ANALYTICAL LETTERS
·
2024
·
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.
研究领域:
环境科学
·
分析化学
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Food Science and Human Wellness
·
2024
·
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.
研究领域:
分析化学
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食品科学
·
代谢生物学
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Lijuan Ma,Manman Gao,Linqi Zhang,Yang Qiao,Jianxun Li,Liping Du,Huiling Zhang,Hong Wang
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography–olfactometry (GC-O) combined with headspace solid phase microextraction (HS-SPME). A total of 52 aroma-active compounds were identified by GC-O coupled with aroma extract dilution analysis (AEDA) and odor specific magnitude estimation (Osme). Among them, quantification of 21 aroma-active compounds indicated that the content of linalool (5928 µg/kg) was the highest in high-grade DHT, followed by phenylethanol (3923 µg/kg) and phenylacetaldehyde (1801 µg/kg). Sensory-directed aroma recombination and omission tests further verified that phenylacetaldehyde, linalool, geraniol and 3-ethyl-2,5-dimethylpyrazine were important contributors to the overall sensory characteristics of high-grade DHT which dominated mainly by floral, sweet and caramel-like odors. This work will provide a theoretical reference for comprehensively understanding the aroma characteristic of DHT.
研究领域:
食品科学
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分析化学
·
感官评价
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
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IF 8.8
Xueping Zhang,Xinxin Yu,Rongsuo Hu,Jiyue Zhang,Wenjiang Dong
This study aimed to evaluate the effect of roasting temperature on the flavor characteristics of shelled macadamia kernels (SMKs) employing quantitative descriptive sensory analysis, color analysis, and two volatile compound profiling techniques, namely headspace-solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Sensory and color analyses showed that roasting at 140 °C yielded a desirable roasted macadamia product, exhibiting a rich balsam flavor, creamy aroma, and uniform, harmonious faint yellow color. HS-SPME-GC–MS and HS-GC-IMS identified 107 volatile organic compounds (VOCs). Aldehydes, pyrazines, and furans increased with increasing roasting temperature, and these compounds were key contributors to the nutty aroma. Lipid oxidation dominated flavor formation during low-temperature roasting, while Strecker degradation prevailed at high temperatures. Among the VOCs, 23 with relative odor activity values (ROAV) of ≥1 contributed significantly to the overall aroma of roasted SMK. Furthermore, HS-SPME-GC–MS and HS-GC-IMS identified 10 and 16 key VOCs, respectively, including 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethylpyrazine, nonanal, and propanal. Interestingly, ethanol content showed a significant negative correlation ( p < 0.05) with “bitter,” and “burnt”, as well as with a*, b*, and c, whereas most pyrazine compounds exhibited positive correlations with these sensory attributes ( p < 0.05). Altogether, the findings of this study present roasting as an effective approach for enhancing macadamia nut aroma and provide valuable insights for flavor control in nut products.
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BIOMEDICAL CHROMATOGRAPHY
·
2023
·Vol. 37
·期 12
·e5743
·
IF 1.8
Wei-Han Yang,Jing-Wen Hao,Nai-Dong Chen,Jiao Li
The determination of monosaccharides is crucial for studying the structure of polysaccharides and the composition of free monosaccharides in living organisms. Based on previous derivatization gas chromatography–mass spectrometry (GC–MS) methods, we aimed to develop a novel analytical protocol for better quantifying monosaccharides. In this study, sugar alcohol acetylation, saccharonitrile acetylation, silylation and a combination of sugar alcohols acetylation and saccharonitrile acetylation were compared. The optimal method was verified with the monosaccharide determination of four polysaccharides and four free monosaccharides from Dendrobium . The results showed that the novel combined derivatization method was superior to the other three methods in terms of content analysis of monosaccharides. Furthermore, it possessed good linearity (all calibration curves showed relative coefficients ≥ 0.999), sensitivity, precision (relative standard deviation < 2%), and accuracy (recovery, 95.7–105%). Finally, the novel method established in this study was successfully employed in determining the monosaccharide composition of four polysaccharides and four free monosaccharide samples from Dendrobium .
