Journal of Food Composition and Analysis最新文献_第3页

A colorimetric sensor array combined with a hybrid feature selection approach for discrimination of citrus infested by Bactrocera dorsalis (Hendel) 比色传感器阵列结合混合特征选择方法在柑橘桔小实蝇侵染中的应用

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-23 DOI: 10.1016/j.jfca.2024.107007

Mi He, Dapeng Li, Xin Zhang, Han Jiang, Gan Yang, Ling Li, Tao Wen

Changes in citrus volatile organic compounds (VOCs) induced by Bactrocera dorsalis (Hendel) infestation can serve as characteristic identifiers for non-destructive detection of infested citrus. This study proposed an innovative method combining colorimetric sensor array (CSA) technology with machine learning algorithms for the discrimination of B. dorsalis infestation in citrus. Gas chromatography-mass spectrometry (GC-MS) analysis identified key VOCs, including d-limonene, linalool, and decanal, as infestation markers. Subsequently, various porphyrin and metalloporphyrin dyes exhibiting sensitivity to these VOCs were selected to construct the CSA. To enhance detection accuracy, a hybrid feature selection method integrating ReliefF and Particle Swarm Optimization (PSO) was implemented. Subsequently, the optimized features subsets were utilized to develop classification models. Specifically, a binary classification model employing the K Nearest Neighbor (KNN) algorithm achieved a high accuracy of 93.89 % in distinguishing between healthy and infected citrus. Furthermore, a multi-class classification model using KNN was developed to differentiate among invasive, incubation, and infestation stages, attaining a remarkable accuracy of 97.78 %. This approach presents a promising solution for early detection of B. dorsalis infestation in citrus.

桔小实蝇（Bactrocera dorsalis, Hendel）侵染后柑橘挥发性有机物（VOCs）的变化可作为柑橘侵染后无损检测的特征标识。本研究提出了一种将比色传感器阵列（CSA）技术与机器学习算法相结合的柑橘桔粉蚧侵染判别方法。气相色谱-质谱（GC-MS）分析确定了主要的挥发性有机化合物，包括d-柠檬烯、芳樟醇和癸醛，作为侵染标志物。随后，选择对这些挥发性有机化合物敏感的各种卟啉和金属卟啉染料构建CSA。为了提高检测精度，提出了一种结合ReliefF和粒子群优化（PSO）的混合特征选择方法。随后，利用优化后的特征子集建立分类模型。具体而言，采用K近邻（KNN）算法的二分类模型对健康柑橘和感染柑橘的区分准确率高达93.89 %。此外，利用KNN建立了一个多类别分类模型来区分侵袭期、潜伏期和侵染期，准确率达到97.78 %。该方法为柑桔桔粉蚧侵染的早期检测提供了一种有希望的解决方案。

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引用次数: 0

Impact of artificial feeding on the phenolic composition of Mandaçaia honey (Melipona quadrifasciata) 人工喂养对曼达沙亚蜂蜜（Melipona quadrifasciata）酚类成分的影响

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.107003

Adriane Costa dos Santos , Luciano Valdemiro Gonzaga , Carolina Turnes Pasini Deolindo , Rodrigo Hoff , Ana Carolina Oliveira Costa

This pioneering study explored juçara fruit formulations as an artificial feeding strategy for Mandaçaia bees (Melipona quadrifasciata) with three main objectives: to develop different juçara artificial feeding formulations, evaluate their acceptability by the bees, and assess their influence on the honey’s phenolic profile. Artificial feeding has been an increasingly valuable practice that supports bee nutrition and honey production, particularly in regions facing seasonal nectar shortages. Two groups of juçara-based formulations were designed: one using a juçara stock solution (1:1; m/v) diluted with water in varying proportions - T1 (50:50; v/v), T2 (30:70; v/v), and T3 (10:90; v/v), and another combining the juçara stock solution (1:1; m/v) with syrup - T4 (50:50; v/v), T5 (30:70; v/v), and T6 (10:90; v/v). Among these, T1 (A1) and T4 (A2) were chosen for the feeding trials, along a standard syrup solution as the control (A3). Feeding treatments A1 and A2 were associated with an increase in glycosylated compounds (hesperidin, rutin, kaempferol, and kaempferol-3-rutinoside) compared to control honey, suggesting potential deglycosylation of these compounds during honey maturation. Most samples met honey maturity standards, with one exception in the A1 group. Although a definitive statistical correlation between phenolic profile and specific feeding formulations was not established, juçara-based feedings significantly elevated total phenolic levels in the honey. These results provide critical insights into the application of juçara formulations, establishing a basis for future research into enhanced feeding strategies to optimize honey production and quality.

