreased in broken oolong-black tea. Quantitative descriptive analysis of the aroma showed that sweet aroma was a new trait of broken oolong-black tea compared with broken oolong tea while green aroma disappeared compared with broken black tea. Our results provide the theoretical and practical meaning for the application of two characteristic crafts from different tea manufacture on the innovation of tea manufacture.
研究领域:
食品科学
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茶学
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DOI
高影响因子
Processes
·
2022
·Vol. 10
·期 10
·1970
·
IF 3.352
Xuan Zhou,Hongling Pan,Shuixiang Xie,Guotao Li,Zhicai Du,Xiang Wang,Yan Luo
The aim of this research is to design and synthesize an efficient catalyst to enhance high value-added products, such as aromatic hydrocarbons and phenols, from the catalytic fast pyrolysis (CFP) of different types of forestry and agricultural residues. All three biomasses (rape straw, wheat straw, and bamboo powder) had no aromatic production via thermal pyrolysis alone; however, the aromatic selectivity and monocyclic aromatic selectivity were largely enhanced using ZSM-5, with suitable silica-alumina ratios and Ni loadings. Specifically, for rape straw, the optimum catalyst was 15 wt.% Ni/ZSM-5 (silica-aluminum ratios = 85), and the selectivity of aromatic hydrocarbons was achieved at 39%, of which 71% were monocyclic aromatic hydrocarbons. For wheat straw, the optimum catalyst was 10 wt.% Ni/ZSM-5 (silica-aluminum ratios = 18), and the selectivity of aromatic hydrocarbons was 67%, of which 55% were monocyclic aromatic hydrocarbons. For bamboo powder, the optimum catalyst was 10 wt.% Ni/ZSM-5 (silica-aluminum ratios = 18), and the selectivity of aromatic hydrocarbons was achieved at 21%, of which 80% were monocyclic aromatic hydrocarbons. Meanwhile, biomass types have significant effects on the pyrolyzed product distribution due to their different components. Cellulose and hemicellulose promoted the production of aromatic hydrocarbons, while lignin enhanced the production of phenols. The promotion of phenol by Ni was better and more efficient than that by the molecular sieve.Keywords:catalytic fast pyrolysis;forestry and agricultural residues;Ni/ZSM-5;aromatic hydrocarbons;phenols;Py-GC/MS
研究领域:
能源与环境科学
·
催化化学
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DOI
高影响因子
ANALYTICAL LETTERS
·
2023
·
IF 2
Lijun Ni,Qingmei Lu,Huanyao Hou,Liguo Zhang,Shaorong Luan
The volatile components of honeysuckle were determined using hydro-distillation (HD), water extraction coupling rectification (WER), and water extraction coupling rectification with solvent extraction (WER-SE). Gas chromatography–mass spectrometry (GC–MS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME/GC–MS) identified 127 compounds. There were 27 common compounds extracted by these methods. A heatmap of the 27 common compounds indicates that WER-SE and WER were complementary approaches. In addition, 59 compounds were detected for the first time in honeysuckle. The results of this study provide a reference for the determination of volatile components in plants.
研究领域:
植物化学
·
分析化学
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DOI
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
·
2020
·
IF 5.774
Xiao Zhang,Bin Ren,Yanhua Xu,Xi Li,Peng Yu,Yongjun Sun,Huaili Zheng
Mn/MCM-41 and imp-Mn/MCM-41 catalysts were prepared in this study through metal heteroatom substitution and impregnation methods, respectively, and their catalytic oxidation performance of toluene under non-thermal plasma (NTP) in a dielectric barrier discharge reactor was studied. The stability of the catalyst and the parameters of catalytic oxidation conditions (initial concentration of toluene, O 2 ratio, and relative humidity of carrier gas) were optimized. Characterization proved that the impregnation method resulted in the existence of manganese in the form of oxides (MnO 2 , Mn 2 O 3 ) outside the pores of MCM-41. Meanwhile, the metal heteroatom substitution method implanted manganese into the mesoporous structure and replaced part of it with Si-O-Mn. NTP catalytic oxidation of toluene, ozone emission, and GC–MS by-product analysis confirmed that 60Mn/MCM-41 catalyst has high catalytic activity. Moreover, the catalyst affected the production of by-products. The stability test revealed that the 60Mn/MCM-41 catalyst still respectively reached 84.6% and 61% in the conversion of toluene and the selectivity of CO 2 under the SED of 558 J/L after 40 h discharge reaction.
研究领域:
环境科学
·
催化化学
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DOI
高影响因子
TALANTA
·
2019
·
IF 4.916
Yue-Hong Pang,Qi Yue,Yu-ying Huang,Cheng Yang,Xiao-Fang Shen
Phthalate esters (PAEs), a category of widely used plasticizers , are tend to migrate from plastic packaging to drinks. In this paper, we develop a simple and rapid coprecipitation method for synthesis of a magnetic covalent organic framework (COF) adsorbent. The fabricated COF-(TpBD)/Fe 3 O 4 was applied to magnetic solid phase extraction (MSPE) of 15 phthalate esters (PAEs) for subsequent GC-MS/MS determination in beverage samples. The as-synthesized magnetic adsorbent exhibited great potential in PAEs analysis with a limit of detection of 15 PAEs ranged from 0.005 to 2.748 μg L −1 (S/N = 3). The intra-day and inter-day relative standard deviations (RSD) value of the PAEs were less than 8.8% and 9.9%, respectively. The adsorbent can be reused after washing with methanol. The developed method was successfully applied for the determination of trace PAEs in eight beverages with recoveries ranging from 79.3% to 121.8% and RSDs were less than 11.9%. This work provides a simple magnetization process, which facilitates the application of COFs for enrichment and separation of PAEs in beverages with different matrices.
