Foods
·
2022
·Vol. 11
·期 24
·3997
·
IF 5.561
Youyou Yang,Jing Li,Jiangtao Xing,Weihai Xing,Chaohua Tang,Zhenghua Rao,Junmin Zhang
Volatile compounds play vital roles in food sensory attributes and food quality. An analysis of volatile compounds could illustrate the sensory attributes at the microscale level. Here, untargeted profiling approaches for volatiles in five most-consumed meat species were established using headspace SPME-GC/high resolution Orbitrap MS. An extended high-resolution database of meat volatile compounds was established to enhance the qualification accuracy. Using sulfur-containing compounds, aldehydes, and ketones as the research model, the parameters including fiber coating types, extraction temperature, extraction time, and desorbing time were optimized. Principle component analysis, volcano analysis and partial least squares discriminant analysis were applied to run the classification and the selection of discriminant markers between meat varieties, respectively. Different varieties could be largely distinguished according to the volatiles’ profiles. 1-Octen-3-ol, 1-octen-3-one, 2-pentyl furan and some other furans degraded from n-6 fatty acids would contribute to distinguishing duck meat from other categories, while methyl esters mainly from oleic acid as well as dimethyl sulfoxide and carbon disulfide possibly produced from the sulfur-containing amino acids contributed to the discrimination of beef. Therefore, volatiles’ profiling not only could interpret the aroma style in meat but also could be another promising method for meat differentiation and authentication.Keywords:differentiation;GC-HRMS;SPME;statistical analysis;untargeted profiling;volatiles
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COMBUSTION AND FLAME
·
2022
·
IF 5.767
Junrui Duan,Haowei Hu,Jie Ji
In this study, arabinose was selected as the model compound of hemicellulose . The pyrolysis experiments were conducted by combined thermogravimetry-Fourier infrared spectroscopy-gas chromatography-mass spectrometry (TG-FTIR-GC–MS) technique. The evolution of functional groups was observed. Experimental results indicated that the main gas products were H 2 O, CO 2 , and CH 4 . And volatiles also contained many furan derivatives, sugar derivatives, aromatic hydrocarbon derivatives, and other trace products. In addition, the quantum chemistry calculations were utilized to reveal the formation mechanisms and pathways of the significant products from arabinose pyrolysis. Initially, arabinose prefers to undergo a ring-opening reaction to form acyclic D-arabinose with the activation energy of 177.6 kJ/mol, which is the primary source of each product. Furfural (PD) is the most abundant furan derivative. The ring-condensation reaction first of arabinose and the isomerization reaction first of D-arabinose are the favorable paths to form it in terms of energy. The C1-C2 bond scission of D-arabinose is more favorable to form furan (PA) and formic acid . The dehydration mechanism first of arabinose is the dominant path to generate 2,7-dioxabicyclo[2.2.1]heptan-5-one (PE). The formation of acetic acid (PB) is kinetically and thermodynamically favorable. Once it is formed, it is easy to decompose into CO 2 and CH 4 . The formation of 2(5H)-furanone (PC) is restricted by the decarboxylation reaction of D-arabinose, which has a high energy barrier of 384.8 kJ/mol. To conclude, a deep understanding of the pyrolysis mechanism of arabinose could be obtained through the combination of experiments and quantum chemistry calculations.
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Journal of Radiation Research and Applied Sciences
·
2022
·
IF 1.773
Lifen Meng,Zhi Xia,Jingsong Lv,Gaofu Liu,Ye Tan,Qianzhu Li
In this paper, five phenolic acids in the rhizosphere soil of Pinellia ternate were determined to have strong allelopathy to Pinellia ternate . The phenolic acids in rhizosphere soil and non continuous cropping soil of Pinellia ternate for two years were extracted and detected by GC-MS, 5 phenolic acids were found to have different content changes. By comparing the contents of phenolic acids in the rhizosphere soil before, during and after planting, and combining with the literatures, it was determined that protocatechuic acid, vanillic acid, vanillin, syringate and syringaldehyde had strong allelopathy on the growth and development of Pinellia ternate . Furthermore, the effects of the above five phenolic acids on the growth of Pinellia ternate , the growth of seedlings and the comparison of tuber size were investigated. The results showed that the five phenolic acids had inhibitory effects on the growth of Pinellia ternate .
