Food Analytical Methods
·
2022
·Vol. 15
·期 10
·2725-2733
·
IF 3.498
Sun Luping,Liu Hongyan,Chi Bingqing,Bian Yifei,Zhou Honglei,Tian Zhenhua
Quince ( Cydonia oblonga Mill.) is the one and only specie of the genus Cydonia in the Rosacea family. Quince contains bioactive constituents such as alkaloids, saccharides, flavonoids, and volatile oils. Nevertheless, seldom researches have concentrated on quince essential oil (QEO). The chemical composition, cellular activity, antioxidant activity, and α-glucose inhibition activity of the plant were studied. QEO was isolated using hydrodistillation technique, and the yield was 1.3 mL/kg. A total of 52 chemical constituents in QEO were determined by gas chromatography-mass spectrometry (GC–MS). The main components (> 3.0%) found in the QEO were methyl (Z)-octadec-6-enoate (16.2%), methyl linoleate (10.0%), cedrenol (8.8%), methyl hexadecanoate (7.2%), methyl palmitoleate (7.2%), dibutyl phthalate (5.4%), hexadecanal (4.7%), 12,15-octadecatrienoicacid, ethylester, (Z,Z,Z)-9 (4.2%), α-eudesmol (3.5%), terpinen-4-ol (3.3%), and palmitic acid (3.2%). The antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method. Then, the α-glucose inhibitory activity of the essential oil was analyzed. We investigated the effects of this plant on NO production and cell viability in H 2 O 2 –induced oxidative stress HUVCEs. The results showed that the QEO had significant antioxidant activity and α-glucose inhibitory effect. Furthermore, the results revealed that QEO could protect HUVECs from oxidative stress and effectively inhibited NO production in that condition. To summarize, the results of this study demonstrated the excellent cellular and antioxidant activity of QEO, and it has potential biological significance in the treatment of cardiovascular diseases.
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高影响因子
APPLIED GEOCHEMISTRY
·
2021
·
IF 3.524
Yi Liu,Shiyang Liu,Qiang Wang,Sasho Gligorovski,Gan Zhang,Biao Jin
Occurrence of triclosan (TCS) in water environment caused a serious concern due to TCS toxic properties as well as yield of toxic byproducts during natural attenuation . Here we developed an online approach for chlorine compound specific isotope analysis (CSIA) of TCS based on gas chromatography quadrupole mass spectrometry (GC-qMS). Specifically, the instrumental parameters including dwell time, ionization energy and split ratio values were tested and optimized. Moreover, the calculation scheme considering all the TCS molecular ions presented better precision compared with the method using the most abundant neighboring ion pairs. The optimized method was validated by applying it to differentiate various TCS manufacturers, and was used to resolve chlorine isotope fractionation occurring during TCS photodegradation induced by simulated solar radiation. Chlorine isotopic enrichment factor ( ε C l ) of −2.61 ± 0.37‰ and −0.72 ± 1.95‰ were obtained at pH values of 8.3 and 4.5, respectively. This indicates that preferential cleavage of C-Cl bonds occurred at a higher pH value. Thus, this study provides a robust and sensitive approach for chlorine CSIA of TCS, and could be readily applied to monitor chlorine isotope effects during TCS environmental transformations.
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高影响因子
FORENSIC SCIENCE INTERNATIONAL
·
2020
·
IF 2.108
Zhe Lian,Ruiqin Yang,Lingyi Zhao,Gaojun Shi,Luning Liang,Da Qin,Jixin Zou,Baohua Yin
Considering the high use of inkjet printing in forgery cases, the classification of inkjet printing is particularly important in questioned document examination. In this work, a universal GC–MS method has been developed to analyze various ink components extracted from inkjet printouts. The results indicated that several components detected and identified across 195 inks could be used to distinguish printer manufacturers. A trend of decreasing solvent concentration over time was observed through the continuous monitoring of 7 samples. The results shown that this method is useful for forensic classification purposes, and can be useful regardless effects of storage environment, paper or printer. Furthermore, the application of this method in the analysis of counterfeit banknotes illustrated its feasibility and applicability.
