Current Articles
2025, 40(4)
:1-9.
doi: 10.12187/2025.04.001
Abstract:
Volatile components of navel oranges were extracted using spinning cone column (SCC) and steam distillation (SD) methods. Qualitative and quantitative analyses were conducted via gas chromatography-mass spectrometry (GC-MS). Sensory evaluation combined with multivariate statistical analysis was employed to identify and characterize the key differential volatile components from the two processes.Results showed that the extraction rate of volatile components using SCC was significantly higher than that using SD. Volatile components extracted via SCC exhibited stronger fruity, sweet, floral, and green notes, while those from SD showed stronger fatty and woody notes. Notable differences were observed in the types and contents of volatile components extracted by the two methods, with a total of 110 components identified (97 via SCC and 68 via SD).Based on P<0.05 and variable importance in projection (VIP)>1 criteria, 33 differential volatile components were identified. Among these, myrcene, palmitoleic acid, (E)-β-ocimene, and ethyl palmitate were positively correlated with woody and fatty notes, whereas (Z)-nerolidol, α-terpineol, D-limonene, and valencene were positively correlated with fruity, floral, and sweet notes. This indicated that the SCC could efficiently extract these components, thereby preserving the fresh and natural aroma of navel oranges.
Volatile components of navel oranges were extracted using spinning cone column (SCC) and steam distillation (SD) methods. Qualitative and quantitative analyses were conducted via gas chromatography-mass spectrometry (GC-MS). Sensory evaluation combined with multivariate statistical analysis was employed to identify and characterize the key differential volatile components from the two processes.Results showed that the extraction rate of volatile components using SCC was significantly higher than that using SD. Volatile components extracted via SCC exhibited stronger fruity, sweet, floral, and green notes, while those from SD showed stronger fatty and woody notes. Notable differences were observed in the types and contents of volatile components extracted by the two methods, with a total of 110 components identified (97 via SCC and 68 via SD).Based on P<0.05 and variable importance in projection (VIP)>1 criteria, 33 differential volatile components were identified. Among these, myrcene, palmitoleic acid, (E)-β-ocimene, and ethyl palmitate were positively correlated with woody and fatty notes, whereas (Z)-nerolidol, α-terpineol, D-limonene, and valencene were positively correlated with fruity, floral, and sweet notes. This indicated that the SCC could efficiently extract these components, thereby preserving the fresh and natural aroma of navel oranges.
2025, 40(4)
:10-19.
doi: 10.12187/2025.04.002
Abstract:
To expand the utilization of Zingiber striolatum (a characteristic plant resource) and enhance the value-added potential of its products, Zingiber striolatum polysaccharides (ZSP) were extracted from fresh Zingiber striolatum using aqueous extraction followed by ethanol precipitation. The extraction process was optimized via single-factor and response surface experiments, and the biological activities of ZSP were evaluated, including emulsifying property, antibacterial activity, heavy metal adsorption capacity, antioxidant activity, and hypoglycemic potential. The optimal extraction parameters were: particle size 80 mesh, solid-liquid ratio 1∶65, extraction temperature 75 ℃, extraction time 96 min, and ethanol volume 400 mL. Under these conditions, the ZSP yield was (3.89±0.01)%. The emulsifying property of ZSP increased with higher mass concentration, reaching a maximum of (76.14±1.33)% at 15 mg/mL. ZSP exhibited antibacterial activity against Escherichia coli, with inhibition zone diameter increasing at higher concentrations; at 50 mg/mL, the inhibition zone diameter was (2.35±0.02) cm. The adsorption capacities of ZSP for Cu2+, Cd2+ and Pb2+ increased at higher mass concentrations, reaching (17.26±0.41) mg/g, (21.19±0.33) mg/g, and (27.64±0.61) mg/g at 1.0 g/L, respectively. The scavenging activities of ZSP against ABTS+, DPPH, and ·OH radicals increased with higher mass concentration, with scavenging rates of (52.10±0.01)%, (60.40±1.95)%, and (22.20±0.02)% at 3 mg/mL, respectively. The inhibitory activity of ZSP against α-glucosidase increased with higher mass concentration, reaching a maximum of (38.00±2.00)% at 1.0 mg/mL. Collectively, ZSP demonstrated significant potential in heavy metal adsorption and hypoglycemic activity, suggesting its promise for developing edible materials for heavy metal removal and antidiabetic functional products.