这项开创性的研究探索了将果胶果实配方作为人工饲喂曼达夏蜜蜂（Melipona quadrifasciata）的策略，主要有三个目标：开发不同的果胶果实人工饲喂配方，评估蜜蜂的接受程度，以及评估其对蜂蜜酚类物质的影响。人工饲喂对蜜蜂的营养和蜂蜜生产越来越有价值，尤其是在面临季节性花蜜短缺的地区。我们设计了两组以果胶为基础的配方：一组使用果胶原液（1:1；m/v）与水按不同比例稀释--T1（50:50；v/v）、T2（30:70；v/v）和 T3（10:90；v/v）；另一组将果胶原液（1:1；m/v）与糖浆结合--T4（50:50；v/v）、T5（30:70；v/v）和 T6（10:90；v/v）。其中，T1（A1）和 T4（A2）被选为饲喂试验，标准糖浆溶液作为对照（A3）。与对照蜂蜜相比，A1 和 A2 处理的蜂蜜中糖基化化合物（橙皮甙、芦丁、山柰酚和山柰酚-3-芸香糖苷）有所增加，这表明这些化合物在蜂蜜成熟过程中可能会发生脱糖基作用。大多数样品都达到了蜂蜜成熟标准，只有 A1 组例外。虽然酚类物质与具体饲喂配方之间没有明确的统计相关性，但以果胶为基础的饲喂会显著提高蜂蜜中的总酚类物质水平。这些结果为果胶配方的应用提供了重要的启示，为今后加强饲喂策略以优化蜂蜜产量和质量的研究奠定了基础。

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引用次数: 0

Response of protein DJ-1 to oxidative stress in porcine longissimus thoracis and semimembranous muscles: Expression, oxidation, and protein interactions during postmortem aging 猪胸长肌和半膜肌中蛋白质 DJ-1 对氧化应激的反应：死后衰老过程中的表达、氧化和蛋白质相互作用

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.106998

Rui Liu , Man Qin , Keyue Li , Hai Yu , Mangang Wu , Wenbin Bao , Qingfeng Ge

Reactive oxygen species (ROS) have been recognized to have a significant impact on meat quality, while the role of the antioxidant system in response to ROS in postmortem muscle remain unclear. Protein DJ-1 serves as a sensor of oxidative stress and has an antioxidant function in biological systems. Hence, this study aimed to investigate the expression, oxidation, and interaction of protein DJ-1 in porcine longissimus thoracis (LT) and semimembranous (SM) muscles, as well as its correlation with meat quality, to gain a better understanding of meat quality formation during postmortem aging. The findings indicated significant variations in pH, L*, a*, purge loss, cooking loss, and Warner-Bratzler shear force (WBSF) between the muscle groups (P < 0.05). The levels of reactive oxygen species (ROS), protein DJ-1, and oxidized DJ-1 (oxDJ-1) in SM muscle were higher than those in LT muscle throughout the 3 d of postmortem aging (P < 0.05). Moreover, protein DJ-1 and oxDJ-1 were significantly associated with water holding capacity and a* value of pork (P < 0.05). Through co-immunoprecipitation and mass spectrometry, a total of 23 DJ-1 interacting proteins were identified, mainly participating in glycolysis, energy metabolism, muscle contraction, resistance to oxidative stress, as well as amino acids biosynthesis and metabolism. These results suggest that DJ-1 may exert a regulatory influence on the development of pork quality during postmortem aging.

