JOURNAL OF CHROMATOGRAPHY A
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2016
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IF 3.926
Yunzhong Zheng,Meiling Qi,Ruonong Fu
This work presents the first example of utilization of graphitic carbon nitride (g-C 3 N 4 ) as stationary phase for capillary gas chromatographic (GC) separations. The statically coated g-C 3 N 4 column showed the column efficiencies of 3760 plates/m and weak polarity. Its resolving capability and retention behaviours were investigated by using the Grob test mixture, and mixtures of diverse types of analytes, and structural and positional isomers. The results showed superior separation performance of the g-C 3 N 4 stationary phase for some critical analytes and preferential retention for aromatic analytes. Specifically, it exhibited high-resolution capability for aromatic and aliphatic isomers such as methylnaphthalenes and dimethylnaphthalenes , phenanthrene and anthracene and alkane isomers. In addition, g-C 3 N 4 column showed excellent thermal stability up to 280 °C and good repeatability with relative standard deviation (RSD) values less than 0.09% for intra-day, below 0.23% for inter-day and in the range of 1.9–8.4% for between-column, respectively. The advantageous separation performance shows the potential of g-C 3 N 4 and related materials as stationary phase in GC and other separation technologies.
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JOURNAL OF CHROMATOGRAPHY A
·
2016
·
IF 3.926
Jianlin Peng,Yan Zhang,Xiaohong Yang,Meiling Qi
Efficient separation of xylenes, phenols and anilines is a big issue in chemical and petroleum industries. This work presents the first example of employing poly (caprolactone) diol (PCL-Diol) as stationary phase for high-resolution gas chromatographic (GC) separations of these tough isomer mixtures. It showed medium polarity and stronger H-bonding basicity than H-bonding acidity. Impressively, PCL-Diol column exhibited extremely high resolving capability for the isomer mixtures of xylenes, cresols/xylenols, and toluidines/xylidines with good peak shapes. Moreover, it exhibited preferential retention for analytes of a linear alkyl chain, suggesting its shape fitting selectivity for specific analytes. In addition, its separation performance has good repeatability with RSD values on retention times below 0.01% for run to run ( n = 6), 0.67–0.80% for day to day ( n = 4) and 3.2–4.4% for column to column ( n = 4) repeatability, respectively. Furthermore, it was applied for the determination of isomer impurities in real samples, showing good potential for practical use. This work demonstrates the advantageous high-resolution separation performance for challenging isomers and shows its promising future of PCL-Diol-based materials in separation science.
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JOURNAL OF CHROMATOGRAPHY A
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2016
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IF 3.926
Jianlin Peng,Yonggang Shi,Zhishuai Yang,Meiling Qi,Feng Wang
Dicyanuric-functionalized polycaprolactone (DPCL) was explored for its separation performance in gas chromatography (GC). The statically coated DPCL capillary column (0.25 mm, i.d.) showed column efficiency of 3460 plates/m determined by naphthalene at 120 °C. McReynolds constants and Abrahaḿs system constants were also determined to evaluate the polarity and possible molecular interactions of the stationary phase. As a result, DPCL column exhibited excellent separation performance for diverse types of analytes with good peak shapes. Most interestingly, it shows unique amphiphilic selectivity and high-resolution capability for both apolar to polar isomers. In addition, DPCL column had good column repeatability with the RSD values below 0.06% for run-to-run, 0.09–0.40% for day-to-day and 1.7–3.6% for column-to-column, and good thermal stability up to 280 °C. The high selectivity and resolving capability demonstrate the great advantages of the DPCL stationary phase for simultaneous determination of analytes of great variety in complex samples.
