LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Chen Liu,Ping Yang,Haili Wang,Huanlu Song
Yogurt is widely acknowledged as a healthy dairy product with unique aroma. However, the changes in the odor compounds often affect the storage and shelf life of yogurt. Besides, the complex colloidal system and low concentration levels of most of odorants make it more difficult to be analyzed. Therefore, this study extracted the odor compounds of yogurt through four extraction methods, including dynamic headspace sampling (DHS), solid phase micro-extraction (SPME), solvent-assisted flavor evaporation (SAFE), and Stir bar sorptive extraction (SBSE). A total of 117 odorants, including 27 esters, 27 alcohols, 22 ketones, 16 acids, 15 aldehydes, 5 sulfides, and 5 other compounds, were identified. Of which, 31 odor-active compounds were perceived, and 12 compounds were smelled for the first time in yogurt. Of the four methods, DHS showed the most outstanding extraction effect by obtaining 88 odor compounds. Around 13 volatiles were characterized as the key odor-active compounds of yogurt. Similarly, acetophenone and butyl acrylate were detected as the key odor-active compounds of yogurt for the first time. 2,3-Butanedione was the vital odor-active compound with the highest flavor dilution (FD) factor in yogurt. The results concluded that the odor-active compounds in yogurt might have synergistic and masking effects between them.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Yujiao Cheng,Guijie Li,Houjiu Wu,Linhua Huang,Hua Wang
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography–mass spectrometry/olfactometry (MDGC-MS/O) and a GC–MS/pulsed flame photometric detector (GC–MS/PFPD). A total of 34 aroma-active compounds with flavor dilution (FD) factors from 2 to 128 were tentatively identified by aroma extract dilution analysis-MDGC-MS/O. Among them, a light-induced off-flavor compound with a high FD factor, methional (cooked potato), was positively identified in the Ponkan mandarin juice at the end of the shelf-life. In addition, 11 volatile sulfur compounds (VSCs), including 6 screened shelf-markers (variable identification, VID > 0.80), were identified in Ponkan mandarin juice by a sulfur detector (PFPD). Four VSCs exhibited odor activity values exceeding 1. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key light-induced off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. Furthermore, light irradiation accelerated the degradation of sulfur precursors (methionine and MMS) and the formation of these VSCs leading to an increase in off-flavor intensity.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Wenji Zhang,Junxi Cao,Zhigang Li,Qiuhua Li,Xingfei Lai,Lingli Sun,Ruohong Chen,Shuai Wen,Shili Sun,Zhaoxiang Lai
Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong No. 9 during pile-fermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds. Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, respectively. β-ionone, phenylethyl alcohol, and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theoretical basis for process and quality improvement of Yinghong No. 9.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2020
·
IF 3.721
Qing Shen,Gongshuai Song,Honghai Wang,Yanping Zhang,Yiwei Cui,Hujun Xie,Jing Xue,Haixing Wang
Shrimp waste contains a large number of bioactive lipids for preparing functional foods. In this study, a 1,2-dichloroethane based method for extracting phospholipids from shrimp waste was developed. The number of phospholipids recovered by 1,2-dichloroethane/methanol at a ratio of 1:2 (v/v) was 10.97 g/100 g, which was comparable with the performance of conventional methods. The lipidomics profile of the extract from shrimp waste was studied through gas chromatography with flame ionization detection (GC/FID) and hydrophilic interaction liquid chromatography coupled to QTrap mass spectrometry (HILIC-QTrap/MS) to reveal the effect of different extraction methods on the selectivity of lipids. It was found that the lipid extracts using different methods showed significant variation, while the diversity and percentage of each molecular species were generally the same. Besides, a large number of health beneficial dietary ω-3 polyunsaturated fatty acid (PUFA) structured phospholipids were detected, which indicated that shrimp waste was an important source with significant nutritional values.
