Journal of Food Composition and Analysis最新文献_第6页

Beyond current quality indices: Quantitative volatilomics unrevealed cultivar traits, harvesting practices impact, and aroma blueprint of extra-virgin olive oils 超越当前的质量指数：定量挥发物组学未揭示的特级初榨橄榄油栽培品种特征、收获方法影响和香气蓝图

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-14 DOI: 10.1016/j.jfca.2024.106975

Andrea Caratti , Angelica Fina , Fulvia Trapani , Erica Liberto , Brígida Jiménez-Herrera , Lourdes Arce , Raquel M. Callejón , Chiara Cordero

Virgin olive oil, derived from Olea europaea L., is a staple in the Mediterranean diet and is classified into quality categories by EU regulations and the International Olive Council. Extra Virgin Olive Oil (EVOO), the highest quality, is valued for its nutritional and sensory attributes, driving consumer willingness to pay a premium. However, this makes EVOO susceptible to fraud, necessitating robust quality control methods. This study combines advanced untargeted fingerprinting and quantitative volatilomics using headspace solid-phase microextraction (HS-SPME) coupled to comprehensive two-dimensional gas chromatography with parallel mass spectrometry and flame ionization detection (GC×GC-MS/FID) on EVOOs from Hojiblanca and Picual cultivars to define robust markers of quality, named cultivar markers and cultivation practice indicators. The comprehensive analysis identified over 190 peak features and 84 compounds, revealing distinct volatile profiles influenced by cultivar, cultivation methods, and ripening stages. Of the 125 diagnostic volatile features (Fisher value > 4) for cultivar discrimination, alkenes, carbonyls, and alcohols predominate. Key compounds, such as (E)-2-octenal, (E)-2-hexenal, and (Z)-3-hexen-1-ol, reflect lipoxygenase pathway activity and maturation stages across cultivars. Quantification confirmed distinct aroma blueprints between cultivars, driven by differences in OAVs of key-odorants. However, minimal differences between odor active markers for organic and conventional cultivation practices, suggest consumers are unlikely to perceive variations in aroma between the two.

初榨橄榄油源自欧洲油橄榄（Olea europaea L.），是地中海饮食中的主食，欧盟法规和国际橄榄理事会将其分为不同的质量等级。特级初榨橄榄油（EVOO）是质量最高的橄榄油，因其营养和感官特性而备受重视，促使消费者愿意支付更高的价格。然而，这也使得特级初榨橄榄油很容易受到欺诈，因此必须采取强有力的质量控制方法。本研究采用顶空固相微萃取（HS-SPME）结合综合二维气相色谱-平行质谱法和火焰离子化检测（GC×GC-MS/FID）对霍吉布兰卡和皮夸尔两种栽培品种的环氧乙烷进行了先进的非目标指纹图谱分析和定量挥发物组学分析，以确定可靠的质量标记、栽培品种标记和栽培实践指标。综合分析确定了 190 多个峰值特征和 84 种化合物，揭示了受栽培品种、栽培方法和成熟阶段影响的独特挥发性特征。在用于鉴别栽培品种的 125 个诊断性挥发性特征（费雪值为 4）中，烯类、羰基和醇类占主导地位。(E)-2-辛烯醛、(E)-2-己烯醛和(Z)-3-己烯-1-醇等关键化合物反映了不同栽培品种的脂氧合酶途径活性和成熟阶段。定量分析证实，不同栽培品种的香气蓝图各不相同，这主要是由于关键香味剂的 OAVs 存在差异。然而，有机栽培和常规栽培的气味活性标记之间的差异极小，这表明消费者不太可能感受到两者之间的香气差异。

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引用次数: 0

Combining with acid-base titration, HPLC, ATR-FTIR and chemometrics to study the effects of sulfur fumigation on medicinal and edible starchy samples 结合酸碱滴定、高效液相色谱、ATR-傅立叶变换红外光谱和化学计量学研究硫磺熏蒸对药用和食用淀粉样品的影响

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-14 DOI: 10.1016/j.jfca.2024.106967

