JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2019
·Vol. 43
·期 10
·e14111
·
IF 1.288
Yiqi Zhang,Xuting Ma,Zhiyuan Dai
Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds that affect the flavor quality of tuna fish during canning process were investigated. The volatiles were analyzed by headspace solid-phase microextraction combined with GC-MS and the nonvolatiles were characterized by free amino acids, 5′-nucleotides, and organic acids. Histidine, lysine, inosinic acid, tartaric acid, and succinic acid were the key taste compounds in tuna fish. A total of 7, 9, and 7 aroma-active compounds were identified in raw, cooked, and canned fish samples, respectively. Decanal, nonanal, octanal, and (E)-2-nonenal were the predominant odorants in raw samples. Octanal, nonanal, 2-pentylfuran, 1-octen-3-ol, hexanal, and 2-ethylfuran contributed to the characteristic flavor of cooked samples. 2-Methyl-3-furanthiol, octanal, and nonanal were the main aroma-active compounds detected in the canned samples responsible for the meaty and fatty odor. Practical applications Yellowfin tuna is one of the most commercial fish species for its excellent economic and nutritional value. The tuna fish processing methods are mainly frozen, cooked, smoked, and canned after thermal processing. The flavor components of tuna would vary greatly depending on the processing method. Although quality characteristics are very important for the economic value of tuna, there is scarce information comparing the volatile and nonvolatile compounds in tuna meat during canning process. This research could provide basis data for the process and the quality improvement of tuna products.
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FOOD CHEMISTRY
·
2019
·
IF 5.399
Hui Shen,Mingquan Huang,Mouming Zhao,Weizheng Sun
Typical ketone flavours (with variations in chain length, position and number of keto group, branched chain) were selected to investigate the effect of molecule structure of ketones on their interactions with myofibrillar proteins (MPs). Results showed that 2,3-pentanedione quenched the fluorescence of MPs more effectively than 2-pentanone and 3-pentanone due to the number of keto group. There was no significant difference between 5-methyl-2-hexanone and 2-heptanone, which was attributed to their similar molecular size and polarity. The quenching effect of homologous ketone flavours increased with carbon chain growth due to the higher hydrophobic interaction. Dynamic quenching played a major role in the fluorescence quenching process of MPs by 2-pentanone, 3-pentanone, 5-methyl-2-hexanone, 2-heptanone and 2-octanone. The α-helix content decreased gradually with the increase of ketones concentration. Results of GC/MS were in accordance with the fluorescence quenching analysis generally, whereas 2,3-pentanedione and 2-nonanone exhibited some differences due to their higher steric hindrance effects.
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ANALYTICAL CHEMISTRY
·
2019
·
IF 6.35
Libin Wan,Bin Lin,Ruiqin Zhu,Chuixiu Huang,Stig Pedersen-Bjergaard,Xiantao Shen
Isolation of substances by liquid-phase microextraction (LPME) or electromembrane extraction (EME) is becoming more and more important in analytical chemistry. However, the understanding of the mass transfer in LPME and EME is limited, especially for highly concentrated samples. In this work, the mass transfer in LPME and EME from aqueous samples (0.5–200 mg L–1) was studied in terms of recovery, equilibrium time, flux, and mass transfer capacity. In both EME and LPME, high recoveries were achieved at low analyte concentration, and the recoveries decreased at high analyte concentration. For EME, the loss in recovery was partly compensated by increasing the extraction voltage (from 50 to 200 V), while the LPME recovery at high analyte concentration was improved by increasing the extraction time (from 30 to 180 min). EME was superior in terms of equilibrium time and flux, while LPME provided much higher mass transfer capacity especially for highly concentrated samples. Moreover, the recovery was much more sensitive to high analyte concentrations in EME than in LPME, and the EME recovery decreased significantly above 50 mg L–1, indicating that LPME could be used to isolate analytes in a wider concentration range than EME. We believe that this fundamental study will be of great importance for the selection of a suitable membrane-based microextraction technique.