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JOURNAL OF CHEMICAL AND ENGINEERING DATA
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2025
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IF 2.1
Bin Ou,Lemei Huang,Shi Su,Yanyan Huang,Zhijia Wang,Xiaobing Liu,Kui Wu
In this work, the solid–liquid equilibrium solubility and the impact of different solvents on 2-aminopyrimidine were explored across 17 distinct single-solvent systems, including methanol, ethanol, n-propanol, isopropanol, n-butanol, isobutanol, n-pentanol, isopentanol, ethyl acetate, butanone, 2-pentanone, acetone, acetonitrile, ethyl formate, methyl acetate, cyclopentanone, and cyclohexanone, at atmospheric pressure and temperatures ranging from 272.65 to 323.35 K. It was observed that in all these solvents, solubility increases as the temperature rises. At 298.15 K, the molar solubility sequence in the solvents is as follows: cyclopentanone > cyclohexanone > ethyl formate > methanol > ethyl acetate > butanone > methyl acetate > acetone > n-propanol > ethanol > 2-pentanone > n-butanol > isobutanol > isopropanol > isopentanol > n-pentanol > acetonitrile. The solubility data obtained from experiments were fitted using four models: the modified Apelblat model, the Buchowski–Ksiazaczak λh model, the NRTL model, and the Wilson model, all of which demonstrated a good fit. The modified Apelblat model yielded the most accurate correlations, as indicated by the lowest average ARD and RMSD values. Furthermore, using the Wilson model, the thermodynamic properties of the mixing process of 2-aminopyrimidine in the chosen solvents were calculated, revealing that the mixing was spontaneous and primarily driven by entropy. The results of this study provide valuable insights for the purification, crystallization, and industrial application of 2-aminopyrimidine and similar compounds.
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MOLECULES
·
2025
·Vol. 30
·期 6
·1238
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IF 4.6
Xiaoling Li,Zhihui Wang,Chaowen Hou,Xiujuan Gong,Zexiang Liu,Yuhe Shi,Jianye Yan,Qiaozhen Tong
Lilium browniivar.viridulum(Longya lily) is a widely used medicinal and culinary plant in China that is valued for its potential applications and development opportunities. The bulbs of Longya lily contain a variety of active components; volatile oil, as one of the main biologically active compounds, has been widely studied, and the stems, leaves, and flowers of Longya lily are also rich in volatile organic compounds (VOCs) and related pharmacological effects, but the horizontal comparison of different organs of lily plants is lacking. In order to promote the sustainable development of resources, the composition characteristics and differences of bulbs, stems, leaves, and flowers, as well as two crop management methods (bud-removal and non-bud-removal), were comprehensively studied by GC-IMS technology in this study. Additionally, multivariate statistical analyses were used to identify the key components responsible for the observed differences among the plant organs and treatments. The research identified a total of 93 volatile organic compounds in Longya lily samples, primarily consisting of aldehydes, alcohols, ketones, and esters. If the VOCs of Longya lily are to be used as raw materials, it is advisable to choose flowers and leaves with a higher concentration of these components for harvesting. Notably, bulbs that were non-bud-removal exhibited a greater total content of volatile flavor substances compared to those that were treated with bud removal, with hexanal-D and (E)-2-hexenal-D being the most prevalent volatile organic compounds. This study provided theoretical support for the harvesting parts and crop management methods of Longya lily based on volatile organic compounds and promoted the high-quality development of the Longya lily industry.
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FOOD CHEMISTRY
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2025
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IF 9.8
Xinyang Li,Taiyu Li,Jixiang Zhang,Xiaoguo Ying,Shanggui Deng,Gengsheng Xiao,Soottawat Benjakul,Charles Brennan,Lukai Ma
Sea bass ( Lateolabrax japonicus ) is favored by consumers, but the oxidation of visceral lipids during refrigeration has not been studied. This research investigates the effect of visceral lipid oxidation on storage quality. The results show that visceral lipids oxidize first, leading to a 1.72, 2.36, and 2.04-fold increase in malondialdehyde, 4-hydroxy-2-nonenal, and 4-hydroxy-2-hexenal levels, respectively. The total free radicals, alkoxy radicals, and hydrogen radicals increased by 18.13 %, 18.17 %, and 9.87 %, respectively. Visceral lipid oxidation damages myofibrillar proteins, reducing sulfhydryl content by 18.11 %. The viscera also promote protein oxidation, particularly of actin. Volatile component and electronic nose analyses revealed significant odor deterioration due to lipid oxidation and protein degradation. Molecular docking confirms that 4-hydroxy-2-nonenal binds to 15 amino acids in β-actin. Therefore, spoilage occurs from the inside out, and viscera should be removed before freezing.
