Marine Drugs
·
2012
·Vol. 10
·期 12
·2634-2647
·
IF 3.854
Jiaojiao Zheng,Yicun Chen,Fen Yao,Weizhou Chen,Ganggang Shi
Gloiopeltis tenax(G. tenax) is widely distributed along the Chinese coastal areas and is commonly used in the treatment of diarrhea and colitis. This study aimed at investigating the bioactivities of the volatile constituents inG. tenax. We extracted the essential constituents ofG. tenaxby supercritical carbon dioxide extraction (CO2-SFE), then identified and analyzed the constituents by gas chromatography-mass spectrometry (GC-MS). In total, 30 components were identified in theG. tenaxextract. The components showed remarkable antioxidant activity (radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH)), lipid peroxidation inhibition capacity (in a β-carotene/linoleic acid-coupled oxidation reaction), and hydroxyl radical-scavenging activity (by deoxyribose degradation by iron-dependent hydroxyl radical), compared to butylated hydroxytoluene. In microdilution assays,G. tenaxextracts showed a moderate inhibitory effects onStaphyloccocus aureus(minimum inhibitory concentration (MIC) = 3.9 mg/mL),Enterococcus faecalis(7.8 mg/mL),Pseudomonas aeruginosa(15.6 mg/mL), andEscherichia coli(3.9 mg/mL). Antioxidant and antimicrobial activities ofG. tenaxwere related to the active chemical composition. These results suggest that the CO2-SFE extract fromG. tenaxhas potential to be used as a natural antioxidant and antimicrobial agent in food processing.Keywords:Gloiopeltis tenax;GC-MS;CO2-SFE;antioxidant activity;antimicrobial activity
研究领域:
海洋生物学
·
食品科学
·
药用植物学
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DOI
PubMed
高影响因子
International Journal of Food Engineering
·
2024
·
IF 1.6
Kaiwen Zheng,Xianqing Luo,Shijun Song,Ruijuan Dong,Pinmei Wang,Bubin Xu,Jinzhong Xu
The fishy odor of fish oil, a popular nutritional supplement, affects its quality as well as consumer acceptance and eating experience. An objective or scientific method for analyzing fish oil’s olfactory characteristics is still lacking. This study examined anchovy oil to develop qualitative and quantitative approaches for identifying fishy odor components. Multiple fish oil refining samples were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). Due to their significant alterations during fish oil refining, low threshold values, and distinct olfactory properties, the unsaturated aldehydes ( E )-2-pentenal and ( E , E )-2,4-heptadienal and the unsaturated ketone 1-penten-3-one may contribute to the fishy odor. Among the chemicals, ( E , E )-2,4-heptadienal was chosen as the marker for developing a method to quantify fishy odor and analyze deodorization samples using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The quantitative study of fishy odor in fish oil is a pioneering approach that can help improve quality assurance and refining process.
研究领域:
食品科学
·
分析化学
·
营养学
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产品关联
DOI
高影响因子
BIOLOGICAL & PHARMACEUTICAL BULLETIN
·
2015
·Vol. 38
·期 7
·1049-1053
·
IF 1.828
Zhiyi Wang,Jianshe Ma,Meiling Zhang,Congcong Wen,Xueli Huang,Fa Sun,Shuanghu Wang,Lufeng Hu,Guanyang Lin,Xianqin Wang
Paraquat is one of the most widely used herbicides in the world and is highly toxic to humans and animals. In this study, we developed a serum metabolomic method based on GC/MS to evaluate the effects of acute paraquat poisoning on rats. Pattern recognition analysis, including both principal component analysis and partial least squares-discriminate analysis revealed that acute paraquat poisoning induced metabolic perturbations. Compared with the control group, the level of octadecanoic acid, L-serine, L-threonine, L-valine, and glycerol in the acute paraquat poisoning group (36 mg/kg) increased, while the levels of hexadecanoic acid, D-galactose, and decanoic acid decreased. These findings provide an overview of systematic responses to paraquat exposure and metabolomic insight into the toxicological mechanism of paraquat. Our results indicate that metabolomic methods based on GC/MS may be useful to elucidate the mechanism of acute paraquat poisoning through the exploration of biomarkers.