To expand the utilization of Zingiber striolatum (a characteristic plant resource) and enhance the value-added potential of its products, Zingiber striolatum polysaccharides (ZSP) were extracted from fresh Zingiber striolatum using aqueous extraction followed by ethanol precipitation. The extraction process was optimized via single-factor and response surface experiments, and the biological activities of ZSP were evaluated, including emulsifying property, antibacterial activity, heavy metal adsorption capacity, antioxidant activity, and hypoglycemic potential. The optimal extraction parameters were: particle size 80 mesh, solid-liquid ratio 1∶65, extraction temperature 75 ℃, extraction time 96 min, and ethanol volume 400 mL. Under these conditions, the ZSP yield was (3.89±0.01)%. The emulsifying property of ZSP increased with higher mass concentration, reaching a maximum of (76.14±1.33)% at 15 mg/mL. ZSP exhibited antibacterial activity against Escherichia coli, with inhibition zone diameter increasing at higher concentrations; at 50 mg/mL, the inhibition zone diameter was (2.35±0.02) cm. The adsorption capacities of ZSP for Cu2+, Cd2+ and Pb2+ increased at higher mass concentrations, reaching (17.26±0.41) mg/g, (21.19±0.33) mg/g, and (27.64±0.61) mg/g at 1.0 g/L, respectively. The scavenging activities of ZSP against ABTS+, DPPH, and ·OH radicals increased with higher mass concentration, with scavenging rates of (52.10±0.01)%, (60.40±1.95)%, and (22.20±0.02)% at 3 mg/mL, respectively. The inhibitory activity of ZSP against α-glucosidase increased with higher mass concentration, reaching a maximum of (38.00±2.00)% at 1.0 mg/mL. Collectively, ZSP demonstrated significant potential in heavy metal adsorption and hypoglycemic activity, suggesting its promise for developing edible materials for heavy metal removal and antidiabetic functional products.
2025, 40(4)
:20-29.
doi: 10.12187/2025.04.003
Abstract:
In this study, the effects of selenomethionine on the in vitro digestibility of myofibrillar protein (MP) in pearl gentian grouper were investigated using a static in vitro digestion model to simulate gastricointestinal digestion. The results showed that after simulated gastricointestinal digestion, the selenium content in the high-level selenomethionine group (Y2 group) was 0.130 mg/kg (gastric) and 0.072 mg/kg (intestinal), significantly higher than that in the control group (C group) and low-level selenomethionine group (Y1 group) (P<0.05). Specifically, the carbonyl content (2.02 nmol/mg and 2.59 nmol/mg), dityrosine content (3962 a.u. and 4062 a.u.), thiobarbituric acid(TBA) value (0.31 mg/kg and 0.32 mg/kg), and particle size (365 nm and 357 nm) in the Y2 group were significantly lower than those in the C and Y1 group (P<0.05). Additionally, the Y2 group exhibited higher UV absorption peak intensities and endogenous fluorescence intensities, indicating that high-level selenomethionine delayed MP oxidation and denaturation,thereby better maintaining the structural stability of MP during in vitro digestion.The in vitro digestibility (62.19% and 67.25%) and degree of hydrolysis (0.31 mmol/g and 0.34 mmol/g) in the Y1 group were significantly higher than those in the C and Y2 group (P<0.05). In conclusion, supplementation with selenomethionine not only enhanced the antioxidant capacity of MP but also improved their in vitro digestibility, suggesting that selenomethionine has potential applications in enhancing the nutritional quality and stability of fish proteins.
In this study, the effects of selenomethionine on the in vitro digestibility of myofibrillar protein (MP) in pearl gentian grouper were investigated using a static in vitro digestion model to simulate gastricointestinal digestion. The results showed that after simulated gastricointestinal digestion, the selenium content in the high-level selenomethionine group (Y2 group) was 0.130 mg/kg (gastric) and 0.072 mg/kg (intestinal), significantly higher than that in the control group (C group) and low-level selenomethionine group (Y1 group) (P<0.05). Specifically, the carbonyl content (2.02 nmol/mg and 2.59 nmol/mg), dityrosine content (3962 a.u. and 4062 a.u.), thiobarbituric acid(TBA) value (0.31 mg/kg and 0.32 mg/kg), and particle size (365 nm and 357 nm) in the Y2 group were significantly lower than those in the C and Y1 group (P<0.05). Additionally, the Y2 group exhibited higher UV absorption peak intensities and endogenous fluorescence intensities, indicating that high-level selenomethionine delayed MP oxidation and denaturation,thereby better maintaining the structural stability of MP during in vitro digestion.The in vitro digestibility (62.19% and 67.25%) and degree of hydrolysis (0.31 mmol/g and 0.34 mmol/g) in the Y1 group were significantly higher than those in the C and Y2 group (P<0.05). In conclusion, supplementation with selenomethionine not only enhanced the antioxidant capacity of MP but also improved their in vitro digestibility, suggesting that selenomethionine has potential applications in enhancing the nutritional quality and stability of fish proteins.