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MOLECULES
·
2023
·Vol. 28
·期 24
·8052
·
IF 4.6
Yinzheng Ma,Jinlei Sui,Yan Wang,Wanying Sun,Guohui Yi,Jinyan Wu,Shi Qiu,Lili Wang,Aihua Zhang,Xiaowen He
Infections caused byCandida albicans(C. albicans) and increasing resistance to commonly used drugs lead to a variety of mucosal diseases and systemic infectious diseases. We previously confirmed that the essential oil ofClausena lansium(Lour.) Skeels seeds (CSEO) had antifungal activity againstC. albicans, but the detailed mechanism between the chemical components and antifungal activity is unclear. In this study, a quantitative analysis of five volatile components of CSEO, including sabinene,α-phellandrene,β-phellandrene, 4-terpineol, andβ-caryophyllene, was carried out using the gas chromatography–mass spectrometry (GC–MS) method. Both the broth dilution and kinetic growth methods proved that the antifungal activity of CSEO against fluconazole-resistantC. albicanswas better than that of its main components (sabinene and 4-terpineol). To further investigate the inhibitory mechanism, the transcriptional responses ofC. albicansto CSEO, sabinene, and 4-terpineol treatment were determined based on RNA-seq. The Venn diagram and clustering analysis pattern of differential expression genes showed the mechanism of CSEO and 4-terpineol’s anti-C. albicansactivity might be similar from the perspective of the genes. Functional enrichment analysis suggested that CSEO regulated adherence-, hyphae-, and biofilm-formation-related genes, which may be CSEO’s active mechanism of inhibiting the growth of fluconazole-resistantC. albicans. Overall, we preliminarily revealed the molecular mechanism between the chemical components and the antifungal activity of CSEO againstC. albicans.This study provides new insights to overcome the azole resistance ofC. albicansand promote the development and application ofC. lansium(Lour.) Skeels seeds.Keywords:Clausena lansium(Lour.) Skeels seeds;essential oil;Candida albicans;drug resistance;gas chromatography–mass spectrometry;transcriptomics analysis
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JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
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2018
·
IF 3.468
Yunwu Zheng,Lei Tao,Xiaoqing Yang,Yuanbo Huang,Can Liu,Zhifeng Zheng
The present study aims to improve the yields and selectivity of aromatic hydrocarbons in the catalytic pyrolysis of biomass by the addition of low-density polyethylene (LDPE), which has a higher hydrogen-carbon ratio than biomass. We have investigated the thermal decomposition behavior and kinetics, as well as the product distribution, of the co-pyrolysis of biomass (cellulose and pine sawdust) and plastic (LDPE) both with and without a catalyst (HZSM-5) using thermogravimetric analysis (TGA) and analytical pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS). Our results, based on the weight loss difference (△ W ), show that there is a positive and synergistic interaction between the biomass and LDPE. After the addition of LDPE, the synergistic reactions inhibited catalyst coking effectively and decreased the formation of solid residues. In addition, the ZSM-5 catalyst improved the reaction activity and reduced the activation energy, although the reaction mechanism is not changed. At the same time, the Flynn-Wall-Ozawa (FWO) method was used to fit the kinetic data for both non-catalytic and catalytic co-pyrolysis of biomass and LDPE, and the activation energies ( E a ) of the cellulose + LDPE + catalyst and pine + LDPE + catalyst systems were found to be 168.81 and 185.87 kJ/mol, respectively. The co-pyrolysis of biomass and LDPE effectively improved the yield and selectivity of aromatics and increased the selectivity for benzene, toluene, xylene, and ethylbenzene (BTXE). The addition of LDPE can effectively improve the selectivity for naphthalene family products (methylnaphthalene and 2-methylnaphthalene) in the catalytic pyrolysis of biomass and decrease the content of aromatic hydrocarbons larger than C10.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Yuan-Yuan Zhang,Peng Zhang,Miao-Miao Le,Yan Qi,Zi Yang,Feng-Lin Hu,Tie-Jun Ling,Guan-Hu Bao
Cordyceps militaris ( C. militaris ) has been approved and widely used in healthy food. The present study aimed to improve the flavor of summer Keemun black tea (KBT) using C. militaris solid-state fermentation. Combined with sensory evaluation, the volatile and non-volatile components of solid-state fermentation of KBT (SSF-KBT) and KBT were analyzed. The results showed that after the solid-state fermentation, the contents of total polyphenol, total flavonoid, and total free amino acids were significantly reduced. Further non-targeted metabolomics analysis revealed that the contents of non-galloylated catechins and d -mannitol increased, while the galloylated catechins and flavonoid glycosides decreased as did the bitterness and astringency of KBT. Dihydro- β -ionone and β -ionone (OAV = 59321.97 and 8154.17) were the aroma-active compounds imparting woody and floral odors in SSF-KBT, respectively. Current study provides a new avenue to develop summer-autumn KBT.