研究领域:
分析化学
·
环境科学
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产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2024
·Vol. 14
·期 23
·16368-16378
·
IF 3.9
Hao Luo,Yongjun Wu,Jing Jin,Lincheng Zhang,Shuoqiu Tong,Cen Li,Qibo Tan,Qiqin Han
Fried pepper sauce (FPS) is renowned among consumers for its distinct aroma profile and rich nutritional composition. However, the primary aroma components of FPSs, crucial for quality assurance, remain unclear. Therefore, this study aimed to delve deeper into the unique aroma profile of FPSs by analyzing samples subjected to various pretreatment methods (including three heat-moisture treatment processes: soaking at 60 °C, soaking at 100 °C, and steaming, and three crushing processes: mashing, mincing, and horizontal knife cutting). FPS samples were analyzed by quantitative descriptive sensory analysis (QDA), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and partial least squares regression analysis (PLSR). The QDA results revealed that the overall aroma profile of FPS products was characterized by chili-like, fatty, and herbal notes. GC-MS identified 115 volatile components in FPSs, primarily alkenes, ketones, and acids, with varying concentrations across samples. According to the rOAV (>1) and GC-O, 11 compounds were identified as key aroma contributors to FPS aroma, including 2-methylpropanal, acetic acid, 3-methylbutanal, methional, eucalyptol, benzeneacetaldehyde, linalool, (E)-2-nonenal, (2E)-2-decenal, (2E,4E)-deca-2,4-dienal, and (E,Z)-2,4-decadienal. PCA and PLS-DA were employed to assess aroma differences among nine FPS samples. Screening for VIP > 1 and p < 0.05 identified 8 and 12 key marker compounds influenced by different crushing methods or heat-moisture treatments, respectively. PLSR indicated that the sensory attributes were greatly related to most aroma-active compounds. These findings provide novel insights into FPS aroma attributes, facilitating precise processing and quality control of fried pepper sauce products.
研究领域:
食品科学
·
化学分析
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Qian Dun,Lei Yao,Zeyuan Deng,Hongyan Li,Jing Li,Yawei Fan,Bing Zhang
The volatile compounds were concentrated from hot-pressed and cold-pressed peanut oils by HS-SPME and were analyzed by GC-MS-O. In the present study, 101 volatiles were identified in the hot-pressed peanut oil samples, mainly including pyrazines, aldehydes, furans, alcohols and pyrroles, of which characteristic flavor compounds present fresh, fatty, nutty and baking flavor. Sixty-four volatiles were obtained from the cold-pressed peanut oil samples, mainly consisting of aldehydes, alcohols, hydrocarbons, furans and ketones, of which characteristic flavor compounds show fresh and nutty flavor. Our results indicated that hot-pressed peanut oil has an advantage over cold-pressed peanut oil in the retention of flavor components. Hence, the process method has a significant effect on the flavor components of peanut oil, and the present study may be helpful in evaluating peanut oil quality, as well as discrimination of hot-pressed and cold-pressed peanut oil.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
高影响因子
Journal of Essential Oil Bearing Plants
·
2017
·
IF 0.493
Chang Xu,Zhengang Liang,Dan Tang,Tongjie Xiao,Makoto Tsunoda,Yingxia Zhang,Lini Zhao,Shiming Deng,Yanting Song
In this paper, the volatile components extracted from guava leaves by steam distillation (SD) was investigated and comprehensively analyzed for the first time. To obtain more sensitive and accurate analysis, the sample preparation procedure for Gas Chromatography-Mass Spectrometry (GC-MS) analysis of the volatile compounds was investigated and then 27 compounds were identified in the samples obtained by SD method. The volatile components in guava leaf were made up largely of sesquiterpenoids, including α-cubebene, caryophyllene, aromadendrene, α-cadinene, and calamenene. The results indicated that the volatile components from the guava leaves extracted by SD technology was quite different, and the research provided comprehensive information for the volatile compounds in the guava leaves.
研究领域:
植物化学
·
分析化学
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DOI
高影响因子
International Journal of Clinical and Experimental Medicine
·
2015
·
IF 1.277
Yuan Zhang,Nannan Wang,Meiling Zhang,Tingting Diao,Jingyue Tang,Mingzhu Dai,Suhong Chen,Guanyang Lin
Polygonum multiflorum, a traditional Chinese medicinal herb, is widely used in liver and liver nourishing. Recent years, drug regulatory departments reported that Polygonum multiflorum caused serious adverse reaction in clinic, especially liver injury. In this study, we detected the changes in rat serum and liver tissue metabolites through gas chromatography-mass spectrometry (GC-MS). Mass spectrometry, partial least squares-discriminate analysis (PLS-DA) and other diversified techniques were used to analyze the differences among their metabolites. Compared to the control group, the serum concentrations of L-threonine and serine in water extraction groups increased. The serum concentrations of 9,12-octadecadienoic acid, hexadecanoic acid, oleic acid, D-glucose and octadecanoic acid in alcohol extraction groups increased, while lactic acid decreased to a great extent. For liver tissue, compared to the control group, the concentrations of myo-inositol, oleic acid and cholesterol in water extraction groups increased, while those of hexadecanoic acid, octadecanoic acid, ribitol and butanedioic acid decreased to a great extent. The concentrations of myo-inositol, phosphoric acid, uridine, oleic acid, cholesterol and butanoic acid in alcohol extraction groups increased to a great extent, while those of hexadecanoic acid, octadecanoic acid, ribitol and butanedioic acid decreased. The results indicate that Polygonum multiflorum induces the metabolic disorders of energy metabolism, amino acid and lipid metabolism. What’s more, liver injury of alcohol extraction group was more serious than group of water extraction.
研究领域:
中药学
·
毒理学
·
分析化学
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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）