2025, 40(4)
:30-40.
doi: 10.12187/2025.04.004
Abstract:
Barley polyphenols were prepared by fermentation (using Lactiplantibacillus plantarum dy-1) and enzymatic hydrolysis (with sulfatase), respectively. The phenolic profiles of fermented barley polyphenols (FBP) and enzymatic hydrolysis barley polyphenols (EBP) were analyzed. The antioxidant capacities and lipid-lowering effects of FBP and EBP were further investigated. The results showed that the total phenolic contents of EBP and FBP were 78.35 μg GAE/mL and 146.56 μg GAE/mL, respectively. The absolute concentrations of vanillin, benzoic acid, 2,4-dihydroxybenzoic acid, epicatechin, and salicylic acid differed significantly between the two barley polyphenol preparations. Under equivalent total phenol content conditions, vanillin, chlorogenic acid, and gallic acid were characteristic components of EBP, whereas benzoic acid, 3,4-dimethoxybenzoic acid, and epicatechin were characteristic components of FBP. Compared to EBP, the DPPH and ABTS+ scavenging capacities of FBP were enhanced by 36.8% and 13.3%, respectively. At a total phenolic content of 20 μg GAE/mL, both FBP and EBP effectively reduced intravital lipid droplet, accumulation and decreased triglyceride (TG, 23.3% and 27.9% reduction, respectively) levels in Caenorhabditis elegans. Furthermore, both FBP and EBP enhanced locomotor activity in C.elegans, thereby accelerating lipid catabolism, and exerted lipid-lowering effects by suppressing the aberrant activation of the SBP-1 signaling pathway. Notably, EBP showed a more pronounced inhibitory effect on the insulin/insulin-like growth factor signaling pathway compared to FBP (P<0.05). In conclusion, under equivalent total phenolic content conditions, the compositional differences of barley polyphenols significantly modulated their antioxidant capacities and lipid-lowering activities.
Barley polyphenols were prepared by fermentation (using Lactiplantibacillus plantarum dy-1) and enzymatic hydrolysis (with sulfatase), respectively. The phenolic profiles of fermented barley polyphenols (FBP) and enzymatic hydrolysis barley polyphenols (EBP) were analyzed. The antioxidant capacities and lipid-lowering effects of FBP and EBP were further investigated. The results showed that the total phenolic contents of EBP and FBP were 78.35 μg GAE/mL and 146.56 μg GAE/mL, respectively. The absolute concentrations of vanillin, benzoic acid, 2,4-dihydroxybenzoic acid, epicatechin, and salicylic acid differed significantly between the two barley polyphenol preparations. Under equivalent total phenol content conditions, vanillin, chlorogenic acid, and gallic acid were characteristic components of EBP, whereas benzoic acid, 3,4-dimethoxybenzoic acid, and epicatechin were characteristic components of FBP. Compared to EBP, the DPPH and ABTS+ scavenging capacities of FBP were enhanced by 36.8% and 13.3%, respectively. At a total phenolic content of 20 μg GAE/mL, both FBP and EBP effectively reduced intravital lipid droplet, accumulation and decreased triglyceride (TG, 23.3% and 27.9% reduction, respectively) levels in Caenorhabditis elegans. Furthermore, both FBP and EBP enhanced locomotor activity in C.elegans, thereby accelerating lipid catabolism, and exerted lipid-lowering effects by suppressing the aberrant activation of the SBP-1 signaling pathway. Notably, EBP showed a more pronounced inhibitory effect on the insulin/insulin-like growth factor signaling pathway compared to FBP (P<0.05). In conclusion, under equivalent total phenolic content conditions, the compositional differences of barley polyphenols significantly modulated their antioxidant capacities and lipid-lowering activities.
