JOURNAL OF CHEMICAL AND ENGINEERING DATA
·
2024
·
IF 2
Jumei Xu,Yu Qi,Zuoxiang Zeng,Weilan Xue
The density and the heat capacity of (E,E)-methyl sorbate (MS) were measured from 286.35 to 433.25 K using a pycnometer and an adiabatic calorimeter, respectively. The saturated vapor pressure of MS was determined by the ebulliometric method from 344.95 to 455.15 K and correlated by the Antoine equation with an average relative deviation of 1.68%. The enthalpy of vaporization of MS at the normal boiling point was figured out to be 44.29 kJ mol–1 according to the Clausius–Clapeyron equation. Based on the Othmer method, the standard enthalpy of vaporization of MS was obtained using three substances as a reference, and the calculated results were further verified by the Watson relation and the Clarke–Glew equation.
研究领域:
物理化学
·
热力学
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DOI
高影响因子
International Journal of Gastronomy and Food Science
·
2025
·
IF 3.6
Huiying Wu,Wensheng Yao,Shuangyu Ma,Dengyong Liu,Mingcheng Zhang
In this study, the evolution of key flavor compounds in sonit sheep lamb during grilling process has been studied by the E-nose, E-tongue, HS-GC-IMS technique and physicochemical methods. The results showed that the moisture content in lamb decreased, protein content increased due to water loss, fat content reduced due to thermal degradation during the grilling process. The pH showed an initial rapid decrease with significant differences at various grilling times (P < 0.05). The E-nose and E-tongue were found effective in distinguishing lamb samples during grilling duration. A total of 83 volatiles were identified by HS-GC-IMS. Among them, 29 flavor compounds with VIP > 1 were identified as the key flavor substances using the OPLS-DA model. Ethyl acrylate was the main characteristic flavor compounds in raw Sonit Sheep lamb, while ethanol and 1-butanol were determined as the key flavor compounds at 3 and 6 min. Ethylpyrazine, (E)-2-octenal, and nonanal are key substances at 9 min grilling. When grilled for 12 min, the flavor compounds such as 2-methylpropanal, ethyl ethanoate, and trimethylpyrazine became the most important flavor compound in the grilled lamb.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xue-qing Li,Li-ting Zeng,Yu-cong Li,Ao-jing Lv,Rui-ling Dong,Jun Qi,Lang Zhang,Le-le Shao,Chun-hui Zhang,Guo-yuan Xiong
The study investigated the impact of varying concentrations of ( E,E )-2,4-decadienal (DDE; 0, 9, 27, 54, and 81 μg/mL) on the stability of gelatin emulsions prepared via a low-energy stirring emulsification method, which relies solely on simple mechanical stirring. As the concentration of DDE increased, the emulsifying activity index, emulsion stability index, and viscosity of emulsions first increased significantly ( P < 0.05) and then decreased significantly ( P < 0.05), indicating that the emulsion stability first improved and then decreased. The highest emulsion stability was observed at a DDE concentration of 27 μg/mL, as evidenced by the highest adsorbed protein content (84.78 %) and the maximum absolute zeta potential value (14.46 mV). These findings suggested that DDE, in combination with low-energy stirring emulsification, improved the stability of gelatin emulsions. The results of protein structure indicated that DDE enhanced the depolymerization of gelatin by disrupting hydrophobic interactions within gelatin aggregates, leading to the exposure of hydrophobic groups on the protein surface. This exposure enhanced the adsorption of gelatin at the oil-water interface, thereby improving the emulsion stability through increased steric hindrance at the interface. Furthermore, DDE reduced the surface tension of soybean oil, contributing to further stabilization of the interface.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Haining Guan,Wenxiu Zhang,Yanli Tian,Siqi Leng,Shifa Zhao,Dengyong Liu,Xiaoqin Diao
The research utilized a combination of gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and E -nose to examine the impact of fat addition on the aroma profile of chicken white soup. The concentration of volatile flavor compounds in the white soup significantly increased with rising fat addition. A total of 105 volatile compounds were detected in the soup through GC–MS, and 72 by GC-IMS. Moreover, adding 2 % fat could effectively enhance the aroma of the chicken soup, and the soup exhibited the highest concentration of free amino acids (211.29 μg/mL) and nucleotides (27.55 mg/100 mL). However, the taste activity value of 5′-nucleotides was below 1, suggesting that fat addition had minimal impact on the umami taste of white soup. The study demonstrates that appropriate fat supplementation can enhance the aroma of chicken white soup and lays a theoretical groundwork for the advancement of premium-quality chicken white soup with rich 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
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Pei Wang,Miao Liu,Changhong Lv,Zhen Tian,Ruichi Li,Yifan Li,Yalin Zhang,Jiyuan Liu
There is currently a lack of effective olfaction-based techniques to control diamondback moth (DBM) larvae. Identifying behaviorally active odorants for DBM larvae and exploring their recognition mechanisms can provide insights into olfaction-based larval control strategies. Through the two-choice assay, (E,E)-2,6-farnesol (farnesol) was identified as a compound exhibiting significant attractant activity toward DBM larvae, achieving an attraction index of 0.48 ± 0.13. PxylGOBP1 and PxylGOBP2, highly expressed in the antennae of DBM larvae, both showed high affinity toward farnesol. RNAi technology was used to knock down PxylGOBP1 and PxylGOBP2, revealing that the attraction of DBM larvae to farnesol nearly vanished following the knockdown of PxylGOBP2, indicating its critical role in recognizing farnesol. Further investigation into the PxylGOBP2-farnesol interaction revealed the importance of residues like Thr9, Trp37, and Phe118 in PxylGOBP2’s binding to farnesol. This research is significant for unveiling the olfactory mechanisms of DBM larvae and developing larval behavior regulation techniques.
