JOURNAL OF CHROMATOGRAPHIC SCIENCE
·
2023
·
IF 1.3
Liang Xiaolian,Yang Zhengteng,Ma Jiabao,Wang Minggang,Zhao Fengxian,Zhou Chuhui,Feng Jiaru,Song Haimei,Chen Yong,Gui Xiongbin
Yanyangke mixture (YM) is composed of 12 kinds of traditional Chinese medicine (TCM) used for the treatment of patients with cough, dry throat and other diseases caused by acute or chronic pharyngitis or patients with difficulty in expectoration. With the wide application of YM in clinical practice, its quality control has attracted huge attention. Based on the multi-component characteristics of Chinese herbal medicines, it is pertinent to establish a quality evaluation system. A new idea is to adopt gas chromatography–mass spectrometry (GC–MS) chemical composition identification, GC–MS fingerprint, and GC content determination as a potential quality control index of the volatile oil in YM. In this study, the volatile oil of YM was extracted by steam distillation, and the chemical components of the volatile oil were analyzed by GC–MS, and 43 chemical components were identified. The fingerprint of the volatile oil from YM was established and the similarity evaluation was performed. Combined with chemometric methods, such as cluster analysis, principal component analysis and partial least squares analysis, the chemical composition differences of the volatile oil from different batches of YM were compared and the symbolic components affecting the quality of the volatile oil from different batches of YM were excavated. Finally, three components were selected as the potential active component markers of YM and the GC content determination method of these three components was established. A rapid, reasonable, and effective quality evaluation and control method of YM volatile oil was established, which provided a reference for further development and research on YM, as well as a new idea for research on other TCM prescriptions.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
·
2021
·Vol. 413
·期 23
·5789-5798
·
IF 4.157
Zheng Chengyu,Zhou Qinan,Wang Zhenhe,Wang Jun
In recent years, the invasive cypress bark beetle ( Phloeosinus aubei ) has caused extensive damage to Platycladus orientalis plants in China, but its infestation is hard to monitor in the early stages. In this study, gas chromatography-mass spectrometry (GC-MS) was initially employed to investigate the volatile organic compound (VOC) emissions of P. aubei- infested P. orientalis saplings. The emissions of total sesquiterpenes were dominating (84−86% of total VOCs) and increased by 3.09-fold in P. aubei- damaged P. orientalis samples compared to undamaged samples, and the monoterpenes, aromatic compounds, and ketone emissions also had varying degrees of increase between 1.39-fold and 5.65-fold. Based on this variation, gas chromatography-ion mobility spectrometry (GC-IMS) was applied, as an untargeted analytical approach, to discriminate P. orientalis samples with different invasive severity. Two different features derived from GC-IMS data were adopted as the input information for classification and prediction models. Results showed that grid search support vector machine (GS-SVM) combined with multilinear principal component analysis (MPCA) based on spectral fingerprint achieved the best classification performances (> 88.98%), and partial least squares discriminant analysis (PLSR) method can accurately predict the pest numbers ( R 2 > 0.9423 and RMSE < 0.9827). In a word, the VOC profiling-based approach had the potential for evaluating P. aubei invasive severity and pest management.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ANALYTICAL CHEMISTRY
·
2020
·
IF 6.785
Bo Wang,Shuai Zheng,Yan Huang,Ying Wang,Zhenyu Zhu,Ran Ma,Yu Zhao,Xijie Yin,Jing Su,Juan Xiong,Benli Zhang,Youping Zhou
The 18O/16O (and 15N/14N) ratio of natural nitrate (NO3–) and nitrite (NO2–) can be used to extract valuable information about their source and fate as environmental contaminants, their metabolism as macronutrients in plants and animals, and their behavior in the N biogeochemical cycle. We developed an accurate, precise, sensitive (minimum sample size: 0.2 μg NO3–-equivalent), and reliable (minimal oxygen exchange, loss, or gain) method to selectively isolate and purify nitrate and nitrite from natural water, soil, air, and plant materials by strong anion exchange (SAX) for low- to normal-salinity samples or strong cation exchange (SCX) for high-salinity samples, followed by quantitative conversion to their respective benzyl esters, which can be separated and individually analyzed for δ18O (and potentially δ15N) by gas chromatography (GC)/pyrolysis/GC/isotope-ratio mass spectrometry (IRMS). The method compares favorably with the currently popular bacterial denitrification and chemical reduction methods, in terms of sensitivity and reliability, and has the potential to simultaneously measure δ15N and δ18O of nitrate and nitrite from natural samples of various origins.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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