2025, 40(4)
:41-51.
doi: 10.12187/2025.04.005
Abstract:
Polysaccharide bioactivity is closely associated with their molecular weight. Ultrasonic technology featuring simplicity, rapidity, environmental friendliness, and high efficiency has attracted increasing attention for degrading polysaccharides and enhancing their bioactivities. This review provided current advances in understanding ultrasonic degradation effects, mechanisms, and influencing factors. It demonstrated that ultrasonic degradation effectively modifies physicochemical properties by reducing molecular weight, solution viscosity, and particle size while improving solubility. Simultaneously, it induces structural changes in monosaccharide composition, molecular conformation, and crystallization patterns, thereby enhancing antioxidant, immunomodulatory, and hypoglycemic activities. The degradation mechanisms involve mechanical bond cleavage, cavitation effects, and free radical redox reactions, which are modulated by multiple factors including initial molecular weight, temperature, ultrasonic power, and frequency. Practical applications require parameter optimization based on polysaccharide type and desired outcomes. Current research predominantly focuses on limited polysaccharide types. Future directions include elucidating structure-activity relationships, exploring homologous polysaccharide degradation limits, developing targeted glycosidic bond cleavage strategies, analyzing structure-bioactivity correlations, expanding degradation conditions, constructing precise kinetic models, and advancing industrial applications to achieve precise degradation control.
Polysaccharide bioactivity is closely associated with their molecular weight. Ultrasonic technology featuring simplicity, rapidity, environmental friendliness, and high efficiency has attracted increasing attention for degrading polysaccharides and enhancing their bioactivities. This review provided current advances in understanding ultrasonic degradation effects, mechanisms, and influencing factors. It demonstrated that ultrasonic degradation effectively modifies physicochemical properties by reducing molecular weight, solution viscosity, and particle size while improving solubility. Simultaneously, it induces structural changes in monosaccharide composition, molecular conformation, and crystallization patterns, thereby enhancing antioxidant, immunomodulatory, and hypoglycemic activities. The degradation mechanisms involve mechanical bond cleavage, cavitation effects, and free radical redox reactions, which are modulated by multiple factors including initial molecular weight, temperature, ultrasonic power, and frequency. Practical applications require parameter optimization based on polysaccharide type and desired outcomes. Current research predominantly focuses on limited polysaccharide types. Future directions include elucidating structure-activity relationships, exploring homologous polysaccharide degradation limits, developing targeted glycosidic bond cleavage strategies, analyzing structure-bioactivity correlations, expanding degradation conditions, constructing precise kinetic models, and advancing industrial applications to achieve precise degradation control.
2025, 40(4)
:52-59.
doi: 10.12187/2025.04.006
Abstract:
Commercially available Hongdeng cherries (nine-tenths ripe) were used as the research object. After ozone treatment at low, medium and high concentrations, changes in physicochemical indexes and ultrastructures during low-temperature storage were analyzed to investigate the effects of ozone treatment on the preservation efficacy of Hongdeng cherries. Results showed that ozone treatment at all concentrations improved storage quality by delaying the increase in decay rate, reducing the accumulation of malondialdehyde (MDA, a lipid peroxidation product), retarding the loss of firmness, and enhancing anthocyanin content and antioxidant enzyme activities during storage. Specifically, compared to the control group, medium-concentration ozone treatment (6.39 mg/m3) at the end of storage reduced decay rate by 76.19%, elevated firmness by 36.46%, maintained ΔE and MDA content at 69.45 and 6.83 μmol/g, increased anthocyanin content to 0.581 ΔOD/g, and enhanced superoxide dismutase (SOD) activity to 69.31 U/g. Additionally, ozone treatment induced stomatal narrowing in the cherry pericarp, effectively controlled water loss, and preserved cellular integrity by delaying cell wall degradation, thereby improving storage quality and extending market availability of Hongdeng cherries.
Commercially available Hongdeng cherries (nine-tenths ripe) were used as the research object. After ozone treatment at low, medium and high concentrations, changes in physicochemical indexes and ultrastructures during low-temperature storage were analyzed to investigate the effects of ozone treatment on the preservation efficacy of Hongdeng cherries. Results showed that ozone treatment at all concentrations improved storage quality by delaying the increase in decay rate, reducing the accumulation of malondialdehyde (MDA, a lipid peroxidation product), retarding the loss of firmness, and enhancing anthocyanin content and antioxidant enzyme activities during storage. Specifically, compared to the control group, medium-concentration ozone treatment (6.39 mg/m3) at the end of storage reduced decay rate by 76.19%, elevated firmness by 36.46%, maintained ΔE and MDA content at 69.45 and 6.83 μmol/g, increased anthocyanin content to 0.581 ΔOD/g, and enhanced superoxide dismutase (SOD) activity to 69.31 U/g. Additionally, ozone treatment induced stomatal narrowing in the cherry pericarp, effectively controlled water loss, and preserved cellular integrity by delaying cell wall degradation, thereby improving storage quality and extending market availability of Hongdeng cherries.
