Food Quality and Safety
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2026
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IF 4.9
Li Xiangyu,Liu Yingfei,Luo Yanbo,Jiang Xingyi,Chai Ying,Qiao Yuemei,Zhang Hongfei,Zhu Fengpeng,Pang Yongqiang,Chen Di
Nicotinamide mononucleotide (NMN) has gained significant attention as a promising anti-aging and health-promoting supplement, driving the development of efficient and sustainable production methods. Among these methods, enzymatic synthesis has emerged as a highly specific and environmentally friendly approach. This study presents a comprehensive evaluation of NMN synthesized via two key enzymatic pathways—nicotinamide riboside kinase (NRK)-mediated and nicotinamide phosphoribosyltransferase (NAMPT)-mediated routes—along with commercially available raw NMN materials. Key quality attributes, including purity, content, moisture levels, thermal stability, and biological activity, were systematically assessed. Results show that NAMPT-synthesized NMN consistently achieves 100% purity, matching pharmaceutical-grade standards, while NRK-synthesized NMN displays batch-dependent variability, with purity ranging from 92.13% to 96.19%. Stability analysis reveals that NAMPT-derived NMN maintains high thermal stability, whereas NRK-derived NMN undergoes significant physical and chemical degradation at elevated temperatures, with nicotinamide as the primary degradation product. Additionally, bioactivity testing demonstrated that NAMPT-derived NMN retains significantly higher biological activity compared with NRK-synthesized and commercial NMN. These findings provide essential data for optimizing NMN production processes and support the establishment of industry-wide quality control standards.
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Food Chemistry-X
·
2026
·
IF 9.2
Hanxiu Deng,Shuteng Huang,Ruyue Zhang,Shengqian Sun,Xia Wei,Zijian Wang,Zhibin Wang,Jiayu Zhang
A traditional Botanical-Infused Chinese Fortified Wine-Guogong (BCFW) has a complex formula and diverse chemical composition. In this study, chemical profiling of BCFW was performed using UHPLC-Q-Exactive Orbitrap MS in both full-scan and complementary modes. A chemical database of BCFW was constructed from 30 botanical ingredients, with compounds identified through diagnostic ions and fragmentation patterns and further verified using literature sources. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) was employed to profile volatile organic compounds (VOCs) in both BCFW and base wine, and chemometric analysis revealed batch-to-batch variations. A total of 658 compounds were identified, including 590 non-volatile and 68 volatile constituents. HS-GC-IMS fingerprints revealed generally consistent VOC profiles across batches, with notable differences observed in S1, S7, and S10. This comprehensive chemical characterization of BCFW provides a valuable reference for quality assessment and control.
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Food Chemistry-X
·
2025
·
IF 8.2
Fangjie Cao,Xinyi Che,Xingyu Liu,Tingmei Yan,Yutong Li,Shu Liu,Yichao Ma,Dandan Ren,Hui Zhou,Qiukuan Wang,Yunhai He,Han Zhang
The fishy odor of salted kelp, mainly derived from halogenated hydrocarbons, sulfur-containing compounds, and free fatty acids, limits its sensory quality and market value. This study evaluated microbial deodorization using six food-grade strains— Pichia kluyveri, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Pediococcus pentosaceus —in single and co-fermentation systems. GC-IMS, relative odor activity values, and sensory evaluation identified 1-octen-3-one as the dominant off-odor compound. Fermentation significantly reduced 1-octen-3-one while increasing aroma-active volatiles such as isovaleraldehyde, isopentanol, and isopropyl propionate, likely through enzymatic degradation and microbial biosynthesis. Sensory analysis confirmed improvements in aroma and overall acceptability with minimal changes in color and texture. These findings clarify microbial modulation mechanisms of kelp flavor and support the development of value-added fermented kelp products.
