Analytical Methods
·
2022
·Vol. 14
·期 36
·3583-3597
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IF 3.532
Wen-Ting Gu,Lin-Yuan Li,Wen-Jing Rui,Zhong-Wen Diao,Guo-Dong Zhuang,Xiao-Mei Chen,Zheng-Ming Qian,Shu-Mei Wang,Dan Tang,Hong-Yan Ma
Cultivated ginseng (CG), transplanted ginseng (TG) and mountain cultivated ginseng (MCG) classified by the habitat type all belong to Panax ginseng and were reported to have similar types of secondary metabolites. Nonetheless, owing to the distinctly diverse habitats in which these ginseng types grow, their pharmacological effects differ. In the present study, an emerging analytical approach involving headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) was established to effectively distinguish among CG, TG and MCG. First, the volatile components were analysed and identified by using the NIST library combined with measured retention indices (Kovats', RI), and a total of 78 volatile components were finally characterized, which included terpenes, alcohols, esters, aldehydes and alkynols. Furthermore, multivariate statistical approaches, principal component analysis (PCA) and orthogonal partial least-squares discrimination analysis (OPLS-DA) were subsequently utilized to screen for compounds of significance. Under optimized HS-SPME-GC–MS conditions, 12, 16, and 16 differential markers were screened in the CG-TG, CG-MCG and TG-MCG groups, respectively. Our study suggested that HS-SPME-GC–MS analysis combined with metabolomic analytical methods and chemometric techniques can be applied as potent tools to identify chemical marker candidates to distinguish CG, TG and MCG.
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FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yonghong Ye,Songyan Zheng,Yuanxing Wang
The ripe Gannan navel oranges have an appealing aroma, but few studies have reported the changes of these aromatic substances during the growth of navel oranges. In this study, changes of aroma components in Gannan navel orange from 119 to 245 days after flowering were systematically studied using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS) coupled with multivariate analysis, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). A total of 43 and 54 aroma components were identified in pulp and peel of navel orange, respectively. The odor active value (OAV) results indicated that 14 substances were the key aroma components during the growth of navel orange. Among them, the contribution of linalool, β-myrcene and limonene were the highest. The multivariate statistical analysis further confirmed that 14 and 18 compounds could be used as key markers to distinguish the pulp and peel at different growth stages, respectively. Results from this study contributed to a better understanding of the dynamic variation and retention of aroma compounds during navel orange growth, and have great potential for industrial application.
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Food Analytical Methods
·
2020
·Vol. 13
·期 3
·823-832
·
IF 2.667
Ye Xuemin,Shao Hua,Zhou Ting,Xu Jiahui,Cao Xiaoji,Mo Weimin
A modified QuEChERS protocol with a nitrogen-doped graphitized carbon derived from dicyandiamide sludge as a cleanup sorbent has been developed to determine 20 organochlorine pesticides in tomatoes using gas chromatography coupled to a triple-quadrupole mass analyzer. Compared with traditional QuEChERS adsorbents, N-doped graphitized carbon exhibited higher recoveries toward the target pesticides in tomatoes. And the modified protocol exhibited the advantages of environmental-friendly and low-cost. The use of dicyandiamide sludge to produce NGB as an adsorbent for QuEChERS opened up a new field for the comprehensive utilization of dicyandiamide waste. Under the optimum conditions, the modified method provided excellent linearity with correlation coefficient higher than 0.9980 and low limits of detection ranging from 0.001 to 0.1 μg/kg. The mean recoveries of the majority of pesticides in tomatoes ranged from 71.2 to 95.3% with relative standard deviation lower than 20%. Thus, the proposed protocol could be considered a good alternative for traditional QuEChERS method for pesticide analysis in agricultural vegetables.
