ANALYTICAL LETTERS
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2024
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IF 1.6
Cheng Qian,Pei Zhang,Chao Nie,Hui Jiang,Linghu Cai,Xiangyu Chen,Minghua Liu
Green MgO-based banana peel activated carbon (MgO-BPAC) with distinctive pore structure features was synthesized with magnesium nitrate as the template and activator. A novel solid-phase microextraction (SPME) fiber was prepared by fixing MgO-BPAC on the surface of a stainless-steel wire using silicone sealant. The fiber was coupled with gas chromatography-mass spectrometry (GC-MS) for headspace-solid phase microextraction-GC-MS (HS-SPME-GC-MS) for polycyclic aromatic hydrocarbons (PAHs). The laboratory-constructed fiber showed good extraction efficiency for naphthalene, acenaphthylene, acenaphthene, fluorene, phenanthrene, and anthracene and the corresponding analytical parameters were determined. The method provided low detection limits (0.86–2.12 ng/L) with satisfactory replicate extractions of one fiber (relative standard deviations ≤ 10.30%) and fiber to fiber reproducibility (relative standard deviations ≤ 13.92%). To validate the performance of the homemade fibers, this approach was used for the determination of the PAHs (0.05 μg/L) in spiked environmental water samples and good recoveries (92.67%–114.45%) were obtained. This study introduces a biocarbon material as a functional fiber coating component which adsorbs aromatic constituents through hydrophobic interactions.
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Food Science and Human Wellness
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2024
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IF 5.6
Yufei Liu,Xiaonian Cao,Zhilei Zhou,Qingxi Ren,Zhongwei Ji,Min Gong,Yuezheng Xu,Weibiao Zhou,Shuguang Chen,Jian Mao
Higher alcohols are key factors affecting sensory quality and post-drinking comfort of alcoholic beverages. A strategy combining solid-phase extraction and gas chromatography-mass spectrometry (SPE-GC-MS) was established to analyze the metabolism pattern of higher alcohols in rat plasma after gavage of 4 common alcoholic beverages including huangjiu, baijiu, wine and brandy. 7 mL of dichloromethane was determined as the optimal extraction condition, and 8 higher alcohols were precisely quantified with detection limits of 1.82−11.65 μg/L, recoveries of 89.07 %−110.89 % and fine repeatability. The fastest absorption and elimination rates of plasma total higher alcohols were observed in baijiu and huangjiu group, respectively, and the highest peak concentration was found in brandy group. Additionally, the metabolic rate of plasma isoamyl alcohol in huangjiu group was faster than that in wine group at the same intragastric administration dosage. This study may provide potential insight for evaluation of alcoholic beverage quality.
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Food Analytical Methods
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2017
·Vol. 11
·期 3
·790-796
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IF 2.038
Liang Xu,Feng Ting-Ting,Wu Jian-Hai,Du Ming,Qin Lei,Wang Zhen-Yu,Xu Xian-Bing
Vortex-assisted liquid-liquid micro-extraction (VALLME) was applied for eliminating the matrix effect and improving the sensitivity of eugenol determination by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometer (GC-MS) in fish samples. Under the optimum condition of VALLME and HS-SPME, the good linearity of eugenol in fish samples was obtained in the range from 15.0 to 750.0 μg/kg. The limit of detection (LOD) and the limit of quantification (LOQ) for eugenol were 0.5 and 1.5 μg/kg, respectively. The recovery of eugenol was ranging from 95.4 to 119.9% and the relative standard deviation (RSD %) for eugenol was lower than 20%. The results turned out that VALLME followed HS-SPME-GC-MS was a simple, rapid, and accurate method for the determination of eugenol in fish samples. The levels of eugenol in different parts of real samples were tested by the developed method, and the results concluded that the developed method was compatible with GC-MS analysis with long-term application and had excellent repeatability, linearity, and sensitivity.
