1
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Qiu D, Zhou J, Feng Q, Ren K, Zhang H, He Y, Li C, Liu J, Mai NTT. Functionality, physicochemical properties, and applications of chitosan/nano-hydroxyapatite-tea polyphenol films. Food Chem X 2024; 24:101762. [PMID: 39314538 PMCID: PMC11417202 DOI: 10.1016/j.fochx.2024.101762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 08/12/2024] [Accepted: 08/21/2024] [Indexed: 09/25/2024] Open
Abstract
An active chitosan (CS) film containing a nano-hydroxyapatite-tea polyphenol (HAP-TP) complex was designed and prepared. The effects of HAP-TP loading on the structural and physicochemical properties of the CS-based film were evaluated. The mechanical and thermal properties of the film were significantly improved by the resulting intermolecular interactions and formation of hydrogen bonds between HAP-TP and CS, which reduced the water vapor and oxygen permeabilities of the film by 29.78 and 35.59 %, respectively. The CS-HAP-TP film exhibited excellent slow-release behavior and antioxidant activity, with a cumulative release rate at 700 h 6.79 % lower than that of CS-TP films. The CS-HAP-TP film significantly inhibited the deterioration of semi-dried golden pompano, and thus helped to retain the taste of umami and sweet amino acids in fish samples, while reducing off-flavor generation. The film therefore shows considerable potential as an active packaging material for the preservation of semi-dried fish products.
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Affiliation(s)
- Dan Qiu
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Jingxuan Zhou
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Qiaohui Feng
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Kun Ren
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Hongying Zhang
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Yanfu He
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, 58th Renmin Road, Meilan District, Haikou 570100, Hainan Province, China
| | - Jing Liu
- School of Public Health, Hainan Medical University, Haikou 571199, Hainan, China
| | - Nga Thi Tuyet Mai
- Faculty of Food Technology, Nha Trang University, 02 Nguyen Dinh Chieu St., Nha Trang City, Viet Nam
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2
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Chu Y, Wang J, Xie J. Exploring the correlation of microbial community diversity and succession with protein degradation and impact on the production of volatile compounds during cold storage of grouper (Epinephelus coioides). Food Chem 2024; 460:140469. [PMID: 39029368 DOI: 10.1016/j.foodchem.2024.140469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 06/10/2024] [Accepted: 07/13/2024] [Indexed: 07/21/2024]
Abstract
Microorganisms, proteins, and lipids play crucial and intricate roles in the aroma generation of aquatic products. To explore the impact of the interaction between microorganisms and proteins on the volatile compounds (VOCs) in grouper, this study employed whey protein isolate (WPI) to inhibit lipid oxidation and reduce mutual interference. Changes in bacterial profiles, metabolites, and VOCs were detected. Eighteen key VOCs associated with the overall flavor of grouper were identified, and the potential relationships among microorganisms, proteins, and VOCs were explored using a correlation network. Five microorganisms (Vibrio, Vagococcus, Pseudomonas, Psychrobacter, and Shewanella) closely related to characteristic flavor compounds were identified. Additionally, 30 differential metabolites related to proteins and six metabolic pathways were screened. Therefore, this study unveils the potential interaction between microorganisms and proteins in flavor formation and provides new insights into the relationships among microorganisms, proteins, and VOCs.
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Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China.
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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3
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Xu C, Yin Z. Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation. Compr Rev Food Sci Food Saf 2024; 23:e13391. [PMID: 39042376 DOI: 10.1111/1541-4337.13391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 04/04/2024] [Accepted: 05/19/2024] [Indexed: 07/24/2024]
Abstract
Chicken is renowned as the most affordable meat option, prized by consumers worldwide for its unique flavor, and universally recognized for its essential savory flavor. Current research endeavors are increasingly dedicated to exploring the flavor profile of chicken meat. However, there is a noticeable gap in comprehensive reviews dedicated specifically to the flavor quality of chicken meat, although existing reviews cover meat flavor profiles of various animal species. This review aims to fill this gap by synthesizing knowledge from published literature to describe the compounds, chemistry reaction, influencing factors, and sensory evaluation associated with chicken meat flavor. The flavor compounds in chicken meat mainly included water-soluble low-molecular-weight substances and lipids, as well as volatile compounds such as aldehydes, ketones, alcohols, acids, esters, hydrocarbons, furans, nitrogen, and sulfur-containing compounds. The significant synthesis pathways of flavor components were Maillard reaction, Strecker degradation, lipid oxidation, lipid-Maillard interaction, and thiamine degradation. Preslaughter factors, including age, breed/strain, rearing management, muscle type, and sex of chicken, as well as postmortem conditions such as aging, cooking conditions, and low-temperature storage, were closely linked to flavor development and accounted for the significant differences observed in flavor components. Moreover, the sensory methods used to evaluate the chicken meat flavor were elaborated. This review contributes to a more comprehensive understanding of the flavor profile of chicken meat. It can serve as a guide for enhancing chicken meat flavor quality and provide a foundation for developing customized chicken products.