研究领域:
毒理学
·
分析化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Shihuan Li,Jinhui Li,Senwei Feng,Linlin Bian,Zhuoting Liu,Yunfang Ping,Xu Wang,Ann Van Schepdael
The presence of fatty acid esters of 3-monochloropropane-1,2-diol (3-MCPDE), 2-monochloropropane-1,3-diol (2-MCPDE) and glycidyl (GE) in foods is a potential concern due to their toxicity, especially for infants. This study proposed a rapid, sensitive and environmentally friendly method for simultaneous determination of the 3-/2-MCPDE and GE in breast milk and infant formula using headspace solid-phase microextraction (SPME) and on-fiber derivatization combined with gas chromatography-tandem mass spectrometry (GC-MS/MS). The approach proved high sensitivity with detection limits of 0.10 μg/L and 0.15 μg/kg for MCPDEs in breast milk and infant formula, respectively. Mean recoveries were obtained ranging from 79.9 to 111.2% for breast milk and from 82.1 to 106.7% for infant formula, with relative standard deviation (RSD) of less than 9.5%. According to the levels of 3-MCPDE and GE determined in 30 breast milk and 23 infant formulas, the exposure to 3-MCPDE and GE may pose a potential health risk for infants from birth to <12 months fed by breast milk and infants from birth to 6 months fed by infant formula.
研究领域:
食品安全
·
分析化学
·
毒理学
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产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 13
·期 1
·42
·
IF 5.2
Kuofei Wang,Yangbo Xiao,Nianci Xie,Hao Xu,Saijun Li,Changwei Liu,Jianan Huang,Shuguang Zhang,Zhonghua Liu,Xia Yin
Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, β-myrcene, citral, and trans-β-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.Keywords:shaken Hunan black tea;leaves grade;taste;aroma;HS-SPME/GC-MS
研究领域:
食品科学
·
茶叶研究
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产品关联
DOI
PubMed
高影响因子
FORENSIC SCIENCE INTERNATIONAL
·
2014
·
IF 2.115
Binling Zhu,Liang Meng,Kefang Zheng
Recently a new type of mixed drug oral solution has become prevalent in China, the identification and quantitative inspection of which are demanded in conviction and sentencing as well as drug intelligence. In 2013, inspection was carried out on 86 bottles of substances seized in 13 cases with the adoption of GC–MS methodology for qualitative identification and GC–FID for quantitative identification. 94.1% of the samples were light yellow turbid liquid while 95.3% were detected with more than two drugs. Detection rate of methamphetamine, MDMA and ketamine was up to 89.5%, 37.2% and 83.7% respectively. Quantitative inspection results indicated that concentrations of methamphetamine, MDMA , ketamine were 0.04–13 mg/mL, 0.04–29 mg/mL and 0.1–34 mg/mL, respectively. Appearance, composition and drug concentration of samples vary from case to case.
研究领域:
毒理学
·
分析化学
·
法医学
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DOI
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2025
·
IF 2
Zhuoxuan Han,Shuqi Wang,Haitao Chen,Jie Sun,Ning Zhang,Huiying Zhang
As a traditional fermented soybean product in China, douchi is rich in diversity and varies from place to place. Because of the significance in food culture, the douchi from Sichuan, Hunan, and Guizhou are quite typical and distinctive. By analysing the volatile components of these three types of douchi, we can not only deconstruct the cause of aroma formation, but also lay the foundation for flavour adjustment. In this study, the key aroma-active compounds of the three types of douchi were identified by gas chromatography–olfactometry (GC–O) and gas chromatography–mass spectrometry (GC–MS) combined with sensory evaluation. 32 aroma compounds were identified in Tongchuan douchi (TC), and 16 of them with flavour dilution (FD) > 4 were determined. 14 substances were quantified, and 4 of them with OAV > 1. 30 aroma compounds were identified in TongRen douchi (TR), and 15 of them with flavour FD ≥ 4 were determined. 13 substances were quantified, and 11 of them with OAV > 1. 21 aroma compounds were identified in LiuYang douchi (LY), and 11 of them with FD ≥ 4 were determined, and all of them were quantified. 5 substances with OAV > 1 were determined. The sensory evaluation determined that the three types of douchi possessed sauce-like, sour, burnt, bean aroma, roasted, salty, fermented aroma, and rancid aroma.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
