Foods
·
2022
·Vol. 11
·期 17
·2662
·
IF 5.561
Xiangying Yu,Xiaochun Chen,Yuting Li,Lin Li
To reflect the volatile differences of dried citrus peel as affected by cultivars and drying methods, the volatile compounds of dried citrus peel of two cultivars (Citrus reticulata“Chachi” andCitrus reticulata“Ponkan”), prepared under three drying methods (sun-drying (SD), hot-air-drying (AD), and freeze-drying (FD)), were analyzed by GC-MS, odor activity values (OAVs), and GC-IMS. GC-MS data indicated that SD was favorable to preserve terpenic alcohols (linalool, α-terpineol and terpinene-4-ol), β-cymene, methyl methanthranilate, and monoterpenes; while AD was favorable to preserve aliphatic aldehydes and sesquiterpenes; and SD was more similar with AD in GC-MS analysis of volatile profile (of higher MW) for both cultivars from the PCA outcome. Furthermore, significant difference in volatile isomeric composition of different samples was also clearly demonstrated through extracted ion chromatogram (EIC) by GC-MS analysis. GC-IMS analysis showed the favorability of FD to preserve ketones, phenols, esters, and aromatic aldehydes; and SD was more similar with FD in GC-IMS analysis of volatile profile (of smaller MW) for both cultivars from the PCA outcome. Moreover, the OAVs indicate that 2-methoxy-4-vinylphenol contributed much to the flavor of dried Ponkan peel, while 2-methoxy-4-vinylphenol, methyl methanthranilate, and methyl anthranilate played an important role in the flavor of dried Chachi peel; and the highest OAVs for monoterpenes were observed at SD for both cultivars. Thus, the combination of GC-MS and GC-IMS analyses with PCA in this paper suggested the superiority of SD to preserve volatiles and characteristic aroma in dried citrus peel, and that SD contributed much to the quality of dried Chachi peel.Keywords:citrus peel;volatile compounds;sun-drying (SD);hot-air-drying (AD);freeze-drying (FD);GC-MS;GC-IMS
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Xiao Shan,Lin Li,Yu Liu,Ziwei Wang,Binbin Wei,Zhongbo Zhang
Almonds are a commonly consumed nut. They possess significantof nutritional and health benefitsand are commonly processed by roasting. This study aimed to investigatthe effects of roasting on the compound composition and antioxidant activity of almonds. Metabolomics analysis, performed via UPLC-QTOF/MS, and fatty acid analysis, conducted via GC–MS, employed, and the results demonstrated a significant increase in antioxidant activity of post-roasting and in vitro digestion, ranging from 1.16 to 3.44 times. Untargeted metabolomics identified a total of 172 compounds, with notable differences observed in organic oxides, fatty acids, and their derivatives. Correlation analysis identified fatty acids as the primary influencers of changes in antioxidant activity following roasting. Taken together, these findings suggest that roasting enhances the antioxidant activity of almonds, primarily due to alterations in fatty acid analogs, thereby providing valuable insights into optimizing almond consumption for health benefits.
研究领域:
食品科学
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营养学
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分析化学
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代谢组学
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DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 9
·1535
·
IF 5.1
Kaiyan You,Qianyu Li,Ya Wang,Xuehui Cao
To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results revealed a total of 116 VOCs identified throughout the steaming process, with 73 detected by GC-MS and 44 by GC-IMS. Notably, VOC concentrations were significantly higher at 18–24 min compared to 8–16 min. Additionally, a GC-IMS fingerprint was developed to assess the distribution of VOCs during steaming. Orthogonal partial least squares discriminant analysis (OPLS-DA) indicated that 11 compounds, such as ethyl caprylate (B3), linalyl acetate (B6), and 1-nonanal (C1), significantly influenced the flavor characteristics of the mutton and carrot filling. Further analysis demonstrated that stearic acid content reached its lowest point at 20–22 min of steaming, while n-6 and n-3 series polyunsaturated fatty acids (PUFAs) and the ratio of polyunsaturated fatty acids to saturated fatty acids (P/S) peaked at this time.
