JOURNAL OF AOAC INTERNATIONAL
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2025
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IF 1.7
Hu Xiaoliu,Zeng Zhaoxiang,Su Chao,Song Chengwu,Huang Rongzeng,Li Sen,Cao Shan,Jin Shuna
BackgroundIt is a common practice to process crude turmeric (CT) using different approaches, however, limited research is available on the comparison of volatile organic compounds (VOCs) before and after the processing.ObjectiveThis study investigated the impact of five different processing methods on the VOCs of CT before and after processing.MethodThe five types of processed turmeric included vinegar-treated turmeric (VT), mussel powder-treated turmeric (MT), water extract of rice-processed turmeric (RT), stir-fried turmeric (ST), and wine-processed turmeric (WT). The gas chromatography-mass spectrometry (GC-MS) technique was utilized to identify the volatile profiles. Volatilomics based on multivariate statistics was used to assess the key metabolic differences between five processed turmeric and CT within the VOCs.ResultsA total of 79 VOCs were detected between processed turmeric and CT, with terpenoids accounting for most of them. In the ST and WT groups, compared to the CT group, the number of changes in VOCs was relatively small, whereas in the VT, RT, and MT groups, there were a greater number of changes, with most metabolites exhibiting a downward trend. Through the volatilomics analysis, 13 potential differential compounds were screened out, among which there were three common differential compounds.ConclusionsThis study reveals the primary causes for the variations in VOCs in processed and CT, establishing the groundwork for evaluating the overall quality of processed turmeric and its use in therapeutic settings.HighlightsThe study systematically compared the effects of five different turmeric processing methods on VOCs using GC-MS-based volatilomics, providing a data reference for research on the changes in its pharmacological activity.
研究领域:
植物化学
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药理学
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食品科学
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DOI
PubMed
高影响因子
MOLECULES
·
2019
·Vol. 24
·期 23
·4328
·
IF 3.06
Hongyu Rao,Peibo Li,Hao Wu,Chong Liu,Wei Peng,Weiwei Su
Hawthorn seed can be used to produce various bioactive compounds through destructive distillation. In this study, an accurate and feasible analytical method based on a gas chromatography mass spectrometer (GC-MS) was developed for simultaneous determination of six major compounds (contributing to more than 3% in total peak area) in destructive distillation extracts of hawthorn seed collected at different temperatures ranging from 150 to 270 °C. Then, a broth microdilution method coupled with grey correlation analysis was engaged in the evaluation of their antimicrobial activities and the screening of primarily active compounds. Results indicate that the extract collected from 211 to 230 °C had the highest content of six major compounds (furfural, 2-methoxyphenol, 2-methoxy-4-methylphenol, 4-ethyl-2-methoxyphenol, 2,6-dimethoxyphenol, and 5-tertbutylpyrogallol) and the strongest antibacterial activity. Besides, 2,6-dimethoxyphenol was found to be a potential compound in inhibiting the growth of vaginitis pathogens. This study provided an optimum temperature for the destructive distillation of hawthorn seed, reducing the waste of energy, and saving the cost of production in the hawthorn industry.Keywords:hawthorn seed;GC-MS;phenolic compounds;antimicrobial activity
研究领域:
植物化学
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微生物学
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DOI
PubMed
高影响因子
Foods
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2024
·Vol. 13
·期 12
·1865
·
IF 4.7
Jiayu Lu,Zheng Jiang,Jingjie Dang,Dishuai Li,Daixin Yu,Cheng Qu,Qinan Wu
Chamomile has become one of the world’s most popular herbal teas due to its unique properties. Chamomile is widely used in dietary supplements, cosmetics, and herbal products. This study aimed to investigate the volatile aromatic components in chamomile. Two analytical techniques, gas chromatography–mass spectrometry (GC-MS) and an ultra-fast gas chromatography electronic nose, were employed to examine samples from Xinjiang (XJ), Shandong (SD), and Hebei (HB) in China, and imported samples from Germany (GER). The results revealed that all chamomile samples contained specific sesquiterpene compounds, including α-bisabolol, bisabolol oxide, bisabolone oxide, and chamazulene. Additionally, forty potential aroma components were identified by the electronic nose. The primary odor components of chamomile were characterized by fruity and spicy notes. The primary differences in the components of chamomile oil were identified as (E)-β-farnesene, chamazulene,α-bisabolol oxide B, spathulenol andα-bisabolone oxide A. Significant differences in aroma compounds included geosmin, butanoic acid, 2-butene, norfuraneol,γ-terpinene. This study demonstrates that GC–MS and the ultra-fast gas chromatography electronic nose can preliminarily distinguish chamomile from different areas, providing a method and guidance for the selection of origin and sensory evaluation of chamomile. The current study is limited by the sample size and it provides preliminary conclusions. Future studies with a larger sample size are warranted to further improve these findings.