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ANALYST
·
2020
·Vol. 145
·期 7
·2692-2700
·
IF 3.978
Menghan Li,Rongrong Zhu,Xiaoxia Song,Zhijun Wang,Hongbo Weng,Jianying Liang
Short-chain fatty acids (SCFAs) were identified as critical markers in the diagnosis of chronic and metabolic diseases, but a sensitive and stable method to determine SCFAs in feces is a challenge for analysts due to the high volatility. Herein, a sensitive and accurate method to determine SCFAs adopting precolumn derivatization coupled with gas chromatography-mass spectrometry (GC-MS) has been developed. Benzyl chloroformate (BCF) was chosen as the reaction reagent and emulsified derivatization was applied to homogenize the reaction system. Higher sensitivity, wider application and satisfactory derivatization efficiency were obtained using the developed method. An excellent method validation showed a good linearity ranging from 0.9947 to 0.9998. At the same time, the intra-day and inter-day precision were achieved in the range of 0.56% to 13.07%. The lower limits of detection of all target analytes varied from 0.1 to 5 pg. The recovery ranged from 80.87% to 119.03%, and storage stability under three different conditions was also determined. This method was also successfully applied to the analysis of SCFAs in mice fecal samples to illustrate the significant differences between normal and type 2 diabetes mellitus mice.
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ANALYTICAL AND BIOANALYTICAL CHEMISTRY
·
2020
·Vol. 412
·期 12
·2981-2991
·
IF 3.637
Dai Min,Ma Ting,Niu Ying,Zhang Mengmeng,Zhu Zhiwu,Wang Shaomin,Liu Hongmin
GC/MS coupled metabolomics analysis, using a simplified and much less expensive silylation process with trimethylsilyl cyanide (TMSCN), was conducted to investigate metabolic abnormalities in stomach cancer cells. Under optimized conditions for derivatization by TMSCN and methanol extraction, 228 metabolites were detected using GC/MS spectrometry analysis, and 89 metabolites were identified using standard compounds and the NIST database. Ten metabolite levels were found to be lower in stomach cancer cells relative to normal cells. Among those ten metabolites, four metabolites—ribose, proline, pyroglutamic acid, and glucose—were known to be linked to cancers. In particular, pyroglutamic acid level showed a drastic reduction of 22-fold in stomach cancer cells. Since glutamine and glutamic acid are known to undergo cyclization to pyroglutamic acid, the 22-fold reduction might be the actual reduction in the levels of glutamine and/or glutamic acid—both known to be cancer-related. Hence, the marked reduction in pyroglutamic acid level might serve as a biomarker to aid early detection of stomach cancer.
Graphical abstract
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ANALYTICAL AND BIOANALYTICAL CHEMISTRY
·
2019
·Vol. 411
·期 27
·7187-7196
·
IF 3.286
Zhang De,Liang Pei,Ye Jiaming,Xia Jing,Zhou Yongfeng,Huang Jie,Ni Dejiang,Tang Lisha,Jin Shangzhong,Yu Zhi
Surface-enhanced Raman spectroscopy (SERS) has the potential to detect pesticide residues in agricultural products. However, some systemic pesticides, such as chlorpyrifos, can enter the plant tissue, and not just stay on the surface. Consequently, many SERS studies halted at practical application because of its complexity. In this work, SERS technology was used to detect chlorpyrifos residues in tea products at the semiquantitative level. A simple pretreatment method effectively avoided interference of other fluorescent substances, and all major peaks could be distinguished on the basis of a novel substrate. A principal component analysis algorithm was applied to form a regression model, and a nanogram detection limit was obtained. Furthermore, chlorpyrifos residues in the same tea products were also measured by gas chromatography–mass spectrometry, and the results show a small range of errors. From the comparative study of the two detection methods, the results suggest the great promise of SERS technology for rapid inspection of agricultural products.
