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Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry

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Food Science and Human Wellness 2023年第1期12卷 79-88页

作者： Dan Qin Jiawen Duan hehe li Fuping Zheng Huan Cheng Xingqian Ye Baoguo Sun College of Biosystems Engineering and Food Science Zhejiang Key Laboratory for Agro-food ProcessingFuli Institute of Food ScienceZhejiang UniversityHangzhou 310058China Beijing Laboratory for Food Quality and Safety Beijing Technology and Business UniversityBeijing 100048China Key Laboratory of Brewing Molecular Engineering of China light Industry Beijing Technology and Business UniversityBeijing 100048China

This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-olfactometry-mass spectrometry(GC-O-MS).A total of 54 aroma-active compounds were *** component analysis showed that JZ1,JZ2,and JZ3 were well separated from each ***1 as the premium-grade Baijiu had the highest aroma intensities,*** to aroma intensities and concentrations,dimethyl trisulfide,butanoic acid,phenylacetaldehyde,2-furylmethanethiol,ethyl hexanoate,2,6-dimethylpyrazine,*** be potentially applied as volatile makers to distinguish the three different grades of sesame-flavor Baijiu as their significant difference(P<0.05)in three Baijiu *** aroma had the significant difference(P<0.05)in three sample base on aroma ***,2-furylmethanethiol,2,6-dimethylpyrazine were related to the roasted aroma,they may be had a significant contribution to the differences of three different grades of sesame-flavor *** study has provided a comprehensive understanding of the differences of three different grades of sesame-flavor Baijiu.

关键词： Sesame-flavor Baijiu Baijiu grades Sensory evaluation Principal component analysis 2-Furylmethanethiol

Characterization of prolamin recycled from the byproduct of the Baijiu brewing industry(Jiuzao)by SDS-PAGE,multispectral analysis,and morphological analysis

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Food Bioscience 2022年第5期49卷 463-472页

作者： lin Zhu Xing li Xuebo Song Qing li Fuping Zheng hehe li Jinyuan Sun Mingquan Huang Baoguo Sun Beijing Laboratory of Food Quality and Safety Beijing Technology and Business UniversityBeijing100048China Key Laboratory of Brewing Molecular Engineering of China light Industry Beijing Technology and Business UniversityBeijing100048China Key Laboratory of Alcoholics Quality and Safety of China light Industry Beijing Technology and Business UniversityBeijing100048China

Prolamins have attracted increasing attention in recent years because of their potential application in active ingredient encapsulation and food *** a byproduct of the Baijiu brewing industry with huge production(40 million tons every year),Jiuzao is a great source of prolamin because the fermentation process consumes mainly starch instead of ***,information on the extraction method and the characteristics of prolamin from Baijiu Jiuzao(PBJ)is still lacking at *** this study,PBJ was extracted and characterized in terms of composition,secondary structure,morphology,aggregation state and *** results suggested that the PBJ consisted of partial fractions of kafirin withoutγ-*** had moreα-helix structures,was more hydrophobic,and more easily aggregated together than *** analysis showed that the surface of the PBJ powder consisted of joint spheres or dumbbell *** were formed at the molecular level with Rg and Dmax of 13.94 nm and 52.61 nm,*** findings updated the new knowledge of prolamin from byproducts of the brewing industry and provided an environmentally friendly way to recycle Jiuzao.

关键词： Jiuzao Prolamin SDS-PAGE FTIR SEM SAXS

The relationships among aerosol optical depth, ice, phytoplankton and dimethylsulfide and the implication for future climate in the Greenland Sea

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Acta Oceanologica Sinica 2018年第5期37卷 13-21页

作者： QU Bo GABRIC Albert J. ZHAO li SUN Wenjing li hehe GU Peijuan JIANG limei ZENG Meifang School of Science Nantong University Nantong 226019 China School of Environment Griffith University Nathan Qld 4111 Australia Jurong Country Garden School Zhenjiang 212400 China Chinese Sinosoft Company limited Beijing 100190 China Nanjing Kangni New Energy Auto Part Co. Ltd Nanjing 210000 China College of Basic Education Nantong Institute of Technology Nantong 226002 China Primary School Department Kunshan International School Kunshan 215300 China