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Affiliation(s)
- Chunhui Xu
- College of Animal Science, Zhejiang University, Hangzhou, China
| | - Zhaozheng Yin
- College of Animal Science, Zhejiang University, Hangzhou, China
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4
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Dai Z, Feng M, Feng C, Zhu H, Chen Z, Guo B, Yan L. Effects of sex on meat quality traits, amino acid and fatty acid compositions, and plasma metabolome profiles in White King squabs. Poult Sci 2024; 103:103524. [PMID: 38377688 PMCID: PMC10891333 DOI: 10.1016/j.psj.2024.103524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/24/2024] [Accepted: 01/27/2024] [Indexed: 02/22/2024] Open
Abstract
The objective of this study was to investigate the effects of sex on meat quality and the composition of amino and fatty acids in the breast muscles of White King pigeon squabs. Untargeted metabolomics was also conducted to distinguish the metabolic composition of plasma in different sexes. Compared with male squabs, female squabs had greater intramuscular fat (IMF) deposition and lower myofiber diameter and hydroxyproline content, leading to a lower shear force. Female squabs also had higher monounsaturated fatty acid and lower n-6 and n-3 polyunsaturated fatty acid proportions in the breast muscle, and had greater lipogenesis capacity via upregulation of PPARγ, FAS and LPL gene expression. Moreover, female squabs had lower inosine 5'-monophosphate, essential, free and sweet-tasting amino acid contents. Furthermore, Spearman's correlations between the differential plasma metabolites and key meat parameters were assessed, and putrescine, N-acetylglutamic acid, phophatidylcholine (18:0/P-16:0) and trimethylamine N-oxide were found to contribute to meat quality. In summary, the breast meat of male squabs may have better nutritional value than that of females, but it may inferior in terms of sensory properties, which can be attributed to the lower IMF content and higher shear force value. Our findings enhance our understanding of sex variation in squab meat quality, providing a basis for future research on pigeon breeding.
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Affiliation(s)
- Zichun Dai
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology
| | - Mengwen Feng
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chungang Feng
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Huanxi Zhu
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology
| | - Zhe Chen
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology
| | - Binbin Guo
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology
| | - Leyan Yan
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology.
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Fu B, Zheng M, Yang H, Zhang J, Li Y, Wang G, Tian J, Zhang K, Xia Y, Li Z, Gong W, Li H, Xie J, Yang H, Yu E. The effect of broad bean diet on structure, flavor and taste of fresh grass carp: A comprehensive study using E-nose, E-tongue, TPA, HS-SPME-GC-MS and LC-MS. Food Chem 2024; 436:137690. [PMID: 37844508 DOI: 10.1016/j.foodchem.2023.137690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/27/2023] [Accepted: 10/05/2023] [Indexed: 10/18/2023]
Abstract
Broad bean (Vicia faba L.) has received particular attention with regards to the improvement of flesh meat quality. However, the effect of broad bean diet on structure, flavor and taste of flesh meat is unclear. In present study, E-nose, E-tongue, TPA, HS-SPME-GC-MS, and LC-MS were used to characterize the structure, flavor and taste of grass carp (Ctenopharyngodon idellus) fed with broad bean. Overall, broad bean significantly improved the texture of grass carp muscle, but reduced the overall taste and flavor. The 50 volatile compounds were detected using HS-SPME-GC-MS. The 252 differential metabolites were identified by LC-MS, of which 107 were up-regulated and 145 were down-regulated. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis demonstrated this reduction in taste and flavor was associated with the metabolism of amino acids, lipids and nucleotides. Our findings provide a theoretical basis for improving meat quality and the functional applications of broad bean.
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Affiliation(s)
- Bing Fu
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China; College of Marine Sciences, South China Agricultural University, Guangzhou 510640, China; Zhongshan Innovation Center of South China Agricultural University, Zhongshan 528400, China
| | - Mengping Zheng
- College of Marine Sciences, South China Agricultural University, Guangzhou 510640, China; Zhongshan Innovation Center of South China Agricultural University, Zhongshan 528400, China
| | - Huici Yang
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Junming Zhang
- China-ASEAN "The Belt and Road" Joint Laboratory of Marine Culture Technology (Shanghai), Shanghai Ocean University, Shanghai 201306, China
| | - Yichao Li
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Guangjun Wang
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Jingjing Tian
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Kai Zhang
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Yun Xia
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Zhifei Li
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Wangbao Gong
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Hongyan Li
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China
| | - Jun Xie
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China.
| | - Huirong Yang
- College of Marine Sciences, South China Agricultural University, Guangzhou 510640, China; Zhongshan Innovation Center of South China Agricultural University, Zhongshan 528400, China.
| | - Ermeng Yu
- Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China.