Yuchen Tang , Jianyu Zhang , Ying Xu , Cunhao Li , Yang Li , Guoxiang Li , Yunfei Hu , Wenlong Li

Medicinal and edible starchy natural plants, commonly utilized as food, are often treated with sulfur fumigation (SF) to prevent spoilage during storage. However, SF can alter its active components, impacting overall quality. This study used acid-base titration and high-performance liquid chromatography (HPLC) to quantify residual sulfur dioxide (SO₂) and sulfite contents, while infrared (IR) spectroscopy was employed to characterize the SF starchy samples. The results indicated that SF changed the chemical components, with the degree of SF correlating positively with residual SO₂ and sulfite contents, and the main characteristic sulfite absorption peaks observed in the IR spectra at 2300–2000 cm⁻¹. Principal component analysis (PCA) of IR spectra revealed visible cluster trends among different degrees of SF starchy samples. Random forest, K-nearest neighbors, and linear discriminant analysis (LDA) were used to classify SF starchy samples. Combined with variable selection techniques of least absolute shrinkage and selection operator (Lasso) and SelectKBest, the optimized first derivative-LDA-Lasso model achieved a prediction accuracy of 98.88 %. This study demonstrated that the method has great potential to rapidly discriminate the SF starchy samples and other similar food products in the future.

药用和食用淀粉类天然植物通常被用作食品，它们通常经过硫磺熏蒸（SF）处理，以防止在储存过程中变质。然而，SF 会改变其活性成分，影响整体质量。本研究使用酸碱滴定法和高效液相色谱法（HPLC）对残留二氧化硫（SO2）和亚硫酸盐含量进行定量，并使用红外光谱法（IR）对 SF 淀粉样品进行表征。结果表明，SF 改变了化学成分，SF 的程度与残留二氧化硫和亚硫酸盐的含量呈正相关，红外光谱中在 2300-2000 cm-¹ 处观察到主要的亚硫酸盐吸收特征峰。红外光谱的主成分分析（PCA）显示了不同SF程度淀粉样品之间明显的聚类趋势。随机森林、K-近邻和线性判别分析（LDA）被用来对 SF 淀粉样品进行分类。结合最小绝对收缩和选择算子（Lasso）以及 SelectKBest 等变量选择技术，优化后的一阶导数-LDA-Lasso 模型的预测准确率达到 98.88%。这项研究表明，该方法在未来快速鉴别自制淀粉类样品和其他类似食品方面具有很大的潜力。

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引用次数: 0

Application of GO@ZIF-8 MOF/molecularly imprinted polymer composite for multiple monolithic fiber solid phase microextraction: Determination of illegally added amphetamines in snacks and beverages and quantitation by GC-MS GO@ZIF-8 MOF/分子印迹聚合物复合材料在多层整体纤维固相微萃取中的应用利用气相色谱-质谱法测定零食和饮料中非法添加的苯丙胺类药物并定量

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-14 DOI: 10.1016/j.jfca.2024.106977

Fatemeh Kardani , Tahere Khezeli , Marzieh Rashedinia , Mohammad Hashemi , Aniseh Zarei Jelyani , Saeedeh Shariati , Masoud Mahdavinia , Seyyed Mohammad Ali Noori

Some adulterated products are marketed to promote weight loss, increase energy or cognition, build muscle, or promote athletic and sexual performance. They may contain undisclosed or mislabeled substances. In this study, a new method for the determination of amphetamine derivatives illegally added to beverages and snacks using a GO@ZIF-8 MOF fiber combined with molecularly imprinted polymer (MIP)/solid-phase microextraction (SPME), followed by gas chromatography-mass spectrometry (GC-MS) analysis is presented. The prepared fiber is characterized by Fourier-transform infrared (FT-IR), X-ray powder diffraction (XRD), and scanning electronic microscope (SEM) techniques. Following optimization of the extraction factors, a linear range between 0.1 and 400 μg L⁻¹ with a coefficient of determination (R²) exceeding 0.9976 was achieved for the specified compounds. Detection limits for amphetamine derivatives were found to be between 0.023 and 0.033 μg L⁻¹. The limits of detection were found to comply with regulatory limits, indicating the sensitivity of the method for routine analysis. This method was effectively utilized to quantify amphetamine derivatives in snakes and beverages samples. The recovery rate exceeded 96.2 %, and the error under 6.7 %, demonstrating the reliability of method. No significant interference from sample matrix components was observed, demonstrating the selectivity of the method.