活性氧（ROS）被认为对肉质有重大影响，而抗氧化系统在死后肌肉中应对 ROS 的作用仍不清楚。蛋白质 DJ-1 是氧化应激的传感器，在生物系统中具有抗氧化功能。因此，本研究旨在调查蛋白质 DJ-1 在猪胸长肌（LT）和半膜肌（SM）中的表达、氧化、相互作用及其与肉质的相关性，以更好地了解死后老化过程中肉质的形成。研究结果表明，肌肉组间的 pH 值、L*、a*、净化损失、蒸煮损失和华纳-布拉茨勒剪切力（WBSF）存在明显差异（P < 0.05）。在3天的尸体老化过程中，SM肌肉中活性氧（ROS）、蛋白DJ-1和氧化DJ-1（oxDJ-1）的水平高于LT肌肉（P < 0.05）。此外，蛋白质DJ-1和oxDJ-1与猪肉的持水量和a*值显著相关（P < 0.05）。通过共沉淀和质谱分析，共鉴定出 23 个与 DJ-1 相互作用的蛋白质，它们主要参与糖酵解、能量代谢、肌肉收缩、抗氧化应激以及氨基酸的生物合成和代谢。这些结果表明，DJ-1可能对死后衰老过程中猪肉品质的发展具有调节作用。

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引用次数: 0

Development of a MIL–101 Cr (NH2)@SiO2@NiFe2O4 nanoparticles based magnetic solid phase extraction method and its application in extraction of perfluorooctanoic acid and perfluorooctane sulfonate from honey 基于 MIL-101 Cr (NH2)@SiO2@NiFe2O4 纳米颗粒的磁性固相萃取方法的开发及其在蜂蜜中全氟辛酸和全氟辛烷磺酸萃取中的应用

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.107006

Ali Mohebbi , Saeid Yaripour , Ali Sadeghi Alavian , Mir Mahdi Daghi , Nazir Fattahi

In the present research, a MIL–101 Cr (NH₂)@SiO₂@NiFe₂O₄ nanoparticles based magnetic solid phase extraction conducted in a narrow bore tube has been developed and validated for extraction of perfluorooctanoic acid and perfluorooctane sulfonate from honey samples. For this purpose, an extraction vessel was designed and honey sample solution was transferred into it. After that, the synthesized magnetic sorbent was added and placed at the bottom of the tube. After a few minutes, the stopcock of the extraction vessel was opened and the sample was passed through in the presence of a magnet. In the subsequent step, the magnetic particles were rinsed with a suitable deep eutectic solvent using vortex agitation. At the end, the eluent phase was taken and analysed using high performance liquid chromatography–tandem mass spectrometry. Under the best conditions, the validation of suggested procedure was done and based on the outcomes, great precision (relative standard deviations ≤ 6.0 %), good linearity (r² ≥ 0.9978) in a wide concentration range, low limits of detection (20 and 23 ng kg^–1 for perfluorooctanoic acid and perfluorooctane sulfonate, respectively) and quantification (67 and 77 ng kg^–1 for perfluorooctanoic acid and perfluorooctane sulfonate, respectively), and acceptable extraction recoveries (80 and 74 % for perfluorooctanoic acid and perfluorooctane sulfonate, respectively) were acquired. In the following, the presented method was effectively employed for quantification of perfluorooctanoic acid and perfluorooctane sulfonate in twenty honey samples and based on the outcomes they were free of the mentioned pollutants.

本研究开发并验证了一种基于 MIL-101 Cr (NH2)@SiO2@NiFe2O4 纳米粒子的窄孔管磁性固相萃取法，用于从蜂蜜样品中萃取全氟辛酸和全氟辛烷磺酸。为此，设计了一个萃取容器，并将蜂蜜样品溶液移入其中。然后，加入合成的磁性吸附剂并置于试管底部。几分钟后，打开萃取容器的旋塞，样品在磁铁的作用下通过萃取容器。在随后的步骤中，利用涡旋搅拌用适当的深共晶溶剂冲洗磁性颗粒。最后，提取洗脱相，使用高效液相色谱-串联质谱法进行分析。在最佳条件下，对所建议的程序进行了验证，结果表明，在较宽的浓度范围内，该程序具有很高的精确度（相对标准偏差小于 6.0%）、良好的线性度（r2 ≥ 0.全氟辛酸和全氟辛烷磺酸的检出限（分别为 20 ng kg-1 和 23 ng kg-1）和定量限（分别为 67 ng kg-1 和 77 ng kg-1）均较低，萃取回收率（分别为 80 % 和 74 %）也可接受。随后，采用该方法对 20 份蜂蜜样品中的全氟辛酸和全氟辛烷磺酸进行了有效定量，结果表明蜂蜜中不含有上述污染物。