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Foods
·
2022
·Vol. 11
·期 24
·4027
·
IF 5.561
Li-Bing Gao,Uchechukwu Edna Obianwuna,Hai-Jun Zhang,Kai Qiu,Shu-Geng Wu,Guang-Hai Qi,Jing Wang
The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial sensors (electronic nose (E-nose), electronic tongue (E-tongue)), and gas chromatography-mass spectrometry (GC-MS). A total of 405 laying hens (Hy-Line Brown (n= 135), Xueyu White (n= 135), and Xinyang Blue (n= 135)) were used for the study, and 540 eggs (180 per breed) were collected within 48 h of being laid and used for sensory evaluation and the instrument detection of yolk flavor. Our research findings demonstrated significant breed differences for sensory attributes of egg yolk, based on sensory evaluation and instrument detection. The milky flavor, moisture, and compactness scores (p< 0.05) of egg yolk from Xueyu White and Xinyang Blue were significantly higher than that of Hy-Line Brown. The aroma preference scores of Xinyang Blue (p< 0.05) were significantly higher, compared to Hy-Line Brown and Xueyu White. The sensor responses of WIW and W2W from E-nose and STS from E-tongue analysis were significantly higher foe egg yolks of Hy-Line Brown (p< 0.05), compared to that of Xueyu White and Xinyang Blue. Additionally, the sensor responses of umami from E-tongue analysis, was significantly higher for egg yolks of Xueyu White (p< 0.05), compared to that of Hy-Line Brown and Xinyang Blue. Besides, the contents of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, in egg yolk were positively correlated with egg flavor. The texture analyzer showed that springiness, gumminess, and hardness of Hy-Line Brown and Xueyu White (p< 0.05) were significantly higher, compared to Xinyang Blue. The above findings demonstrate that the egg yolk from Chinese indigenous strain had better milky flavor, moisture, and compactness, as well as better texture. The egg yolk flavors were mainly due to presence of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, which would provide research direction on improvement in egg yolk flavor by nutrition. The current findings validate the strong correlation between the results of egg yolk flavor and texture, based on sensory evaluation, artificial sensors, and GC-MS. All these indicators would be beneficial for increased preference for egg yolk flavor by consumers and utilization by food processing industry, as well as a basis for the discrimination of eggs from different breeds of laying hens.Keywords:egg flavor;sensory evaluation;electronic nose;electronic tongue;laying hens
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Dai-xin Yu,Xia Zhang,Sheng Guo,Hui Yan,Jie-mei Wang,Jia-qi Zhou,Jian Yang,Jin-Ao Duan
Food authenticity regarding different varieties and geographical origins is increasingly becoming a concern for consumers. In this study, headspace gas chromatography-mass spectrometry (HS-GC–MS) and fast gas chromatography electronic nose (fast GC e-nose) were used to successfully distinguish the varieties and geographical origins of dried gingers from seven major production areas in China. By chemometric analysis, a distinct separation between the two varieties of ginger was achieved based on HS-GC–MS. Furthermore, flavor information extracted by fast GC e-nose realized the discrimination of geographical origins, and some potential flavor components were selected as important factors for origin certification. Moreover, several pattern recognition algorithms were compared in varietal and regional identification, and random forest (RF) led to the highest accuracies for discrimination. Overall, a rapid and precise method combining multivariate chemometrics and algorithms was developed to determine varieties and geographical origins of ginger, and it could also be applied to other agricultural products.