研究领域:
食品科学与技术
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微生物发酵
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风味化学
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分析化学
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感官科学
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Toxics
·
2025
·Vol. 13
·期 6
·452
·
IF 4.1
Shanshan Ji,Wei Wang,Yong Wang,Hexiang Bai,Zhuo Li,Zongli Huo,Kai Luo
The rapid increase in plastic production and consumption has intensified research into human exposure to micro- and nanoplastics (MNPs) and their health effects. This study quantitatively assessed MNP internal exposure levels in non-invasive human samples, focusing on the four most common types of MNPs (≥300 nm): polyethylene terephthalate (PET), polypropylene (PP), low-density polyethylene (LDPE), and polystyrene (PS). Urine samples from 18 volunteers (4 males, 14 females) were analyzed using pyrolysis–gas chromatography–mass spectrometry (Py-GC/MS) with P(E-13C2) as an internal standard. The study developed a straightforward yet effective analytical approach for quantifying MNPs in biological fluids. MNPs were detected in all urine samples, with concentrations ranging from 0.098 to 0.986 μg/mL and an average concentration of 0.268 ± 0.235 μg/mL. LDPE, 0.074 μg/mL (interquartile range: 0.030–0.243 μg/mL), was the most abundant polymer, accounting for 67.72% of the total MNPs, followed by PS at 21.17%, while PP and PET accounted for 7.06% and 4.05%, respectively. The results also suggest that drinking water type may serve as a distinct source of MNPs in urine. This study provides novel evidence on MNP (≥300 nm) internal exposure in humans and the influence of drinking habits, highlighting the application prospects of this method in assessing the potential health risks of MNPs.
研究领域:
环境科学
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分析化学
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公共卫生
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FOOD CHEMISTRY
·
2026
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IF 10.4
Chengzhe Zhou,Jiaxin Fang,Shuaibo Shao,Cheng Zhang,Caiyun Tian,Zhengdong Zhang,Anru Zheng,Yuting Li,Siwei Deng,Changlian Wu,Shengjing Wen,Nadang Long,Zhong Wang,Yuqiong Guo
Fujian Oolong Teas (FOTs) exhibit diverse aromas; however, a systematic understanding of the relationship between their volatiles and sensory attributes is lacking. This study developed a standardized aroma wheel for FOTs. By combining E -nose with quantitative descriptive analysis, the aroma profiles of 20 representative FOTs were classified into four groups: balanced, roasted, refreshing floral, and sweet floral. Innovative analytical ideas, including a combination of GC–MS profiling, PLS-DA, Generalized Linear Mixed Model, and rOAV analysis, identified 19 odorants responsible for this aroma diversity. Differences in the content and combination of compounds benzaldehyde, 2-pentylfuran, octanal, 2,2,6-trimethylcyclohexanone, phenylacetaldehyde, linalool, nonanal, methyl salicylate, decanal, hexyl 2-methylbutanoate, geraniol, indole, hexyl hexanoate, cis-3-hexenyl hexanoate, phenethyl isobutyrate, ( E )-β-farnesene, β-ionone, α-farnesene, and (E)-nerolidol were found to be crucial in defining the distinct aromatic characteristics. Aroma recombination and omission experiments further confirmed the significance of these compounds. The findings provide a theoretical foundation for the quality control of FOTs.
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Food Analytical Methods
·
2026
·Vol. 19
·期 2
·78
·
IF 3
Zhang Xiaoyun,Xing Wenli,Zhang Wenwen,Bai Wanming,Ma Junyi,Zhang Ji,Kong Weibao
Volatile flavor compounds are key determinants of the sensory quality and consumer preference of olive oil, and their compositional profiles are significantly influenced by geographical origin. To elucidate the regional differences in volatile flavors, this study employed headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with chemometrics to analyze oil samples from three major Chinese producing regions—Gansu, Yunnan, and Sichuan—as well as representative imported origins. A total of 56 volatile compounds were identified, including aldehydes, esters, alcohols, ketones, and terpenes. Fingerprint analysis revealed that terpenes were present at specifically high levels in some samples from Gansu, whereas alcohols and esters were more abundant in specific Sichuan samples and among the imported oils. Principal component analysis (PCA) showed limited overall separation among the regions, whereas partial least squares-discriminant analysis (PLS-DA) effectively discriminated samples from different geographical origins and identified 15 potential marker compounds with variable importance in projection (VIP) scores > 1. This study demonstrates that HS-GC-IMS coupled with chemometrics is an effective approach for screening volatile markers indicative of geographical origin, providing a potential research direction and data support for the traceability of olive oil.