一些掺假产品的营销目的是促进减肥、增加能量或认知能力、增强肌肉或提高运动和性能力。这些产品可能含有未披露或贴错标签的物质。本研究提出了一种新方法，利用 GO@ZIF-8 MOF 纤维结合分子印迹聚合物 (MIP) / 固相微萃取 (SPME)，然后进行气相色谱-质谱 (GC-MS) 分析，测定饮料和零食中非法添加的苯丙胺衍生物。傅立叶变换红外（FT-IR）、X 射线粉末衍射（XRD）和扫描电子显微镜（SEM）技术对制备的纤维进行了表征。优化萃取因子后，特定化合物的线性范围为 0.1 至 400 μg L-1，测定系数 (R2) 超过 0.9976。苯丙胺衍生物的检测限为 0.023 至 0.033 μg L-1。检测限符合法规要求，表明该方法在常规分析中的灵敏度较高。该方法可有效地定量检测蛇类和饮料样品中的苯丙胺衍生物。回收率超过96.2%，误差小于6.7%，证明了该方法的可靠性。没有发现样品基质成分的明显干扰，证明了该方法的选择性。

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引用次数: 0

Analysis of sulfides in garlic of different origins based on UPLC-QTOF-MS and HPLC combined with chemometrics 基于 UPLC-QTOF-MS 和 HPLC 结合化学计量学分析不同产地大蒜中的硫化物

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-14 DOI: 10.1016/j.jfca.2024.106974

Lanlan Li , Yongwei Zhang , Ruiting Liu , Rongmei Shi , Zhaohui Xiao , Shiying Li , Xinxia Li

Sulfide constitutes a primary active component of garlic, significantly affecting its flavor and overall quality. This research employed ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) for the qualitative analysis of sulfides in garlic. Subsequently, high-performance liquid chromatography equipped with a diode array detector (HPLC-DAD) was utilized to establish a characteristic sulfide fingerprint, which was subsequently integrated with chemometric analysis to identify the key sulfides in garlic. Quantitative analysis of multiple components using a single marker (QAMS) was initially developed based on the established fingerprint profiles to detect the sulfide content. This method addressed the challenge of limited reference materials and demonstrated that the relative correction factors for methiin, isoalliin, and γ-glutamyl-S-allyl-L-cysteine were 2.109, 1.469, and 1.237, respectively, with alliin serving as the internal reference. In conclusion, this method facilitates the simultaneous analysis of multiple characteristic sulfur components in garlic, thereby providing a substantial theoretical foundation for the quality research of garlic.

硫化物是大蒜的主要活性成分，对大蒜的风味和整体质量有重大影响。本研究采用超高效液相色谱-四极杆飞行时间质谱法（UPLC-QTOF-MS）对大蒜中的硫化物进行定性分析。随后，利用配备二极管阵列检测器（HPLC-DAD）的高效液相色谱法建立了硫化物特征指纹图谱，并将其与化学计量分析相结合，确定了大蒜中的主要硫化物。根据已建立的硫化物含量指纹图谱，最初开发了使用单一标记对多种成分进行定量分析（QAMS）的方法。该方法解决了参考材料有限的难题，并证明了以大蒜素为内部参考材料，蛋氨酸、异大蒜素和γ-谷氨酰-S-烯丙基-L-半胱氨酸的相对校正系数分别为 2.109、1.469 和 1.237。总之，该方法有助于同时分析大蒜中多种特征硫成分，从而为大蒜的质量研究提供了坚实的理论基础。

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引用次数: 0

Personalized Food Score (PFS): A flexible nutrient profiling framework based on national nutrient guidelines and estimated energy requirements 个性化食物评分（PFS）：基于国家营养素指南和估计能量需求的灵活营养素分析框架

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-13 DOI: 10.1016/j.jfca.2024.106907

