2023 Vol. 38, No. 2
Display Method: |
2023, 38(2)
:1-13.
doi: 10.12187/2023.02.001
Abstract:
In the process of food processing and storage, there are complex interactions between components and molecules.Traditional test methods are difficult to clearly and intuitively explain the interaction mechanism affecting the nutritional value and safety of food from the molecular level. Molecular simulation technology is based on molecular model to study molecular behavior to predict or explain macroscopic experimental phenomena. It has the advantages of high efficiency and low cost, and is an important bridge between micro and macro scale. The application of this technology in food component interaction system was reviewed. It was considered that molecular simulation technology could reveal the molecular interaction mechanism of food nutrients, toxicological mechanism and bacteriostatic mechanism of food contaminants from the atomic/molecular level, characterize visual data such as dynamic changes of molecular conformation, electron transfer, covalent bond breakage and reconstruction, and provide guiding suggestions for practical production practices such as improving food processing and storage conditions and improving food safety. However, in recent years, there are some problems in the application of this technology, such as relatively independent and highly reactive molecules are considered as pure isolates or inert substances in the process of simulation. In the future, we should deeply study and gradually improve the relationship among conformational changes, functional properties and food quality of food component molecules induced by environment, in order to provide reference for the practical application of molecular simulation technology in different fields of food.
In the process of food processing and storage, there are complex interactions between components and molecules.Traditional test methods are difficult to clearly and intuitively explain the interaction mechanism affecting the nutritional value and safety of food from the molecular level. Molecular simulation technology is based on molecular model to study molecular behavior to predict or explain macroscopic experimental phenomena. It has the advantages of high efficiency and low cost, and is an important bridge between micro and macro scale. The application of this technology in food component interaction system was reviewed. It was considered that molecular simulation technology could reveal the molecular interaction mechanism of food nutrients, toxicological mechanism and bacteriostatic mechanism of food contaminants from the atomic/molecular level, characterize visual data such as dynamic changes of molecular conformation, electron transfer, covalent bond breakage and reconstruction, and provide guiding suggestions for practical production practices such as improving food processing and storage conditions and improving food safety. However, in recent years, there are some problems in the application of this technology, such as relatively independent and highly reactive molecules are considered as pure isolates or inert substances in the process of simulation. In the future, we should deeply study and gradually improve the relationship among conformational changes, functional properties and food quality of food component molecules induced by environment, in order to provide reference for the practical application of molecular simulation technology in different fields of food.
2023, 38(2)
:14-23,62.
doi: 10.12187/2023.02.002
Abstract:
In order to improve the utilization of PSE (Pale, Soft and Exudative)-like chicken protein isolate and to prevent the oxidative degradation of epigallocatechin-3-gallate (EGCG), the effects of alkali solubilization andextraction followed by acid depositionprecipitation method and ultrasound (20 kHz, 450 W, 10 min) assisted alkali methodextraction (UAE) on the structure of PSE-like chicken protein isolate and their protection on EGCG were analyzed. The results showed that the average particle size and turbidity of PSE-like chicken protein isolate obtained by UAE decreased and the absolute value of the potential increased compared to the alkali extraction followed by acid precipitation treatment, the average particle size of the composite system was significantly decreased after the addition of EGCG (Pα-helix and β-sheet of PSE-like chicken protein isolate by UAE-treated were decreased to 12.84% and 11.96%, respectively, while the relative content of β-turn was increased to 63.17% (Pα-helix decreased significantly to 9.07% and the relative content of β-sheet increased significantly to 19.08% after the addition of EGCG (P<0.05). The PSE-like chicken protein isolate obtained by UAE had the stronger binding ability to EGCG, with a larger binding site (1.265), and better protective effect on EGCG. UAE altered the structure of PSE-like chicken protein isolate, enhanced the interaction of PSE chicken protein isolate with EGCG, and slowed down the oxidative degradation of EGCG.