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Frontiers in Chemistry
·
2026
·
IF 5.3
Pengfei Yang,Lingqi Kong,Qiongbo Wang,Qiang Liu,Xiujin Duan,Chen Hu,Zhengbo Feng,Qi Yang,Huabo Jv
Introduction To investigate the impact of different processing methods on the volatile components in Aglaia odorata flower extract (AOFEs). Methods Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and electronic nose (E-Nose) analysis were employed to characterize volatiles of extracts obtained by ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and heated reflux extraction (HRE). Multidimensional assessment using aroma radar charts, orthogonal partial least squares-discriminant analysis (OPLS-DA), K-means clustering, and relative odor activity value (ROAV) revealed significant processing-dependent variations. Results and discussion The results indicated that the fiber coated with DVB/CAR/PDMS had optimal extraction efficiency. A total of 46 compounds were identified, including eight alcohols, four aldehydes, one acid, 25 terpenes, seven ketones, and one heterocyclic compound. UAE and MAE had 36 and 38 compounds respectively, sharing similar compositional profiles but differing in concentrations, while HRE produced only 25 compounds Sensory evaluation and E-Nose results revealed differences in the aroma profiles of the extracts, with UAE and MAE extracts exhibiting intensified floral and sweet notes, whereas HRE displayed prominent green and spicy characteristics. K-means clustering categorized volatile evolution trends into four distinct subclasses. OPLS-DA identified 13 differential volatiles with variable importance in projection greater than 1, with ROAV analysis further selecting eight key markers, including (1R,7 S )-germacra-4(15),5,10(14)-trien-1 β -ol, α -humulene, copaene, β -cadinene, (E)- β -caryophylene, Γ -cadinene, humulene oxide II, and caryophyllene oxide. These compounds collectively contribute to the sweet and floral attributes of AOFEs. This study elucidated extraction-method-dependent volatile profiles and aroma characteristics, providing theoretical guidance for process optimization and quality enhancement in AOFEs production.
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JOURNAL OF THE ENERGY INSTITUTE
·
2025
·
IF 6.2
Longfei Wang,Yuanjun Tang,Guoneng Li,Jun Dong,Yao Fang,Wenwen Guo,Chao Ye
This study systematically investigates the effects of Fe-loading on the pyrolysis behavior of three key biomass components: cellulose , xylan , and lignin . Complementary analytical techniques, thermogravimetric analysis (TGA), thermogravimetry-mass spectrometry (TG-MS), and pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS), were utilized to assess the impact of Fe-loading on: ( i ) pyrolysis characteristics, ( ii ) the combined pyrolysis index ( CPI ), ( iii ) small-molecule gas evolution, and ( iv ) tar product distribution. Results demonstrate that the loading of Fe(NO 3 ) 3 significantly reduced the initial pyrolysis temperatures of cellulose and xylan by ∼140 °C and ∼62 °C, respectively, resulting in 58 % and 37 % decreases in CPI values. Conversely, lignin exhibited a 111 % CPI increase under Fe loading conditions, attributable to accelerated aryl-ether bond cleavage. The presence of Fe enhanced CO 2 evolution while suppressing H 2 O and CO generation in cellulose / xylan conditions. In contrast, it promoted CH 4 , H 2 , CO, and CO 2 evolution during lignin pyrolysis. Py-GC/MS analysis indicated that the presence of Fe drives aromatization through deoxygenation pathways while inhibiting ring-opening depolymerization, consequently shifting tar composition toward higher-carbon-number aromatic hydrocarbons. The findings can serve as a valuable reference for the application and promotion of the high-value valorization of waste biomass.
研究领域:
生物能源
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生物质转化
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热化学
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分析化学
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可再生能源
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2026
·
IF 5.3
Chengyong Jin,Yu Li,Guangyuan Jin,Juan Jin,Yutao Lv,Zhe Dang,Yafang Feng,Yan Xu
In this study, MUV-10/graphene oxide (GO) composite solid-phase microextraction (SPME) fibers were prepared on stainless steel wire substrates by the sol-gel method. A sensitive and reliable analytical method was developed by combining the Headspace-SPME (HS-SPME) procedure with gas chromatography/mass spectrometry (GC/MS) for the determination of aroma compounds in six different aged Baijiu samples. Several experimental parameters affecting the adsorption efficiency were investigated, including fiber thickness, salt concentration of the sample solution, etc. Under optimized conditions, the self-made MUV-10/GO-1% fiber was found to have better adsorption efficiency for polar analytes (such as alcohols and esters) than the commercial 50/30 μm PDMS/DVB/CAR fiber. The linear range of the established method was 0.1–100 μg/L, with correlation coefficients (r) ranging from 0.9957 to 0.9998. The limits of detection (LODs) and quantification (LOQs) were 0.001–1.147 μg/L and 0.003–3.824 μg/L, at the signal-to-noise ratio of 3 and 10, respectively. The relative standard deviations (RSDs) of the fibers were 8.1–13.5% (between fibers) and 4.6–10.1% (for a single fiber). The established HS-SPME/GC-MS method was used to analyze six different aged Baijiu samples, revealing that the concentrations of several off-flavor compounds decreased with the extension of storage time and the levels of long-chain fatty acid ethyl esters (LCFAEEs) gradually increased.