·
2019
·
IF 2.983
Yong-Gang Xia,Si-Miao Yu,Jun Liang,Bing-You Yang,Hai-Xue Kuang
A generic strategy based on chemical fingerprinting is proposed for the differentiation of polysaccharides from Astragalus membranaceus (AEP) and A. mongholicus (AOP), using multiple chromatographic and mass spectrometric techniques. Complete and mild acid hydrolysis and Smith degradation were employed for the depolymerization of polysaccharides. The corresponding digested products were efficiently separated and detected using GC–MS, HILIC-ELSD and HR-ESI − -MS. The resulting bottom-up fingerprinting reflected the variations in native polysaccharides, which may be attributed to the three structural levels, which are monosaccharide compositions, glycosidic linkages, and skeletal structure. Similarity analysis from GC–MS and HILIC-ELSD fingerprinting showed that the correlation coefficients from homologous species were more than 0.914, whereas those from heterologous species were less than 0.796. It also noted that characteristic peak area ratio of Man/Gal in Smith fingerprinting could be used a feasible parameter for direct discrimination of AEP and AOP. Principal component analysis from m/z fingerprinting data resulted in clear clustering of AEP and AOP based on changes of oligosaccharides in mild acid hydrolyzates. By combining the accurate m/z , ESI − -MS/MS and methylation assays, the structures of a series of hexose glycopolymers in mild acid hydrolyzates were characterized by predominant 1,6 glycosidic linkages along with minor 1,4 glycosidic linkages. The established chemical fingerprinting is not only an interconnected structure mapping but also a powerful approach for the evaluation of polysaccharides from traditional Chinese medicines.
研究领域:
中药学
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分析化学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2016
·Vol. 21
·期 9
·1204
·
IF 2.465
Meng-Hua Liu,Qi Zhang,Yuan-He Zhang,Xian-Yuan Lu,Wei-Ming Fu,Jing-Yu He
BothRosa roxburghiiandR. sterilis, belonging to the Rosaceae, are endemic species in Guizhou Province, China. The fruits of these two species are mixed-used as functional food in the region. Aiming to elucidate the phytochemical characteristics ofR. roxburghiiandR. sterilisfruits, the essential oils and constituents in a methanol extract have been analyzed and compared by GC-MS and UFLC/Q-TOF-MS, respectively. As a result, a total of 135 volatile compounds were identified by GC-MS and 91 components were different betweenR. roxburghiiandR. sterilisfruits; a total of 59 compounds in methanol extracts were identified by UFLC/Q-TOF-MS, including 13 organic acids, 12 flavonoids, 11 triterpenes, nine amino acids, five phenylpropanoid derivatives, four condensed tannins, two stilbenes, two benzaldehyde derivatives and one benzoic acid derivative; and nine characteristic compounds were found betweenR. roxburghiiandR. sterilisfruits. This systematic study plays an important role forR. roxburghiiandR. sterilisfruits in the product development.Keywords:Rosa roxburghii;Rosa sterilis;constituents;GC-MS;UFLC/Q-TOF-MS
研究领域:
植物学
·
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 15
·2821
·
IF 5.2
Chunlei Tan,Liang Tao,Jing Xie,Zhijin Yu,Yang Tian,Cunchao Zhao
Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the effects of ultrasonic treatment and gamma irradiation therapy on the aroma of the wine. The findings revealed that a total of 14 flavor compounds were identified by GC-MS. Isoamyl alcohol, ethyl octanoate, and 1,1-diethoxyethane were the key aroma components, according to GC-O analysis. A total of 50 volatile substances were identified by GC-IMS. After being subjected to irradiation and ultrasonic treatment, the alcohol level of the potato wine reduced while the esters content increased. By calculating the relative odor activity value, a total of 29 aroma components were classified as key aroma compounds (ROAV > 1). According to the results of the sensory evaluation—fruity, Fen-flavor, and sweet—and the acceptability of the irradiated and ultrasonicated potato wine were improved. Therefore, the use of ultrasonic and irradiation therapy in potato wine, as well as the overall aroma building of potato wine, can be supported theoretically by this study.Keywords:potato wine;artificial aging;volatile components;GC-MS-O;GC-IMS