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引用次数: 0

Application of nutrition interventions strategy to enhance fish flesh quality 应用营养干预策略提高鱼肉品质

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.107010

Zhe Yu , Muyang Li

With the increasing on consumers’ requirements for the quality of aquatic products, the production of healthy, safe and high-quality meat products has become an important concern of researchers. However, the expansion of fish intensive farming scale has led to the deterioration of aquaculture water environment pollution, forcing the decline of fish quality. Furthermore, there are multiple aspects to fish quality assessment and it is difficult to harmonize standards to take all aspects into account, which seriously affects the healthy and sustainable development of aquaculture. Therefore, rationally regulating, formulating flesh quality evaluation standards, and improving and enhancing fish flesh quality are the strategic guidelines to promote the healthy and sustainable development of the entire aquaculture. According to previous reports, flesh quality is frequently defined by nutritional assessment metrics, but physicochemical quality, flavor compounds, healthy function and sensory evaluation are also important criterion, which need to be included in the evaluation scope. Additionally, opinions vary on the types and effects of flesh quality improvers. Taken together, this review is expected to generalize the current evaluation criteria of fish flesh quality, and summarize the practical application and potential mechanism of nutritional intervention in ameliorating fish flesh quality, which will provide a much-needed additional theoretical fundament for healthy aquaculture.

随着消费者对水产品质量要求的不断提高，生产健康、安全、优质的肉制品已成为研究人员关注的重要问题。然而，鱼类集约养殖规模的扩大导致了养殖水环境污染的恶化，迫使鱼类品质下降。此外，鱼品质量评价涉及多个方面，难以统一标准兼顾各个方面，严重影响了水产养殖的健康可持续发展。因此，合理调控，制定肉质评价标准，改善和提高鱼肉品质是促进整个水产养殖健康可持续发展的战略方针。根据以往的报道，肉质多以营养评价指标来定义，但理化品质、风味化合物、健康功能和感官评价也是重要的评价标准，需要将其纳入评价范围。此外，对肉质改良剂的种类和效果也有不同的看法。综上所述，本文综述了现有的鱼肉品质评价标准，总结了营养干预在改善鱼肉品质中的实际应用和潜在机制，为健康养殖提供了急需的额外理论基础。

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引用次数: 0

Characterization and quantification of the taste profiles of black garlic via a novel multi-channel colorimetric sensor array and chemometrics 利用新型多通道比色传感器阵列和化学计量学对黑蒜味道特征进行表征和定量

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.107005

Shanshan Yu , Xingyi Huang , Yuena Wang , Li Wang , Xianhui Chang , Yi Ren , Xiaorui Zhang

Taste profiles are crucial for the market success of black garlic, yet investigations into its physicochemical constituents closely related to taste quality remain limited. Additionally, the development of prediction models for taste sensory quality has not been extensively explored. This study aims to develop a cost-effective colorimetric sensor array (CSA) capable of simultaneously and quantitatively predicting the key physicochemical constituents and taste sensory quality of black garlic, integrated with chemometric algorithms. A multi-channel taste visualization sensor array was designed based on pH indicator color changes, indicator displacement assay (IDA), and silver nanoparticles. To establish quantitative prediction models, chemometric algorithms including partial least squares regression (PLSR) and support vector machine regression (SVR) were employed. The results revealed that nonlinear SVR models outperformed linear PLSR models in predicting reducing sugars, amino acid nitrogen, total acid, and the taste sensory attribute, achieving correlation coefficients for prediction (Rp) of 0.9863, 0.9232, 0.9666, and 0.9170, respectively. These findings highlighted the potential of integrating CSA with appropriate chemometric strategies as a reliable and promising approach for monitoring dynamic changes in key physicochemical constituents during black garlic processing and assessing the taste sensory quality of black garlic and similar food matrices.