Heliyon
·
2024
·
IF 3.4
Lin Yang,Lulu Liu,Lingbo Ji,Chenxi Jiang,Zhongrong Jiang,Dongliang Li,Zhen Yang,Wen Cai,Quanwei Zhou,Jinshan Lei,Pinhe Li,Yuhong Jia,Jie Liu,Heng Xu,Jun Hu
Cigars have unique aroma and style characteristics. In order to clarify the differences of aroma components between domestic and imported cigars and the material basis of the stylistic characteristics of different cigars, gas chromatography-mass spectrometry (GC-MS) and sensory evaluation were used to compare and analyze the aroma components in the mainstream smoke of four domestic cigars and two imported cigars. The GC-MS results showed that a total of 97 aroma components were measured in the smoke of the six cigars, and the types of aroma components were similar, but there were differences in their contents. In comparison with those of domestic cigars, imported cigars had suitable nicotine content, and higher contents of phytol, neophytadiene, 3-methylpentanoic acid, and (+)-δ-cadinene. To further explore the differences in the aroma components of the six cigars, GC-MS data combined with chemometrics were used to screen out 14 key aroma components based on P -value (P) < 0.05, Variable Importance Projection (VIP) > 1, and Aroma Activity Values (OAV) > 1. The key aroma components of each cigar were obtained, Snow Dream No. 5: cedrol; Wangguan Guocui: 6-methyl-5-hepten-2-one, pyridine, 2-ethyl-6-methylpyrazine; General Achileus No. 3: p-cresol, 2-methylbutyraldehyde, methyl cyclopentenolone; Montecristo No. 4: cedrol, 2-methylbutyraldehyde, guaiacol, 4-vinylguaiacol, methyl cyclopentenolone; Romeo y Julieta Wide Churchills: cedrol, 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-heptanone, phenethyl alcohol; Great Wall No. 2: p-cresol, phenethyl alcohol, geranylacetone, methyl cyclopentenolone, dihydroactinidiolide. The odor descriptors of these compounds were consistent with the aroma profiles that were prominent in the senses of each cigar. This experiment initially explored the differences in aroma composition and style characteristics of cigars and provided data to support the quality improvement of domestic cigars.
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
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
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
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
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
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Siyan Liu,Heyu Pan,Yanchao Mao,Feifei Wang,Na Zhang,Shuyi Li,Zhenzhou Zhu
Chlorella pyrenoidosa is a promising plant-based protein source , whereas the volatile off-flavours derived from lipid oxidation substantially limit consumer acceptance. Selenium (Se) is recognised as a beneficial trace element that can improve flavour characteristics in plants by enhancing antioxidant capacity. This study investigated the effects of Se supplementation (0–2 mg/L) on the volatile profile of C. pyrenoidosa and explored the underlying mechanisms. E-nose analysis revealed significant differences in flavour profile among the treatments. GC–IMS and GC–MS identified 25 and 28 volatile organic compounds (VOCs), respectively. Fifteen key aroma compounds were screened by orthogonal partial least squares discriminant analysis (OPLS–DA), random forest (RF) modelling, and odour activity value (OAV) and relative OAV (ROAV) calculations. Notably, 0.50 mg/L Se was identified as the optimal enrichment concentration, as it improved overall flavour quality by reducing aldehyde accumulation, particularly hexanal. This improvement was attributed to Se-mediated reductions in lipid content and enhanced antioxidant capacity, as evidenced by increased glutathione peroxidase (GPx) activity, reduced reactive oxygen species (ROS) levels, and alleviated lipid peroxidation, alongside decreased lipoxygenase (LOX) and hydroperoxide lyase (HPL) activities by 60.08% and 37.31% respectively, thereby inhibiting the formation of off-flavour VOCs. Overall, this study provides the first evidence that Se modulates the flavour profile of C. pyrenoidosa and preliminarily elucidates the mechanism by which appropriate Se supplementation improves flavour quality through reshaping biochemical composition, maintaining redox homeostasis, and regulating key enzymes involved in aldehyde biosynthesis. These findings offer a theoretical foundation for developing novel functional microalgal-based foods.
✓ 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）