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2024
·
IF 3
Chen Ziqiang,Ma Mingtao,Chen Xingguang,Peng Zhengcong,Liu Hua,Lu Jian,Wu Dianhui
The process of aging was crucial in enhancing the aroma quality of Huangjiu. Gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC–MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to detect the variations in aroma among five samples aged for varying years (5–11). A comprehensive analysis revealed the presence of 85 compounds in the Shaoxing Huangjiu, twenty of which were identified as crucial contributors to its flavor profile through odor activity values analysis. The volatile aroma components of Huangjiu exhibited notable variations among different aging years. Additionally, the concentration and diversity of key aroma compounds increased with prolonged aging. At the same time, quantitative descriptive sensory analysis showed that aging could enhance the ester and acid aroma of Huangjiu. Moreover, based on variable importance for the projection, seven potential aroma markers such as diethyl succinate, ethyl butyrate, and furfural were screened out, which were the major compounds that caused the flavor differences of aged Huangjiu. The results offer valuable theoretical support for illustrating and regulating the quality of Huangjiu during its aging process.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
Scientific Reports
·
2024
·Vol. 14
·期 1
·1-16
·
IF 3.8
Vijh Deepanshi,Gupta Promila
Diabetes is a metabolic condition defined by abnormal blood sugar levels. Targeting starch-hydrolyzing enzymes and Dipeptidyl Peptidase 4 (DPP-4) expressed on the surface of numerous cells is one of the key strategies to lower the risk of Type-2 diabetes mellitus (T2DM). Dalbergia sissoo Roxb. bark (DSB) extracts have been reported to have anti-diabetic properties. This study intended to scientifically validate use of alcoholic and hydro-alcoholic extracts of DSB for T2DM by conducting preliminary phytochemical investigations, characterising potential phytochemicals using Fourier transform infrared (FT-IR) spectroscopy and Gas chromatography-mass spectrometry (GC–MS) analysis followed by comprehensive in-silico analysis. A qualitative phytochemical evaluation indicated the presence of alkaloids, phenolics, glycosides, conjugated acids and flavonoids. Ethanolic extracts showed highest total phenolic content (TPC) (127.072 ± 14.08031 μg GAE/g dry extract) and total flavonoid content (106.911 ± 5.84516 μg QE /g dry extract). Further FT-IR spectroscopy also revealed typical band values associated with phenol, alcohol, alkene, alkane and conjugated acid functional groups. The GC–MS analysis identified 139 compounds, 18 of which had anti-diabetic potential. In-silico ADMET analysis of potential compounds revealed 15 compounds that followed Lipinski’s rule and demonstrated drug-like properties, as well as good oral bioavailability. Molecular docking was utilised to analyse their potential to interact with three targets: α-amylase, α-glucosidase, and DPP-4, which are crucial in managing diabetes-related problems. Molecular Docking analysis and membrane permeability test utilising the PerMM platform revealed that compounds in the extracts, such as Soyasapogenol B and Corydine, had better interactions and permeability across the plasma membrane than standard drugs in use. Molecular dynamics simulations also showed that selected compounds remained stable upon interaction with α-amylase. Overall, using the in-silico approaches it was predicted that DSB extracts contain potential phytochemicals with diverse anti-diabetic properties. It further needs to be investigated for possible development as formulation or drug of choice for treating T2DM.
研究领域:
植物化学
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药物开发
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计算生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanjia Liu,Tingting Bai,Daohong Wu,Maojun Yao
Metal ions can promote the aging of Baijiu and improve its sensory quality. However, the aging mechanism mediated by metal ions remains unclear. The content of esters, alcohols, and pH decreased while the acids content, viscosity, and conductivity increased after adding metal ions. 20 kinds of aroma components were identified in Baijiu including esters, acids, alcohols, and aldehydes by Gas chromatography-mass spectrometry (GC–MS). Spectroscopy and electrochemical analysis demonstrated that Fe 3+ has a higher affinity than Cu 2+ for the flavor compounds, and both Fe 3+ and Cu 2+ exhibit stronger affinity with acids than corresponding esters. Scanning Electron Microscope (SEM) demonstratesd that Baijiu can form lamellar, spherical, flower-like, and crystal-like morphology during aging. The colloidal particles exhibit different elemental composition according to Energy Dispersive Spectrometer (EDS). These results indicated Baijiu aging is regulated by transition metal ions, thereby providing a theoretical foundation for Baijiu aging by selecting appropriate aging medium and storage conditions.
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PubMed
高影响因子
Analytical Methods
·
2022
·Vol. 14
·期 12
·1187-1193
·
IF 3.532
Huihao Lv,Xiangzi Jin,Zhihui Zhang,Yao Chen,Guohua Zhu,Zuguang Li,Mawrong Lee
A new method was developed for the determination of three triazole fungicides in environmental water samples by gas chromatography-mass spectrometry (GC-MS) based on ultrasonic assisted switchable hydrophilic solvent homogeneous liquid–liquid microextraction. As a switchable hydrophilic solvent, N,N-dimethylcyclohexylamine (DMCHA) does not require a dispersant or centrifugation. Ultrasound assistance is helpful to speed up the extraction of target compounds and can reduce the pretreatment time. The entire pretreatment process of this method only takes 5 minutes. Using the Box–Behnken design as the means of optimization, optimal extraction conditions were obtained through a mathematical model. Good linearity was obtained in the range of 5–500 μg L−1, and the correlation coefficient of target compounds was greater than 0.999. The matrix spiked recoveries were between 81.3% and 111.1% and the detection limit was between 0.46 and 0.99 μg L−1. Intraday relative standard deviation (n = 3) was 13.0–13.9% at 100 μg L−1. Finally, it was concluded that the method is a rapid, efficient and simple method for the analysis of triazole fungicides in water.
研究领域:
分析化学
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环境科学
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DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Xiya Feng,Hongwei Wang,Zhirong Wang,Pimiao Huang,Jianquan Kan
Huajiao ( Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geographical indication of P.R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction–gas chromatography-mass spectrometry (HS-SPME-GC–MS) and headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcohols than green huajiao. Partial least squares-discriminant analysis based on GC–MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, respectively. The results of the current study provide a useful basis in the huajiao aroma difference study. Additionally, a rapid huajiao aroma analysis method using GC-IMS was developed.