2025, 40(4)
:60-68.
doi: 10.12187/2025.04.007
Abstract:
Starch was extracted from wheat doughs fermented for 0~120 min (0 min, 30 min, 60 min, 90 min, and 120 min) to examine changes in its hydration capacity. The starch was then recombined with gluten to prepare reconstituted doughs, and the effects on dough water distribution, microstructure, and steamed bread specific volume, textural properties, and sensory quality were analyzed. Results showed that starch water absorption capacity and solubility increased continuously with fermentation time, while swelling power initially rose and then declined, peaking at 7.05 g/g after 60 min. In the reconstituted doughs, strongly bound water (A21) and free water (A23) proportions decreased, while weakly bound water (A22) increased, indicating a conversion of strongly bound to weakly bound water. The gluten network became more uniform and continuous, with starch granules densely embedded. At 60 min, starch granules were uniformly integrated into the membranous gluten matrix, forming an ordered starch-gluten composite. Steamed bread specific volume, springiness, and resilience initially increased and then decreased, while hardness and chewiness showed the opposite trend. At 60 min, the steamed bread exhibited the best specific volume and textural properties, with the highest sensory score of 79.4. Moderate fermentation enhanced starch hydration capacity, thus improving steamed bread quality.
Starch was extracted from wheat doughs fermented for 0~120 min (0 min, 30 min, 60 min, 90 min, and 120 min) to examine changes in its hydration capacity. The starch was then recombined with gluten to prepare reconstituted doughs, and the effects on dough water distribution, microstructure, and steamed bread specific volume, textural properties, and sensory quality were analyzed. Results showed that starch water absorption capacity and solubility increased continuously with fermentation time, while swelling power initially rose and then declined, peaking at 7.05 g/g after 60 min. In the reconstituted doughs, strongly bound water (A21) and free water (A23) proportions decreased, while weakly bound water (A22) increased, indicating a conversion of strongly bound to weakly bound water. The gluten network became more uniform and continuous, with starch granules densely embedded. At 60 min, starch granules were uniformly integrated into the membranous gluten matrix, forming an ordered starch-gluten composite. Steamed bread specific volume, springiness, and resilience initially increased and then decreased, while hardness and chewiness showed the opposite trend. At 60 min, the steamed bread exhibited the best specific volume and textural properties, with the highest sensory score of 79.4. Moderate fermentation enhanced starch hydration capacity, thus improving steamed bread quality.
2025, 40(4)
:69-76.
doi: 10.12187/2025.04.008
Abstract:
To obtain active acylsugar acyltransferase NtASAT2 from Nicotiana tabacum L., bioinformatic methods were employed to analyze and predict its sequence and structure. The NtASAT2 gene was cloned, prokaryotically expressed in Escherichia coli BL21(DE3), and subsequently purified. The function of the recombinant protein was characterized through enzymatic catalysis. The results showed that in the secondary structure of NtASAT2, α-helices and random coils accounted for 39.04% and 41.13% of the total structure, respectively. The amino acid sequence of NtASAT2 was highly similar to that of Nicotiana glutinosa NacASAT2. The solubility of NtASAT2 in the recombinant protein expressed in E.coli BL21(DE3) was low, and NtASAT2 exhibited weak binding affinity for the nickel column. Consequently, only a small amount of the target protein was successfully purified. In enzymatic reaction systems supplemented with substrates, NtASAT2 exhibited enzymatic activity and catalyzed the production of sucrose diesters. These findings provided a theoretical basis for the application of NtASAT2 in the enzymatic catalysis of sucrose ester synthesis.