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Food Chemistry-X
·
2025
·
IF 8.2
Binbin Li,Qian Mu,Huijing Guo,Wenting Jia,Mengzhen Zhang,Ya Liu,Xinwen Jin
The effects of jujube pretreatment at different roasting temperatures (80–160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPME-GC–MS, and sensory analysis. The results revealed that roasting at 80–100 °C enhanced the accumulation of sweet amino acids in jujube wine, whereas roasting at 140–160 °C increased the bitter amino acid content. As the roasting temperature increased, the contents of esters, alcohols, acids, aldehydes, and ketones in jujube wine rose initially before declining thereafter. Meanwhile, the furan compound content exhibited a continuous increase. Through multivariate statistical analyses, including orthogonal partial least squares-discriminant analysis (OPLS-DA), relative odor activity value (ROAV) calculations, and variable importance in projection (VIP), six key characteristic flavor compounds were identified. These included isoamyl acetate, ethyl hexanoate, and ethyl octanoate. The novel insights derived from this study could guide the improvement of jujube wine flavor.
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PubMed
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FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Xiao Shan,Lin Li,Yu Liu,Ziwei Wang,Binbin Wei,Zhongbo Zhang
Almonds are a commonly consumed nut. They possess significantof nutritional and health benefitsand are commonly processed by roasting. This study aimed to investigatthe effects of roasting on the compound composition and antioxidant activity of almonds. Metabolomics analysis, performed via UPLC-QTOF/MS, and fatty acid analysis, conducted via GC–MS, employed, and the results demonstrated a significant increase in antioxidant activity of post-roasting and in vitro digestion, ranging from 1.16 to 3.44 times. Untargeted metabolomics identified a total of 172 compounds, with notable differences observed in organic oxides, fatty acids, and their derivatives. Correlation analysis identified fatty acids as the primary influencers of changes in antioxidant activity following roasting. Taken together, these findings suggest that roasting enhances the antioxidant activity of almonds, primarily due to alterations in fatty acid analogs, thereby providing valuable insights into optimizing almond consumption for health benefits.
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Food Chemistry-X
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2025
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IF 8.2
Yiye Luo,Lusi Ouyang,Shuo Zhang,Yusheng Wang,Pingzhang Yao,Yin Liu,Xiaoyu Chen,Lin Yuan,Zhiyong Wu
This study investigated volatile organic compound (VOC) variations across commercial grades (G1, G2, G3) of Chinese black truffles ( Tuber indicum ) using electronic nose ( E -nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPM E -GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). E-nose analysis revealed significant differences in sulfur-containing and terpenic compounds between grades. HS-SPME-GC–MS identified 95 VOCs, with G1 exhibiting the highest diversity (75 compounds) and unique markers like 2-butanone. Orthogonal partial least squares-discriminant analysis (OPLS-DA) highlighted 86 discriminatory VOCs (VIP > 1). Odor activity value (OAV) analysis showed G1 had the strongest aroma intensity, driven by esters (ethyl isobutyrate, OAV = 6574) and alcohols (1-octen-3-ol, OAV = 3444). Higher-grade truffles (G1) contained distinct sulfur compounds absent in lower grades. This multi-technique approach provides a biochemical basis for refining truffle grading standards beyond morphological criteria.
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FOOD CHEMISTRY
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2025
·
IF 9.8
Chenying Fu,Jingying Weng,Fujing Luo,Mengxiang Liao,Lingzhan Xue,Zebin Guo
The cooking process exerts a notable influence on the flavor characteristics of fish. E-nose, GC-MS, and GC-IMS technologies were utilized to investigate how three thermal processing methods (steaming, frying, and roasting) alter the volatile odors of paddy field carp (PFC). GC-MS and GC-IMS analyses indicated that the volatile compound compositions of steaming and raw samples were relatively similar. Unique compounds such as hexanal, nonanal, and 2, 3-octanedione endowed paddy field carp with grassy, fatty, and fishy odors. Roasting significantly increased both the variety and content of volatile compounds. The content of pyrazines increased significantly after frying. E-tongue showed a substantial increase in umami taste after cooking, with roasting having the highest equivalent umami concentration at 29.95 mg/100 g. Sensory evaluations revealed that frying scored the highest overall (78.08) and was most favored. This study offered insights for further processing, flavor enhancement, and quality improvement of PFC.