In order to improve the utilization of PSE (Pale, Soft and Exudative)-like chicken protein isolate and to prevent the oxidative degradation of epigallocatechin-3-gallate (EGCG), the effects of alkali solubilization andextraction followed by acid depositionprecipitation method and ultrasound (20 kHz, 450 W, 10 min) assisted alkali methodextraction (UAE) on the structure of PSE-like chicken protein isolate and their protection on EGCG were analyzed. The results showed that the average particle size and turbidity of PSE-like chicken protein isolate obtained by UAE decreased and the absolute value of the potential increased compared to the alkali extraction followed by acid precipitation treatment, the average particle size of the composite system was significantly decreased after the addition of EGCG (Pα-helix and β-sheet of PSE-like chicken protein isolate by UAE-treated were decreased to 12.84% and 11.96%, respectively, while the relative content of β-turn was increased to 63.17% (Pα-helix decreased significantly to 9.07% and the relative content of β-sheet increased significantly to 19.08% after the addition of EGCG (P<0.05). The PSE-like chicken protein isolate obtained by UAE had the stronger binding ability to EGCG, with a larger binding site (1.265), and better protective effect on EGCG. UAE altered the structure of PSE-like chicken protein isolate, enhanced the interaction of PSE chicken protein isolate with EGCG, and slowed down the oxidative degradation of EGCG.
2023, 38(2)
:23-32.
doi: 10.12187/2023.02.003
Abstract:
Using high-throughput sequencing technology the changes in bacterial community structure, function and phenotype during the fermentation of medium-temperature Daqu were analyzed. The results showed that the bacterial community of medium-temperature Daqu was mainly composed of Welchiella, Staphylococcus, Escherichia, Lactobacillus, etc. Based on OTU level, the samples of medium-temperature Daqu could be clustered into three stages including early stage (0 d and 3 d), middle stage (9 d and 13 d) and late stage (30 d). Staphylococcus was the main bacteria in the early fermentation stage, weissella was the main dominant bacteria in the middle stage, and muribaculum was the main bacteria in the late fermentation stage. The functional abundance of genes such as amino acid transport and metabolism, carbohydrate transport and metabolism from bacteria inhabiting medium-temperature Daqu was high. The bacterial community in the early and late fermentation stages had higher abundance in gene function such as cell wall/membrane/envelope biogenesis, posttranslational modification, protein turnover, chaperones protein than in the middle fermentation stage. Most microorganisms were facultative anaerobic bacteria in the early stage of fermentation while the aerobic bacteria and anaerobic bacteria dominated in the middle and late stage, respectively.
Using high-throughput sequencing technology the changes in bacterial community structure, function and phenotype during the fermentation of medium-temperature Daqu were analyzed. The results showed that the bacterial community of medium-temperature Daqu was mainly composed of Welchiella, Staphylococcus, Escherichia, Lactobacillus, etc. Based on OTU level, the samples of medium-temperature Daqu could be clustered into three stages including early stage (0 d and 3 d), middle stage (9 d and 13 d) and late stage (30 d). Staphylococcus was the main bacteria in the early fermentation stage, weissella was the main dominant bacteria in the middle stage, and muribaculum was the main bacteria in the late fermentation stage. The functional abundance of genes such as amino acid transport and metabolism, carbohydrate transport and metabolism from bacteria inhabiting medium-temperature Daqu was high. The bacterial community in the early and late fermentation stages had higher abundance in gene function such as cell wall/membrane/envelope biogenesis, posttranslational modification, protein turnover, chaperones protein than in the middle fermentation stage. Most microorganisms were facultative anaerobic bacteria in the early stage of fermentation while the aerobic bacteria and anaerobic bacteria dominated in the middle and late stage, respectively.
2023, 38(2)
:33-40.
doi: 10.12187/2023.02.004
Abstract:
Liposomes were prepared by ethanol injection combined with dynamic high-pressure microfluidic technology. The effects of different sterol molecular, including cholesterol, β-sitosterol and stigmasterol, on the membrane structural stability of liposome were compared. The results showed that the addition of β-sitosterol and stigmasterol increased the particle size of liposomes from (48.35±0.41) nm to (106.27±0.90) nm and (107.27±0.59) nm, respectively, and the Zeta potential remained unchanged at about -30 mV. Electron microscopy showed that the lipid containing sterol formed stable bilayer structure of phospholipid. The salt stability and pH stability had been enhanced, but temperature stability had no significant change. The addition of β-sitosterol and stigmasterol reduced the micropolarity, hydrophobicity and fluidity of liposome membrane, resulting in a tighter phospholipid bimolecular membrane structure in liposomes.
Liposomes were prepared by ethanol injection combined with dynamic high-pressure microfluidic technology. The effects of different sterol molecular, including cholesterol, β-sitosterol and stigmasterol, on the membrane structural stability of liposome were compared. The results showed that the addition of β-sitosterol and stigmasterol increased the particle size of liposomes from (48.35±0.41) nm to (106.27±0.90) nm and (107.27±0.59) nm, respectively, and the Zeta potential remained unchanged at about -30 mV. Electron microscopy showed that the lipid containing sterol formed stable bilayer structure of phospholipid. The salt stability and pH stability had been enhanced, but temperature stability had no significant change. The addition of β-sitosterol and stigmasterol reduced the micropolarity, hydrophobicity and fluidity of liposome membrane, resulting in a tighter phospholipid bimolecular membrane structure in liposomes.