The sea-to-air flux of dimethylsulphide（DMS） is one of the major sources of marine biogenic aerosol, and can have an important radiative impact on climate, especially in the Arctic Ocean. Satellite-derived aerosol optical depth（AOD） is used as a proxy for aerosol burden which is dominated by biogenic aerosol during summer and autumn. The spring sea ice melt period is a strong source of aerosol precursors in the Arctic. However, high aerosol levels in early spring are likely related to advection of continental pollution from the south（Arctic haze）.Higher AOD was generally registered in the southern part of the study region. Sea ice concentration（SIC） and AOD were positively correlated, while cloud cover（CLD） and AOD were negative correlation. The seasonal peaks of SIC and CLD were both one month ahead of the peak in AOD. There is a strong positive correlation between AOD and SIC. Melting ice is positively correlated with chlorophyll a（CHL） almost through March to September,but negatively correlated with AOD in spring and early summer. Elevated spring and early summer AOD most likely were influenced by combination of melting ice and higher spring wind in the region. The peak of DMS flux occurred in spring due to the elevated spring wind and more melting ice. DMS concentration and AOD were positively correlated with melting ice from March to May. Elevated AOD in early autumn was likely related to the emission of biogenic aerosols associated with phytoplankton synthesis of DMS. The DMS flux would increase more than triple by 2100 in the Greenland Sea. The significant increase of biogenic aerosols could offset the warming in the Greenland Sea.

关键词： dimethylsulfide flux sea ice chlorophyll aerosol optical depth Greenland Sea

Effects of high hydrostatic pressure treatment on bacterial composition in donkey milk studied by high throughput sequencing

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Food Innovation and Advances 2023年第2期2卷 85-94页

作者： Jiaqi Kong Wahafu Luoyizha liang Zhao Congcong Fan hehe li Hui li College of Food Science&Nutritional Engineering National Engineering Research Center for Fruit and Vegetable ProcessingChina Agricultural UniversityBeijing 100083PR China Beijing Laboratory of Food Quality and Safety Beijing Technology and Business UniversityBeijing 100048PR China Institute of Quality Standard&Testing Technology for Agro-Products Chinese Academy of Agricultural SciencesBeijing 100081PR China College of life Science and Technology Xinjiang UniversityXinjiang 830046PR China

High hydrostatic pressure has become a non-thermal alternative to thermal pasteurization in dairy product *** this study,we investigated the effects of the treatment of high hydrostatic pressure on the bacterial composition in donkey milk using high-throughput sequencing technology and culture-dependent *** with the microbial composition in the untreated donkey milk,the relative percentage of Pseudomonas and Acinetobacter in donkey milk after high hydrostatic pressure was significantly decreased by 4.92%and 4.82%,*** diversity analysis demonstrated that the treatment of high hydrostatic pressure affected the microbial composition in donkey milk *** potential probiotic Enterococcus casseliflavus isolated from the untreated donkey milk has a good acidifying *** study revealed the effects of high hydrostatic pressure treatment on the microbial composition in donkey milk,exhibiting its practical industrial application and the potential use of biological resources in the future.

关键词： hydrostatic treatment methods.

Multi-element analysis of Baijiu(Chinese liquors)by ICP-MS and their classification according to geographical origin

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Food Quality and Safety 2018年第1期2卷 43-49页

作者： Xuebo Song Min Hou Zhi li lin Zhu Fuping Zheng Mingquan Huang Xiaotao Sun hehe li Feng Chen Baoguo Sun Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business UniversityBeijingChinaBeijing Laboratory for Food Quality and SafetyBeijing Technology and Business UniversityBeijingChinaThermo Fisher Scientific(China)Inc.BeijingChinaDepartment of FoodNutrition and Packaging SciencesClemson UniversitySouth CarolinaUSA