To obtain active acylsugar acyltransferase NtASAT2 from Nicotiana tabacum L., bioinformatic methods were employed to analyze and predict its sequence and structure. The NtASAT2 gene was cloned, prokaryotically expressed in Escherichia coli BL21(DE3), and subsequently purified. The function of the recombinant protein was characterized through enzymatic catalysis. The results showed that in the secondary structure of NtASAT2, α-helices and random coils accounted for 39.04% and 41.13% of the total structure, respectively. The amino acid sequence of NtASAT2 was highly similar to that of Nicotiana glutinosa NacASAT2. The solubility of NtASAT2 in the recombinant protein expressed in E.coli BL21(DE3) was low, and NtASAT2 exhibited weak binding affinity for the nickel column. Consequently, only a small amount of the target protein was successfully purified. In enzymatic reaction systems supplemented with substrates, NtASAT2 exhibited enzymatic activity and catalyzed the production of sucrose diesters. These findings provided a theoretical basis for the application of NtASAT2 in the enzymatic catalysis of sucrose ester synthesis.
2025, 40(4)
:77-85.
doi: 10.12187/2025.04.009
Abstract:
Aroma-producing microorganisms were isolated from high-temperature Daqu, followed by morphological observation, molecular biological identification, and growth profile analysis. A highly aroma-producing strain JQ-3 was identified as Cyberlindnera jadinii. The optimal growth conditions were 30 ℃, initial pH value 5, and shaking speed 180 r/min, under which the maximum cell density was achieved. After 24 h fermentation of low-grade tobacco leaves, the number of aroma components increased from 26 to 43, primarily alcohols, ketones, and esters, with concentrations 12.75-fold, 2.25-fold, and 4.29-fold higher than those in the control group. Key aroma components, including phenyl ethanol, solanone, megastigmatrienone, and dihydroactinidiolide, showed significant increases. Compared to the control group, cigarettes supplemented with extracts from fermented low-grade tobacco leaves exhibited improved aroma quality, increased aroma intensity, a fuller aroma profile, enhanced coordination, and elevated sensory quality.
Aroma-producing microorganisms were isolated from high-temperature Daqu, followed by morphological observation, molecular biological identification, and growth profile analysis. A highly aroma-producing strain JQ-3 was identified as Cyberlindnera jadinii. The optimal growth conditions were 30 ℃, initial pH value 5, and shaking speed 180 r/min, under which the maximum cell density was achieved. After 24 h fermentation of low-grade tobacco leaves, the number of aroma components increased from 26 to 43, primarily alcohols, ketones, and esters, with concentrations 12.75-fold, 2.25-fold, and 4.29-fold higher than those in the control group. Key aroma components, including phenyl ethanol, solanone, megastigmatrienone, and dihydroactinidiolide, showed significant increases. Compared to the control group, cigarettes supplemented with extracts from fermented low-grade tobacco leaves exhibited improved aroma quality, increased aroma intensity, a fuller aroma profile, enhanced coordination, and elevated sensory quality.
2025, 40(4)
:86-95.
doi: 10.12187/2025.04.010
Abstract:
To elucidate the intrinsic mechanisms underlying the sensory quality differences in fermented filler tobacco leaves from Yunnan, we evaluated the sensory quality of six grades (B1, X1, C1, C2, C3, and C4) of post-fermentation filler tobacco leaves. Metabolomic profiling was performed using GC-MS, followed by comparative analysis via principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and KEGG metabolic pathway enrichment analysis. The results revealed that, compared to other grades, C1 exhibited richer aroma, reduced irritation, and longer aftertaste. A total of 123 significantly different metabolites were identified between different parts of filler tobacco leaves, and 35 between different grades, primarily comprising heterocyclic compounds, aldehydes, ethers, carboxylic acids, and aromatic compounds. Notably, (E)-buta-2-enonitrile was a highly abundant and significantly different metabolite in all four comparison groups involving C1. The three metabolic pathways—cyanoamino acid metabolism, aromatic compound degradation, and butyric acid metabolism—were significantly enriched in the comparison groups involving C1. (E)-buta-2-enonitrile might contribute to metabolomic differences among different grades by modulating the accumulation and interaction of metabolites within these pathways, thereby leading to variations in sensory quality.