2023, 38(2)
:41-47.
doi: 10.12187/2023.02.005
Abstract:
To explore the degradation rule of anthocyanin subjected with different environmental factors and food matrices, the effects of different temperatures (4~100 ℃), illumination conditions (avoiding light, sunlight, and ultraviolet), freeze-thaw cycles (5 times), sucrose additions (0~20%) and NaCl additions (0~5.0%) on the anthocyanin retention were investigated, and their degradation kinetic models were further established. Results showed that, with the temperature increasing from 4 ℃ to 100 ℃, anthocyanin retention of 10 h decreased significantly from 88.19% to 28.10%, and their half-life time (t1/2) decreased from 55.0 h to 5.9 h(P<0.05). Compared with avoiding light, both anthocyanin retention of 10 h and t1/2 under ultraviolet were the lowest (84.41% and 43.0 h). After five freeze-thaw cycles, anthocyanin retention of 120 h was reduced to 85.21% with the corresponding t1/2 of 612.6 h. During 80 ℃ of stability acceleration experiment, both anthocyanin retention of 10 h and their t1/2 reached the highest value (60.17% and 13.7 h) with sucrose addition of 10%, and the above values also reached the highest value (54.63% and 11.3 h) with NaCl addition of 5%. The storage and processing of anthocyanins should avoid high temperature, ultraviolet and freeze-thaw cycles as much as possible, and appropriate amount of sucrose and NaCl could be added to enhance the stability of antholyanins.
To explore the degradation rule of anthocyanin subjected with different environmental factors and food matrices, the effects of different temperatures (4~100 ℃), illumination conditions (avoiding light, sunlight, and ultraviolet), freeze-thaw cycles (5 times), sucrose additions (0~20%) and NaCl additions (0~5.0%) on the anthocyanin retention were investigated, and their degradation kinetic models were further established. Results showed that, with the temperature increasing from 4 ℃ to 100 ℃, anthocyanin retention of 10 h decreased significantly from 88.19% to 28.10%, and their half-life time (t1/2) decreased from 55.0 h to 5.9 h(P<0.05). Compared with avoiding light, both anthocyanin retention of 10 h and t1/2 under ultraviolet were the lowest (84.41% and 43.0 h). After five freeze-thaw cycles, anthocyanin retention of 120 h was reduced to 85.21% with the corresponding t1/2 of 612.6 h. During 80 ℃ of stability acceleration experiment, both anthocyanin retention of 10 h and their t1/2 reached the highest value (60.17% and 13.7 h) with sucrose addition of 10%, and the above values also reached the highest value (54.63% and 11.3 h) with NaCl addition of 5%. The storage and processing of anthocyanins should avoid high temperature, ultraviolet and freeze-thaw cycles as much as possible, and appropriate amount of sucrose and NaCl could be added to enhance the stability of antholyanins.
2023, 38(2)
:48-55.
doi: 10.12187/2023.02.006
Abstract:
The effects of different storage time, pH value, metal ions, storage temperature and artificial simulation of digestive system on the antioxidant activities of fermented peptides Asp-Asp-Asp-Tyr (DDDY) and Asp-Tyr-Asp-Asp (DYDD) of Dendrobium aphyllum were investigated using DPPH and ABTS free radical scavenging rate as indexes. The stability of the two fermented peptides was further studied. The results showed that the DPPH and ABTS clearance rates of DDDY and DYDD decreased significantly with the increase of storage time, and the DPPH clearance rate decreased by about 73.43% and 73.22%, respectively, after 16 hours of storage. The stability of DDDY and DYDD was better in acidic or weakly acidic environment, and the ABTS clearance rate of DDDY and DYDD decreased by about 66.00% and 70.81% when the pH value was 2.0~12.0, respectively. Metal ions could significantly improve the ABTS clearance rate of the two fermented peptides, which was greatly affected by three metal ions: Na+, K+ and Fe3+. Too high and too low storage temperature decreased the DPPH and ABTS clearance rates of the two fermented peptides, and the ABTS clearance rate of DYDD was greatly affected by storage temperature. The antioxidant activity of DDDY and DYDD decreased significantly with the prolongation of digestion time in the artificial simulated digestive system. The stability of the two fermented peptides was greatly affected by the environments, and the path to improve their stability could be further studied through embedding or group linking in the future.