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Foods
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2025
·Vol. 14
·期 6
·935
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IF 5.1
Kun Tang,Cong Chen,Yutong Liu,Suxuan Li,Yiye Luo,Xiaoyu Chen,Zhiyong Wu
Pandan leaves have a prominent glutinous-rice aroma; however, few studies have explored their volatile aroma compound composition. Herein, the differences in the volatile aroma components of fresh and dried pandan leaves were investigated for the first time using HS–SPME–GC–O–MS combined with principal component analysis, orthogonal partial least squares discriminant analysis, and HS-GC-IMS with aroma fingerprinting. A total of 93 volatile compounds were identified, exceeding previous reports, including 43 main flavor components with odor activity values (OAV) > 1. OAV and aroma extract dilution analysis tests reveal 13 main aroma volatiles including 2-acetyl-1-pyrroline, hexanal, nonanal, phenylacetaldehyde, β-cyclocitral, butanal, ethyl caprylate, ethyl nonanoate, ethyl caprate, ethyl laurate, 3-hydroxy-2-butanone, acetophenone, and α-ionone. Sixteen types of aromas were classified, and the results are presented as flavor wheels. The findings of this study elucidate the changes and retention of aroma volatiles in differently processed leaves, which could benefit food industry applications.
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Animals
·
2025
·Vol. 15
·期 6
·844
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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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Frontiers in Nutrition
·
2025
·
IF 5.1
Qiaozhen Zhang,Yue Sun,Yahui Sun,Cui Guo,Jiayin Zhu,Xinkui Niu,Mingshuang Gao
Introduction: Potato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor.Methods: In this study, five potato chips were compared by combining their physicochemical properties, sensory characteristics, and volatile flavor compounds. The volatile flavor compounds in potato chips were evaluated using gas chromatography-ion mobility spectroscopy (GC-IMS).Results and discussion: GC-IMS identified 57 volatile flavor compounds, including 17 aldehydes, 9 esters, 10 ketones, 3 pyrazines, 12 alcohols, 3 acids, 1 pyridine, and 2 ethers. Moreover, the aldehydes had the largest relative amount and kind. Seven identical key volatile flavor compounds with ROAV ≥ 1 were examined in five potato chips. In addition, the variety of key flavor compounds with ROAV ≥ 1 was more abundant in Leshi (LS) industrial fresh-cut fried potato chips. While the types of key volatile flavor compounds in Leshi (LS) industrial fresh-cut fried potato chips and other composite potato chips varied, the types of key volatile flavor compounds in composite fried and baked potato chips made with various formulations were consistent. In the sensory evaluation, Shuyuan (SY) industrial composite potato chips and Shiyanshi (SYS) homemade composite baked potato chips were preferred overall. The Leshi (LS) industrial fresh-cut fried potato chips and Kebike (KBK) industrial composite fried potato chips had greater relative levels of harmful factors. But none of the potato chips included trans-fatty acids. The correlation heatmap showed that the harmful factors in potato chips were mainly positively correlated with volatile flavor compounds such as aldehydes and ketones originating from the oxidative degradation of fat.Conclusion: The study provided a reference for choosing appropriate process conditions in potato chip processing so that the safety of the food can be enhanced while obtaining consumer-preferred food flavors.
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Cell Reports Physical Science
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2025
·
IF 7.3
Wenxuan Li,Jianjia He,Yilan Zhang,Le Ye,Guoying Yao,Zixuan Zhang,Shiang Li,Xinhui Lu,Haipeng Lu,Tao Zeng,Zhenyu Yang
Two-dimensional metal halide perovskites (TMHPs) have emerged as prominent semiconductor materials in optoelectronic devices due to their composition-dependent properties. While previous research has concentrated on the types and the lengths of cations affecting TMHPs, our study systematically explores a new series of Dion-Jacobson (DJ)-phase TMHP structures featuring dithioketal-containing organic cations. Through X-ray crystallography and spectroscopy analyses, we demonstrate that steric hindrance from longer-branched groups distorts the structures and influences the photophysical behaviors of TMHPs. Additionally, we observe thermodynamically driven transitions from the DJ phase to the Ruddlesden-Popper (RP) phase when incorporating cations with extended branches, further impacting their structural and optoelectronic characteristics. Understanding and controlling these structural changes enable the design of TMHPs with tailored properties, opening avenues for advanced materials that enhance device performance.