Objectives:Investigating the element profiles of Be,Al,V,Cr,Mn,Fe,Co,Ni,Cu,Zn,As,Se,Rb,Sr,Ag,Cd,Cs,La,Pr,Nd,Sm,Eu,Gd,Pb,Th,and U of Baijiu(Chinese liquors),and setting up their classification according to geographical *** and Methods:Twenty-eight Chinese liquors from Shandong,Guizhou,and Sichuan provinces were analyzed by inductively coupled plasma mass spectrometry with the aid of matrix matching,online internal calibration,and direct injection to determine the concentrations of the aforementioned 26 *** statistical analysis,based on the contents of elements in the liquors,was applied to differentiate the liquors from different ***:Both the cluster analysis based on 11 elements and the discriminant analysis based on 5 elements can separate the liquors of Shandong Province from others.A leave-one-out cross test of the discriminant analysis data resulted in 100 per cent accuracy regarding the recognition ability and prediction ability for the liquors from Shandong Province,and an overall 75.0 per cent accuracy of its prediction for all the 28 total ***:The liquors of Guizhou and Sichuan provinces can not be differentiated ***:The liquors produced in Shandong Province can be differentiated in a great extent from Guizhou and Sichuan provinces based on the multivariate statistical analysis of the concentration of elements in liquors,while those of Guizhou and Sichuan provinces can not be differentiated successfully due to their geographical adjacency.

关键词： ICP-MS Baijiu Chinese liquor element multivariate statistics

Multidimensional optical tweezers synthetized by rigid-body emulated structured light

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Photonics Research 2023年第9期11卷 1524-1534页

作者： liUHAO ZHU YUPING TAI hehe li HUAJIE HU XINZHONG li YANGJIAN CAI YIJIE SHEN School of Physics and Engineering Henan University of Science and TechnologyLuoyang 471023China State Key Laboratory of Transient Optics and Photonics Xi’an Institute of Optics and Precision MechanicsChinese Academy of SciencesXi’an 710119China Shandong Provincial Engineering and Technical Center of light Manipulations and Shandong Provincial Key Laboratory of Optics and Photonic Device School of Physics and ElectronicsShandong Normal UniversityJinan 250014China Joint Research Center of light Manipulation Science and Photonic Integrated Chip of East China Normal University and Shandong Normal University East China Normal UniversityShanghai 200241China Optoelectronics Research Centre University of SouthamptonSouthampton SO171BJUK Centre for Disruptive Photonic Technologies School of Physical and Mathematical Sciences and The Photonics InstituteNanyang Technological UniversitySingapore 637378Singapore

Structured light with more extended degrees of freedom(DoFs)and in higher dimensions is increasingly gaining traction and leading to breakthroughs such as super-resolution imaging,larger-capacity communication,and ultraprecise optical trapping or *** DoFs for manipulating an object can access more maneuvers and radically increase maneuvering precision,which is of significance in biology and related microscopic ***,manipulating particles beyond three-dimensional(3D)spatial manipulation by using current all-optical tweezers technology remains *** overcome this limitation,we theoretically and experimentally present six-dimensional(6D)structured optical tweezers based on tailoring structured light emulating rigid-body *** method facilitates the evaluation of the methodology of rigid-body mechanics to synthesize six independent DoFs in a structured optical trapping system,akin to six-axis rigid-body manipulation,including surge,sway,heave,roll,pitch,and *** contrast to previous 3D optical tweezers,our 6D structured optical tweezers significantly improved the flexibility of the path design of complex trajectories,thereby laying the foundation for next-generation functional optical manipulation,assembly,and micromechanics.

关键词： rigid trapping breakthrough

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不同贮存时间青稞酒挥发性香气成分分析

食品科学 2021年第16期42卷 99-107页

作者：秦丹何菲冯声宝李贺贺张宁北京工商大学食品营养与人类健康北京高精尖创新中心北京100048 浙江大学生物系统工程与食品科学学院浙江杭州310058 北京工商大学中国轻工业酿酒分子工程重点实验室北京100048 青海互助青稞酒股份有限公司青海海东810599

采用直接进样法、液液微萃取结合气相色谱-质谱法对11种不同贮存时间的青稞酒原酒中主要风味物质进行研究。通过实验验证,酒样添加无水硫酸钠除水后再直接进样不会损失酒样中的挥发性香气成分。随着原酒贮存时间的延长,总酯和总醇含量... 详细信息

采用直接进样法、液液微萃取结合气相色谱-质谱法对11种不同贮存时间的青稞酒原酒中主要风味物质进行研究。通过实验验证,酒样添加无水硫酸钠除水后再直接进样不会损失酒样中的挥发性香气成分。随着原酒贮存时间的延长,总酯和总醇含量呈下降趋势,总酸含量呈上升趋势。乙酸乙酯和乳酸乙酯含量随贮存时间的延长逐渐降低。乙酸在贮存1个月后下降最显著,之后随着贮存时间的延长不断呈上升趋势,贮存11个月,乙酸含量达到贮存过程中的最大值。贮存2个月,戊酸乙酯、4-乙基苯酚含量达到贮存过程中的最大值。贮存9个月,苯甲醛、乙偶姻、糠醛含量达到贮存过程中的最大值。通过对不同贮存时间青稞酒中主要香气成分变化规律的研究,为青稞酒的老熟提供科学数据和理论支撑。