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MOLECULES
·
2019
·Vol. 24
·期 8
·1494
·
IF 3.06
Ruiqin Zhu,Ying Dong,Xiangyang Cai,Chuixiu Huang
The wide abuse of barbiturates has aroused extensive public concern. Therefore, the determination of such drugs is becoming essential in therapeutic drug monitoring and forensic science. Herein, a simple, efficient, and inexpensive sample preparation technique, namely, flat membrane-based liquid-phase microextraction (FM-LPME) followed by liquid chromatography-mass spectrometry (LC-MS), was used to determine barbiturates in biological specimens. Factors that may influence the efficiency including organic extraction solvent, pH, and composition of donor and acceptor phases, extraction time, and salt addition to the sample (donor phase) were investigated and optimized. Under the optimized extraction conditions, the linear ranges of the proposed FM-LPME/LC-MS method (with correlation coefficient factors ≥ 0.99) were 7.5–750 ng mL−1for whole blood, 5.0–500 ng mL−1for urine, and 25–2500 ng g−1for liver. Repeatability between 5.0 and 13.7% was obtained and the limit of detection (LOD) values ranged from 1.5 to 3.1 ng mL−1, from 0.6 to 3.6 ng mL−1, and from 5.2 to 10.0 ng g−1for whole blood, urine, and liver samples, respectively. This method was successfully applied for the analysis of barbiturates in blood and liver from rats treated with these drugs, and excellent sample cleanup was achieved.Keywords:membrane-based microextraction;barbiturates;simultaneous determination;whole blood;urine;liver
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FOOD RESEARCH INTERNATIONAL
·
2019
·
IF 3.579
Lingxi Guo,Yeming Luo,Yuan Zhou,Ciren Bianba,Hui Guo,Yemeng Zhao,Hongfei Fu
Highland barley wine (HBW) is a well-known grain wine in Qinghai-Tibet Plateau, China and is mainly fermented by local Qu (a traditional starter) with highland barley ( Hordeum vulgare , Qingke (Tibetan hulless barley)), and the flavors profiles associated with microbiota succession during HBW fermentation are unrevealed. Hence, high-throughput sequencing (HTS) technology was used to investigate the dynamic changes of microbial community for the duration of the fermentation. In addition, metabolites were analyzed by gas chromatography-mass spectrometry (GC–MS) and high performance liquid chromatography (HPLC). A total of 66 volatile compounds and 7 organic acids were identified during the traditional brewing process. Results showed that the composition of microbiota varied over the fermentation process. The bacterial genera (relative abundance > 0.1%) decreased from 13 at 0 h to 4 encompassing Leuconostoc (13.53%) and Acetobacter (74.60%) after 48 h fermentation, whilst the structure of fungal community was more uniform in comparison with bacteria, as Rhizopus and Saccharomyces were predominant throughout the fermentation. Furthermore, the correlations between microbiota and the detected compounds were also explored, which highlighted that three bacterial genera, including Acetobacter , Leuconostoc , Bacillus and one fungal genus Rhizopus were significantly correlated with main flavours compounds (|r| > 0.7, FDR < 0.01). To conclude, the detailed information provided by this study offer screening strategies of beneficial bacterial and fungal strains to improve the quality of HBW.
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JOURNAL OF CHROMATOGRAPHY A
·
2018
·
IF 3.716
Yinhui Yang,Meiling Qi,Jinliang Wang
This work describes the separation performance of a star-shaped truxene-based material (denoted as EDOTT) as the stationary phase for capillary gas chromatography (GC). The EDOTT capillary column achieved the column efficiency of 5920 plates/m by n -dodecane, 4890 plates/m by naphthalene and 3960 plates/m by 1-octanol at 120 ℃. Its selectivity and retention behaviour were investigated by a number of mixtures of diverse analytes and their isomers. As a result, it showed advantageous performance for separations of apolar to polar analytes, especially phenols and alcohols, over its analogous TTT, TDT and TFT stationary phases. In addition, the EDOTT capillary column was investigated for its column loadability, repeatability and thermal stability, and was finally applied for the determination of isomer impurities in real samples. This work provides an alternative truxene-based stationary phase with high selectivity for polar analytes and demonstrates the key role of structural modification in developing a family of stationary phases with specific selectivity for targeted analytes.