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Frontiers in Chemistry
·
2025
·
IF 4.2
Pan-Pan Zhang,Xin-Jing Gui,Xue-Hua Fan,Han-Li,Hai-Yang Li,Xiao-Peng Li,Feng-Yu Dong,Yan-Li Wang,Jing-Yao,Jun-Han Shi,Rui-Xin Liu
Amomi fructus (AF) has been used for both medicinal and food purposes for centuries. However, issues such as source mixing, substandard quality, and product adulteration often affect its efficacy. This study used E-nose (EN) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to determine and analyze the volatile organic compounds (VOCs) in AF and its counterfeit products. A total of 111 VOCs were detected by HS-GC-IMS, with 101 tentatively identified. Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) identified 47 VOCs as differential markers for distinguishing authentic AF from counterfeits (VIP value >1 and P < 0.05). Based on the E-nose sensor response value and the peak volumes of the 111 VOCs, the unguided Principal Component Analysis (PCA), guided Principal Component Analysis-Discriminant Analysis (PCA-DA), and Partial Least Squares-Discriminant Analysis (PLS-DA) models were established to differentiate AF by authenticity, origin, and provenance. The authenticity identification model achieved 100.00% accuracy after PCA analysis, while the origin identification model and the provenance identification model were 95.65% (HS-GC-IMS: PLS-DA) and 98.18% (HS-GC-IMS: PCA-DA/PLS-DA), respectively. Further data-level fusion of E-nose and HS-GC-IMS significantly improved the accuracy of the origin identification model to 97.96% (PLS-DA), outperforming single-source data modeling. In conclusion, the intelligent data fusion algorithm based on E-nose and HS-GC-IMS data effectively identifies the authenticity, origin, and provenance of AF, providing a rapid and accurate method for quality evaluation.
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MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Jinyi Li,Zhixiong Kang,Zhongbo Li,Guangqing Cui
The global demand for Panax notoginseng powder has surged greatly because of its pharmacological efficacy. However, an escalation in adulteration practices has raised substantial concerns. We aimed to establish a headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) method for detecting adulteration in P. notoginseng . Pure P. notoginseng powder was mixed with wheat flour, corn starch, and yellow dextrin at 10 %, 20 %, 40 %, 60 %, and 80 % ( w/w ). HS-GC-IMS showed minimal visual divergence between P. notoginseng powders adulterated with low levels of wheat flour (10 %, 20 %, and 40 %) and those with different ratios of cornstarch or yellow dextrin. Ninety-five volatile compounds were detected in the 19 samples, including aldehydes, alcohols, ketones, esters, acids, terpenes, heterocycles, nitrides, and sulfides. Principal component analysis based on the signal intensity of the volatile compounds effectively discriminated pure P. notoginseng from adulterated samples ( R 2 > 0.94, Q 2 > 0.91). Propanoic acid, acetic acid, methyl acetate, butyl acetate, ethyl acetate, 1-heptanol, 3-methyl-1-butanol, octanal, (E)-2-heptenal, pentanal, benzaldehyde, furfural, citronellal, 2-propenal, 2-decanone, acetone, 3-hydroxy-2-butanone, and pinene were identified as volatile markers for P. notoginseng authentication. Partial least squares discriminant analysis confirmed the reliability of the results ( R 2 of X-axis > 0.65, R 2 of Y-axis > 0.994, and Q 2 > 0.984). In conclusion, HS-GC-IMS is a valuable tool for the rapid, accurate, and simple determination of P. notoginseng adulteration.
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