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PubMed
高影响因子
CHIRALITY
·
2019
·Vol. 31
·期 12
·1053-1059
·
IF 1.927
Yu-Yu He,Jun-Hui Zhang,Qing Pu,Sheng-Ming Xie,Yan-Xia Li,Lan Luo,Xue-Xian Chen,Li-Ming Yuan
Chiral mesoporous silica (CMS) has attracted widespread attention because of some unique properties, such as high surface area, uniformly structured nanoscale cavities, and excellent chemical and thermal stability. In this work, we report the utilization of a CMS as the stationary phase for the separation of racemates in gas chromatography (GC). A CMS-coated capillary column was fabricated by a dynamic coating method. Eighteen racemates belonging to different classes of organic compounds were separated on this column, including chiral alcohols, aldehydes, ketones, organic acids, halohydrocarbons, alkenes, alcohol amines, epoxides, and amino acid derivatives. In addition, linear alkanes, alcohols, and aromatic hydrocarbons have also been resolved.
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PubMed
高影响因子
ENVIRONMENT INTERNATIONAL
·
2024
·
IF 10.3
Bingli Zhang,Yizhou Zhong,Jiaxin Du,Rongyi Ye,Bingchi Fan,Yanhong Deng,Ruobing Bai,Yu Feng,Xiaohong Yang,Yuji Huang,Boxuan Liang,Jiewei Zheng,Weifeng Rong,Xingfen Yang,Zhenlie Huang
1,2-Dichloroethane (1,2-DCE) is a prevalent environmental contaminant, and our study revealed its induction of testicular toxicity in mice upon subacute exposure. Melatonin, a prominent secretory product of the pineal gland, has been shown to offer protection against pyroptosis in male reproductive toxicity. However, the exact mechanism underlying 1,2-DCE-induced testicular toxicity and the comprehensive extent of melatonin's protective effects in this regard remain largely unexplored. Therefore, we sequenced testis piRNAs in mice exposed to environmentally relevant concentrations of 1,2-DCE by 28-day dynamic inhalation, and investigated the role of key piRNAs using GC-2 spd cells. Our results showed that 1,2-DCE induced mouse testicular damage and GC-2 spd cell pyroptosis. 1,2-DCE upregulated the expression of pyroptosis-correlated proteins in both mouse testes and GC-2 spd cells. 1,2-DCE exposure caused pore formation on cellular membranes and lactate dehydrogenase leakage in GC-2 spd cells. Additionally, we identified three upregulated piRNAs in 1,2-DCE-exposed mouse testes, among which piR-mmu-1019957 induced pyroptosis in GC-2 spd cells, and its inhibition alleviated 1,2-DCE-induced pyroptosis. PiR-mmu-1019957 mimic and 1,2-DCE treatment activated the expression of interferon regulatory factor 7 (IRF7) in GC-2 spd cells. IRF7 knockdown reversed 1,2-DCE-induced cellular pyroptosis, and overexpression of piR-mmu-1019957 did not promote pyroptosis when IRF7 was inhibited. Notably, melatonin reversed 1,2-DCE-caused testicular toxicity, cellular pyroptosis, and upregulated piR-mmu-1019957 and IRF7. Collectively, our findings indicated that melatonin mitigates this effect, suggesting its potential as a therapeutic intervention against 1,2-DCE-induced male reproductive toxicity in clinical practice.
研究领域:
环境毒理学
·
生殖生物学
·
分子生物学
·
药理学
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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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PubMed
高影响因子
International Journal of Gastronomy and Food Science
·
2024
·
IF 3.2
Ke Shi,Zhenqi Li,Yibo Bai,Yu Zhang,Huanlu Song,Wenqing Pan,Wanying Chen,Wen Xiong,Li Yang,Zijian Huang
In this study, Agaricus bisporus and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).
研究领域:
食品科学
·
酶学
·
感官评价
·
风味化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yilong Li,Ruoxian Wang,Tian Xiao,Lubin Song,Yu Xiao,Zhonghua Liu,Kunbo Wang,Jianan Huang,Mingzhi Zhu
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized. By optimizing HS-SPME methods, utilizing GC–MS, GC-O, sensory analysis, aroma recombination and omission experiments, and bacterial sequencing, we revealed the primary volatiles and bacterial communities in 41 samples from 7 major producing regions. A total of 63 volatiles and 32 odor-active compounds were quantitatively analyzed using GC–MS and GC-O, respectively. Sensory analyses discriminated the quality of the samples. Differential analysis indicated that poor aroma FBTs had either low volatile content or excessive “green” notes. Key odor-active compounds in high-quality aroma FBTs include 1-octen-3-ol, phenylethylalcohol, β -ionone, dihydroactindiolide, and 1,2,3-trimethoxybenzene. Sequencing results identified Bacillus , Pseudomonas , and Streptococcus as dominant genera. Functional prediction analyses suggest that bacteria contribute to the formation of FBT aroma. This study offers new insights into the quality characteristics of FBT.