The effects of different storage time, pH value, metal ions, storage temperature and artificial simulation of digestive system on the antioxidant activities of fermented peptides Asp-Asp-Asp-Tyr (DDDY) and Asp-Tyr-Asp-Asp (DYDD) of Dendrobium aphyllum were investigated using DPPH and ABTS free radical scavenging rate as indexes. The stability of the two fermented peptides was further studied. The results showed that the DPPH and ABTS clearance rates of DDDY and DYDD decreased significantly with the increase of storage time, and the DPPH clearance rate decreased by about 73.43% and 73.22%, respectively, after 16 hours of storage. The stability of DDDY and DYDD was better in acidic or weakly acidic environment, and the ABTS clearance rate of DDDY and DYDD decreased by about 66.00% and 70.81% when the pH value was 2.0~12.0, respectively. Metal ions could significantly improve the ABTS clearance rate of the two fermented peptides, which was greatly affected by three metal ions: Na+, K+ and Fe3+. Too high and too low storage temperature decreased the DPPH and ABTS clearance rates of the two fermented peptides, and the ABTS clearance rate of DYDD was greatly affected by storage temperature. The antioxidant activity of DDDY and DYDD decreased significantly with the prolongation of digestion time in the artificial simulated digestive system. The stability of the two fermented peptides was greatly affected by the environments, and the path to improve their stability could be further studied through embedding or group linking in the future.
2023, 38(2)
:56-62.
doi: 10.12187/2023.02.007
Abstract:
With commericially available braised squab as research object, UHPLC-Q-Orbitrap HRMS was established. Eleven polar heterocyclic aromatic amines in braised squab were detected by UHPLC-Q-Orbitrap HRMS. The results showed that the method had good linearity and high mass accuracy. The mass accuracy of 11 heterocyclic aromatic amines was <3×10-6. The determination coefficients were greater than 0.997 2. The limit of detection was 0.03~0.60 μg/kg, and the limit of quantification was 0.10~2.00 μg/kg. This method had stable recovery and certain accuracy. The recovery of 11 heterocyclic aromatic amines at 3 spiked concentrations ranged from 83.40% to 114.80%, and the precision ranged from 1.40% to 7.20%. The main heterocyclic aromatic amines detected in braised squab were MeIQx (0.10~0.46 μg/kg), PhIP (0.10~0.53 μg/kg) and DMIP (0.10~0.25 μg/kg). The total content of heterocyclic aromatic amines in 4 parts of braised squab was the heel, breast, wing and leg in descending oder.
With commericially available braised squab as research object, UHPLC-Q-Orbitrap HRMS was established. Eleven polar heterocyclic aromatic amines in braised squab were detected by UHPLC-Q-Orbitrap HRMS. The results showed that the method had good linearity and high mass accuracy. The mass accuracy of 11 heterocyclic aromatic amines was <3×10-6. The determination coefficients were greater than 0.997 2. The limit of detection was 0.03~0.60 μg/kg, and the limit of quantification was 0.10~2.00 μg/kg. This method had stable recovery and certain accuracy. The recovery of 11 heterocyclic aromatic amines at 3 spiked concentrations ranged from 83.40% to 114.80%, and the precision ranged from 1.40% to 7.20%. The main heterocyclic aromatic amines detected in braised squab were MeIQx (0.10~0.46 μg/kg), PhIP (0.10~0.53 μg/kg) and DMIP (0.10~0.25 μg/kg). The total content of heterocyclic aromatic amines in 4 parts of braised squab was the heel, breast, wing and leg in descending oder.
2023, 38(2)
:63-71.
doi: 10.12187/2023.02.008
Abstract:
In order to investigate the influence of aroma characteristic components in tobacco extracts on the style characteristics of cigarettes, three types of tobacco extracts from Fujian, Guizhou and Hunan were prepared by subcritical extraction-molecular distillation technique, and the mass concentrations and aroma activity values (OAV) of aroma characteristics of burnt sweet, creamy, soy, spicy, fruity, sour, nutty and floral aromas were investigated systematically. The effects of OAV changes on the style characteristics of tobacco extracts were investigated by sniffing and cigarette smoking evaluation. The results showed that the total mass concentrations of aroma components of the three tobacco extracts were 2 427.62 μg/mL, 3 688.96 μg/mL, and 4 628.06 μg/mL, respectively. Burnt sweet, creamy, sour and floral aromas varied among the three tobacco extracts. Fujian tobacco extracts were dominated by floral, burnt sweet and creamy aromas, while Guizhou tobacco extracts and Hunan tobacco extracts were dominated by sour and floral aromas, but with different weights. Based on the differences of the three extracts’ aromatic characteristics OAV, the representative components of each flavor characteristic were added on the basis of Fujian tobacco extract. The light aroma style characteristics of the imitation tobacco exrtracts were weakened and the strong aroma style characteristics gradually appeared.