研究领域:
昆虫学
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嗅觉
·
害虫管理
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DOI
PubMed
高影响因子
TETRAHEDRON
·
2023
·
IF 2.1
Yuangui Ye,Quan Zhu,Mingquan Yuan,Rong Huang,Yunhai Tao
The publisher regrets that this article has been temporarily removed. A replacement will appear as soon as possible in which the reason for the removal of the article will be specified, or the article will be reinstated. The full Elsevier Policy on Article Withdrawal can be found at https://www.elsevier.com/about/policies/article-withdrawal .
研究领域:
昆虫学
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有机化学
·
农业科学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Qing Zhang,Jiaping Ke,Piaopiao Long,Mingchun Wen,Zisheng Han,Liang Zhang,Mengting Zhu
The linoleic acid reaction models were set at 150 °C for 120 min, and its oxidation process was monitored by nuclear magnetic resonance (NMR) and gas chromatography–mass spectrometry (GC-MS). Results showed that no furan was formed from linoleic acid without heating, while furan accumulated throughout the heating process. Linoleic acid ran out within 30 min, which indicated that furan was formed mainly from the intermediate oxidation products of linoleic acid after 30 min. It should be noticed that the content of (E,E)-2,4-decadienal reached maximum once the linoleic acid ran out and then decreased with the formation of furan. Multivariate statistical analysis suggested that (E,E)-2,4-decadienal was the most important aldehyde related to furan formation during linoleic acid oxidation. To prove this assumption, the variation of furan from (E,E)-2,4-decadienal reaction models heating at 150 °C for 60 min was also studied. Results showed that the content of furan increased with the oxidation of (E,E)-2,4-decadienal. Furthermore, NMR and GC-MS data proved that (E,E)-2,4-decadienal could be oxidized to 4,5-epoxy-(E)-2-decenal. In conclusion, our results supported (E,E)-2,4-decadienal and trans-4,5-epoxy-(E)-2-decenal as critical intermediate products of furan formation from linoleic acid oxidation.
研究领域:
化学
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食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Baoqing Bai,Lanqi Zhang,Ying Zhang,Bin Feng,Tao Bo,Jinhua Zhang,Sanhong Fan,Yukun Yang
The fermentation rounds in the brewing process of Qingxiangxing Baijiu (QXB) significantly influence its quality and flavor. This study investigates the flavor characteristics of two rounds of QXB: Dacha-Baijiu and Ercha-Baijiu. Analysis via HS-SPME-GC × GC-TOFMS revealed a higher number of volatile organic compounds (VOCs) in Ercha-Baijiu, whereas Dacha-Baijiu exhibited elevated concentrations of alcohols and esters. Orthogonal partial least squares discrimination analyses indicated significant flavor differences between the two rounds. Based on odor activity value (OAV >1) assessment, 51 VOCs were identified as key aroma contributors, with β-damascenone, isovaleraldehyde, ethyl caprylate, and ethyl hexanoate being particularly prominent. Furthermore, 37 volatile compounds were accurately identified using GC-IMS, effectively constructing a fingerprint of the flavor differences between two rounds of QXB. Sensory analysis revealed significant distinctions in both aroma and taste. Dacha-Baijiu exhibited more intense aroma of sweet, floral, and grain, as well as taste of sour and fresh, while Ercha-Baijiu was marked by strong acid, alcoholic, and fruit aroma, as well as sweet, bitter and salty taste. This study elucidates the flavor characteristics of two rounds of QXB, which providing valuable insights for the processing technology and flavor quality control of QXB.
研究领域:
食品科学
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分析化学
·
风味化学
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产品关联
DOI
高影响因子
Journal of Ocean University of China
·
2015
·Vol. 14
·期 4
·695-702
·
IF 0.558
Xu Houguo,Huang Lina,Liang Mengqing,Zheng Keke,Wang Xinxing
A 3-month feeding experiment was conducted in an in-door seawater system to investigate the effect of dietary vitamin E (Ve) on the sperm quality of turbot ( Scophthalmus maximus ). D-α-tocopherol acetate was supplemented to the basal (control) diet (65.14 mg kg −1 Ve) to obtain low and high levels of dietary Ve (244.60 mg kg −1 , LVe; 721.60 mg kg −1 , HVe). Compared with the control, sperm concentration was significantly increased in Ve-supplemented groups (LVe and HVe); while relative sperm volume and testis-somatic index were significantly increased in group HVe only. Sperm motility duration was significantly longer in group HVe than in the control, but no significant difference was observed in percent motility among groups. Sperm size, the uniformity of mitochondrial size, and the integrity of mitochondria cristae and plasma membrane were improved by dietary Ve, especially in HVe. The content of Ve in testis and liver as well as polyunsaturated fatty acids in sperm increased with dietary Ve. These results suggested that dietary Ve, especially at the high level (721.60 mg kg −1 ), significantly improved sperm concentration and motility duration and maintained normal sperm morphology of turbot.
