FOOD CONTROL
·
2022
·
IF 6.652
Zilin Yue,Hong Lin,Xiu Fang,Ye Tian,Wenqian Yan,Jiayi Yao,Xiaohui Chen,Kaiqiang Wang
Rapid detection of marine fish freshness is of great importance, as aquatic products are susceptible to spoilage during storage. In this work, for the first time, the laser induced breakdown spectroscopy (LIBS) coupled with multivariable analysis was used for the rapid identification of the freshness of sea bass ( Lateolabrax japonicus ) without using of organic solvents. Results suggested that the principal component analysis (PCA) could accurately differentiate the sea bass samples stored for different days, and the three freshness grades (first-grade, second-grade, and spoilage) of sea bass were separately clustered together. The overall classification accuracy of partial least squares-discriminant analysis (PLS-DA) reached 91.50% ± 1.49% and 97.33% ± 1.90% for differentiating sea bass samples stored for different days, and authenticating different freshness grades, respectively. As storage period increased, the degradation of high-molecular-weight proteins and micromorphology changes were observed in fish muscles using SDS-PAGE and SEM, respectively. In addition, the laser energy absorbed by sea bass increased with the longer storage periods, as shown by the plasma temperature and plasma electron density. The present study demonstrated the capability of LIBS combined with chemometrics for the rapid and eco-friendly identification of marine fish freshness in the food supply chain.
研究领域:
食品科学
·
分析化学
·
光谱学
·
海洋生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Renyong Liao,Qiang Xia,Changyu Zhou,Fang Geng,Ying Wang,Yangying Sun,Jun He,Daodong Pan,Jinxuan Cao
The spoiled dry-cured ham commonly shows unpleasant taste and odour. To deepen the understanding in the formation mechanism of unpleasant taste in spoiled ham, sensory attributes, texture parameters, protein degradation, metabolites were investigated between normal and spoiled hams; the relationship between the sensory quality and metabolites of dry-cured ham was further evaluated by partial least square discriminant analysis (PLS-DA). The scores of richness and overall acceptance were significantly lower in spoiled ham, and more than 12.5-fold values in adhesiveness were found in spoiled ham than normal ham. Myofibrillar proteins including actin, troponin-T and myosin light chain showed excessive degradation in spoiled ham. Forty-two kinds of metabolites mainly derived from protein degradation were identified by LC-MS/MS, and amino acid derivatives and oligopeptides were the key components to distinguish spoiled and normal hams demonstrated by PLS-DA. Purine metabolism, pyrimidine metabolism and protein degradation were the main metabolism pathways in spoiled ham.
研究领域:
食品科学
·
分析化学
·
代谢组学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2023
·
IF 4.8
Shiyi Chen,Feiyang Tian,Juan Peng,Yan Meng,Yu Wang,Xiaogang He,Qian Wang,Ganghui Chu
Chemical warfare agents, especially organophosphorus warfare agents are a variety of various chemical substances employed in warfare that can massively cause damage to the organism even death. The partial catalytic function of Universitetet i Oslo-66 (UiO-66, a zirconium-based metal–organic framework) produced via de novo synthesis is similar to calf intestinal alkaline phosphatase (CIAP, EC 3.1.3.1) and has a lower usage cost, is expected to be a mimetic enzyme for hydrolyzing organophosphorus warfare agents due to the fact that it has lattice defects. 0.1–5.6 mL of acetic acid was added as a regulator to form different lattice defects. Typically, mimetic enzyme activity tests often require expensive reagents as substrates, and the experiment processes are time-consuming and inconvenient. As a result, a novel approach based on near-infrared spectroscopy (NIRs) was developed in this research for predicting UiO-66 mimetic enzyme activity. p -Nitrophenyl phosphate disodium salt ( p NPP) was selected as a lower toxic organophosphorus warfare agent to conduct the subsequent simulant research. The absorbance of the mimetic enzyme catalytic system was evaluated using Ultraviolet–Visible (UV–Vis) spectroscopy to investigate the amount of its activity and compare it with CIAP activity. The synthesized samples’ enzyme activities ranged from 1.91 to 6.67 U/g and their catalytic costs ranged from 0.65 to 2.26 CNY. The powdered samples' near-infrared spectra were obtained. The sample’s enzyme activity data were linked with each sample’s original NIR spectra to establish the NIR model. A partial least squares (PLS) model of mimetic enzyme activity was developed by coupling spectral preprocessing with a variable screening technique. The root-mean-square error of cross-validation (RMSECV), the correlation coefficient of validation set (R) value, and the ratio of prediction to deviation (RPD) value were employed as assessment model indicators. The near-infrared spectrum model was developed by merging the best 2nd derivative spectral preprocessing with the Competitive Adaptive Reweighted Sampling (CARS) variable screening method. This model's RMSECV was 0.41 U/g, the correlation coefficient of calibration set (R_cv) value was 0.916, the root-mean-square error of prediction (RMSEP) set was 0.52 U/g, R was 0.948, and RPD was 2.51. As a result, the established model could be implemented to quantify the activity of UiO-66 quickly by including more variations of de novo -synthesized samples. The prediction method is simple, rapid, low cost and adaptable to be the theoretical and practical basis for further studying other interdisciplinary research work in biomimetic enzymology and spectroscopy.
研究领域:
化学
·
材料科学
·
酶学
·
光谱学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 6
·865
·
IF 4.7
Yiwen Miao,Lilei Wang,Fei Bai,Shuting Zheng,Jingna Yan,Hao Wei,Qing Meng,Huarong Tong
This study aims to investigate the relationship between the grades of Tuo tea and the quality of compounds. A combination of artificial sensory evaluation, intelligent sensory technologies (electronic nose and electronic tongue), gas chromatography–mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC), chemical–physical analysis, and multivariate statistical analysis were employed to examine the differences among three grades of Tuo tea (SG, 1G, and 2G). The results of artificial sensory evaluation, electronic tongue, and electronic nose revealed that the aroma and taste of different grades of Tuo tea varied greatly. A total of 112 volatile compounds and 44 non-volatile compounds were identified. In order to elucidate the key components that cause differences in the quality of Tuo tea, 2 partial least squares discriminant analysis (PLS-DA) models with excellent parameters (volatile, R2Y = 0.999 and Q2= 0.996; non-volatile, R2Y = 0.992 and Q2= 0.972) were established. A total of 80 key differential volatile compounds were identified with the double selection criterion of variable importance in projection (VIP) greater than 1 andp< 0.05. Among these, 43 compounds with OAV > 1 were further identified as the odor-active compounds in all three grades of Tuo. Moreover, 22 key non-volatile compounds that contribute to the quality differences have been screened out. This investigation implied that the volatile and non-volatile compounds of Tuo tea could serve as indicators of its quality. The results provided a new approach to distinguish the grades of Tuo tea.
研究领域:
食品科学
·
分析化学
·
感官科学
·
农业化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）