研究领域:
植物学
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分析化学
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食品科学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Weiming Hua,Huan Liu,Qichao Fei,Jincheng Wu,Xiangru Wei,Matta Ebaid,Runmi Tao,Dengyong Liu,Shengmei Gai
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography–mass spectrometry (SAFE-GC–MS) and gas chromatography-immersion mass spectrometry (GC-IMS). Significant differences in the volatile compound profiles of different samples were detected using both GC-IMS, an electronic nose and GC–MS analysis. Among them, compounds such as ( E , E )-2,4-decadienal, ( E )-2-heptenal, and octanal showed a gradual increase in concentration throughout the roasting process. This increase was likely attributed to the oxidation of oleic and linoleic acids. Additionally, the levels of glucose, ribose, and free amino acids gradually decreased, as these compounds were consumed during the Maillard reaction, which caused the formation of volatile compounds like 2,5-dimethylpyrazine, methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine. This study provided valuable insights into the use of air fryers as a novel approach for enhancing the flavor of meat products.
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
PubMed
高影响因子
ARCHIVES OF PHARMACAL RESEARCH
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2015
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IF 2.046
Zhang Fengsu,Cai Hao,Liu Xunhong,Chen Fei,Yang Nianyun,Hou Ya,Ma Yang,Luo Yiyuan,Liu Juanxiu
To analyze the components of the fatty oil extracted from Antrodia camphorata fungus powder and to evaluate the antioxidant activity of A. camphorata crude oil. A derivatized gas chromatography mass spectrometry (GC–MS) was developed for the quantification of 19 fatty acids in extracts of A. camphorata obtained by supercritical carbon dioxide (SC-CO 2 ). Good separation was obtained under the optimized chromatographic conditions and 19 target compounds after methyl-esterification were identified by GC–MS on a HP-VOC capillary column (60 m × 320 μm × 1.8 μm) with an initial temperature set at 80 °C. The validity of the established method was examined experimentally with good linearity, intra-assay precisions, repeatability, stability and recovery. The antioxidant activity of A. camphorata crude oil was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay. Nineteen fatty acids showed good linearity over the tested ranges (r > 0.9956) and the recovery ranged from 93.47 to 104.89 %. The crude oil extracted from A. camphorata fungus powder also revealed its antioxidant activity. It was the report about simultaneous determination of 19 fatty acids in A. camphorata and antioxidant activity of its crude oil for the first time. The established method might also be utilized for the investigation of edible plant materials and agricultural products containing fatty acids.