黑蒜的口感特征对其在市场上的成功至关重要，但对其与口感质量密切相关的理化成分的研究仍然有限。此外，味觉感官质量预测模型的开发还没有得到广泛的探索。本研究旨在开发一种具有成本效益的比色传感器阵列（CSA），能够同时定量预测黑蒜的关键理化成分和味觉感官品质，并结合化学计量算法。设计了一种基于pH指示剂颜色变化、指示剂位移法（IDA）和纳米银的多通道味觉可视化传感器阵列。采用偏最小二乘回归（PLSR）和支持向量机回归（SVR）等化学计量学算法建立定量预测模型。结果表明，非线性SVR模型在预测还原糖、氨基酸氮、总酸和味觉感官属性方面优于线性PLSR模型，预测相关系数（Rp）分别为0.9863、0.9232、0.9666和0.9170。这些发现强调了将CSA与适当的化学计量学策略相结合的潜力，作为监测黑蒜加工过程中关键物理化学成分动态变化的可靠和有前途的方法，并评估黑蒜和类似食物基质的味觉感官质量。

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引用次数: 0

The target rulings the oxidation and degradation ability of the ZIF-67/PtPd: A seesaw-like two-channel colorimetric platform for organophosphorus detection 目标决定了ZIF-67/PtPd的氧化和降解能力：一种类似跷跷板的有机磷检测双通道比色平台

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.107001

Yunzhu Tan, Di Yang, Zaofen Wang, Xinyu Zhang, Danping Chen, Zhenchao Wang, Bingqian Liu

Herein, the seesaw-like two channels colorimetric platform constructed for organophosphorus pesticides (OPs) determination was based on the dual functions of ZIF-67/PtPd (ZP), which could participate not only in the oxidation of 3,3’,5,5’-tetramethylbenzidine (TMB), but also in the degradation of methylene blue (MB). Then the thiocholine (TCh) generated by the reaction of acetylcholinesterase (AChE) and acetylcholine (ATCh) could inhibit the two processes (TMB channel and MB channel), resulting in the color reversal of the two channels, respectively. Additionally, the target OPs could inhibit the AChE activity, leading to decrease the TCh production, so the inhibitory effect of TCh on two channels was weaken, thus affecting the output of the signal value. Based on it, the developed platform exhibited outstanding ability to detect AChE and OPs. Besides, as alkaloids could inhibit AChE, as same as OPs, so the platform have a potential to screen the AChE inhibitors from natural alkaloids.

本文基于ZIF-67/PtPd （ZP）的双重功能，构建了测定有机磷农药（OPs）的跷跷板状双通道比色平台，该平台既能参与3,3 ',5,5 ' -四甲基联苯胺（TMB）的氧化，又能参与亚甲基蓝（MB）的降解。然后乙酰胆碱酯酶（AChE）和乙酰胆碱（ATCh）反应产生的硫胆碱（TCh）可以抑制两个过程（TMB通道和MB通道），导致两个通道的颜色分别反转。另外，靶点OPs可以抑制AChE活性，导致TCh的产生减少，TCh对两个通道的抑制作用减弱，从而影响信号值的输出。在此基础上，开发的平台对AChE和OPs的检测能力较强。此外，由于生物碱与OPs一样具有抑制AChE的作用，因此该平台具有从天然生物碱中筛选AChE抑制剂的潜力。

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引用次数: 0

Classifying sources of low- and no-calorie sweeteners within the Canadian food composition database 在加拿大食品成分数据库中对低热量和无热量甜味剂的来源进行分类

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-21 DOI: 10.1016/j.jfca.2024.106992

Lesley Andrade , Isabelle Rondeau , Allison C. Sylvetsky , Sanaa Hussain , Navreet Singh , Michael P. Wallace , Kevin W. Dodd , Sharon I. Kirkpatrick