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CHEMICAL ENGINEERING JOURNAL
·
2022
·
IF 16.744
Haixue Jia,Yuna Shang,Hongmei Cao,Yang Gao,Jinjian Liu,Lijun Yang,Cuihong Yang,Chunhua Ren,Zhongyan Wang,Jianfeng Liu
Compared with vaccines comprising inactivated or attenuated whole pathogens, the subunit vaccines based on protein antigens are safer and easier to manufacture. Yet subunit vaccines usually exhibit weak and nondurable immune responses, which is mainly due to their poor uptake by antigen-presenting cells. To address this issue, we develop a fluorinated aromatic peptide (F-AP), in which electronegativity of fluorine is to enhance its affinity with antigens and ability of transmembrane. In mice model, F-AP demonstrated over 4-fold and 501-fold higher antibody titers than AP and conventional aluminum adjuvant, respectively. Consistent with the antibody responses, F-AP greatly promoted the proliferation of T follicular helper cell and mature B cell. Intriguingly, conventional type 1 dendritic cells (cDC1) were also increased in lymph nodes with F-AP vaccination. And antigens localization experiments showed that F-AP help antigens escape from cell lysosomes, indicating that F-AP could potentially induce cellular immune responses through cDC1′s antigen cross-presentation function. Collectively, the data suggest that simple fluorine group modification on aromatic peptide, F-AP, could improve the immune response of subunit antigens. Thus, fluoridation strategy may provide a novel approach for nanomaterials enhancing the vaccination immune response of vaccines or immunotherapies.
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JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
·
2020
·
IF 3.905
Mudassir Hussain Tahir,Xingxing Cheng,Rana Muhammad Irfan,Rizwan Ashraf,Yiteng Zhang
The present study proposed successfully TG-FTIR as a novel technique for high quality bio oil production having desirable concentration of targeted products especially phenols and acids. TG-FTIR analysis of pine waste was performed to calculate yield of desirable chemical compounds at different temperature ranged 350−600 °C. While, bio oil was produced at each corresponded temperatures and GC–MS analysis was carried out to support TG-FTIR analysis which showed high consistency. Additionally, efficient extraction of phenolic compounds was performed via complex method using Ca 2+ as a complex agent under alkaline conditions which showed that 95 % phenols were extracted successfully. Meanwhile, production of calcium acetate in residue bio oil turns this study highly valuable for future scientific research.
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SURFACE & COATINGS TECHNOLOGY
·
2019
·
IF 3.192
Baoqing Han,Guishan Wu,Hao Huang,Tinghan Liu,Jiuhong Wang,Jianhai Sun,Hairong Wang
The separation and detection of human breath play a significant role in early and non-invasive disease diagnosis. Various volatile organic compound (VOC) gases are considered as the biomarkers of a nonalcoholic fatty liver disease (NAFLD) patient. In this paper, a micro gas chromatography (GC) column used for VOCs separation of the NAFLD breath sample was presented, from its design, fabrication and separation performance testing. The serpentine column made using microelectromechanical system (MEMS) technology was chosen for its relatively small band broadening. The micro pillar configuration was simulated and optimized. The 3 m and 1 m long column with a cross-section of 200 μm × 240 μm was fabricated by deep-reactive-ion-etching (DRIE) method and sealed with anodic bonding. The stationary phase was coated to the inner wall of the column by static coating. The column was installed into the conventional gas chromatography to test separation performance of the GC. The nonpolar alkane mixture containing the NAFLD biomarker gas pentane was separated and the experimental factors such as the temperature and the carrier gas flow rate were studied. The results indicated that the micro GC column can effectively separate alkanes from C 5 -C 12 within 5 min. This could help the micro detector of micro GC system to quickly identify the contents or concentrations of characteristic alkanes. The micro GC column can meet the requirements of the micro GC system for the breath analysis of the NAFLD or other metabolic liver diseases. The micro column assembled with micro gas detector and preconcentrator can be hopefully developed into a portable breath analysis device.
