TALANTA
·
2014
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IF 3.511
Qing Wang,Jing Li,Xin Yang,Li Xu,Zhi-guo Shi,Lan-Ying Xu
In the current study, zirconia (ZrO 2 ) and its composite, magnesia–zirconia (MgO–ZrO 2 ), were prepared as the hydrophilic interaction chromatographic (HILIC) stationary phases (SPs). Different experimental variables including water content, pH and buffer concentration in the mobile phase (MP) as well as column temperature were systematically studied to permit an in-depth understanding of the chromatographic properties of the mentioned SPs and to explore the retention mechanism further on. The results were compared with a native SiO 2 column. Adsorption was demonstrated as the main retention mechanism on the two ZrO 2 -based SPs. The transferring of the analytes from the MP to the ZrO 2 -based SPs was endothermic and high column temperature would facilitate the retention. In addition, the MgO–ZrO 2 SP exhibited superior resolution, column efficiency as well as stronger retention in comparison to the bare ZrO 2 SP, which demonstrated that the introduction of MgO could improve the structure and properties of the material. In conclusion, MgO–ZrO 2 was a promising material for HILIC applications.
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DOI
PubMed
高影响因子
Journal of Materials Chemistry A
·
2025
·
IF 9.5
Yanan Li,Hua Zheng,Lei Xu,Linfeng Chen,Fan Xia,Yanlin Song
Precise detection of bitter compounds is crucial for enhancing life quality, ensuring food safety, and improving pharmaceutical efficacy. However, the structural diversity of bitter compounds often limits detection specificity and sensitivity. Inspired by the human taste perception mechanism, we have developed a biomimetic nanofluidic tongue based on bitter receptor-integrated nanochannels for the highly selective and sensitive perception of bitter molecules. This hybrid platform is constructed by leveraging T2R38 receptor as a model protein to chemically modify the nanochannel surfaces, enabling a sensitive recognition of specific bitter molecules in a wide linear detection range from 10-4 M to 0.1 pM. An ultralow detection limit of 0.018 pM is achieved for structurally diverse bitter molecules, including allyl isothiocyanate, yohimbine hydrochloride, and limonin. The sensor remains stable at 4°C for a week and is reusable. Additionally, it has also been successfully applied to detect bitter limonin in spoiled orange juice. This artificial bitter sensor holds significant potential in the food and beverage industries, pharmaceuticals, and humanoid robots, and provides valuable insights for the design of future bitter sensors.
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DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Chen Yang,Kaikai Wei,Minghui Xu,Zhaojun Wang,Chuanjian Cui,Qianying Dai,Guijie Chen,Ruyan Hou
This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aroma profiles of BTMTS were identified, and the sensory wheel for BTMTS was constructed. Combining three aroma extraction methods (SPME, SBSE, SAFE), the volatile components of milk tea were comprehensively extracted. A total of 47 volatile compounds were identified using GC–MS and GC-O, with flavor dilution factors ranging from 1 to 512. Additionally, 21 compounds were confirmed as aroma-active (OAV ≥ 1). Through recombination and omission studies, 19 key aroma-active compounds were identified, including geraniol, trans-β-ionone, dimethyl sulfide, linalool, δ-decalactone, etc. Alcohols, ketones, aldehydes, esters, and acids provided violet, honey, rose, almond-like, coconut candy, cheese, and creamy characteristics in BTMTS. This research offers valuable insights into the flavor characterization and evaluation of BTMTS.
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）