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Journal of Oleo Science
·
2021
·
IF 1.601
Fang-Xiang Xu,Jing-Yu Zhang,Jing Jin,Zu-Guang Li,Yuan-Bin She,Maw-Rong Lee
In the past decade, natural deep eutectic solvents (NADESs) as green and sustainable extraction solvents with great potential for the efficient extraction of bioactive compounds from the plants are emerging. In this study, a microwave-assisted technology is used to prepare natural deep eutectic solvents. And natural deep eutectic solvents as pretreatment solvents coupled with microwave-assisted hydrodistillation (MAHD) for isolating essential oil (EO) derived from turmeric (Curcuma longa L.) is investigated. To improve the essential oil yield of turmeric (Curcuma longa L.) as a target, various factors affecting extraction efficiency including the type and amount of natural deep eutectic solvents, pretreatment time, pretreatment temperature and hydrodistillation (HD) time are discussed and optimized through central composite design (CCD) of the response surface methodology (RSM). The optimal conditions are as follows: natural deep eutectic solvent composed of choline chloride and oxalic acid (molar ratio with 1:1) as a pretreatment solvent, an amount of 60 g, a pretreatment time of 5 min, a pretreatment temperature of 84 ºC, a hydrodistillation time of 76 min. Under the optimum conditions, the highest essential oil yield of 0.85% is achieved. Additionally, the essential oil is analyzed by using gas chromatography-mass spectrometry (GC-MS), with a total of 49 compounds being identified. Through combining natural deep eutectic solvents with a microwave-assisted hydrodistillation technique, this work provides an eco-friendly extraction way of isolating essential oil, which boosts development in the monitoring other spice quality field.
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2020
·Vol. 246
·期 10
·2065-2077
·
IF 2.366
Batool Zahra,Li Lin,Xu Dan,Wu Ming,Weng Longmei,Jiao Wenjuan,Cheng Hao,Roobab Umme,Zhang Xia,Li Xiaoxi,Liang Yi,Li Bing
Furan, which has been identified as possibly carcinogenic for humans, can be induced to different food items by thermal treatment. In accordance with the previous studies and risks associated with prevalence of furan in food, it is necessary to be acknowledged of amounts of furan formed in different thermally processed foods for human awareness. In this study, Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC/MS) was optimized for simultaneous determination of furan, furfural, 2-methylfuran and 2-pentylfuran for the first time from different dried fruits and roasted nuts. The method was proved to be valid for determination of all analytes at 50 °C for 25 min, stirring at 700 rpm and 20% NaCl (W/V) using 50/30 μm divinlybenzene/carboxen/polysimethylsiloxane (DVB/CAR/PDMS) fibre. All analytes were baseline-separated at HP 5-MS column in less than 13 min and obtained results have shown prevalence of furan, furfural and 2-pentylfuran in the studied matrices; however, 2-pentylfuran was more prevalent in the roasted nuts than dried fruits and 2-methylfuran has not shown considerable prevalence in both matrices. Moreover, this method was validated in terms of linearity, precision, recovery, specificity, limit of detection and limit of quantification depending on analytes and sample matrices. Hence, the present method was proved to be highly sensitive, specific and robust with good precision and accuracy and suitable for monitoring these furan derivatives in the studied matrices.
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危险品化学品经营许可证（带存储）