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PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES
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2018
·Vol. 285
·期 1883
·
IF 4.847
Yaoyu Jiao,Xiaoyun Hu,Yufa Peng,Kongming Wu,Jörg Romeis,Yunhe Li
The area planted with insect-resistant genetically engineered crops expressing Bacillus thuringiensis (Bt) genes has greatly increased in many areas of the world. Given the nearby presence of non-Bt crops (including those planted as refuges) and non-crop habitats, pests targeted by the Bt trait have a choice between Bt and non-Bt crops or weeds, and their host preference may greatly affect insect management and management of pest resistance to Bt proteins. In this study, we examined the oviposition preference of the target pest of Bt rice, Chilo suppressalis, for Bt versus non-Bt rice plants as influenced by previous damage caused by C. suppressalis larvae. The results showed that C. suppressalis females had no oviposition preference for undamaged Bt or non-Bt plants but were repelled by conspecific-damaged plants whether Bt or non-Bt. Consequently, C. suppressalis egg masses were more numerous on Bt plants than on neighbouring non-Bt plants both in greenhouse and in field experiments due to the significantly greater caterpillar damage on non-Bt plants. We also found evidence of poorer performance of C. suppressalis larvae on conspecific-damaged rice plants when compared with undamaged plants. GC-MS analyses showed that larval damage induced the release of volatiles that repelled mated C. suppressalis females in wind tunnel experiments. These findings suggest that Bt rice could act as a dead-end trap crop for C. suppressalis and thereby protect adjacent non-Bt rice plants. The results also indicate that the oviposition behaviour of target pest females should be considered in the development of Bt resistance management strategies.
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Scientific Reports
·
2015
·Vol. 5
·期 1
·1-10
·
IF 5.578
Liu Qingsong,Romeis Jörg,Yu Huilin,Zhang Yongjun,Li Yunhe,Peng Yufa
We determined whether plant volatiles help explain why Cotesia chilonis (a parasitoid of the target pest Chilo suppressalis ) is less abundant in Bt than in non- Bt rice fields. Olfactometer studies revealed that C. chilonis females responded similarly to undamaged Bt and non- Bt rice plants. Parasitoids preferred rice plants damaged by 3 rd -instar larvae of C. suppressalis, but did not differentiate between caterpillar-infested Bt and non- Bt plants. According to GC-MS analyses of rice plant volatiles, undamaged Bt and non- Bt rice plants emitted the same number of volatile compounds and there were no significant differences in the quantity of each volatile compound between the treatments. When plants were infested with and damaged by C. suppressalis larvae, both Bt and non- Bt rice plants emitted higher numbers and larger amounts of volatile compounds than undamaged plants, but there were no significant differences between Bt and non- Bt plants. These results demonstrate that the volatile-mediated interactions of rice plants with the parasitoid C. chilonis were not disrupted by the genetic engineering of the plants. We infer that parasitoid numbers are lower in Bt than in non- Bt fields because damage and volatile induction by C. suppressalis larvae are greatly reduced in Bt fields.
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JOURNAL OF CHROMATOGRAPHY A
·
2024
·
IF 3.8
Wenhui Lu,Chunli Ding,Mingshuo Zhu
The process of globalization and industrialization has resulted in a rise in the theft of coal and other related products, thereby becoming a focal point for forensic science. This situation has engendered an escalated demand for effective detection and monitoring technologies. The precise identification of coal trace evidence presents a challenge with current methods, owing to its minute quantity, fine texture, and intricate composition. In this study, we integrated machine learning with the identification of volatiles to accurately differentiate coal geographical origins through the application of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The topographic distribution of volatiles in coals was visually depicted to elucidate the subtle distinctions through spectra and fingerprint analysis. Additionally, four supervised machine learning algorithms were developed to quantitatively predict the geographical origins of natural coals utilizing the HS-GC-IMS dataset, and these were subsequently compared with unsupervised models. Remarkable volatile compounds were identified through the quantitative analysis and optimal Random Forest model, which offered a rapid readout and achieved an average accuracy of 100 % in coal identification. Our findings indicate that the integration of HS-GC-IMS and machine learning is anticipated to enhance the efficiency and accuracy of coal geographical traceability, thereby providing a foundation for litigation and trials.