研究领域:
真菌学
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分析化学
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药理学
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产品关联
DOI
PubMed
高影响因子
FUEL PROCESSING TECHNOLOGY
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2020
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IF 4.982
Wenbin Li,Yongfeng Zhu,Shuirong Li,Yi Lu,Jida Wang,Keming Zhu,Jinlei Chen,Yunwu Zheng,Zhifeng Zheng
Analytical pyrolysis-comprehensive two-dimensional gas chromatography/mass spectrometry (Py-GC × GC/MS) was employed for the on-line analysis of cellulose via catalytic pyrolysis with different catalysts and catalytic temperatures to study the products and aromatic hydrocarbons selectivity. The catalysts were subjected to characterization methods, including XRD , TEM , NH 3 -TPD, to investigate the effects of the physicochemical properties of the catalyst on the product distribution. Results showed that the Ce 0.8 Zr 0.2-x Al x O 2 could significantly promote the formation of aromatic hydrocarbons under 400–550 °C. A lower catalytic temperature (≤350 °C) favored the formation of furan compounds, and a higher catalytic temperature (≥450 °C) supported the formation of aromatic hydrocarbons. The relative peak area of the aromatics prepared by using the Ce 0.8 Zr 0.15 Al 0.05 O 2 catalyst was the highest being 85.24% at 550 °C. Moreover, the selectivity of the single-ring aromatics, such as benzene, toluene and xylene, were significantly affected by the presence of the Ce 0.8 Zr 0.2-x Al x O 2 catalysts. The higher total acidity of Ce 0.8 Zr 0.15 Al 0.05 O 2 favored the formation of benzene and toluene. Additionally, the Ce 0.8 Zr 0.15 Al 0.05 O 2 catalyst had a great thermal stability. The catalyst recycling tests showed that the Ce 0.8 Zr 0.15 Al 0.05 O 2 catalyst can be reused five times to produce aromatic-rich bio-oil via catalytic fast pyrolysis .
研究领域:
能源化学
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催化材料科学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2016
·Vol. 41
·期 4
·e12995
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IF 0.894
Jin-Lin Li,Zong-Cai Tu,Lu Zhang,De-Rong Lin,Xiao-Mei Sha,Kai Zeng,Hui Wang,Juan-Juan Pang,Ping-Ping Tang
Fish has long been considered as an available source of high-quality protein in human diet. Grass carp ( Ctenopharyngodon idellus ) soup, produced with a traditional Chinese method, is one of the most favorite Chinese foods due to its pleasant smell and favorable test. Volatiles in grass carp soup produced with the method were investigated in this study. The volatiles were extracted with simultaneous distillation extraction (SDE) and solid phase micro-extraction (SPME) and analyzed by GC–MS. SDE was more efficient than SPME in extracting volatiles from grass carp soup. Combination the two methods, a total of 113 compounds, including 20 aldehydes, 8 ketones, 30 terpenes, 2 pyrazines, 6 sulfur compounds, 4 acids, 4 esters and 15 other compounds, were identified. Terpenes and aldehydes were the main volatile compounds in grass carp soup. Terpenes and aldehydes together with other kind of volatiles endow the grass carp soup with the favorite flavor. Practical Applications Grass carp ( Ctenopharyngodon idellus ), one of the “four major Chinese carps,” is one of the most important freshwater fish species in China and the world. Boiling with water, garlic and ginger after pan frying with oil is the most common traditional Chinese method to process grass carp. This study first revealed the volatile compounds in grass carp soup prepared by this method with GC–MS combined with AMDIS and LRT. The results are useful to help to understand the flavor smell of fish products, develop fish products and food additives with the traditional Chinese cooking method and promote the application of grass carp even freshwater fish in food industry.
研究领域:
食品科学
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化学
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产品关联
DOI
高影响因子
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
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2018
·Vol. 132
·期 3
·1729-1740
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IF 2.209
Yuan Jiao-jiao,Tu Jun-ling,Xu Yong-jun,Qin Frank G. F.,Li Bing,Wang Cheng-zhang
Olive leaf extract pretreated by enzymolysis was selected for studying the thermal stability at different heating rates by thermogravimetric coupled with infrared spectroscopy (TG–FTIR) and nonisothermal theoretical analysis, and products analysis by pyrolysis–gas chromatography–mass spectrometry (Py–GC–MS). Results revealed that thermal decomposition of ethyl acetate extract from olive leaf extract pretreated by enzymolysis (EAEEH) consisted of two steps and had a lower thermal stability. The nonisothermal decomposition kinetics mechanism of EAEEH was D3 model (three-dimensional diffusion, Jander equation, the first step) and F3 model (chemical reaction, n = 3, the second step). TG–IR showed –CH 3 , –C=C–, –OH, –C–O were continuously accelerated to produce, and evolved gas were CO 2 , water, CO and CH 4 at the end. In addition, it was found that there were mainly polyphenols with phenolic hydroxyl groups in the pyrolysis products by Py–GC–MS, and it was also explained for the thermal stability results. This will provide a theoretical guidance for thermal application of EAEEH in the safe natural food additives, cosmetic and medicine.