In order to investigate the influence of aroma characteristic components in tobacco extracts on the style characteristics of cigarettes, three types of tobacco extracts from Fujian, Guizhou and Hunan were prepared by subcritical extraction-molecular distillation technique, and the mass concentrations and aroma activity values (OAV) of aroma characteristics of burnt sweet, creamy, soy, spicy, fruity, sour, nutty and floral aromas were investigated systematically. The effects of OAV changes on the style characteristics of tobacco extracts were investigated by sniffing and cigarette smoking evaluation. The results showed that the total mass concentrations of aroma components of the three tobacco extracts were 2 427.62 μg/mL, 3 688.96 μg/mL, and 4 628.06 μg/mL, respectively. Burnt sweet, creamy, sour and floral aromas varied among the three tobacco extracts. Fujian tobacco extracts were dominated by floral, burnt sweet and creamy aromas, while Guizhou tobacco extracts and Hunan tobacco extracts were dominated by sour and floral aromas, but with different weights. Based on the differences of the three extracts’ aromatic characteristics OAV, the representative components of each flavor characteristic were added on the basis of Fujian tobacco extract. The light aroma style characteristics of the imitation tobacco exrtracts were weakened and the strong aroma style characteristics gradually appeared.
2023, 38(2)
:72-79.
doi: 10.12187/2023.02.009
Abstract:
55 fruity components were screened from the reported tobacco and tobacco smoke components, and the concentrations of fruity components in the mainstream cigarette smoke and filler of seven cigarette samples was detected by GC-MS quantitative analysis. The sensory contributions of each component in smoke and filler of cigarette were evaluated using the aroma activity value (OAV). Sum of the OAV of the components within each group (SOAV) was calculated to characterize the contribution of the group of components with characterized aroma. The SOAV of the fruity aroma components were compared with that of the burnt-sweet, creamy, bean, and spicy aroma components, and the differences in the sensory contributions of the fruity aroma components in smoke and filler of cigarette were quantified. The results showed that, 17 components were identified in the total particulate matter (TPM) of mainstream smoke, and the OAV of each component was below 10. A total of 28 fruity components were detected in the filler of cigarette, and the concentration of most of the components was higher than that in the TPM of mainstream smoke. The sensory contribution of the fruity aroma components in filler of cigarette was greater than that in the TPM, SOAV of the fruity aroma components in the filler of cigarette was about 8.75 times that in the TPM. In the TPM of mainstream smoke, SOAV of the other four components groups was 26.04~3 048.21 times that of the fruity aroma components, while in the filler of cigarette, SOAV of the fruity aroma components ranked only second to that of the spice aroma components, slightly higher than that of the burnt-sweet and creamy aroma components, and was 113.44 times the SOAV of the bean aroma components.
55 fruity components were screened from the reported tobacco and tobacco smoke components, and the concentrations of fruity components in the mainstream cigarette smoke and filler of seven cigarette samples was detected by GC-MS quantitative analysis. The sensory contributions of each component in smoke and filler of cigarette were evaluated using the aroma activity value (OAV). Sum of the OAV of the components within each group (SOAV) was calculated to characterize the contribution of the group of components with characterized aroma. The SOAV of the fruity aroma components were compared with that of the burnt-sweet, creamy, bean, and spicy aroma components, and the differences in the sensory contributions of the fruity aroma components in smoke and filler of cigarette were quantified. The results showed that, 17 components were identified in the total particulate matter (TPM) of mainstream smoke, and the OAV of each component was below 10. A total of 28 fruity components were detected in the filler of cigarette, and the concentration of most of the components was higher than that in the TPM of mainstream smoke. The sensory contribution of the fruity aroma components in filler of cigarette was greater than that in the TPM, SOAV of the fruity aroma components in the filler of cigarette was about 8.75 times that in the TPM. In the TPM of mainstream smoke, SOAV of the other four components groups was 26.04~3 048.21 times that of the fruity aroma components, while in the filler of cigarette, SOAV of the fruity aroma components ranked only second to that of the spice aroma components, slightly higher than that of the burnt-sweet and creamy aroma components, and was 113.44 times the SOAV of the bean aroma components.