Hee Jeong Hwang , Seo Hyun Shin , Seo-Young Kim , Jung Han Yoon Park , EunJou Min , Hee Yang , Ki Won Lee

Nutrient profiling systems (NPSs) are increasingly recognized as crucial tools for promoting healthier food choices. However, existing NPSs typically assess foods based on a standardized 2000 kcal diet, ignoring individual variations in estimated energy requirements (EER). In this study, we developed the Personalized Food Score (PFS), a dynamic and flexible framework that evaluates foods based on individual EER and country-specific nutrient standards. The PFS was designed through five main steps, allowing it to adapt to various cases. To validate the PFS, we assessed over 30,000 packaged foods in Korea and 3117 foods in the US, confirming its reliability. Significant differences in food scores were observed across different EER levels. Convergent validation using the Kruskal-Wallis test showed significant variations in PFS scores within and across food groups, demonstrating the system's capability to differentiate foods based on individual EER. Compared to the established Nutrient Rich Food index 9.3 (NRF 9.3), the PFS underscores the benefits of incorporating EER, highlighting the need for personalized NPSs. In conclusion, the PFS is an innovative tool for personalized nutrition profiling, aiding individuals in making healthier food choices based on their unique attributes and EER.

营养素分析系统（NPSs）越来越被认为是促进选择更健康食物的重要工具。然而，现有的营养成分分析系统通常根据 2000 千卡的标准化饮食来评估食物，而忽略了个体在估计能量需求（EER）方面的差异。在这项研究中，我们开发了个性化食物评分（PFS），这是一个动态、灵活的框架，可根据个人的能量需求估算值和特定国家的营养素标准来评估食物。PFS 的设计分为五个主要步骤，使其能够适应各种情况。为了验证 PFS，我们对韩国的 3 万多种包装食品和美国的 3117 种食品进行了评估，证实了其可靠性。不同 EER 水平的食品得分存在显著差异。使用 Kruskal-Wallis 检验法进行的聚合验证显示，PFS 分数在食品组内和食品组间存在显著差异，这证明该系统能够根据单个 EER 对食品进行区分。与已有的富含营养素食物指数 9.3（NRF 9.3）相比，PFS 强调了纳入 EER 的好处，突出了对个性化 NPS 的需求。总之，PFS 是个性化营养分析的创新工具，可帮助个人根据其独特属性和 EER 选择更健康的食物。

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引用次数: 0

Electrical conductivity as a precise method for salt content estimation in raw and cooked tuna meat 电导率是估算生金枪鱼肉和熟金枪鱼肉含盐量的精确方法

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-13 DOI: 10.1016/j.jfca.2024.106953

Petcharat Wiroonsri, Saowakon Wattanachant

This study evaluates electrical conductivity (EC) for estimating salt content in raw and cooked Skipjack tuna (Katsuwonus pelamis) across various sizes and preparation methods. Tuna sizes ranged from 0.10 to 9.00 kg, and the analysis included moisture, fat, protein, ash, EC, and salt content. In raw tuna, EC exhibited a high correlation with salt content (R² = 0.84), with the prediction equation Y = 0.112X - 0.525. For cooked tuna, which had reduced moisture, fat, and salt compared to raw tuna, EC showed a strong relationship with salt content (R² = 0.89) and the prediction equation Y = 0.169X - 0.623. Canned tuna in brine demonstrated high EC effectiveness for predicting salt content (R² = 0.93 and 0.95 for with and without media, respectively). However, for tuna in oil, EC correlations were weak (R² = 0.06 and 0.01), indicating that oil interferes with ion movement. After validating the estimated salt content using EC against the actual salt content obtained by auto-titration, the results confirm that EC is a reliable and cost-effective tool for estimating salt content in raw, cooked, and brine tuna, although its applicability is limited for oil-based canned products.