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JOURNAL OF SEPARATION SCIENCE
·
2019
·Vol. 42
·期 19
·3095-3101
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IF 2.516
Xiaomei Chen,Ladi Xin,Yidong Xu,Jie Liu,Zhiqiang Li,Yi Wang,Jingchan Zhao
Phthalate esters are easily released from plastics materials and migrate into the soil and water environment, causing serious pollution and posing a great threat to the health of human beings. A novel temperature-sensitive extractant combined with liquid–liquid microextraction was developed to preconcentrate three phthalates in the water environment. To optimize the extraction efficiency for the three phthalate esters, various parameters, including polymer molecular weight, salt type, salt addition, adsorption time, desorption solvent, desorption volume, and desorption time have been studied. Under optimal conditions, limits of detection and limits of quantification were in the range of 0.007–0.120 and 0.021–0.350 µg/L, respectively. Linearities varied in the range of 5–1000 µg/L, with the correlation coefficients of 0.9867–0.9997. The preconcentration factors were in the range of 25–75. The relative recoveries of the three phthalate esters were in the range of 82.2–105.6% at the spiked levels. The relative standard deviations were in the range of 0.7–9.2% based on triplicate measurements. The results indicate that the temperature-sensitive material is a good extractant for phthalate esters in water samples.
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STAR Protocols
·
2023
·
IF 0
Xiaoqian Zeng,Shuliu Wang,Mindong Liang,Weishan Wang,Yue Jiang,Fei Xu,Leshi Liu,Hao Yan,Yaojun Tong,Lixin Zhang,Gao-Yi Tan
Summary Large biosynthetic gene cluster (BGC) cloning is important for discovering natural product-based drugs and remains challenging in high GC content microorganisms (e.g., Actinobacteria). Here, we present an in vitro CRISPR-Cas12a-mediated protocol for direct cloning of large DNA fragments. We describe steps for crRNA design and preparation, genomic DNA isolation, and CRISPR-Cas12a cleavage and capture plasmid construction and linearization. We then detail target BGC and plasmid DNA ligation and transformation and screening for positive clones. For complete details on the use and execution of this protocol, please refer to Liang et al. 1
研究领域:
分子生物学
·
生物技术
·
基因工程
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JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
·
2024
·Vol. 149
·期 10
·4491-4503
·
IF 3
Chen Yongjia,Zhao Yilin,Hua Min,Pan Xuhai,Jiang Huichun,Jiang Juncheng
We investigated the inhibition of thermal runaway of styrene polymerization by DNPB. DNBP is an inhibitor in styrene polymerization reaction. Polymerization is one of eighteen hazardous processes. Styrene polymerization reaction is characterized by high heat production and fast reaction rate. Firstly, differential scanning calorimetry (DSC) and adiabatic calorimetry (ARC) were chosen to study the effect of different mass of DNBP on thermal behavior in non-isothermal and adiabatic environments. Secondly, exploring the inhibitory effect of DNBP at different runaway temperatures using an oil bath reactor. The results showed that when DNBP was at 0.80%, effective inhibition was obtained at different runaway temperatures. Finally, GC/MS and Gauss16 were used to infer the mechanism of inhibition in terms of macroscopic products and microscopic instabilities. The results showed that the products of the oil bath reactor experiments were related to the mass of DNBP, and when DNBP was 0.80%, the products increased and the main reaction was inhibited. Finally, it was deduced that the nitro group undergoes a possible path of direct addition reaction with the styrene radical before bond breaking.