2023, 38(2)
:80-86.
doi: 10.12187/2023.02.010
Abstract:
Twenty-three cigarette paper samples were selected as the research object. Headspace-gas chromatography-ion migration spectrometry (HS-GC-IMS) was used to detect their aroma components. The differences and changes of aroma components in different samples were analyzed based on fingerprint, and the stability of cigarette paper was evaluated by principal component analysis and chemical measurement method. The results showed that a total of 29 compounds were identified from different scented cigarette paper, and the alcohols and ketones were the most. The aromatic components of cigarette paper samples from different manufacturers had their own characteristic peak regions, showing obvious differences. The cumulative contribution rate of the principal components of cigarette paper was 84.07%. Cigarette paper from different manufacturers could be distinguished according to the characteristic components. The method could analyze the difference of aromatic components among different scented cigarette paper, and provide theoretical basis and technical support for quality stability maintenance and identification of the products processed in different places.
Twenty-three cigarette paper samples were selected as the research object. Headspace-gas chromatography-ion migration spectrometry (HS-GC-IMS) was used to detect their aroma components. The differences and changes of aroma components in different samples were analyzed based on fingerprint, and the stability of cigarette paper was evaluated by principal component analysis and chemical measurement method. The results showed that a total of 29 compounds were identified from different scented cigarette paper, and the alcohols and ketones were the most. The aromatic components of cigarette paper samples from different manufacturers had their own characteristic peak regions, showing obvious differences. The cumulative contribution rate of the principal components of cigarette paper was 84.07%. Cigarette paper from different manufacturers could be distinguished according to the characteristic components. The method could analyze the difference of aromatic components among different scented cigarette paper, and provide theoretical basis and technical support for quality stability maintenance and identification of the products processed in different places.
2023, 38(2)
:87-93,117.
doi: 10.12187/2023.02.011
Abstract:
The volatile flavor compounds in tobacco from different regions(Zunyi,Sanming and Yongzhou) were identified by gas chromatography-ion mobility spectrometry (GC-IMS). The differences of volatile flavor compounds among the three regions were investigated by principal component analysis, and the tobacco from the three regions was distinguished according to the differences. The results showed that 125 volatile flavor compounds were detected by GC-IMS, of which 79 were identified. Aldehydes, ketones, alcohols and esters were the main volatile compounds in the three regions. Aldehydes in tobacco samples from the three regions were the main contributors to the overall flavor, but there were great differences in the types and contents, and the distribution of volatile flavor substances in samples from different regions occupied relatively independent space. Compared with electronic nose technology, GC-IMS method can establish the fingerprint of volatile flavor substances in tobacco from three regions and visually present the outline of volatile flavor substances in tobacco from three regions, so as to achieve the purpose of identification and origin traceability of tobacco.
The volatile flavor compounds in tobacco from different regions(Zunyi,Sanming and Yongzhou) were identified by gas chromatography-ion mobility spectrometry (GC-IMS). The differences of volatile flavor compounds among the three regions were investigated by principal component analysis, and the tobacco from the three regions was distinguished according to the differences. The results showed that 125 volatile flavor compounds were detected by GC-IMS, of which 79 were identified. Aldehydes, ketones, alcohols and esters were the main volatile compounds in the three regions. Aldehydes in tobacco samples from the three regions were the main contributors to the overall flavor, but there were great differences in the types and contents, and the distribution of volatile flavor substances in samples from different regions occupied relatively independent space. Compared with electronic nose technology, GC-IMS method can establish the fingerprint of volatile flavor substances in tobacco from three regions and visually present the outline of volatile flavor substances in tobacco from three regions, so as to achieve the purpose of identification and origin traceability of tobacco.