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6
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Chen L, Teng X, Liu Y, Shi H, Li Z, Xue C. The dynamic change of flavor characteristics in Pacific oyster (Crassostrea gigas) during depuration uncovered by mass spectrometry-based metabolomics combined with gas chromatography-ion mobility spectrometry (GC-IMS). Food Chem 2024; 434:137277. [PMID: 37774638 DOI: 10.1016/j.foodchem.2023.137277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 08/22/2023] [Accepted: 08/23/2023] [Indexed: 10/01/2023]
Abstract
The flavor of Pacific oyster (Crassostrea gigas) significantly changed during the depuration process. This work aimed to explore the mechanism of flavor changes during the 72 h depuration by metabolomics combined with gas chromatography-ion mobility spectrometry (GC-IMS). The metabolomics analysis indicated that carbohydrate metabolism was more affected in the early stage of depuration, including the citrate cycle, glyoxylae and dicarboxylate metabolism, etc. After 72 h depuration, it affected mainly the metabolism of global and overview maps and nucleoside metabolism, etc. The equivalent umami concentration (EUC) value was calculated and exhibited a gradual increase following a 48 h depuration. The GC-MS results revealed that the content of furans was the highest, and the content of aldehydes, ketones, and alcohols was the lowest after 48 h depuration, while the content of aldehydes, ketones, and alcohols increased after 72 h depuration. All these results suggested the depuration period was recommended to be controlled within 48 h.
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Affiliation(s)
- Lipin Chen
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China
| | - Xiaoyu Teng
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China
| | - Yu Liu
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China
| | - Haohao Shi
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China; College of Food Science and Technology, Hainan University, Hainan 570228, PR China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, PR China.
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7
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Wang Y, Li W, Zhang C, Li F, Yang H, Wang Z. Metabolomic comparison of meat quality and metabolites of geese breast muscle at different ages. Food Chem X 2023; 19:100775. [PMID: 37780242 PMCID: PMC10534087 DOI: 10.1016/j.fochx.2023.100775] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 06/15/2023] [Accepted: 06/26/2023] [Indexed: 10/03/2023] Open
Abstract
The purpose of this study was to distinguish the effect of age on the meat quality and chemical composition of Yangzhou goose breast meat. Nontargeted metabolomics analysis (UHPLC-MS/MS) was used to distinguish the metabolic composition of goose meat at different ages, and Pearson's correlations between differential metabolites and key meat parameters were assessed. Compared with goslings, adult geese had lighter, redder and chewier meat (p < 0.05). Metabolite analysis revealed significant differences in nucleosides, organic acids, amino acids and sugars. Levels of IMP, xanthosine, pretyrosine and l-threonine were significantly higher in older meat (p < 0.05) and positively correlated with meat freshness indicators. However, pyruvic acid, l-cysteine and glucose 6-phosphate were up-regulated in gosling meat (p < 0.05), which were important flavor compounds. These results facilitate the further investigation of changes in goose meat composition and provide biomarkers for determining goose meat quality at different ages.
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Affiliation(s)
| | | | - Chi Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu Province 225009, PR China
| | - Fushi Li
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu Province 225009, PR China
| | - Haiming Yang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu Province 225009, PR China
| | - Zhiyue Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu Province 225009, PR China
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Chu Y, Mei J, Xie J. Integrated volatile compounds and non-targeted metabolomics analysis reveal the characteristic flavor formation of proteins in grouper (Epinephelus coioides) during cold storage. Food Res Int 2023; 172:113145. [PMID: 37689909 DOI: 10.1016/j.foodres.2023.113145] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 09/11/2023]
Abstract
Microorganisms, lipids, and proteins always interact in a complex way in the fish matrix, which becomes a hindrance to evaluate the quality of the individual factors affecting them. In order to investigate the relationship between protein deterioration and volatile compounds (VOCs) in grouper during cold storage, the myofibril protein (MP) was used as a single-factor study to exclude microorganisms and lipids effects. The oxidation and degradation of MP during storage at 4 ℃ were evaluated, including MP content, total sulfhydryl content, carbonyl content, spatial structure and microstructure. Headspace-solid phase microextraction- gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the VOCs of grouper MP, and a total of 7 key VOCs were selected, including three ketones (2-nonanone, 2-undecanone and 2-tridecanone), three esters (methyl butyrate, methyl palmitate and methyl ester 9-octadecenoic acid) and one alcohol (3-methyl-1-butanol). At the same time, a non-targeted metabolomics method based on UPLC-Q-Extractive Orbitrap was used to investigate the changes in metabolites during MP storage. A total of 107 up-regulated differential metabolites and 7 down-regulated metabolites were annotated, and 6 metabolic pathways highly related to proteins were screened. Spearman correlation analysis showed that 7 key VOCs are associated with the biosynthesis and metabolism of ornithine and lysine. And a possible solution to protein deterioration in grouper was proposed, which provided a reference for improving protein quality and regulating flavor formation during cold storage of grouper at source.