To elucidate the intrinsic mechanisms underlying the sensory quality differences in fermented filler tobacco leaves from Yunnan, we evaluated the sensory quality of six grades (B1, X1, C1, C2, C3, and C4) of post-fermentation filler tobacco leaves. Metabolomic profiling was performed using GC-MS, followed by comparative analysis via principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and KEGG metabolic pathway enrichment analysis. The results revealed that, compared to other grades, C1 exhibited richer aroma, reduced irritation, and longer aftertaste. A total of 123 significantly different metabolites were identified between different parts of filler tobacco leaves, and 35 between different grades, primarily comprising heterocyclic compounds, aldehydes, ethers, carboxylic acids, and aromatic compounds. Notably, (E)-buta-2-enonitrile was a highly abundant and significantly different metabolite in all four comparison groups involving C1. The three metabolic pathways—cyanoamino acid metabolism, aromatic compound degradation, and butyric acid metabolism—were significantly enriched in the comparison groups involving C1. (E)-buta-2-enonitrile might contribute to metabolomic differences among different grades by modulating the accumulation and interaction of metabolites within these pathways, thereby leading to variations in sensory quality.
2025, 40(4)
:96-107.
doi: 10.12187/2025.04.011
Abstract:
Pectinase-producing strain TS-1 and laccase-producing strain TS-2 were isolated from tobacco field soil and decayed tobacco stems. Morphological observation and molecular biological identification confirmed their taxonomic status as Aspergillus niger and Phanerodontia chrysosporium, respectively. Enzyme production conditions were optimized via single-factor experiments: for TS-1 pectinase production, the optimal parameters were tobacco stem powder concentration 50 g/L, fermentation temperature 30 ℃, and pH value 6.0; for TS-2 laccase production, the optimal conditions were tobacco stem powder concentration 50 g/L, (NH4)2SO4 concentration 0.6 g/L, and fermentation temperature 30 ℃. The hydrolysis conditions for pectin in expanded tobacco cut stems were optimized as crude pectinase dosage 240 U/g, hydrolysis time 4.0 h, liquid-to-solid ratio 1∶2, at 30 ℃; for lignin hydrolysis, the optimal conditions were crude laccase dosage 2.0 U/g, hydrolysis time 3.5 h, liquid-to-solid ratio 1∶2, at 30 ℃. The co-application of crude enzymes achieved optimal hydrolysis at pectinase dosage 170 U/g, laccase dosage 1.5 U/g, and hydrolysis time 3.0 h. Post-hydrolysis, the sensory evaluation score of expanded cut stems increased by 8.2 points compared to untreated samples, accompanied by a significant elevation in aroma constituent content.
Pectinase-producing strain TS-1 and laccase-producing strain TS-2 were isolated from tobacco field soil and decayed tobacco stems. Morphological observation and molecular biological identification confirmed their taxonomic status as Aspergillus niger and Phanerodontia chrysosporium, respectively. Enzyme production conditions were optimized via single-factor experiments: for TS-1 pectinase production, the optimal parameters were tobacco stem powder concentration 50 g/L, fermentation temperature 30 ℃, and pH value 6.0; for TS-2 laccase production, the optimal conditions were tobacco stem powder concentration 50 g/L, (NH4)2SO4 concentration 0.6 g/L, and fermentation temperature 30 ℃. The hydrolysis conditions for pectin in expanded tobacco cut stems were optimized as crude pectinase dosage 240 U/g, hydrolysis time 4.0 h, liquid-to-solid ratio 1∶2, at 30 ℃; for lignin hydrolysis, the optimal conditions were crude laccase dosage 2.0 U/g, hydrolysis time 3.5 h, liquid-to-solid ratio 1∶2, at 30 ℃. The co-application of crude enzymes achieved optimal hydrolysis at pectinase dosage 170 U/g, laccase dosage 1.5 U/g, and hydrolysis time 3.0 h. Post-hydrolysis, the sensory evaluation score of expanded cut stems increased by 8.2 points compared to untreated samples, accompanied by a significant elevation in aroma constituent content.
2025, 40(4)
:108-114.
doi: 10.12187/2025.04.012
Abstract:
To address corrosion issues in natural alkali brine collection pipelines, a composite anti-corrosion coating (EP+PDMS@SiO2) was prepared based on epoxy resin (EP) and polydimethylsiloxane (PDMS) as matrix materials, incorporated with octadecyltrichlorosilane (OTS)-modified nano-silica (n-SiO2) particles as fillers. The corrosion resistance of the coating was characterized via Tafel polarization analysis, electrochemical impedance spectroscopy (EIS), and mass loss method. Results indicated that the dosages of n-SiO2 particles and OTS (used as modifier) were critical factors influencing the corrosion resistance of EP+PDMS@SiO2 coatings, with optimal values of 2.1 g (for n-SiO2) and 0.5~1.0 mL (for OTS), respectively. When coated onto N80 steel coupons, the optimized EP+PDMS@SiO2 coating reduced the self-corrosion current and elevated the charge transfer resistance by three orders of magnitude, respectively. The corrosion rate decreased from 2.004 4% to 0.029 2%. These results demonstrate that the OTS-modified n-SiO2-reinforced anti-corrosion coating (EP+PDMS@SiO2) effectively inhibits corrosion in natural alkali brine collection pipelines.