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FOOD RESEARCH INTERNATIONAL
·
2019
·
IF 3.579
Mostafa Gouda,Meihu Ma,Long Sheng,Xiaole Xiang
This study was focused on the differences between three concentrations of four safe bio-active volatile terpenes and natural compounds (trans-cinnamaldehyde, thymol, menthol, and vanillin) on the egg yolk volatile components. In which, Headspace Solid phase Micro Extraction (HS-SPME) followed by GC/MS were used for volatiles analysis, and electronic nose (E-Nose) with 18 sensors was used for the aroma pattern. In the results, a total of 111 different volatile compounds were identified by using GC/MS. Some ketones, amines, nitro and organic acid compounds such as hexanone were significantly reduced after using these compounds. On the other hand, first principal components (PC1) of trans-cinnamaldehyde (0.1%) was decreased significantly ( p < .05) to −4.8 ± 0.8, compared to the control with 4.3 ± 2.1. And, it increased benzaldehyde and nonanal peaks area significantly to 46.56 ± 14.46 and 9.22 ± 4.81 MPA. In menthol (0.1%), the content of d-limonene was decreased to 4.65 ± 0.49 MPA, compared to the control with 14.16 ± 4.95 MPA. On the other hand, by E-Nose, vanillin (0.1%) PC1 was decreased significantly to −4.48 ± 0.43. Moreover, thymol (0.1%) decreased hydrocarbon sensation to 0.448 ± 0.005. And, vanillin (0.1%) decreased hydrogen sulfide and ketones sensation to 0.169 ± 0.01 and 0.344 ± 0.01, respectively. In conclusion, this study is providing novel information to understand the effects of bio-active molecules on the biological fatty media volatility. Also, it explains how terpenes can protect egg yolk media from the unacceptable odor formation which results from the degradation of its lipids and proteins.
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ANALYTICAL LETTERS
·
2024
·
IF 1.6
Tongtong Liu,Weina Han,Lulu Wang,Xiaoyu Hou,Jin Cao
The aim of this study was to optimize the extraction conditions of 15 preservative allergens from skincare products using response surface methodology (RSM) and determination by gas chromatography – tandem mass spectrometry (GC-MS/MS). The optimal parameters were: 50% acetonitrile (ACN) (% v/v), a solvent/sample ratio of 80, and an extraction time of 10 min. The method provided good linearity (R2 ≥ 0.990) from 0.01 to 2 µg/mL with low limits of detection (0.02–0.2 mg/kg) and quantification (0.04–1 mg/kg). Recoveries ranged from 70.1 to 125.6% and the relative standard deviations (RSDs) varied from 2.0 to 14.9%. The method was successfully applied to eighty skincare products to accurately quantify these preservatives allergens.
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Food Science & Nutrition
·
2024
·
IF 3.5
Junjie Shi,Lihua Peng,Weixuan Chen,Weilin Qiao,Kui Wang,Yueyang Xu,Jinle Cheng
Xinhui Chenpi (XHCP) is a well-known type of Chenpi (CP) widely used as both a Chinese herb and a food ingredient. While previous studies have explored how the quality of CP changes over time, there has been limited research specifically on XHCP. This study aims to assess the chemical components and quality of XHCP based on total flavonoid content (TF), antioxidant activity (AA), and color value (CV) at two stages: freshly harvested (XHCP-0Y) and after 3 years of storage (XHCP-3Y). Thirty-eight common volatile compounds were identified, and the content of 17 compounds among them, nine nonvolatile compounds, which included one alkaloid (synephrine), three phenolic acids (PA, protocatechuic acid, vanillic acid, and ferulic acid), and five flavonoids (narirutin, hesperidin, sinensetin, nobiletin, and tangeretin), were firstly detected by the newly developed gas chromatograph–mass spectrometer (GC–MS) and ultra-performance liquid chromatography (UPLC) methods. Compared to XHCP-0Y, the content of 17 volatile compounds and synephrine decreased in XHCP-3Y to varying degrees, while the content of PA, five flavonoids, TF, AA, and CV increased. The reduction of dryness caused by volatile compounds and the enhancement of efficacy related to PA, flavonoids, and AA suggested improved quality of XHCP after 3 years of storage. The methods developed in this study show promise for evaluating the quality of XHCP during the aging process.