2023, 38(2)
:94-101.
doi: 10.12187/2023.02.012
Abstract:
The aroma components in cloudy water of reconstituted tobacco were analyzed by GC-MS and UPLC-MS, macroporous resin was used to enrich the aroma components incloudy water and the enrichment process parameters were optimized, and the effects of different enrichment components on the sensory effects of cigarettes were investigated. The results showed that the main aroma components in cloudy water was nicotine, with a content of 63 mg/L, and a small amount of 3-oxo-α-ionone, phenylethanol, anatabine and other aroma components were also contained. The macroporous resin LS313 possessed the best enrichment effect. The optimal enrichment parameters were as follows: the feeding rate was 11 mL/min, the loading volume was 8.2 L, absolute ethanol as the eluent solvent, elution rate was 2 mL/min, and the amount of ethanol was 140 mL. Under these conditions, the mass concentration of nicotine in the enriched solution was 53 times higher than that in cloudy water, and the recovery rate of nicotine reached 92.6%, indicating that the macroporous resin method had a good enrichment effect on the aroma components in cloudy water. The enrichment and separation solution had different positive effects on the sensory quality of cigarette products, mainly affecting the smoke concentration, cigarette impact and aroma of the products.
The aroma components in cloudy water of reconstituted tobacco were analyzed by GC-MS and UPLC-MS, macroporous resin was used to enrich the aroma components incloudy water and the enrichment process parameters were optimized, and the effects of different enrichment components on the sensory effects of cigarettes were investigated. The results showed that the main aroma components in cloudy water was nicotine, with a content of 63 mg/L, and a small amount of 3-oxo-α-ionone, phenylethanol, anatabine and other aroma components were also contained. The macroporous resin LS313 possessed the best enrichment effect. The optimal enrichment parameters were as follows: the feeding rate was 11 mL/min, the loading volume was 8.2 L, absolute ethanol as the eluent solvent, elution rate was 2 mL/min, and the amount of ethanol was 140 mL. Under these conditions, the mass concentration of nicotine in the enriched solution was 53 times higher than that in cloudy water, and the recovery rate of nicotine reached 92.6%, indicating that the macroporous resin method had a good enrichment effect on the aroma components in cloudy water. The enrichment and separation solution had different positive effects on the sensory quality of cigarette products, mainly affecting the smoke concentration, cigarette impact and aroma of the products.
2023, 38(2)
:102-109.
doi: 10.12187/2023.02.013
Abstract:
Taking demi-slim cigarettes as the research object, the effects of ash content, air permeability, quantity, the content of combustion aids and the ratio of potassium to sodium on the release of tar and other two routine smoke components from cigarette paper were studied by uniform design method. The relative deviation between the measured release and the box standard value was converted into the coincidence degree and the influence of cigarette paper parameters on the coincidence degree of smoke composition was studied. The results showed that the cigarette paper with high ash content, high quantity, high content of combustion-supporting agent, high ratio of potassium to sodium, and medium and high permeability was beneficial to reduce the release of components of conventional cigarette smoke, and the influence trend was basically consistent with that of conventional cigarette. The conformity degree was beneficial to comparing the control level of different box-marked cigarettes and different components of cigarette smoke. The factors affecting the conformity degree of various components of cigarette smoke were basically consistent with the release amount, but the trend was different, and the influence of cigarette paper parameters on the conformity degree of components of cigarette smoke had its unique regularity. It could provide a boundary for the optimization of cigarette paper parameters and improve other cigarette qualities more efficiently while ensuring the conformity of cigarette components.
Taking demi-slim cigarettes as the research object, the effects of ash content, air permeability, quantity, the content of combustion aids and the ratio of potassium to sodium on the release of tar and other two routine smoke components from cigarette paper were studied by uniform design method. The relative deviation between the measured release and the box standard value was converted into the coincidence degree and the influence of cigarette paper parameters on the coincidence degree of smoke composition was studied. The results showed that the cigarette paper with high ash content, high quantity, high content of combustion-supporting agent, high ratio of potassium to sodium, and medium and high permeability was beneficial to reduce the release of components of conventional cigarette smoke, and the influence trend was basically consistent with that of conventional cigarette. The conformity degree was beneficial to comparing the control level of different box-marked cigarettes and different components of cigarette smoke. The factors affecting the conformity degree of various components of cigarette smoke were basically consistent with the release amount, but the trend was different, and the influence of cigarette paper parameters on the conformity degree of components of cigarette smoke had its unique regularity. It could provide a boundary for the optimization of cigarette paper parameters and improve other cigarette qualities more efficiently while ensuring the conformity of cigarette components.