研究领域:
水产养殖学
·
营养学
·
生殖生物学
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DOI
高影响因子
ACS Nano
·
2025
·
IF 16
Kexin Cui,Zhang Fangming,Tianzi Shi,Siyu Zhao,Yixuan Zhou,Xiong Liu,Yong Hu,Zhaoyu Hu,Li Kong,Zhiping Zhang
Ionizable lipids are crucial for the effective delivery of mRNA by using lipid nanoparticles (LNPs). Endowing ionizable lipids with tailored biological properties could potentially augment the therapeutic efficacy of mRNA-based treatments. Herein, a functional vitamin E (VE)-based lipid library with distinct head groups was designed and synthesized. Due to the presence of VE, these lipids inherently exhibited immunomodulatory properties, including the promotion of cellular uptake, dendritic cells maturation, and antigen presentation. Through iterative optimization of the LNP components and the architecture of ionizable lipids, the correlation between the structure of ionizable lipids and their mRNA delivery efficiency has been established, leading to the finding of the most effective delivery formulation. Benefiting from the high mRNA delivery efficiency and the immunomodulatory function of LNPs themselves, VE-based LNPs have demonstrated complete remission in colon cancer by delivering mIL-12, which offered a beneficial combination with immune checkpoint blockade. The proposed functional LNPs were anticipated to furnish potential delivery systems for mRNA-based cancer treatments.
研究领域:
生物技术
·
肿瘤学
·
药剂学
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产品关联
DOI
PubMed
高影响因子
International Journal of Peptide Research and Therapeutics
·
2017
·Vol. 25
·期 1
·161-168
·
IF 0.904
Yu Zhiliang,Zhang Ling,Qin Wangrong,Yin Jianhua,Qiu Juanping
Polymyxin E (colistin) has been considered as an important peptide antibiotic for clinical treatment of Gram-negative pathogens by selectively targeting lipopolysaccharide on the outer membrane. Recent reports showed that colistin can also kill Gram-positive bacteria, but the mechanism of colistin against Gram-positive bacteria remains unclear. In this study, we found that colistin can kill its producer Paenibacillus polymyxa , a Gram-positive bacterium, by both disrupting its cell integrity and inducing oxidative stress. Enhancement of the cell permeability is the major action of colistin against P. polymyxa . In relative, colistin-induced oxidative stress plays an associated role in killing of P. polymyxa . Notably, we, for the first time, found that exogenous catalase is able to intensify the colistin-induced killing by inhibiting the intracellular catalase activity and thus increasing oxidative stress. Our findings would shed light on a not yet clearly described bactericidal mechanism of colistin against Gram-positive bacteria. More importantly, our findings pave the road for the future to lower clinical use of colistin for avoiding bacterial resistance.
研究领域:
微生物学
·
药理学
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产品关联
DOI
高影响因子
JOURNAL OF COORDINATION CHEMISTRY
·
2025
·
IF 2.1
Mingzhe Li,Yuyang Zhou,Hua Zhou,Dingqiang Lu
Vitamin E is an important fat soluble antioxidant, its acetate is the main derivative product of vitamin E. Using metal organic framework material ZIF-8 as a catalyst, vitamin E acetate (VEA) was prepared by catalyzing the esterification reaction of D-α-tocopherol and acetic anhydride in a solvent-free system. Firstly, the preparation conditions of metal organic framework materials were studied: different imidazole ligands, different zinc ion ligands, molar concentration ratio of Zn2+ to 2-methylimidazole(2-mIM), and preparation time. The results showed that the catalytic performance of ZIF-8 was optimal when Zn(CH3COO)2·2H2O was used as the zinc source, 2-mIM was used as the imidazole ligand, the molar concentration ratio of Zn2+ / 2-mIM was 1:20, and the preparation time was 1 hour. The yield of vitamin E acetate was 86.85%. The synthesis process of VEA was optimized by single factor experiments such as substrate molar ratio, reaction time, dosage of nano enzyme, reaction temperature and so on. The results showed that the yield of vitamin E acetate reached 96.31% under the optimal conditions of n (D-α-tocopherol) =1mmol, [n (D-α-tocopherol) : n (Acetic anhydride)] =1:15, reaction time 24 h, ZIF-8 dosage 0.05 g, reaction temperature 50 °C.
研究领域:
化学
·
生物学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）