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JOURNAL OF CHROMATOGRAPHY A
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2024
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IF 3.8
Mingzhu Zhang,Dongfeng Guo,Guanglong Wu,Ping Han,Yaqi Shi,Tianfei Zheng,Xiaohui He,Eryong Zhao,Hui Zhang,Xingjiang Li
Tobacco is an agricultural commodity with great economic significance. Producers recognize that the flavor characteristics of filler tobacco clear-out (FTLs) affect the quality of cigar tobacco items. To identify the major volatile organic compounds (VOCs) responsible for differences in FTLs, E-nose, HS-SPME-GC–MS, and HS-GC-IMS were employed for multi-dimensional analysis of nine groups of FTLs at various fermentation stages. The E-nose results indicated a progressive increase in nitrogen-oxygen compounds during fermentation. Coupled with these findings, HS-SPME-GC–MS identified 56 VOCs, and HS-GC-IMS revealed 55 VOCs in the FTLs. Principal component analysis (PCA) suggested that FTLs from various fermentation stages of the Yunxue No 39 tobacco plant exhibit significant differences. Partial least squares discriminant analysis (PLS-DA), along with the variable importance in projection (VIP) method for feature selection, pinpointed 12 VOCs as the essential unmistakable metabolites embroiled within the agrarian fermenting prepare of matured FTLs. During the fermentation process, these crucial metabolites are predominantly enriched in pathways including pyruvate metabolism, phenylalanine metabolism, as well as nicotinate and nicotinamide metabolism. The study provides insights into the differences and diversity of FTLs at agricultural fermentation stages. It offers valuable information for optimizing the quality of agricultural fermentation and guiding the directional fermentation of tobacco leaves.
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JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
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2019
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IF 2.813
Bixia Huang,Xuewen Hu,Jiancheng Wang,Ping Li,Jun Chen
Hyperuricemia strongly correlates with an increased risk of the development of gout, and cardiovascular and kidney diseases, etc. Er Miao Wan (EMW) is a classical traditional Chinese medicine (TCM) formula extensively used for the treatment of hyperuricemia and gout. However, the global components and action mechanism of the formula are still unknown. Here, the chemical constituents of EMW extract were identified by ultra-high performance liquid chromatography quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF/MS) and gas chromatography–mass spectrometry (GC–MS). A total of 24 alkaloids, 15 organic acids, 4 terpenoids , 3 lactones , 3 glycosides , 46 volatile constituents and 3 other compounds were tentatively identified from the EMW extract. Additionally, based on the hyperuricemic rat model induced by long-term high-fructose feed, a GC–MS based metabolomics approach was conducted to holistically assess the mechanism of EMW. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were applied for screening differential metabolites. A total of 21 metabolites that markedly changed in hyperuricemic rats were identified. Further univariate analysis showed that 9 differential metabolites among them were profoundly reversed by EMW intervention. Metabolic pathway analysis revealed that the variations of these metabolites were mainly associated with glycerolipid metabolism, amino acid metabolism, primary bile acid metabolism, taurine and hypotaurine metabolism and purine metabolism. It was inferred that EMW possibly induced its anti-hyperuricemic effect through restoring multiple disturbed pathways to the normal state. This study could assist with elucidating the potential mechanisms of EMW.
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Innovative Food Science & Emerging Technologies
·
2024
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IF 6.3
Xiya Zhang,Aixia Wang,Jiaxin Li,Yimeng Shan,Xue Gong,Hanlin Yao,Wenling Zhou,Manxing Wang,Bangqi Liang,Fengzhong Wang,Li-Tao Tong
Pickled bamboo shoots represent a type of fermented bamboo shoot product. In China, pickled bamboo shoots are regarded as the soul of Luosifen, which is a local specialty food in Liuzhou (Guangxi Zhuang Autonomous Region, China). To exemplify the uniqueness of the pickled bamboo shoots, we analyzed the pickled bamboo shoots within 10 pre-packaged Chinese Luosifen to determine the composition of volatiles and bacteria, and subsequently examined the correlation between them. The volatiles were identified using gas chromatography–mass spectrometry (GC–MS) and gas chromatography-ion mobility spectrometry (GC-IMS). Meanwhile, high-throughput sequencing technology was employed to investigate the bacterial composition. The results indicated that the pH values of the samples exhibited minimal variance (ranging from 3.71 to 4.53), while the total acid (measured as g lactic acid /L) varied (from 4.65 to 10.3 g lactic acid /L). Lactic acid, acetic acid, and succinic acid were the predominant organic acids. 50 volatiles were detected by HS-GC-MIS, and 108 volatiles were identified by HS-SPME-GC–MS. p -Cresol (76,541.67 < OAV < 248,166.67), acetic acid (482.31 < OAV < 1164.62), and hexanoic acid (108.33 < OAV < 1333.33) were the common distinctive volatiles among the 10 samples. Proteobacteria and Firmicutes, as the dominant phyla, were positively and negatively related to 1-butanol (R = 0.66, − 0.66), respectively. Industrial relevance In China, Luosifen, as a local delicacy, enjoys popularity among the public for its sour, smelly, spicy, fresh, and oily features. Among them, pickled bamboo shoots are highly sought after for their distinctive sour and refreshing flavor. Nevertheless, some individuals cannot tolerate the sour smell of pickled bamboo shoots yet still have a desire to consume Luosifen. To address this issue, it is crucial to determine what constitutes the pungent odor in pickled bamboo shoots and subsequently regulate it to meet the requirements of diverse consumers and enhance the economic benefits of the Luosifen industry. This study disclosed the stimulant flavor substances of pickled bamboo shoots in 10 pre-packaged Luosifen detected by GC–MS and GC-IMS, offering a theoretical foundation for subsequent regulation.