研究领域:
化学工程
·
材料科学
·
安全工程
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Foods
·
2025
·Vol. 14
·期 11
·1966
·
IF 5.1
Yu Zhao,Rui Yang,Wei Wang,Tongle Sun,Xinyao Han,Mingxun Ai,Shihao Huang
The fermentation of prune juice significantly enhances its nutritional profile, antioxidant capacity, and flavor characteristics. In this study,Non-Saccharomyces cerevisiaeandLactiplantibacillus plantarumwere used to co-ferment prune juice to systematically investigate the dynamic changes in physicochemical properties and antioxidant activity during fermentation. The evolution of volatile compounds across fermentation stages was analyzed using gas chromatography–ion mobility spectroscopy (GC-IMS) combined with chemometric methods, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that after fermentation, the total acidity (TA), total phenolic content (TPC), and total flavonoid content (TFC) increased by 37.35%, 20.28%, and 28.95%, respectively. Meanwhile, the pH, total soluble solids (TSS), and reducing sugars (RS) decreased by 16.87%, 23.36%, and 39.94%, respectively. Additionally, the DPPH radical scavenging capacity and ABTS radical scavenging capacity improved by 76.16% and 57.25% during fermentation process. A total of 37 volatile compounds were identified across the four fermentation stages of prune juice (PJ). These compounds included 14 esters, 8 alcohols, 7 aldehydes, 4 terpenoids, 3 ketones, and 1 amine. Considerable quantities of organic acids and free amino acids were detected in samples from all fermentation phases. Among these, lactic acid, citric acid, and D-glucuronic acid exhibited significant increases in their concentration (p< 0.05). In the free amino acid profile of fermented prune juice (FPJ), asparagine was the most abundant component, followed by glutamine and proline.
研究领域:
食品科学
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微生物学
·
生物化学
·
分析化学
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ACS Food Science & Technology
·
2025
·
IF 2.8
Lin Yuan,Yiye Luo,Shuo Zhang,Suxuan Li,Zhichao Zhang,Xiaoyu Chen,Yingjie Xu,Lusi Ouyang,Zhiyong Wu
To enhance the aroma complexity and commercial potential of Chinese black truffle (Tuber indicum), enzymatic hydrolyzates (EH) were subjected to Maillard reaction (MR) with xylose/cysteine under varying temperatures (90–130 °C). Volatile organic compounds (VOCs) in MR products (MRPs) were characterized using an E-nose, HS-SPME-GC-MS, and HS-GC-IMS coupled with chemometrics (PCA, OPLS-DA). MR significantly increased VOC diversity (216 compounds identified vs 82 in EH), with sulfur-containing compounds and heterocyclics emerging exclusively in MRPs. Temperature critically influenced VOC profiles: 130 °C (MRPs130) yielded the highest VOC abundance and key odorants, as confirmed by the odor activity value (OAV) analysis. Sankey diagrams visualized a flavor shift from mushroom/earthy notes in EH to enhanced fruity, green, and roasted nuances in MRPs130. This strategy effectively improves the Chinese truffle aroma, offering theoretical and practical insights for value-added processing.
研究领域:
食品科学
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香气化学
·
食品加工
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代谢组学
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分析化学
·
天然产物化学
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yuanyuan Wang,Yinghu Ma,Jianling Duan,Bo Wang,Tengzhen Ma,Yumei Jiang,Bo Zhang
This study employed E-nose, GC-MS, and GC-IMS to analyze the volatile organic compounds (VOCs) of red and black raspberry wines fermented by commercial Saccharomyces cerevisiae (X16, RB2, XarOm). Relative odor activity value (ROAV) analysis, orthogonal partial least squares discriminant analysis (OPLS-DA), and random forest (RF) were employed to assess the VOCs and predict key aroma compounds comprehensively. The results revealed that red raspberry wine has a higher ester content (64.18% of total VOC content), while black raspberry wine showcased a significantly higher terpene concentration (13.60%). Moreover, the raspberry wine fermented with X16 yeasts demonstrated the highest contents of esters (64.88%) and alcohols (26.21%). In contrast, the RB2 yeasts displayed a higher level of terpenes (9.56%). The ROAV analysis, OPLS-DA, and RF models predicted 11 key aroma compounds in samples. These findings would provide valuable data for the application of commercial S. cerevisiae in the flavor modulation of raspberry wine.
研究领域:
食品科学
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微生物学
·
分析化学
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