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RAPID COMMUNICATIONS IN MASS SPECTROMETRY
·
2024
·Vol. 38
·期 20
·e9893
·
IF 1.8
Wenyu Li,Jinhuan Wei,Xi Tian,Huiyi Zhang,Mengxin Yang,Yukun Niu,Qian Zhang,Nan Wang,Yiran Jin,Yingfeng Du
Rationale Anemarrhenae Rhizoma (AR) has been a frequently utilized traditional Chinese medicine (TCM) for an extended period, with its salt-processed variant being a prevalent application form. Contemporary pharmacological investigations have demonstrated that the salt-processed iteration exhibits a multitude of markedly augmented pharmacological properties. However, whether the pharmacodynamic material basis of this change is related to volatile substances remains unclear. The aim of this study was to develop a strategy to screen volatile pharmacodynamic substances in AR and salt-processed AR (SAR). Methods A comprehensive approach was developed to identify volatile pharmacodynamic compounds by integrating plant metabolomics, target network pharmacology, and molecular docking technology. Plant metabolomics using GC–MS analysis was conducted to identify volatile chemical markers distinguishing between AR and SAR. Subsequently, network pharmacology was utilized to investigate the correlation between chemical markers and associated diseases. Following this, molecular docking technology was utilized to explore the correlation between chemical markers and disease targets, resulting in the discovery of potential quality control markers. Results Fifty volatile compounds were isolated and identified in the salt of AR and SAR. The findings from plant metabolomics analysis demonstrated a distinct differentiation, revealing 13 volatile chemical markers that distinguish between AR and SAR. A target (PPARG) associated with diabetes was identified through target network pharmacology analysis. Thirteen volatile components were subsequently chosen as potential quality markers, taking into account their hypoglycemic activity. Conclusions The method developed provides a novel strategy for the identification of pharmacophores in AR and SAR, as well as establishing a foundation for the exploration of the volatile differential components and pharmacodynamics in various processed products of TCMs. Additionally, the findings of this study can serve as a theoretical framework for the development and utilization of volatile components in AR and its processed derivatives.
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Food Chemistry-X
·
2024
·
IF 6.5
Bing Zhang,Siman Zheng,Mingquan Huang,Qiang Wu,Wei Dong,Jihong Wu,Hongqin Liu,Dongrui Zhao,Yougui Yu,Jinchen Li
The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography–mass spectrometry (GC–MS) and headspace extraction (HS) coupled with gas chromatography-ion mobility spectrometry (HS-GC-IMS) for the first time. Through HS-GC-IMS analysis, it was found that the succession rules of 14 compounds such as furfural during aging process. A total of 60 compounds were identified using DI-GC–MS. Twenty-five of these compounds were further quantified, and 19 compounds had odor activity values (OAVs) > 1, which were important contributor to aroma of XJBJ. Among them, those with OAVs >1000 included ethyl hexanoate, ethyl octanoate, ethyl butanoate, and ethyl pentanoate. Combining the results of quantitative, OAVs and partial least squares-discriminant analysis (PLS-DA) revealed that 10 compounds such as ethyl octanoate were the important compounds that lead to the differences between different storage types of XJBJ.
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Frontiers in Sustainable Food Systems
·
2024
·
IF 3.7
Wang Qiwei,Shi Daliang,Hu Jiajing,Tang Jiahao,Zhou Xianxiu,Wang Lilei,Xie Jialing,Jiang Yongwen,Yuan Haibo,Yang Yanqin
Rolling plays an important role in shaping the characteristic quality of black tea. However, the dynamic alterations in volatile compounds during the rolling process remain unclear, which hampers the quality control of black tea. In this study, the dynamic changes of volatile compounds in Congou black tea throughout the rolling process were explored by a combination of GC-E-Nose and GC–MS analysis. The results of PCA and PLS-DA by GC-E-Nose revealed significant alterations in the volatile profiles, particularly at the 15-min rolling stage. A total of 82 volatile compounds including eight categories were identified in Congou black tea during the rolling process. The most abundant volatiles were aldehydes, alcohols, and esters. Through the integration of variable importance in the projection >1 and p < 0.05, 21 volatile compounds were pinpointed as pivotal volatiles responsible for distinguishing diverse rolling processes. According to their pathways, glycoside-derived volatiles (GDVs) (such as linalool and geraniol) and fatty acid-derived volatiles (FADVs) (such as (Z)-2-hexen-1-ol and hexanal) highlighted the pivotal role in the formation of the aroma of black tea during rolling process. GDVs, characterized by floral, honeyed, and fruity aromas, reached the lowest point at 35-min rolling and subsequently rebounded. FADVs exhibited an ascending trajectory during the initial 15-min rolling, followed by a downward trend. These findings provide invaluable insights into the aroma evolution during the rolling stage, offering strategies for enhancing the aroma quality of Congou black tea.