本研究对电导率（EC）进行了评估，以估算生熟鲣鱼（Katsuwonus pelamis）中不同大小和制作方法的盐含量。金枪鱼的大小从 0.10 千克到 9.00 千克不等，分析内容包括水分、脂肪、蛋白质、灰分、导电率和盐含量。在生金枪鱼中，氨基甲酸乙酯与盐含量呈高度相关（R² = 0.84），预测方程为 Y = 0.112X - 0.525。与生金枪鱼相比，熟金枪鱼的水分、脂肪和盐分都有所减少，因此导电率与盐分含量关系密切（R² = 0.89），预测方程为 Y = 0.169X - 0.623。盐水金枪鱼罐头在预测盐含量方面显示出较高的导电率有效性（含介质和不含介质的导电率分别为 0.93 和 0.95）。然而，对于油浸金枪鱼，导电率相关性较弱（R² = 0.06 和 0.01），表明油会干扰离子移动。将使用导电率估算的盐含量与自动滴定法获得的实际盐含量进行验证后，结果证实导电率是估算生金枪鱼、熟金枪鱼和盐渍金枪鱼中盐含量的可靠且经济有效的工具，但其对油基罐头产品的适用性有限。

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引用次数: 0

Characterization of Italian Grape Ale beers obtained with different additions of Malvasia di Candia Aromatica must and marcs 意大利葡萄艾尔啤酒的特性分析--以不同的方式添加马尔瓦西娅-迪-坎迪亚芳香葡萄汁和腌渍物

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-13 DOI: 10.1016/j.jfca.2024.106970

Pier Paolo Becchi , Fosca Vezzulli , Milena Lambri , Luigi Lucini , Fabio Chinnici , Elia Romanini , Mario Gabrielli

In 2015, a new style of fruit beer, called Italian Grape Ale (IGA), was introduced by the Beer Judge Certification Program. The style of this beer is defined as a union between beer (wort or final beer) and grape or grape must (from red or white cultivar). This study aimed to characterize the chemical composition and sensorial properties of IGA beers obtained by adding grape juice or marc. To this aim, different amounts of grape juice or marcs (10 % and 20 %) from cv. Malvasia di Candia Aromatica (MCA) were blended with Golden Ale wort before primary fermentation. The addition of MCA grape marc and juice resulted in a significant increase in total fermentable sugar concentration, organic acids, and higher titratable acidity, both in the wort and in the final beer. Furthermore, the CIELab colour space parameters were strongly influenced by MCA, with the additions of marc leading to the most pronounced colour changes in beer, producing a dark yellow hue. Regarding the volatile profile of IGA beers, the MCA additions modulated the profile of IGA beers with key markers that consisted mainly of terpenes (both free and glycosylated forms), higher alcohols and esters. These compounds, as confirmed by sensory analysis, enhanced the aroma of beer samples with floral and fruit notes, making them easily distinguishable from IGA traditional beers. These findings are among the first data available on the effect of white aromatic grape juice and marc in brewing, both from a chemical and sensory point of view.

2015 年，啤酒评委认证计划推出了一种新的果啤风格，名为意大利葡萄艾尔啤酒（IGA）。这种啤酒的风格被定义为啤酒（麦汁或最终啤酒）与葡萄或葡萄汁（红或白葡萄品种）的结合。这项研究的目的是分析通过添加葡萄汁或葡萄渣而获得的 IGA 啤酒的化学成分和感官特性。为此，在一次发酵前，将不同量的马尔瓦西亚-迪-坎迪亚芳香葡萄（MCA）葡萄汁或葡萄泥（10 % 和 20 %）与金色麦芽汁混合。在麦汁和最终啤酒中加入 MCA 葡萄渣和果汁后，可发酵总糖浓度、有机酸和可滴定酸度都显著增加。此外，CIELab 色度空间参数受到 MCA 的强烈影响，添加果渣导致啤酒颜色发生最明显的变化，呈深黄色。关于 IGA 啤酒的挥发性特征，添加的 MCA 调节了 IGA 啤酒的特征，主要标志物包括萜烯（游离和糖基化形式）、高级醇和酯。感官分析证实，这些化合物增强了啤酒样品的花香和果香，使其很容易与 IGA 传统啤酒区分开来。无论是从化学角度还是从感官角度来看，这些发现都是关于白葡萄汁和马卡因在酿造中的作用的首批数据之一。