Low- and no-calorie sweeteners are sugar substitutes that impart sweetness. Examining exposure to low- and no-calorie sweeteners is challenging because the amounts of sweeteners in food and beverage products are not standard elements of food composition databases. We identified food codes representing sources of low- and no-calorie sweeteners in the food composition database used for Canadian surveillance data using multiple approaches. First, food code descriptions were searched for keywords (e.g. low calorie) potentially representing low and no-calorie sweeteners. Next, the U.S. Food and Nutrient Database for Dietary Surveys food code descriptions, matched to food codes within the Canadian database, were examined for keywords representing confirmed sweetener sources. Finally, using websites for three Canadian grocers, ingredient lists for brand-specific products were examined for sources of low- and no-calorie sweeteners. Recipe codes often required an examination of ingredient-level food codes. Of 5180 food codes, 76 were classified as sources of low- and no-calorie sweeteners and an additional 46 recipe codes were identified as containing a source of sweetener. The classification system can be applied to national survey data to describe exposure to low- and no-calorie sweeteners and identify key sources of sweeteners. Standardized identification of food codes as sources of low- and no-calorie sweeteners will contribute to an evidence base that can be synthesized to inform nutrition policy.

低热量和无热量的甜味剂是赋予甜味的糖替代品。检测低热量和无热量甜味剂的暴露是具有挑战性的，因为食品和饮料产品中的甜味剂含量不是食品成分数据库的标准元素。我们通过多种方法在加拿大监测数据中使用的食品成分数据库中确定了代表低热量和无热量甜味剂来源的食品代码。首先，在食品代码描述中搜索关键词（如低卡路里），可能代表低卡路里和无卡路里甜味剂。接下来，美国饮食调查食品和营养数据库的食品代码描述，与加拿大数据库中的食品代码相匹配，检查代表确认甜味剂来源的关键词。最后，利用三家加拿大食品杂货店的网站，研究了特定品牌产品的成分表，以寻找低热量和无热量甜味剂的来源。配方代码通常需要对配料级食品代码进行检查。在5180个食品代码中，76个被归类为低热量和无热量甜味剂的来源，另外46个配方代码被确定为含有甜味剂的来源。该分类系统可应用于国家调查数据，以描述接触低热量和无热量甜味剂的情况，并确定甜味剂的主要来源。将食品编码作为低热量和无热量甜味剂的来源进行标准化鉴定，将有助于形成一个综合的证据基础，为营养政策提供信息。

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引用次数: 0

Size-regulated gold and silver nanorods for discriminating reducing substances: A colorimetric sensor array for Chinese Baijiu 用于鉴别还原性物质的尺寸可调金银纳米棒：中国白酒的比色传感器阵列

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-21 DOI: 10.1016/j.jfca.2024.106991

Yunhui Li , Xuhui Xia , Xiaofang Liu , Jing Zhang , Zhengfan Shui , Huibo Luo , Changjun Hou , Yi Ma , Danqun Huo

In Chinese food culture, Chinese Baijiu holds an indispensable position. Given its economic and nutritional significance, there is a need to explore rapid and efficient discrimination methods. In this work, a colorimetric sensor array was developed for discriminating Baijiu and reducing substances. This sensor array discriminated by controlling nanoparticle size through the deposition of silver on gold nanoparticles (Au NPs) and etching of silver nanoprism (Ag NPRs). In the present of Baijiu or reducing substance, Ag⁺ was reduced to Ag via a silver mirror reaction and deposited onto the surface of Au NPs. Moreover, the Baijiu or reducing substance could inhibit the etching of Ag NPRs by H₂O₂ or MnO₂ nanosheets (MnO₂ NS). The colorimetric sensor array successfully discriminated among 30 types of reducing substances with a classification accuracy of 94.2 %. This method was subsequently applied to discriminate different types of Baijiu. Sixteen Baijiu samples were successfully discriminated without error. The novel application of the colorimetric sensor array involved manipulating particle size, showcasing promising prospects for Baijiu discrimination.