研究领域:
食品科学
·
微生物学
·
分析化学
·
感官科学
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PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Lingshuai Meng,Meirun Zhu,Xu Song,Junjie Yi,Guangcan Tao,Siyao Wu,Tingting Zheng,Sen Cao,Su Xu
This study systematically evaluated thermal drying methods effects on characteristic volatile organic compounds of passion fruit peel using E -nose, GC–MS, GC-IMS combined with multivariate statistical analysis. Specifically, GC–MS exhibited higher sensitivity for hydrocarbons and other compounds, whereas GC-IMS was esters, aldehydes, and alcohols. Multiple Factor Analysis confirmed that the combination of these two methods was shown to more comprehensively evaluate the volatile flavor compounds and aroma characteristics of passion fruit peel. Overall, HPD exhibited the best retention of characteristic volatile organic compounds (e.g., Methyl benzoate-M, Nonanal, Decanal), generated new compounds (e.g., (E)-2-octenal, Benzaldehyde, 2-methylbutanal) and enriched the aroma characteristics (e.g., apple, chocolate, fruity). Therefore, HPD was recommended as the optimal pretreatment method for obtaining the best aroma quality of passion fruit peel. Besides, methyl benzoate could serve as a key marker for evaluating the aroma quality of passion fruit peel dried by VMD.
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高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2020
·
IF 4.049
Wenli Zhu,Jing Zhang,Xiaowan Zhang,Lizhen Han,Peige Qin,Shufang Tian,Qian Zhou,Xuebin Zhang,Minghua Lu
The Al-doped mesoporous crystalline material-41 (Al-MCM-41) composite was prepared and applied as fiber coating material of headspace solid-phase microextraction (HS-SPME) for extraction of polycyclic aromatic hydrocarbons (PAHs) from human urine. Five PAHs including acenaphthene, fluorene, phenanthrene, anthracene, and pyrene are chosen as target analytes to evaluate the performance of the material by GC-FID analysis. The mesoporous Al-MCM-41 composite was characterized by scanning electron microscopy, transmission electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, nitrogen adsorption/desorption measurement, and thermogravimetric analysis. The parameters affecting the extraction efficiency of HS-SPME were investigated. Under the optimal conditions, the method exhibits ideal linearity for target analytes in the range of 0.3–600 ng⋅mL -1 with the coefficients (R 2 ) equal or higher than 0.9906. The enrichment factors are calculated from 540 to 1760. The limits of detection (LODs) and limits of quantitation (LOQs) are between the ranges of 0.06–0.18 and 0.3–0.9 ng⋅mL -1 , respectively. The relative standard deviations (RSDs) ( n = 5) of intra-day and inter-day are in the ranges of 1.08–7.49% and 2.84–18.3% respectively. The fiber-to-fiber reproducibility ( n = 3) is in the range of 6.47–13.9%. The method was successfully applied for the analysis of PAHs in human urine with reasonable recoveries which is ranging from 73.29 to 116.1%.
研究领域:
分析化学
·
环境科学
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DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Qiankun Guo,Tianjin Sun,Yulu Wang,Zhiyong Xie,Xia Fan,Haoyu Zhang,Zhipeng Wang,Xiaoxiong Zeng
Sea buckthorn leaf tea is an herbal beverage made from the leaves of sea buckthorn plant ( Hippophae rhamnoides L.). However, the sea buckthorn leaf green tea suffers from drawbacks such as a pronounced grassy odor. In the present study, therefore, the processing techniques for Fuzhuan brick tea were applied to produce Fuzhuan brick sea buckthorn leaf tea, aiming at improving the flavor profile of sea buckthorn leaf tea. In Fuzhuan brick sea buckthorn leaf tea, 105 and 58 volatile compounds, primarily composed of alcohols, aldehydes, esters, and ketones, were identified by HS-SPME-GC-MS and GC-IMS, respectively. With the help of aroma activity value and a random forest classification model, α-terpineol, linalool, nerol, trans-2-nonenal, and methyl salicylate were identified as the key flavor compounds for Fuzhuan brick sea buckthorn leaf tea. These compounds were the primary contributors to the floral, fungal, woody, and minty aromas of Fuzhuan brick sea buckthorn leaf tea.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Di Zhang,Yujie Huang,Xia Fan,Xiaoxiong Zeng
Aspergillus cristatus , the predominant microbe of Fuzhuan brick tea (FBT) , is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC–MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.
研究领域:
食品科学
·
微生物学
·
分析化学
·
茶叶科学
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PubMed
高影响因子
危险品化学品经营许可证（带存储）