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2016
·Vol. 41
·期 4
·e12995
·
IF 0.894
Jin-Lin Li,Zong-Cai Tu,Lu Zhang,De-Rong Lin,Xiao-Mei Sha,Kai Zeng,Hui Wang,Juan-Juan Pang,Ping-Ping Tang
Fish has long been considered as an available source of high-quality protein in human diet. Grass carp ( Ctenopharyngodon idellus ) soup, produced with a traditional Chinese method, is one of the most favorite Chinese foods due to its pleasant smell and favorable test. Volatiles in grass carp soup produced with the method were investigated in this study. The volatiles were extracted with simultaneous distillation extraction (SDE) and solid phase micro-extraction (SPME) and analyzed by GC–MS. SDE was more efficient than SPME in extracting volatiles from grass carp soup. Combination the two methods, a total of 113 compounds, including 20 aldehydes, 8 ketones, 30 terpenes, 2 pyrazines, 6 sulfur compounds, 4 acids, 4 esters and 15 other compounds, were identified. Terpenes and aldehydes were the main volatile compounds in grass carp soup. Terpenes and aldehydes together with other kind of volatiles endow the grass carp soup with the favorite flavor. Practical Applications Grass carp ( Ctenopharyngodon idellus ), one of the “four major Chinese carps,” is one of the most important freshwater fish species in China and the world. Boiling with water, garlic and ginger after pan frying with oil is the most common traditional Chinese method to process grass carp. This study first revealed the volatile compounds in grass carp soup prepared by this method with GC–MS combined with AMDIS and LRT. The results are useful to help to understand the flavor smell of fish products, develop fish products and food additives with the traditional Chinese cooking method and promote the application of grass carp even freshwater fish in food industry.
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Analytical Methods
·
2017
·Vol. 9
·期 35
·5101-5107
·
IF 1.9
Rongwei Yan,Leilei Zhao,Yanfei Li,Yong Zou,Xinjun Xu
As a novel injection preparation, propofol liposomes have extensive application prospects in clinical practice, and lipid components in them need to be quantified for quality control. In this study, a simple and accurate GC-FID method coupled with a methyl esterification pretreatment was developed for simultaneous determination of three main excipients (tricaprylin, TA; dipalmitoyl phosphatidylglycerol, DPPG; 2-dierucoyl-sn-glycero-3-phosphocholine, DEPC) in propofol liposomes with stearic acid used as the internal standard (IS). Response surface methodology was utilized for optimizing three factors of the methyl esterification reaction (the temperature, BF3 concentration and reaction time were optimized to be 75.0 °C, 14.5% and 6.5 min, respectively). Under optimum conditions, the average methyl esterification rate of the three analytes reached 96.43 ± 0.16% (n = 3). Moreover, multiple sample solutions could be simultaneously prepared, which would promote the efficiency and accuracy of quantitative analysis. Three calibration curves had good linear regression (r > 0.9999) within the tested ranges, the average recoveries ranged from 98.64% to 102.44% and the RSDs of the precision, repeatability, stability and recoveries were all below 1.53%. Finally, the validated method was successfully applied to the quantitative analysis of the three analytes in six batches of propofol liposomes.
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JOURNAL OF SEPARATION SCIENCE
·
2014
·Vol. 37
·期 7
·861-867
·
IF 2.594
Meng Wang,Fa-Qiong Zhao,Bai-Zhao Zeng
A novel polycarbazole coating was prepared by cyclic voltammetry on a platinum wire. The solution for electropolymerization contained N , N -dimethylformamide, propylene carbonate (v/v = 1:9), 0.10 M carbazole and 0.10 M tetrabutylammonium perchlorate; the cyclic scan potential range was 0.8–2.0 V (versus Ag/AgCl). The resulting polycarbazole coating showed a porous structure and had a large specific surface area. When it was used for the headspace solid-phase microextraction of chlorobenzenes (i.e. chlorobenzene, 2-chlorotoluene, 1,2-dichlorobenzene, 1,3-dichlorobenzene, 1,2,4-trichlorobenzene) followed by GC analysis, it presented excellent analytical performance. Under the optimized conditions the linear ranges were 0.25–250 μg/L with correlation coefficients >0.985, and the low detection limits were 15–61 ng/L (S/N = 3) for different chlorobenzenes. The RSDs were 2.4–4.9% for five successive measurements with a single fiber, and for fiber-to-fiber they were 6.3–13.1% ( n = 5). Furthermore, the polycarbazole coating displayed good thermal stability (>350°C) and durability (more than 250 times). The proposed method was successfully applied to the extraction and determination of chlorobenzenes in waste water and lake water, and the recoveries for standards added were 86–114% for different analytes.