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Food Bioscience
·
2024
·
IF 4.8
Aoxing Tang,Bangzhu Peng
The black rice bran component (BRBC) is the main difference between black rice and glutinous rice, but its influence on the flavor of rice wines brewed from them is ambiguous. To address this, the flavor profiles and compounds of four rice wines — brewed from glutinous rice (B), glutinous rice with BRBC (added), polished black rice (without BRBC), and whole black rice (HH) — were analyzed using e-nose, GC-MS and GC-IMS. The e-nose revealed significant aroma profile differences between B and HH, with 47 and 49 volatile compounds detected by GC-MS and GC-IMS, respectively. Orthogonal partial least-squares discrimination and fold change analysis highlighted the significant impact of BRBC on the aroma differences between HH and B. Chemometrics and odor activity values identified isoamyl acetate, ethyl caprylate, (E)-2-octenal, phenylethyl acetate, ethyl caproate, 2,4-heptadienal, and 1-octen-3-ol as key contributors to the fresh and fruity aroma in B, while ethyl butanoate, ethyl isoiautyrate, benzene acetaldehyde, (E)-2-octen-1-ol, guaiacol, and heptanal were predominant in HH, contributing to its rich and complex aroma. The e-tongue indicated significant taste distinctions between HH and B, potentially due to the influence of the black rice bran component on the regulation of organic acid and free amino acid content. This study provides new insights into the regulation of rice wine flavor through raw materials.
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JOURNAL OF CHROMATOGRAPHY A
·
2024
·
IF 3.8
Qinghua Yang,Qianying Qiu,Yilan Shi,Jinxin Wang,Feng Chen,Juan Yang,Weibing Zhang,Zhen Yin
This research investigated the creation and utilization of an amino-functionalized magnetic graphene oxide (Fe₃O₄-NH₂@GO) nanocomposite as a selective sorbent for extracting and identifying strobilurin fungicides (SFs) from vegetable samples. The investigation utilized a method where magnetic solid phase extraction (MSPE) was integrated with Gas chromatography-triple quadrupole mass spectrometer (GC–MS/MS) for analysis. The physicochemical properties of synthesized sorbent were characterized using Scanning electron microscope (SEM) , Fourier infrared transform spectrum (FT-IR) , X Ray Diffraction (XRD), and vibrating sample magnetometry (VSM) techniques. The adsorption performance of Fe₃O₄-NH₂@GO aligned with the pseudo-second-order kinetics, Elovich, and Freundlich isothermal adsorption models, suggesting various interactions with SFs, including π-π interactions, hydrogen bonding, and electrostatic forces. The maximum adsorption capacity of two selected representative SFs (Picoxystrobin and E-metominostrobin) for the adsorbent were 55.85 mg/g and 47.35 mg/g, respectively. Additionally, the amino group exhibited notable potential for SFs adsorption. Parameters for MSPE, such as the quantity of sorbent, adsorption duration, eluent types and volumes, and sample pH, were optimized. Under optimal conditions, the developed method showed satisfactory performance within a range of 10 to 2000 µg L⁻¹ (R² ≥ 0.9969), low detection limits (0.01–0.080 µg/kg), high analyte recovery (80.5–104.3 %), and good precision (RSD ≤ 4.96 %, n = 6). This method is rapid, straightforward, environmentally friendly, demonstrates good sensitivity and providing a new perspectives on developing sorbents for SFs in complex food matrices. Also Fe₃O₄-NH₂@GO as a sorbent firstly used for extraction and enrichment of phenyl fungicides residues in food samples exhibits remarkable promise, thereby contributing to the advancement of pesticides residue determination methodologies.
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Food Chemistry-X
·
2024
·
IF 6.5
Xiaoqing Miao,Shuang Li,Yang Liu,Jing Li,Xiuping Dong,Ming Du,Pengfei Jiang
To improve the ease of eating sea cucumbers, we investigated the impact of puffing temperature (190 °C - 250 °C) and time (1–5 min) on their quality and flavor. As temperature and time increased, sea cucumber puffing significantly enhanced. The microstructure of the puffed sea cucumber exhibited a uniform porous structure at 230 °C for 4 min. However, further puffing treatment caused the void to collapse. A total of 81 volatile organic compounds (VOCs) were identified using HS-GC-IMS, and 18 VOCs with Relative odor activity value (ROAV) ≥1 were identified. The content of fishy compounds, such as dimethyl sulfide, 1-octanal, and 1-nonanal in sea cucumbers gradually decreased with increasing temperature and time. Combined with GC–MS analysis indicating that the flavor of sea cucumbers puffed at 250 °C for 5 min was superior. Our findings suggest new avenues for sea cucumber processing and address the limited research on puffing techniques for protein-based raw materials.
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