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Plants-Basel
·
2023
·Vol. 13
·期 1
·16
·
IF 4.5
Juan Wang,Haoning Chen,Yuan Li,Dachuan Shi,Wenjiao Wang,Caixia Yan,Mei Yuan,Quanxi Sun,Jing Chen,Yifei Mou,Chunjuan Qu,Shihua Shan
The cultivated peanut (Arachis hypogaeaL.) is an important oilseed crop worldwide, and fatty acid composition is a major determinant of peanut oil quality. In the present study, we conducted a genome-wide association study (GWAS) for nine fatty acid traits using the whole genome sequences of 160 representative Chinese peanut landraces and identified 6-1195 significant SNPs for different fatty acid contents. Particularly for oleic acid and linoleic acid, two peak SNP clusters on Arahy.09 and Arahy.19 were found to contain the majority of the significant SNPs associated with these two fatty acids. Additionally, a significant proportion of the candidate genes identified on Arahy.09 overlap with those identified in early studies, among which three candidate genes are of special interest. One possesses a significant missense SNP and encodes a known candidate geneFAD2A. The second gene is the gene closest to the most significant SNP for linoleic acid. It codes for an MYB protein that has been demonstrated to impact fatty acid biosynthesis inArabidopsis. The third gene harbors a missense SNP and encodes a JmjC domain-containing protein. The significant phenotypic difference in the oleic acid/linoleic acid between the genotypes at the first and third candidate genes was further confirmed with PARMS analysis. In addition, we have also identified different candidate genes (i.e.,Arahy.ZV39IJ,Arahy.F9E3EA,Arahy.X9ZZC1,andArahy.Z0ELT9) for the remaining fatty acids. Our findings can help us gain a better understanding of the genetic foundation of peanut fatty acid contents and may hold great potential for enhancing peanut quality in the future.Keywords:peanut oil;fatty acids;GC-MS;GWAS;PARMS
研究领域:
植物学
·
遗传学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
Heliyon
·
2024
·
IF 3.4
Lin Yang,Lulu Liu,Lingbo Ji,Chenxi Jiang,Zhongrong Jiang,Dongliang Li,Zhen Yang,Wen Cai,Quanwei Zhou,Jinshan Lei,Pinhe Li,Yuhong Jia,Jie Liu,Heng Xu,Jun Hu
Cigars have unique aroma and style characteristics. In order to clarify the differences of aroma components between domestic and imported cigars and the material basis of the stylistic characteristics of different cigars, gas chromatography-mass spectrometry (GC-MS) and sensory evaluation were used to compare and analyze the aroma components in the mainstream smoke of four domestic cigars and two imported cigars. The GC-MS results showed that a total of 97 aroma components were measured in the smoke of the six cigars, and the types of aroma components were similar, but there were differences in their contents. In comparison with those of domestic cigars, imported cigars had suitable nicotine content, and higher contents of phytol, neophytadiene, 3-methylpentanoic acid, and (+)-δ-cadinene. To further explore the differences in the aroma components of the six cigars, GC-MS data combined with chemometrics were used to screen out 14 key aroma components based on P -value (P) < 0.05, Variable Importance Projection (VIP) > 1, and Aroma Activity Values (OAV) > 1. The key aroma components of each cigar were obtained, Snow Dream No. 5: cedrol; Wangguan Guocui: 6-methyl-5-hepten-2-one, pyridine, 2-ethyl-6-methylpyrazine; General Achileus No. 3: p-cresol, 2-methylbutyraldehyde, methyl cyclopentenolone; Montecristo No. 4: cedrol, 2-methylbutyraldehyde, guaiacol, 4-vinylguaiacol, methyl cyclopentenolone; Romeo y Julieta Wide Churchills: cedrol, 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-heptanone, phenethyl alcohol; Great Wall No. 2: p-cresol, phenethyl alcohol, geranylacetone, methyl cyclopentenolone, dihydroactinidiolide. The odor descriptors of these compounds were consistent with the aroma profiles that were prominent in the senses of each cigar. This experiment initially explored the differences in aroma composition and style characteristics of cigars and provided data to support the quality improvement of domestic cigars.
研究领域:
烟草科学
·
分析化学
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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）