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Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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9
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Yuan X, Peng X, Zheng Y, Luo Y, Lin H, Zhang Z. Changes in flavor substances during the processing of boneless cold-eating rabbit meat. Food Sci Nutr 2023; 11:6532-6543. [PMID: 37823122 PMCID: PMC10563758 DOI: 10.1002/fsn3.3600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 07/19/2023] [Accepted: 07/23/2023] [Indexed: 10/13/2023] Open
Abstract
Cold-eating rabbit is a traditional Chinese delicacy made by the process of pickling and frying. To explore the relationship between the flavor of cold-eating rabbit and the production process, this study investigated the changes of nucleotides, free amino acids, fatty acids, and volatile flavor substances in diced, marinated for 10 min, marinated for 20 min, fried for 5 min, re-fried for 10 min, re-fried for 15 min, re-fried for 20 min, seasoned and fried, and in the finished product, and analyzed the changes of flavor substances in deboned rabbit at different processing stages. Results showed that the content of 5'-inosine monophosphate (IMP) increased significantly (p < .05), indicating that the degradation pathway mainly involved IMP. In total, 17 free amino acids were detected, the contents of which increased significantly (p < .05). In addition, 27 medium- and long-chain fatty acids were detected. The total concentration of free fatty acids decreased in the fresh rabbit meat-marinated 20 min stage (p < .05), then increased in the fried 5 min-fried 20 min stage (p < .05), and finally decreased in the fried with spices-finished stage (p < .05). Seventy-seven volatile flavor substances were detected, and the 15-minute frying stage was key in producing the volatile flavor substances.
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Affiliation(s)
- Xianling Yuan
- College of BioengineeringSichuan University of Science and EngineeringYibinChina
| | | | - Yidan Zheng
- College of BioengineeringSichuan University of Science and EngineeringYibinChina
| | - Yi Luo
- Changning County Product Quality Inspection and Testing CenterYibinChina
| | | | - Zhouyou Zhang
- College of BioengineeringSichuan University of Science and EngineeringYibinChina
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10
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Ge Y, Gai K, Li Z, Chen Y, Wang L, Qi X, Xing K, Wang X, Xiao L, Ni H, Guo Y, Chen L, Sheng X. HPLC-QTRAP-MS-based metabolomics approach investigates the formation mechanisms of meat quality and flavor of Beijing You chicken. Food Chem X 2022; 17:100550. [PMID: 36845483 PMCID: PMC9943843 DOI: 10.1016/j.fochx.2022.100550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 11/29/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022] Open
Abstract
Chicken meat quality and flavor are determined by abundant metabolites. In this study, HPLC-QTRAP-MS-based metabolomic analysis was used to evaluate the characteristic metabolites in the breast muscle of Beijing You chickens aged 56, 98, and 120 days. A total of 544 metabolites in 32 categories were identified, among which amino acids and organic acids were the most abundant. 60 and 55 differential metabolites were identified between 56 and 98 days of age, 98 and 120 days of age, respectively. The content of l-carnitine, l-methionine and 3-hydroxybutyrate increased significantly at 98 or 120 days of age. Arginine biosynthesis, purine metabolism, alanine, aspartic acid, and glutamic acid metabolism were important metabolic pathways that affect chicken meat flavor. This study can help to elucidate the metabolic mechanism of breast muscle during Beijing You chicken development and provide a theoretical reference for the improvement of chicken meat quality and flavor.
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Affiliation(s)
- Yu Ge
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Kai Gai
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Zheng Li
- Beijing Institute of Feed Control, Beijing 100107, China
| | - Yu Chen
- Beijing General Station of Animal Husbandry, Beijing 100107, China
| | - Liang Wang
- Beijing General Station of Animal Husbandry, Beijing 100107, China
| | - Xiaolong Qi
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Kai Xing
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Xiangguo Wang
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Longfei Xiao
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Hemin Ni
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Yong Guo
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
| | - Li Chen
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China
- Corresponding authors.
| | - Xihui Sheng
- Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
- Corresponding authors.