To address corrosion issues in natural alkali brine collection pipelines, a composite anti-corrosion coating (EP+PDMS@SiO2) was prepared based on epoxy resin (EP) and polydimethylsiloxane (PDMS) as matrix materials, incorporated with octadecyltrichlorosilane (OTS)-modified nano-silica (n-SiO2) particles as fillers. The corrosion resistance of the coating was characterized via Tafel polarization analysis, electrochemical impedance spectroscopy (EIS), and mass loss method. Results indicated that the dosages of n-SiO2 particles and OTS (used as modifier) were critical factors influencing the corrosion resistance of EP+PDMS@SiO2 coatings, with optimal values of 2.1 g (for n-SiO2) and 0.5~1.0 mL (for OTS), respectively. When coated onto N80 steel coupons, the optimized EP+PDMS@SiO2 coating reduced the self-corrosion current and elevated the charge transfer resistance by three orders of magnitude, respectively. The corrosion rate decreased from 2.004 4% to 0.029 2%. These results demonstrate that the OTS-modified n-SiO2-reinforced anti-corrosion coating (EP+PDMS@SiO2) effectively inhibits corrosion in natural alkali brine collection pipelines.
2025, 40(4)
:115-126.
doi: 10.12187/2025.04.013
Abstract:
To simultaneously address the treatment and disposal issues of food industry production waste and low organic matter residual sludge, these two wastes were co-fermented. The performance of H0,H1, H2 and H3 co-fermentation systems under mass ratios of 0∶1.0, 0.5∶1.0, 1.0∶1.0 and 1.5∶1.0 was evaluated. Results indicated that food industry production waste introduction significantly reduced hydrolysis performance but enhanced acidification performance of the co-fermentation systems. In the H3 system, COD and volatile SCFAs concentrations reached their maximum, being 2.83-fold and 2.30-fold higher than those in H0, respectively. As food industry production waste dosage increased, NH+4—N concentration decreased markedly (31.9% of H0 in H3), while PO3-4—P remained low (≤1.01 mg/L) due to Ca3(PO4)2 and CaNH4PO4 precipitates. Enzyme activities varied: protease, acid phosphatase, and butyrate kinase decreased; α-glucosidase and alkaline phosphatase increased; dehydrogenase was less affected; acetate kinase initially rose then declined. Appropriate food industry production waste introduction also enriched functional microorganisms, including Firmicutes (dominant acetic acid-producing phylum, 63.1% in H2), Proteobacteria, Actinobacteriota, and Bacteroidota. Thus, food industry production waste addition enables efficient acid production in low organic matter residual sludge co-fermentation systems.
To simultaneously address the treatment and disposal issues of food industry production waste and low organic matter residual sludge, these two wastes were co-fermented. The performance of H0,H1, H2 and H3 co-fermentation systems under mass ratios of 0∶1.0, 0.5∶1.0, 1.0∶1.0 and 1.5∶1.0 was evaluated. Results indicated that food industry production waste introduction significantly reduced hydrolysis performance but enhanced acidification performance of the co-fermentation systems. In the H3 system, COD and volatile SCFAs concentrations reached their maximum, being 2.83-fold and 2.30-fold higher than those in H0, respectively. As food industry production waste dosage increased, NH+4—N concentration decreased markedly (31.9% of H0 in H3), while PO3-4—P remained low (≤1.01 mg/L) due to Ca3(PO4)2 and CaNH4PO4 precipitates. Enzyme activities varied: protease, acid phosphatase, and butyrate kinase decreased; α-glucosidase and alkaline phosphatase increased; dehydrogenase was less affected; acetate kinase initially rose then declined. Appropriate food industry production waste introduction also enriched functional microorganisms, including Firmicutes (dominant acetic acid-producing phylum, 63.1% in H2), Proteobacteria, Actinobacteriota, and Bacteroidota. Thus, food industry production waste addition enables efficient acid production in low organic matter residual sludge co-fermentation systems.
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
Deputy Editor-in-Chief：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
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(086)0371-86608633