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引用次数: 0

Development of decolorization and degreasing reagents for optical clearing that enables visualization of the three-dimensional microstructure inside foods 开发用于光学净化的脱色和脱脂试剂，使食品内部的三维微观结构可视化

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-13 DOI: 10.1016/j.jfca.2024.106956

Hiromichi Yamasaki , Takenobu Ogawa , Yuki Manabe , Tatsuya Sugawara , Fumito Tani

The combination of optical clearing and fluorescence observation as an imaging method shows promise for visualizing the microstructure inside foods, which is a key determinant of its quality. However, an efficient method of decolorization and degreasing during the sample-clearing step, which is essential for suppressing light scattering inside foods during fluorescence observation, remains unclear. In this study, by utilizing a simple yet effective high-throughput evaluation system, 22 different reagents that were prepared by varying the dilution concentration and mixing ratio of 10 different reagents were screened. As a result, new reagents which can effectively remove carotenoid pigments in durum-noodles, carotenoid pigments and chlorophyll in radish sprouts and spinach, and oil in deep-fried noodles were developed. The developed decolorizing reagent removed 98.5, 95.9, and 97.3 % of lutein from durum-noodles, radish sprouts, and spinach, respectively, and the developed degreasing reagent removed 99.6 % of oil from deep-fried noodles. Furthermore, we demonstrated that decolorization and degreasing to reduce light scattering can enable the acquisition of high-contrast microstructure images in the deeper part of foods using a versatile fluorescence microscope.

将光学清样和荧光观测结合起来作为一种成像方法，有望实现食品内部微观结构的可视化，而微观结构是决定食品质量的关键因素。然而，在荧光观测过程中，样品清除步骤中的脱色和脱脂对于抑制食品内部的光散射至关重要，但目前仍不清楚有效的脱色和脱脂方法。在这项研究中，利用简单而有效的高通量评估系统，通过改变 10 种不同试剂的稀释浓度和混合比例，筛选出 22 种不同的试剂。结果，开发出了能有效去除硬面条中类胡萝卜素色素、萝卜芽和菠菜中类胡萝卜素色素和叶绿素以及油炸面条中油的新试剂。所开发的脱色试剂可分别去除硬面、萝卜芽和菠菜中 98.5%、95.9% 和 97.3% 的叶黄素，所开发的脱脂试剂可去除油炸面条中 99.6% 的油。此外，我们还证明了通过脱色和脱脂来减少光散射可以利用多功能荧光显微镜获取食品深层的高对比度微观结构图像。

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引用次数: 0

A ratiometric fluorescence platform based on bifunctional MOFs for sensitive detection of organophosphorus pesticides 基于双功能 MOFs 的比率荧光平台，用于灵敏检测有机磷农药

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-13 DOI: 10.1016/j.jfca.2024.106971

Siying Wu , Xuehua Zhang , Wenyan Tang , Yue Zhang , Xin Lv , Yu-Ting Zhuang

Rapid and precise detection of organophosphorus pesticides (OPs) is of great importance for life health. Herein, a new sensing platform is developed through a dual signal amplification approach for sensitive quantification of OPs, with a bimetallic metal organic framework (UiO-66(Zr/Fe)-NH₂) as peroxide-like nanozyme and fluorescent indicator. In the presence of thiocholine (TCh), the hydrolyzate of acetylthiocholine iodide catalyzed by acetylcholinesterase, the catalytic oxidization of o-phenylenediamine by UiO-66(Fe/Zr)-NH₂ to strong fluorescent 2,3-diaminophenazine (λ_em 555 nm) is significantly inhibited. OPs-triggered acetylcholinesterase inactivation enables the renaturation of UiO-66(Fe/Zr)-NH₂. Interestingly, the introduction of 1,4-dioxane further boosts the amplification of fluorescence signals. By virtue of the recovered fluorescence at 555 nm and MOF fluorescence (λ_em 446 nm), the dual signal amplification-based ratiometric fluorescent platform is successfully employed for the selective recognition and sensitive detection of OPs. This work is expected to provide a facile and sensitive method for accurate OPs assay, and make a positive contribution to food safety.