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11
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Determination of Free Amino Acids in Milk, Colostrum and Plasma of Swine via Liquid Chromatography with Fluorescence and UV Detection. Molecules 2022; 27:molecules27134153. [PMID: 35807399 PMCID: PMC9268350 DOI: 10.3390/molecules27134153] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/24/2022] [Accepted: 06/25/2022] [Indexed: 02/04/2023] Open
Abstract
Amino acids are ubiquitous components of mammalian milk and greatly contribute to its nutritional value. The compositional analysis of free amino acids is poorly reported in the literature even though their determination in the biological fluids of livestock animals is necessary to establish possible nutritional interventions. In the present study, the free amino acid profiles in mature swine milk, colostrum and plasma were assessed using a targeted metabolomics approach. In particular, 20 amino acids were identified and quantified via two alternative and complementary reversed-phase HPLC methods, involving two stationary phases based on core-shell technology, i.e., Kinetex C18 and Kinetex F5, and two detection systems, i.e., a diode array detector (DAD) and a fluorescence detector (FLD). The sample preparation involved a de-proteinization step, followed by pre-chromatographic derivatization with 9-fluorenylmethylchloroformate (FMOC-Cl). The two optimized methods were validated for specificity, linearity, sensitivity, matrix effect, accuracy and precision and the analytical performances were compared. The analytical methods proved to be suitable for free amino acid profiling in different matrices with high sensitivity and specificity. The correlations among amino acid levels in different biological fluids can be useful for the evaluation of physio-pathological status and to monitor the effects of therapeutic or nutritional interventions in humans and animals.
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12
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Yuan X, Peng X, Zhong L, Zhao C, Lin H. Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xianling Yuan
- College of Bioengineering Sichuan University of Science and Engineering Zigong China
- Zigong Meat Products Industry Association Zigong China
| | - Xianjie Peng
- College of Bioengineering Sichuan University of Science and Engineering Zigong China
- Sichuan “DingDianEr” Food Development Co., Ltd Chengdu China
| | - Liming Zhong
- College of Bioengineering Sichuan University of Science and Engineering Zigong China
| | - Changqing Zhao
- College of Bioengineering Sichuan University of Science and Engineering Zigong China
| | - Hongbin Lin
- School of Food and Bioengineering Xihua University Chengdu China
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13
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Chen G, Cai Y, Su Y, Wang D, Pan X, Zhi X. Study of meat quality and flavour in different cuts of Duroc-Bamei binary hybrid pigs. Vet Med Sci 2020; 7:724-734. [PMID: 33326708 PMCID: PMC8136970 DOI: 10.1002/vms3.409] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 11/04/2020] [Accepted: 11/20/2020] [Indexed: 12/14/2022] Open
Abstract
Background Meat quality and flavour are important criteria for judging fresh pork and processed products. However, there have been few studies on meat quality and volatile flavour substances of different parts of binary hybrid pigs. Objective To study the differences in meat quality and volatile flavour substances between different cuts of pork, which could provide the basis for consumer decision‐making when purchasing pork. Methods Twenty Du‐Ba binary hybrid pigs (first filial [F1] generation) bred from Duroc and Bamei pigs were used. This study systematically compared and analysed the basic nutritional components, amino acid composition, fatty acid composition and flavour profiles of longissimus dorsi, rib muscle and tendon meat of four Du‐Ba binary hybrid pigs; all assays were repeated in triplicate. Results Crude protein, calcium and phosphorus content in tendon meat were higher than that in the longissimus dorsi. The intramuscular fat content of the rib muscle was higher than that in the longissimus dorsi and tendon meat (p < 0.05). The amino acid content was highest in the tendon meat. The levels of essential amino acids and flavour‐associated amino acids per kilogram of longissimus dorsi were higher than those in the rib muscle and tendon meat. Moreover, the content of aspartic acid, serine and cystine were higher in the longissimus dorsi than in the other two parts. The type of saturated fatty acids and the type and content of unsaturated fatty acids in tendon meat were higher than in the longissimus dorsi and rib muscle. The total content of volatile flavour compounds was higher in the longissimus dorsi than in the rib muscle and tendon meat. Conclusion The rib muscle contains high deposits of fat, and tendon meat has a relatively high nutritional value, while the longissimus dorsi has a stronger flavour.
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Affiliation(s)
- Guoshun Chen
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yu Cai
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yingyu Su
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Dong Wang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Xiaolong Pan
- Gansu Heisiling Agriculture and Animal, Husbandry Technology Co., Ltd., Dingxi, China
| | - Xijun Zhi
- Qingshui Jinsang Agriculture and Animal, Husbandry Technology Co., Ltd., Tianshui, China
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14
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Jing Wang, Liu SM, Long J, Lei DA, Gao F. Derivatization Method for the Determination of Amino Acids in Tobacco by Gas Chromatography–mass Spectrometry. JOURNAL OF ANALYTICAL CHEMISTRY 2020. [DOI: 10.1134/s1061934820080171] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Wen D, Liu Y, Yu Q. Metabolomic approach to measuring quality of chilled chicken meat during storage. Poult Sci 2020; 99:2543-2554. [PMID: 32359590 PMCID: PMC7597405 DOI: 10.1016/j.psj.2019.11.070] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 11/26/2019] [Accepted: 11/27/2019] [Indexed: 11/30/2022] Open
Abstract
The metabolites of stored, chilled chicken meat were analyzed using liquid chromatograph-mass spectrometry and metabolomics. The results showed significant differences in the metabolites of chicken meat stored at 4°C for 0 D and meat stored for longer periods of 2 D, 4 D, 6 D, and 10 D, when analyzed based on a variable of importance >2 and P < 0.05. These changed metabolites included amino acids, amines, nucleosides, nucleotides, carbohydrates, organic acids, and other substances. The data from this study provide a holistic understanding of food quality changes in chicken meat during deterioration in storage.