在中国饮食文化中，中国白酒占有不可或缺的地位。鉴于其重要的经济和营养价值，有必要探索快速有效的鉴别方法。本研究开发了一种用于鉴别白酒和还原性物质的比色传感器阵列。该传感器阵列通过在金纳米粒子（Au NPs）上沉积银和蚀刻银纳米棱镜（Ag NPRs）来控制纳米粒子的大小，从而进行鉴别。在白酒或还原剂的作用下，Ag+通过银镜反应被还原成Ag，并沉积在Au NPs表面。此外，白酒或还原剂还能抑制 H2O2 或 MnO2 纳米片（MnO2 NS）对 Ag NPRs 的刻蚀。比色传感器阵列成功地鉴别了 30 种还原性物质，分类准确率达 94.2%。随后，该方法被用于鉴别不同类型的白酒。16 个白酒样品被成功鉴别，无一错误。比色传感器阵列的新颖应用涉及操纵颗粒大小，展示了白酒鉴别的广阔前景。

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引用次数: 0

How fillet quality changes in rainbow trout (Oncorhynchus mykiss) fed diets supplemented with barberry (Berberis vulgaris) fruit extract 虹鳟鱼（Oncorhynchus mykiss）饲粮中添加小檗果提取物会如何改变鱼片质量

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-20 DOI: 10.1016/j.jfca.2024.106986

Seyda Tacer-Tanas , Pinar Oguzhan-Yildiz , Murat Arslan

The present study aimed to investigate the effect of barberry (Berberis vulgaris) fruit extract (BFE) on final product quality in rainbow trout (Oncorhynchus mykiss) during the refrigerated storage. Fish with an initial weight of ∼60 g were fed diets with different levels of barberry fruit methanol extracts: 0 (B0), 0.5 (B0.5), 1 (B1), 2 (B2) g/kg) for 10 weeks. At the end of the feeding trial, fillets were refrigerated for 21 days to monitor quality parameters at 1-week intervals. Fillet proximate and fatty acid composition did not significantly change between the treatments, while shelf life, color and sensory attributes were significantly affected by the experimental feeds (P<0.05). The total bacterial count ranged between 2.12 and 8.33 log CFU/g during the storage, decreasing with the increase in the dietary BFE level. Although pH was not affected by the dietary BFE level and the duration of storage, lipid peroxidation level was significantly influenced by the dietary treatments and the storage (P<0.05). The level of MDA increased with the increase in the duration of the storage reaching 7.86 µmol/kg in the control group on the day 21, but decreased with the increase in the dietary BFE (6.19 µmol/kg in B2). The a* value, which indicates redness, also increased with the dietary BFE level and reached the highest value (0.81) in the B2 group. Based on the sensory analysis, the fillet from the B2 diet fed fish was the most appreciated group, receiving the highest score in terms of all parameters. Our overall results suggest that BFE as a natural additive can be used in rainbow trout diet at 2 g/kg to improve coloration and overall appreciation of the fillet, and enhance the shelf life up to 2 weeks.

本研究旨在探讨小檗果实提取物（BFE）对冷藏虹鳟鱼（Oncorhynchus mykiss）最终产品质量的影响。给初始体重为 60 克的鱼喂食不同浓度的小檗果甲醇提取物：0（B0）、0.5（B0.5）、1（B1）、2（B2）克/千克），持续 10 周。饲喂试验结束后，鱼片冷藏 21 天，每隔 1 周监测一次质量参数。不同处理之间鱼片的近似物和脂肪酸组成没有明显变化，而货架期、色泽和感官属性则受到试验饲料的明显影响（P<0.05）。贮藏期间细菌总数在 2.12 至 8.33 log CFU/g 之间，随着日粮 BFE 水平的增加而减少。虽然 pH 值不受日粮 BFE 水平和贮藏时间的影响，但脂质过氧化水平受日粮处理和贮藏的显著影响（P<0.05）。随着贮藏时间的延长，MDA 水平升高，对照组在第 21 天达到 7.86 µmol/kg，但随着日粮 BFE 的增加而降低（B2 为 6.19 µmol/kg）。表示红度的 a* 值也随着日粮 BFE 水平的增加而增加，在 B2 组达到最高值（0.81）。根据感官分析，以 B2 日粮喂养的鱼片最受欢迎，在所有参数中得分最高。我们的总体结果表明，在虹鳟鱼日粮中添加 2 克/千克的天然添加剂 BFE，可改善鱼片的色泽和整体观赏性，并延长鱼片的保质期至 2 周。

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