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INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2019
·Vol. 20
·期 16
·3875
·
IF 4.183
Meng Pan,Qicheng Lei,Ning Zang,Hong Zhang
The discovery of medicinal plants is crucial for drug development.Eucalyptus globulusleaves are used as a traditional medicine in many areas of world due to herbicidal and insecticidal activity. While natural products are difficult to be separated and activity assayed, a new approach is needed to predict the active ingredients therein. In this study, a new method for screening active compounds extracted fromE. globulusleaves was developed by GC-MS/MS and UPLC-MS/MS combined with molecular docking technology. Predicted compounds with high activity were proposed. Firstly, 35 volatile compounds and 34 aqueous extracted compounds were extracted fromE. globulusleaves, and identified by GC-MS/MS and UPLC-MS/MS. The herbicidal receptor (1BX9) was then docked with the identified compounds by docking software, evaluated by docking models and seven scoring functions. The results showed that gallic acid had a strong inhibitory activity of 1BX9, which was speculated to be the main reason for the inhibitory effect ofE. globulusleaves. Finally, allelopathic tests of gallic acid, citric acid, and isopulegol were carried out on grass seeds to verify its inhibitory activity against herbicide receptor 1BX9. The results show that the method can screen compounds with specific activity from a complex system of medicinal plants, which is very important for the screening of new active ingredients, confirmation of new medicinal ingredients, and the in-depth development of animal and plant medicines.Keywords:Eucalyptus globulus;GC-MS/MS;UPLC-MS/MS;molecular docking;allelopathic test
研究领域:
植物化学
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药物开发
·
生物信息学
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Wenshun Hu,Qizi Xu,Yaling Zhang,Chaojun Deng,Huijuan Wang,Weilin Wei,Jimou Jiang,Xiuping Chen,Faxing Chen,Shaoquan Zheng
Terpenoids and esters were the dominant volatiles in the mature longan fruits. • Characteristic aroma compounds were identified and validated with authentic standards. • Key compounds responsible for fresh-green, floral, and winy aromas were screened. Longan fruit is renowned for its sweet aromatic flavor and nutrition; however, the essence of its aroma formation remains unclear. This study employed three cultivars with distinct aroma profiles—‘Shixia’ (SX), ‘Lidongben’ (LDB), and ‘Xiangcui’ (XC)—for sensory evaluation and volatile profiling throughout fruit development. Terpenoids and esters rapidly accumulated and dominated during fruit expansion. Integrating multivariate analysis, odor activity value (OAV) and GC–olfactometry (GC–O), this study first identified 19 characteristic aroma compounds and elucidated their biosynthetic pathways. Seven key compounds defining aroma types were distinguished: ( E )-β-ocimene as a common background aroma contributed to fresh green scent of SX, linalool and methyl salicylate provided floral notes in LDB, while four ethyl esters imparted a winy aroma to XC. Molecular docking revealed spontaneous binding (−2.57 to −5.35 kcal/mol) of all key compounds to olfactory receptors. These findings clarify the chemical basis underlying aroma diversity in longan and support flavor quality improvement.
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危险品化学品经营许可证（带存储）