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Affiliation(s)
- Dongling Wen
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, No. 501 Zhongkai Road, Haizhu District, Guangzhou, Guangdong Province, 510225, P.R. China
| | - Yue Liu
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, No. 501 Zhongkai Road, Haizhu District, Guangzhou, Guangdong Province, 510225, P.R. China
| | - Qian Yu
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, No. 501 Zhongkai Road, Haizhu District, Guangzhou, Guangdong Province, 510225, P.R. China.
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16
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Sani MSA, Bakar J, Rahman RA, Abas F. Effects of Coated Capillary Column, Derivatization, and Temperature Programming on the Identification of Carica papaya Seed Extract Composition Using GC/MS Analysis. JOURNAL OF ANALYSIS AND TESTING 2020. [DOI: 10.1007/s41664-020-00118-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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17
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Rueda ÁA, Jurado JM, de Pablos F, León-Camacho M. Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content. Foods 2020; 9:E82. [PMID: 31940912 PMCID: PMC7022291 DOI: 10.3390/foods9010082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/08/2020] [Accepted: 01/09/2020] [Indexed: 11/16/2022] Open
Abstract
In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid, cysteine, glutamine, glycine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine, and valine have been determined by gas chromatography with derivatization with N,O-bis(trimethylsilyl)-trifluoroacetamide. Gas chromatography-mass spectrometry was used to confirm the presence of the eighteen amino acids in the ham samples, and gas chromatography using a DB-17HT column and flame ionization detector was used for quantitative determination. Extraction with a mixture methanol-acetonitrile has been carried out, achieving recoveries in the range 52-164%. Methimazole was used as internal standard. Limits of detection ranged between 7.0 and 611.7 mg·kg-1. Free amino acids have been used as chemical descriptors to differentiate between the ripening stages. Principal component analysis and linear discriminant analysis have been used as chemometric techniques, achieving complete differentiation between the ripening stages. Alanine, tyrosine, glutamine, proline, 2-aminobutanoic acid, cysteine, and valine were the most differentiating amino acids.
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Affiliation(s)
- Ángela Alcazar Rueda
- Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, calle Profesor García González 1, E-41012 Seville, Spain (J.M.J.); (F.d.P.)
| | - José Marcos Jurado
- Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, calle Profesor García González 1, E-41012 Seville, Spain (J.M.J.); (F.d.P.)
| | - Fernando de Pablos
- Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, calle Profesor García González 1, E-41012 Seville, Spain (J.M.J.); (F.d.P.)
| | - Manuel León-Camacho
- Lipid Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.), Ctra. Utrera km 1, Campus Universitario Pablo de Olavide, Edificio 46, E-41013 Seville, Spain
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18
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Leggio A, Comandè A, Belsito EL, Greco M, Lo Feudo L, Liguori A. Alternative formation of amides and β-enaminones from aroyl chlorides using the TiCl4-trialkylamine reagent system. Org Biomol Chem 2018; 16:5677-5683. [DOI: 10.1039/c8ob01536h] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Synthesis of amides and β-enaminones by the reaction of aroyl chlorides with the TiCl4–NR3reagent system.