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RSC Advances
·
2024
·Vol. 14
·期 43
·31809-31819
·
IF 3.9
Long Jia,Yongxia Liu,Yanqing Zhang,Shuofeng Zhang,Xiaowei Cao,Yemin Xu,Yi Zhao,Bin Deng
To facilitate rapid, efficient, and accurate detection of miR-96-5p associated with gastric cancer (GC), we developed a bioanalytical platform by integrating surface-enhanced Raman spectroscopy with lateral flow assay (SERS-LFA). With these SERS-LFA strips, miR-96-5p within the specimen competed with Au rhombic dodecahedron (AuRD) conjugated single-stranded DNA (ssDNA) to bond to the immobilized hairpin DNA (hpDNA) probe on the T line. Consequently, higher abundance of miR-96-5p led to reduced conjugation of AuRD on the T line, thereby resulting in diminished SERS intensity. The biosensor exhibited a detection time of approximately 30 min and demonstrated a low limit of detection (LOD) for miR-96-5p in PBS buffer solution, down to 3.7 fM. To validate its clinical utility for the early diagnosis of patients with different degrees of gastric lesions, we performed quantitative evaluations in cohorts that included healthy individuals, patients with mild intraepithelial neoplasia, patients with severe intraepithelial neoplasia, as well as patients diagnosed with GC. The results obtained from the SERS-LFA strips were in agreement with those obtained from the quantitative real-time polymerase chain reaction (qRT-PCR). Given the accomplishments, this biosensor has significant potential for the clinical diagnosis of GC, offering a promising avenue for timely detection and improved patient prognoses.
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Animals
·
2025
·Vol. 15
·期 6
·844
·
IF 2.7
Shengchen Zheng,Jianwei Lin,Yong Chen,Changjiang Zang,Fan Yang,Jiahao Li,Xiaobin Li
Simple SummaryThis study examines the impact of sodium acetate and sodium butyrate supplementation on the compositional profile, blood biochemical parameters, and volatile flavor compounds of lactating mares’ milk. By employing comprehensive analytical techniques, including Gas Chromatography–Ion Mobility Spectrometry (GC-IMS), this study elucidates the effects of these additives on both the chemical composition and sensory attributes of the milk. The findings offer critical insights into optimizing its flavor profile, enhancing overall quality, market appeal, and nutritional value.This study aims to explore the impact of adding sodium acetate and sodium butyrate on the composition, blood biochemical parameters, and volatile flavor compounds of lactating mares’ milk. By assessing the influence of these additives on milk flavor enhancement, the findings provide scientific evidence for optimizing flavor characteristics and offer new strategies for improving the sensory attributes of mare milk products. Eighteen lactating Yili mares were randomly assigned to three groups: a control group, a sodium acetate group (85 mg/kg·BM−1), and a sodium butyrate group (85 mg/kg·BM−1). The experiment lasted 90 days, with milk yield recorded on days 0, 30, 60, and 90. Milk samples were collected on day 60 (peak lactation) for compositional analysis, and GC-IMS was employed to identify and quantify volatile compounds. Additionally, blood samples were drawn from the jugular vein before morning feeding on day 60 using heparinized tubes to assess key biochemical markers, including glucose, triglycerides, total cholesterol, and urea. The results revealed the following findings: (1) Milk yield and composition: The addition of sodium acetate and sodium butyrate had no significant effect on milk yield. However, both treatment groups exhibited significantly or extremely significantly higher milk fat content compared to the control group, whereas milk protein and lactose levels remained largely unchanged. (2) Blood biochemical indicators: The sodium butyrate group showed an extremely significant increase in urea levels compared to the sodium acetate and control groups. Glucose levels in the sodium acetate group were also significantly higher than in the control group. Moreover, triglyceride levels were markedly elevated in the sodium butyrate group compared to the sodium acetate group, while total bilirubin concentrations were significantly higher in the sodium acetate group than in the control group. (3) Volatile compounds: The addition of these additives led to a significant increase in the diversity and concentration of volatile compounds in mare milk. Notably, esters, aldehydes, and ketones showed substantial enrichment in both treatment groups. The relative abundance of esters such as butyl acetate, L-lactic acid ethyl ester, 1-pentene-3-ol, pentanol, and 3-pentanone increased, alongside a significant rise in aldehydes and ketones, including 2-heptenal and 3-pentanone. In conclusion, sodium acetate and sodium butyrate enhance milk flavor by modulating milk composition and metabolic parameters, providing a scientific foundation for improving the quality of mare milk products.
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