快速、精确地检测有机磷农药（OPs）对生命健康至关重要。本文以双金属金属有机框架（UiO-66(Zr/Fe)-NH2）作为过氧化物类纳米酶和荧光指示剂，通过双重信号放大方法开发了一种新的传感平台，用于灵敏地定量检测 OPs。在有硫代胆碱（TCh）（乙酰胆碱酯酶催化的乙酰硫代碘化胆碱的水解产物）存在的情况下，UiO-66（Fe/Zr）-NH2 催化邻苯二胺氧化成强荧光 2,3-二氨基吩嗪（λem 555 nm）的过程会受到明显抑制。OPs 触发的乙酰胆碱酯酶失活使 UiO-66（Fe/Zr）-NH2 重新饱和。有趣的是，1,4-二氧六环的引入进一步促进了荧光信号的放大。通过在 555 纳米波长和 MOF 荧光（λem 446 纳米波长）上的荧光恢复，基于双信号放大的比率荧光平台被成功地用于 OPs 的选择性识别和灵敏检测。这项工作有望为准确检测 OPs 提供一种简便灵敏的方法，为食品安全做出积极贡献。

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引用次数: 0

HS-SPME-GC-MS combined with multivariate statistical analysis reveals off-flavor composition and biomarker generation mechanism of whole milk powder HS-SPME-GC-MS 结合多元统计分析揭示全脂奶粉的异味成分和生物标记物生成机制

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2024-11-13 DOI: 10.1016/j.jfca.2024.106962

Miao Ning , Kairu He , Dexi Zhang , Shengjia Liu , Yuxin Zhang , Jie Min , Rina Wu , Shuli Zhang , Junrui Wu

Milk powder is prone to producing off-flavor when it is not handled properly during production or storage. In order to identify the off-flavor compounds of whole milk powder (WMP), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with cluster heatmap analysis was used, orthogonal partial least squares discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used to investigate the off-flavor substances of whole milk powder. Cluster heatmap analysis showed that there were certain differences in the relative contents of volatiles among the eight milk powders. Further, OPLS-DA was applied to the relative contents of volatile substances in milk powders with and without unpleasant odor, a to obtain the main difference components of the 28 with variable importance in projection (VIP) greater than 1, with off-flavor substances being the main ones. Finally, the volatile compounds positively correlated with off-flavors in milk powder were screened by principal component analysis and combined with relative aroma activity values greater than 1 to identify (E)-2-hexenal and (E,E)-2,4-decadienal as the major off-flavor compounds of milk powder, and also described the mechanism of generation of (E)-2-hexenal (a marker of soya flavor) and (E,E)-2,4-decadienal (a marker of grass flavor) in milk powder. The results provide a reference for the analysis of flavor profile and possible off-flavor components of milk powder, which is beneficial for the optimization and improvement of whole milk powder.

奶粉在生产或储存过程中如果处理不当，很容易产生异味。为了识别全脂奶粉（WMP）中的异味化合物，采用顶空固相微萃取气相色谱-质谱联用仪（HS-SPME-GC-MS）结合聚类热图分析、正交偏最小二乘判别分析（OPLS-DA）和主成分分析（PCA）对全脂奶粉中的异味物质进行了研究。聚类热图分析表明，八种奶粉中挥发性物质的相对含量存在一定差异。此外，还对有异味和无异味奶粉中挥发性物质的相对含量进行了 OPLS-DA，得出了 28 种投影中变量重要性（VIP）大于 1 的主要差异成分，其中主要是异味物质。最后，通过主成分分析筛选出与奶粉异味正相关的挥发性化合物，并结合相对香气活性值大于 1 的结果，确定(E)-2-己烯醛和(E,E)-2,4-癸二烯醛为奶粉中的主要异味化合物，并描述了奶粉中(E)-2-己烯醛（大豆风味的标志）和(E,E)-2,4-癸二烯醛（青草风味的标志）的生成机理。这些结果为分析奶粉的风味特征和可能的异味成分提供了参考，有利于全脂奶粉的优化和改良。

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