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Affiliation(s)
- Antonella Leggio
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione
- Università della Calabria Edificio Polifunzionale
- I-87036 Arcavacata di Rende (CS)
- Italy
| | - Alessandra Comandè
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione
- Università della Calabria Edificio Polifunzionale
- I-87036 Arcavacata di Rende (CS)
- Italy
| | - Emilia Lucia Belsito
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione
- Università della Calabria Edificio Polifunzionale
- I-87036 Arcavacata di Rende (CS)
- Italy
| | - Marianna Greco
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione
- Università della Calabria Edificio Polifunzionale
- I-87036 Arcavacata di Rende (CS)
- Italy
| | - Lucia Lo Feudo
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione
- Università della Calabria Edificio Polifunzionale
- I-87036 Arcavacata di Rende (CS)
- Italy
| | - Angelo Liguori
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione
- Università della Calabria Edificio Polifunzionale
- I-87036 Arcavacata di Rende (CS)
- Italy
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19
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One-Pot Analysis: a New Integrated Methodology for Determination of TAG and FA Determination through LC/MS and in-silico Saponification. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1060-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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20
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Frank DC, Geesink G, Alvarenga TI, Polkinghorne R, Stark J, Lee M, Warner R. Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality. Meat Sci 2017; 123:126-133. [DOI: 10.1016/j.meatsci.2016.09.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 09/20/2016] [Accepted: 09/22/2016] [Indexed: 12/30/2022]
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21
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Frank D, Ball A, Hughes J, Krishnamurthy R, Piyasiri U, Stark J, Watkins P, Warner R. Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4299-4311. [PMID: 27118482 DOI: 10.1021/acs.jafc.6b00160] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The sensory attributes and flavor chemistry of grilled beef striploins (M. longissimus lumborum, n = 42) varying widely in marbling from commercial production types typical for Southern Australia were extensively characterized. Striploins from Angus grass-fed yearlings (5.2-9.9% intramuscular fat), Angus grain-finished steers (10.2-14.9%), and Wagyu grass-fed heifers (7.8-17.5%) were evaluated. Inherent differences between samples from grass- and grain-fed Angus cattle were minimal when the intramuscular fat content was above ∼5%. After adjusting for intramuscular fat, Wagyu samples had more intense flavor and higher tenderness and juiciness compared to Angus grass-fed samples. Grilled beef flavor, dairy fat, and sweetness increased with the marbling level, and sourness and astringency decreased. Tenderness and juiciness increased with the marbling level and were correlated with Warner-Bratzler peak force measurements. Trained panel sensory differences in flavor corresponded with increases in aroma volatiles and changes in nonvolatile flavor compounds. Unsaturated fatty acids with potential health benefits (vaccenic, oleic, and rumenic acids) increased with the level of marbling.
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Affiliation(s)
- Damian Frank
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, New South Wales 2113, Australia
| | - Alex Ball
- Meat & Livestock Australia (MLA) , Level 1, 40 Mount Street, North Sydney, New South Wales 2060, Australia
| | - Joanne Hughes
- CSIRO , 39 Kessels Road, Coopers Plains, Queensland 4108, Australia
| | - Raju Krishnamurthy
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, New South Wales 2113, Australia
| | - Udayasika Piyasiri
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, New South Wales 2113, Australia
| | - Janet Stark
- CSIRO , 39 Kessels Road, Coopers Plains, Queensland 4108, Australia
| | - Peter Watkins
- CSIRO , 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Robyn Warner
- Faculty of Veterinary and Agricultural Science, The University of Melbourne , Parkville, Victoria, 3010, Australia
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22
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Tsochatzis ED, Begou O, Gika HG, Karayannakidis PD, Kalogiannis S. A hydrophilic interaction chromatography-tandem mass spectrometry method for amino acid profiling in mussels. J Chromatogr B Analyt Technol Biomed Life Sci 2016; 1047:197-206. [PMID: 27265158 DOI: 10.1016/j.jchromb.2016.05.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 04/28/2016] [Accepted: 05/12/2016] [Indexed: 10/21/2022]
Abstract
A UHPLC-HILIC-tandem MS method has been developed and validated for the quantification of 21 amino acids (20 protein amino acids and cystine) in their free form (FAA) and as protein constituents (total amino acids, TAA) in a rich protein food matrix such as lyophilized mussels (Mytilus galloprovincialis) samples. FAA were analyzed after suspending the samples in the presence of trichloroacetic acid in order to prevent dissolving the proteins, while TAA were determined after acid hydrolysis with 6M HCl in the presence of 4% v/v thioglycolic acid as a reducing agent. In hydrolysed samples 17 amino acids could be determined since tryptophan, cysteine, cystine and asparagine were degraded during acid hydrolysis. Linear regression coefficients (R2) were above 0.99 for all amino acids. Accuracy and precision, expressed as recovery (%) and relative standard deviation (RSD, %) were in acceptable levels, ranging from 78.2 to 123.3% and below 15%, respectively for both FAA and TAA. Uncertainty was also below 12% for FAA and below 22% for TAA. Sensitivity of the method was high with LOD values ranging from 0.003 to 0.034g/100g for FAA and 0.001 to 0.004g/100g for TAA, while LOQ ranged from 0.009 to 0.104g/100g for FAA and 0.002 to 0.011g/100g for TAA. The method proved to be a fast and reliable tool for acquiring information on free and total amino acids profile in high protein content foodstuffs such as mussels.