研究领域:
食品科学
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植物化学
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DOI
PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHIC SCIENCE
·
2023
·
IF 1.3
Liang Xiaolian,Yang Zhengteng,Ma Jiabao,Wang Minggang,Zhao Fengxian,Zhou Chuhui,Feng Jiaru,Song Haimei,Chen Yong,Gui Xiongbin
Yanyangke mixture (YM) is composed of 12 kinds of traditional Chinese medicine (TCM) used for the treatment of patients with cough, dry throat and other diseases caused by acute or chronic pharyngitis or patients with difficulty in expectoration. With the wide application of YM in clinical practice, its quality control has attracted huge attention. Based on the multi-component characteristics of Chinese herbal medicines, it is pertinent to establish a quality evaluation system. A new idea is to adopt gas chromatography–mass spectrometry (GC–MS) chemical composition identification, GC–MS fingerprint, and GC content determination as a potential quality control index of the volatile oil in YM. In this study, the volatile oil of YM was extracted by steam distillation, and the chemical components of the volatile oil were analyzed by GC–MS, and 43 chemical components were identified. The fingerprint of the volatile oil from YM was established and the similarity evaluation was performed. Combined with chemometric methods, such as cluster analysis, principal component analysis and partial least squares analysis, the chemical composition differences of the volatile oil from different batches of YM were compared and the symbolic components affecting the quality of the volatile oil from different batches of YM were excavated. Finally, three components were selected as the potential active component markers of YM and the GC content determination method of these three components was established. A rapid, reasonable, and effective quality evaluation and control method of YM volatile oil was established, which provided a reference for further development and research on YM, as well as a new idea for research on other TCM prescriptions.
研究领域:
中药学
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分析化学
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药理学
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DOI
PubMed
高影响因子
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.
研究领域:
食品科学
·
分析化学
·
农业化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Xinyue Song,Fen Dai,Jiarong Yao,Zhen Li,Zhongping Huang,Huijun Liu,Zuoyi Zhu
This study investigated the changes of volatile organic compounds (VOCs) in feijoa fruits during ripening. The VOCs were determined by head space solid phase microextraction and gas chromatography coupled to mass spectrometry (HS-SPME-GC/MS). Results showed that 78 VOCs were identified, mainly containing esters, terpenoids, aldehydes and alcohols. Only the minority of VOCs had relatively higher contents in unripe feijoa fruits, while most VOCs were highly accumulated in mid-ripe and ripe feijoa fruits. In the early stage, aldehydes and alcohols were the main flavor compounds which provided fruity and green aroma. The contribution of esters and terpenoids increased during the ripening process, leading to strong fruity and flower fragrance. Hexanal was the main volatile component of unripe feijoa fruits, while methyl benzoate, ethyl benzoate and 3-carene were the main volatile components of mid-ripe and ripe feijoa fruits. According to partial least square-discriminant analysis (PLS-DA), 17 VOCs with variable importance in the projection (VIP) > 1 could be used as significant markers to distinguish feijoa fruits during ripening. This study provided a theoretical support for the further study of the formation mechanism of VOCs in feijoa fruits during the ripening process.
研究领域:
植物学
·
食品科学
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DOI
高影响因子
FITOTERAPIA
·
2025
·
IF 2.6
Shiyuan Huang,Xu Wang,Jingjing Zhao,Zhidi Wu,Suqing Zhao
Amomum villosum Lour. ( A. villosum ), a renowned traditional Chinese medicine, is extensively utilized in China for treating gastrointestinal diseases. A. villosum essential oil (AVEO) has been shown to impact gastric cancer cell apoptosis, yet its inhibitory effect on Helicobacter pylori (Hp) and therapeutic efficacy in gastrointestinal disorders remain uninvestigated. To address this gap, this study integrates network pharmacology and in vitro experiments to analyze AVEO's composition and anti-Hp potential. AVEO extracted via steam distillation was subjected to GC–MS analysis, identifying camphor (39.697 %), bornyl acetate (16.459 %), limonene (10.367 %), camphene (7.351 %), and borneol (6.46 %) as major components. Subsequently, a “Compounds-Drug-Targets” network was constructed and enriched using Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG). Molecular docking predicted strong binding affinity between AVEO components and Hp targets. Experimentally, AVEO exhibited a minimum inhibitory concentration (MIC) of 256 μg/mL against Hp, disrupting biofilm formation and delaying its logarithmic growth phase. Furthermore, fractional inhibitory concentrations (FIC) assays revealed additive effects when AVEO was combined with antibiotics (Metronidazole, Levofloxacin, Amoxicillin, and Clarithromycin). Collectively, network pharmacological and in vitro validation confirmed AVEO's multi-target, multi-pathway anti-Hp mechanism.
研究领域:
药理学
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微生物学
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网络药理学
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分析化学
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胃肠病学
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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）