2023, 38(2)
:110-117.
doi: 10.12187/2023.02.014
Abstract:
The loop-mediated isothermal amplification (LAMP) primers were designed for the conserved region of the selected Nicotiana-specific gene Ntsp151 sequence, and a visual LAMP detection method for tobacco materials based on the SYBR Green I was established. The genomic DNA extraction method and reaction conditions were optimized in the detection process. Furthermore, the specificity and sensitivity of the LAMP reaction system were evaluated. The results showed that the genomic DNA extracted by Chelex-100 could be directly amplified and fluorescently colored by LAMP; the optimal reaction conditions of the LAMP primers were amplification temperature 63 ℃, reaction time 60 min, Mg2+ concentration 6 mmol/L; LAMP detection method had good specificity and the results of chromogenic amplification and fluorescence detection of 17 non-tobacco materials and 1 tobacco material were consistent and had good specificity. The sensitivity test showed that the minimum detection limit of the LAMP reaction system was 102 copies/μL. The LAMP detection based on Nicotiana-specific gene Ntsp151 was result-visualized, highly sensitive, and specific, which was suitable for field inspection.
The loop-mediated isothermal amplification (LAMP) primers were designed for the conserved region of the selected Nicotiana-specific gene Ntsp151 sequence, and a visual LAMP detection method for tobacco materials based on the SYBR Green I was established. The genomic DNA extraction method and reaction conditions were optimized in the detection process. Furthermore, the specificity and sensitivity of the LAMP reaction system were evaluated. The results showed that the genomic DNA extracted by Chelex-100 could be directly amplified and fluorescently colored by LAMP; the optimal reaction conditions of the LAMP primers were amplification temperature 63 ℃, reaction time 60 min, Mg2+ concentration 6 mmol/L; LAMP detection method had good specificity and the results of chromogenic amplification and fluorescence detection of 17 non-tobacco materials and 1 tobacco material were consistent and had good specificity. The sensitivity test showed that the minimum detection limit of the LAMP reaction system was 102 copies/μL. The LAMP detection based on Nicotiana-specific gene Ntsp151 was result-visualized, highly sensitive, and specific, which was suitable for field inspection.
2023, 38(2)
:118-126.
doi: 10.12187/2023.02.015
Abstract:
Against issues of the high overpotential, low conversion efficiency, and poor product selectivity of electrochemical CO2 reduction (CO2ER), the research progress of electrocatalysts, electrolytes, and electrolytic cells were reviewed. It was found that the currently developed electrocatalysts contained metal nanoparticles, metal alloy, metal oxides, metal sulfide and single metal atoms. Their catalytic activity, selectivity and stability could be enhanced by adjusting the structure and particle size of electrocatalysts, doping additional elements or introducing structural defects. The electrolyte of CO2ER included aqueous electrolyte, ionic liquid electrolyte and organic electrolyte. At present, the aqueous electrolyte was widely applied, but its selectivity was inhibited by the side hydrogen evolution reaction. The ionic liquid electrolyte and organic electrolyte has high solubility of CO2 and could restrain the hydrogen evolution reaction, which was considered as the main application research direction in the future. The CO2ER can be conducted in H-type cell, continuous flow cell and MEA reactors, among which MEA is one of the important technology to realize the scale application of electrochemical CO2 conversion. In the future, the reaction mechanism should be further studied, and the active sites should be probed to realize the precise control of catalytic performance and stability. Meanwhile, the novel electrolytes should be developed and the design of electrolytic cell should be modified in order to further improve the catalytic performance.
Against issues of the high overpotential, low conversion efficiency, and poor product selectivity of electrochemical CO2 reduction (CO2ER), the research progress of electrocatalysts, electrolytes, and electrolytic cells were reviewed. It was found that the currently developed electrocatalysts contained metal nanoparticles, metal alloy, metal oxides, metal sulfide and single metal atoms. Their catalytic activity, selectivity and stability could be enhanced by adjusting the structure and particle size of electrocatalysts, doping additional elements or introducing structural defects. The electrolyte of CO2ER included aqueous electrolyte, ionic liquid electrolyte and organic electrolyte. At present, the aqueous electrolyte was widely applied, but its selectivity was inhibited by the side hydrogen evolution reaction. The ionic liquid electrolyte and organic electrolyte has high solubility of CO2 and could restrain the hydrogen evolution reaction, which was considered as the main application research direction in the future. The CO2ER can be conducted in H-type cell, continuous flow cell and MEA reactors, among which MEA is one of the important technology to realize the scale application of electrochemical CO2 conversion. In the future, the reaction mechanism should be further studied, and the active sites should be probed to realize the precise control of catalytic performance and stability. Meanwhile, the novel electrolytes should be developed and the design of electrolytic cell should be modified in order to further improve the catalytic performance.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Subeditor：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
(086)0371-86608633