研究领域:
食品科学
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化学工程
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植物化学
✓ 已验证
DOI
高影响因子
Analytical Methods
·
2023
·Vol. 15
·期 6
·849-858
·
IF 3.1
Dandan Li,Xinxing Jiang,Yaxue Zhang,Wenxia Xue,Jihong Fu
A novel approach based on polydimethylsiloxane/graphene oxide/deep eutectic solvent (PDMS/GO/DES) sponge headspace solid phase extraction followed by GC-MS was successfully developed to determine the volatile components in cumin. The PDMS/GO/DES exhibits outstanding properties with high adsorption capacity and good chemical stability, and has shown its potentiality as an ideal adsorbent for the extraction of volatile compounds. The influence factors of the extraction process were investigated. Excellent analytical performances were achieved, including wide linearity (0.60–107.72 ng) with high correlation coefficients (R2 ≥ 0.9951), low LODs (0.23–9.23 ng) and LOQs (0.54–18.47 ng), satisfactory precision (intra-day RSDs ≤ 2.85% and inter-day RSDs ≤ 3.92%). Under the optimal extraction conditions, the volatile components in 17 cumin samples from four origins in Xinjiang were analyzed and 31 compounds were identified. PCA was used to establish the relationship between the origins and the volatile compounds for further discriminant analysis. The results showed that the PDMS/GO/DES method was a rapid, simple and sensitive technique for the analysis of volatile components in spices.
研究领域:
分析化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Metabolites
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2022
·Vol. 12
·期 6
·485
·
IF 5.581
Beibei Song,Yaoyao Zhou,Rong Zhan,Linjiang Zhu,Hanchi Chen,Zhi Ma,Xiaolong Chen,Yuele Lu
The application of pesticides is critical during the growth of high-quality grape for wine making. However, pesticide residues have significant influence on the wine flavor. In this study, gas chromatography-mass spectrometry (GC-MS) was performed and the obtained datasets were analyzed with multivariate statistical methods to investigate changes in flavor substances in wine during fermentation. The principal component analysis (PCA) score plot showed significant differences in the metabolites of wine treated with various pesticides. In trials using five pesticides (hexaconazole, difenoconazole, flutriafol, tebuconazole, and propiconazole), more than 86 metabolites were changed. Most of these metabolites were natural flavor compounds, like carbohydrates, amino acids, and short-chain fatty acids and their derivatives, which essentially define the appearance, aroma, flavor, and taste of the wine. Moreover, the five pesticides added to grape pulp exhibited different effects on the metabolic pathways, involving mainly alanine, aspartate and glutamate metabolism, butanoate metabolism, arginine, and proline metabolism. The results of this study will provide new insight into the potential impact of pesticide residues on the metabolites and sensory profile of wine during fermentation.Keywords:metabolomics;Gas Chromatographic-Mass Spectrometer(GC-MS);pesticide residue;fermentation broth;flavor substances
研究领域:
农业化学
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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
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.
研究领域:
食品科学
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植物学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Kexin Li,Kexin Cheng,Huan Liu,Guanhua Cai,Yuan Wang,Yingying Zhang,Dasheng Xu,Dengyong Liu
The flavor retention plays a critical role in the presence of rich flavor profile of meat products. However, the interaction between collagen and furan derivatives has not been previously reported. In this study, the interaction between collagen and furan derivatives during heating was investigated using multidimensional spectroscopy and gas chromatography–mass spectrometry (GC–MS). The results revealed that the collagen structure was disrupted during the heating process, causing its depolymerization and an increase in the absolute value of zeta potential. The heating treatment induced a structural transformation in the collagen from large and ordered sheets to smaller and irregular aggregates. Meanwhile, the binding ability between collagen and furan derivatives was also significantly increased during the heating process due to the increased exposure of sulfhydryl groups and a rise in surface hydrophobicity. These findings will provide valuable insights into the retention of volatile compounds in the meat products.
研究领域:
食品科学
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生物化学
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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）