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Journal of Chemistry
·
2023
·
IF 3
Jin Wang,Haiyu Zhang,Yanqi Sun,Chengming Zhang,Guozhi Tan,Bin Yi,Yuping Wu,Guanghui Kong,Xiong Wen,Jianhua Chen,Yiqin Wu,Jun Tang,Gaokun Zhao
In order to study the volatile and semivolatile components changes of cut tobacco in the drying process, the cut tobacco were determined by headspace-gas chromatography/mass spectrometry (HS-GC/MS). Principal component analysis (PCA) and similarity analysis were used to analyze the HS-GC/MS results. Based on the similarity, the drying conditions and drying mechanism have been studied. The results showed that the increase in water content would reduce the dying rate, and if the temperature increased, the dying rate increased. The preliminary study on the drying kinetics of the drying process shows that Henderson and Pabis model appeared to be the most suitable for describing the drying process of cut tobacco, and the drying activation energy is 111.9 kJ.
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MICROCHEMICAL JOURNAL
·
2022
·
IF 5.304
Yahuan Li,Yang Li,Qingyun Chang,Xiaohuan Zang,Shuaihua Zhang,Chun Wang,Zhi Wang
MXene-polyvinylpyrrolidone (MXene-PVP) was first prepared by physically doping combined with spray drying, which can overcome the aggregation of the MXene. Then, the MXene-PVP was carbonized to result in a carbonized MXene-PVP (MXene-PVP-C), which was then immobilized on stainless steel wire by sol–gel approach to prepare a new solid-phase microextraction (SPME) fiber. The prepared MXene-PVP-C coated fiber was studied for the extraction of 10 polycyclic aromatic hydrocarbons (PAHs) from tea beverages by using SPME method prior to gas chromatographic detection. The main SPME parameters, including extraction temperature, extraction time, salt concentration, sample solution pH and stirring rate, were investigated by central composite design methodology. Under the optimized conditions, the developed method gave the limits of detection of 0.03–0.15 µg/L, and the limits of quantification of 0.10–0.50 µg/L for the PAHs. The method recoveries for the PAHs in spiked tea beverages ranged from 78.6 % to 122 %. The single-fiber and fiber-to-fiber relative standard deviations were lower than 8.2 % and 9.6 %, respectively.
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PROPELLANTS EXPLOSIVES PYROTECHNICS
·
2022
·Vol. 48
·期 2
·e202200199
·
IF 2.134
Pengfei Su,Xiu-tian-feng E,Jingna Wang,Yanlong Zhu,Gao Zhang,Hai Chang,Ke Liu,Zihui Meng
Organoaluminum compounds have been employed as catalysts in many reactions. However, due to their high reactivity of the Al−C bond towards water or air, the accurate analysis and detection of organoaluminum compounds are still challenging. Here we demonstrate the possibility of rapidly and precisely detecting the purity and impurities of triethylaluminium (TEAL). An indirect GC-MS method via alcoholysis reaction using a designed alcoholysis reactor was adopted to detect and separate the main components and impurities of the synthesized TEAL. Previously, the nuclear magnetic resonance (NMR) and the inductively coupled plasma-mass spectrometer (ICP-MS) methods were also selected to detect the main compounds in the synthesized TEAL. The impurities in TEAL was identified as n-butyl aluminum, and the purity of synthesized TEAL is 97.47 % with high accuracy (ca. 99 %). This work suggests a new strategy to detect the purity and impurities of some kind of hazardous compounds.
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危险品化学品经营许可证（带存储）