关键词：青稞酒直接进样法贮存老熟挥发性香气成分

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液相微萃取技术在食品分析中的应用

中国食品学报 2021年第8期21卷 400-408页

作者：李贺贺何菲段佳文孙宝国中国农业大学食品科学与营养工程学院北京食品营养与人类健康北京高精尖创新中心北京100083 北京工商大学中国轻工业酿酒分子工程重点实验室北京100048

液相微萃取(LPME)是一种微型的环境友好型的样品前处理技术,集萃取、富集、浓缩于一体,对整个化学领域具有重要意义,尤其在食品分析领域,它已成为样品前处理技术的研究热点。液相微萃取克服了传统方法的弊端,具有有机试剂用量少,操作简... 详细信息

液相微萃取(LPME)是一种微型的环境友好型的样品前处理技术,集萃取、富集、浓缩于一体,对整个化学领域具有重要意义,尤其在食品分析领域,它已成为样品前处理技术的研究热点。液相微萃取克服了传统方法的弊端,具有有机试剂用量少,操作简单、快速,富集因子高等优点。基于液相微萃取的前处理技术也在不断开发应用,通过总结液相微萃取的原理及其在食品分析领域的应用,讨论不同前处理技术的优缺点,并对其未来发展趋势进行展望。

关键词：液相微萃取单液滴微萃取中空纤维液相微萃取分散液液微萃取食品分析

蛋白谷氨酰胺酶与发酵剂对核桃酸奶品质的影响

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食品工业科技 2024年第18期45卷 128-137页

作者：尹新雅李梦瑶李呵呵朱玲张晖王立江南大学食品学院江苏无锡214122

选用核桃仁为原料,制浆后利用蛋白谷氨酰胺酶对其水解,通过调配、均质、灭菌及发酵制备凝固型核桃酸奶。通过对其发酵特性、理化指标及微观形态等方面的分析,研究蛋白谷氨酰胺酶(protein glutaminase,PG)作用条件和5种直投式发酵剂(Ⅰ~... 详细信息

选用核桃仁为原料,制浆后利用蛋白谷氨酰胺酶对其水解,通过调配、均质、灭菌及发酵制备凝固型核桃酸奶。通过对其发酵特性、理化指标及微观形态等方面的分析,研究蛋白谷氨酰胺酶(protein glutaminase,PG)作用条件和5种直投式发酵剂(Ⅰ~Ⅴ)对核桃酸奶品质的改善效果,并将最佳条件下的核桃酸奶与牛乳酸奶对比。结果表明,相较未酶解的核桃乳,酶解后核桃乳制备的酸奶在发酵特性与质构参数方面得到有效改善,其中添加量0.2%(1.35 U/g)、水解40 min为最佳酶解条件,所制得的核桃酸奶pH为4.3,酸度为55°T,硬度达到85.30 g,稠度为583.96 g·s。采用发酵剂Ⅰ制备的核桃酸奶酸度最高,且在储存期21 d内的变化幅度小,而其他发酵剂制备的酸奶出现了不同程度的分层和沉淀。采用发酵剂Ⅰ发酵的酸奶具有更好的粘弹性,且凝胶网络结构更为致密,而发酵剂Ⅳ和Ⅴ发酵的酸奶表观粘度、G′和G″较小,凝胶结构更为松散。此外,采用发酵剂Ⅰ制备的核桃酸奶在储存期内的活菌数始终高于10^(6) CFU/mL。虽然与牛乳酸奶相比,核桃酸奶在稠度、持水力及乳清析出率方面仍有待改善,但总体来说,PG酶解改善了核桃酸奶的凝乳效果,采用发酵剂Ⅰ(保加利亚乳杆菌和嗜热链球菌)制备出的酸奶品质得到提升,整体评价较好。

关键词：核桃酸奶蛋白谷氨酰胺酶发酵特性质构特性流变特性微观结构

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