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Heliyon
·
2024
·
IF 3.4
Yimeng Ren,Longzhu Zhou,Yujie Shi,Yanan Yu,Weihai Xing,Qingyu Zhao,Junmin Zhang,Yueyu Bai,Jing Li,Chaohua Tang
Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on the aroma of different beef slices was unclear. This study investigated the lipid profiles and instant-boiling volatile profiles of chuck tender (M. Supraspinatus ), sirloin (M. Longissimus dorsi ) and silverside (M. Biceps femoris ). Quantitative lipidomics identified 336 lipid molecular species, of which 84–112 were quantitatively different among the three beef slices. Sirloin had lower phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol and free fatty acids than chuck tender and silverside. The unsaturated fatty acid acyl chains in phosphatidylethanolamine differed significantly. Solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) identified hexanal, octanal, nonanal, decanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-undecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and acetoin as the aroma-active compounds of instant-boiled beef. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with the aroma-active compounds and might be crucial in flavor differences among the three beef slices. These findings provide greater understanding of the lipid and instant-boiling aroma-active compound profiles in chuck tender, sirloin and silverside, and reflect the suitability of different beef slices for instant-boiling from the aroma perspective.
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Food Chemistry-X
·
2025
·
IF 8.2
Munguntsetseg Battur,Muhammad Aaqil,Jingchuan Zheng,Huang Xiao Lin,Bolormaa Chuluunotgon,Tserenkhand Zorigtbaatar,Cunchao Zhao,Yang Tian
This study investigates the impact of milk addition on the fermentation of walnut soy sauce, using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and metagenomics to analyze flavor profiles and microbial dynamics. GC-IMS analysis showed significant increases in volatile compounds such as esters (ethyl acetate), aldehydes (hexanal), and alcohols (isoamyl alcohol), enhancing the aroma and taste. Metagenomic analysis revealed that milk increased microbial diversity, with Weissella and Lactobacillus dominating early fermentation. The milk-enriched soy sauce (SYM) exhibited higher amino acid nitrogen (2.67 g/L), and total nitrogen (7.18 g/L) compared to the control, indicating improved nutritional quality. Protease activity peaked at 2438.5 U/g for neutral protease, supporting efficient protein hydrolysis. Relative Odor Activity Value (ROAV) analysis identified 29 key flavor compounds, including 3-methyl butanol and ethyl 2-methyl butyrate, which contributed fruity and buttery notes to SYM. These results suggest that milk enhances microbial growth and improves both flavor and nutritional quality of walnut soy sauce.
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JOURNAL OF CHROMATOGRAPHY A
·
2025
·
IF 4
Mantang Chen,Linping Shi,Fuwei Xie,Xiaoyu Wang,Cong Nie,Sheng Wang,Kejian Liu,Jingjing Yu,Libin Wan
A flat membrane–based liquid-phase microextraction (FM-LPME) method was developed for the first time to simultaneously separate and extract basic and acidic pesticide analytes from the same sample. Using carbendazim and pirimicarb as representative basic pesticides, along with bromacil, diflubenzuron and 1,2-dibenzoyl-1-tert-butylhydrazine (RH-5849) as representative acidic pesticides, the performance of FM-LPME for the extraction of these model pesticides has been optimised individually. Under optimal extraction conditions, the developed FM-LPME-LC–MS/MS method exhibited excellent linearity, with R 2 values exceeding 0.9903 in concentration ranges of 0.1–1400 ng mL −1 for carbendazim and pirimicarb, and 1–1400 ng mL −1 for bromacil, diflubenzuron and RH-5849. The limits of detection ranged from 0.01 to 0.09 ng mL −1 . The recoveries and relative standard deviations of all the tested pesticides at three spiked concentrations (100, 500 and 1200 ng mL −1 ) were in the ranges of 80.0%–125.0% and 0.3%–9.3%, respectively. The FM-LPME-LC–MS/MS method demonstrated advantages in terms of being environmentally friendly, possessing a wide linear range, high sensitivity, high precision and satisfactory recoveries, thus highlighting its notable potential for the separation and extraction of basic and acidic pesticide residues in water samples.
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危险品化学品经营许可证（带存储）