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Affiliation(s)
- Emmanouil D Tsochatzis
- Aristotle University of Thessaloniki, Department of Chemical Engineering, 57124, Thessaloniki, Greece
| | - Olga Begou
- Aristotle University of Thessaloniki, Department of Chemistry, 57124, Thessaloniki, Greece
| | - Helen G Gika
- Aristotle University of Thessaloniki, Department of Chemical Engineering, 57124, Thessaloniki, Greece
| | - Panayotis D Karayannakidis
- Alexander Technological Educational Institution of Thessaloniki, Department of Food Technology, P.O. Box 141, GR-57400, Thessaloniki, Greece
| | - Stavros Kalogiannis
- Alexander Technological Educational Institution of Thessaloniki, Department of Nutrition and Dietetics, P.O. Box 141, GR-57400, Thessaloniki, Greece.
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23
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Yin B, Li T, Zhang S, Li Z, He P. Sensitive Analysis of 33 Free Amino Acids in Serum, Milk, and Muscle by Ultra-High Performance Liquid Chromatography-Quadrupole-Orbitrap High Resolution Mass Spectrometry. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0463-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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24
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A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS. Int J Anal Chem 2015; 2015:209214. [PMID: 25873963 PMCID: PMC4383232 DOI: 10.1155/2015/209214] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2014] [Revised: 01/12/2015] [Accepted: 01/20/2015] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the use of a mixer mill as the homogenization tool for the extraction of free amino acids in meat samples, with the main goal of analyzing a large number of samples in the shortest time and minimizing sample amount and solvent volume. Ground samples (0.2 g) were mixed with 1.5 mL HCl 0.1 M and homogenized in the mixer mill. The final biphasic system was separated by centrifugation. The supernatant was deproteinized, derivatized and analyzed by gas chromatography. This procedure showed a high extracting ability, especially in samples with high free amino acid content (recovery = 88.73-104.94%). It also showed a low limit of detection and quantification (3.8 · 10(-4)-6.6 · 10(-4) μg μL(-1) and 1.3 · 10(-3)-2.2 · 10(-2) μg μL(-1), resp.) for most amino acids, an adequate precision (2.15-20.15% for run-to-run), and a linear response for all amino acids (R (2) = 0.741-0.998) in the range of 1-100 µg mL(-1). Moreover, it takes less time and requires lower amount of sample and solvent than conventional techniques. Thus, this is a cost and time efficient tool for homogenizing in the extraction procedure of free amino acids from meat samples, being an adequate option for routine analysis.
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25
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Mazzotti F, Di Donna L, Napoli A, Aiello D, Siciliano C, Athanassopoulos CM, Sindona G. N-hydroxysuccinimidyl p-methoxybenzoate as suitable derivative reagent for isotopic dilution assay of biogenic amines in food. JOURNAL OF MASS SPECTROMETRY : JMS 2014; 49:802-810. [PMID: 25230176 DOI: 10.1002/jms.3417] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2014] [Revised: 03/06/2014] [Accepted: 06/19/2014] [Indexed: 06/03/2023]
Abstract
We present a simple methodology for the simultaneous identification and determination of biogenic amines in food matrices, based on the use of a stable isotope-coded derivatization and liquid chromatography tandem mass spectrometry. The tagging reagent is N-hydroxysuccinimidyl ester of d(0)/d(4) -4-methoxybenzoic acid (d(0)/d(4) -4-MBA-OSu) which mainly functionalizes primary amines. The identification and structural characterization of tagged biogenic amines were exploited by matrix-assisted laser desorption/ionization-mass spectrometry (MS) and MS/MS. Multiple-reaction monitoring has been applied in the assay of biogenic amines in different foodstuffs, providing a method whose reliability is confirmed by the values of accuracy (12%) and by the calculated analytical parameters.
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Affiliation(s)
- Fabio Mazzotti
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P. Bucci Cubo 12/C, I-87036, Arcavacata di Rende, Cosenza, Italy
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26
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Liu Y, Chen T, Yang M, Wang C, Huo W, Yan D, Chen J, Zhou J, Xing J. Analysis of mixtures of fatty acids and fatty alcohols in fermentation broth. J Chromatogr A 2013; 1323:66-72. [PMID: 24290170 DOI: 10.1016/j.chroma.2013.10.094] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2013] [Revised: 10/29/2013] [Accepted: 10/29/2013] [Indexed: 01/13/2023]
Abstract
Microbial production of fatty acids and fatty alcohols has attracted increasing concerns because of energy crisis and environmental impact of fossil fuels. Therefore, simple and efficient methods for the extraction and quantification of these compounds become necessary. In this study, a high-performance liquid chromatography-refractive index detection (HPLC-RID) method was developed for the simultaneous quantification of fatty acids and fatty alcohols in these samples. The optimum chromatographic conditions are C18 column eluted with methanol:water:acetic acid (90:9.9:0.1, v/v/v); column temperature, 26°C; flow rate, 1.0mL/min. Calibration curves of all selected analytes showed good linearity (r(2)≥0.9989). The intra-day and inter-day relative standard deviations (RSDs) of the 10 compounds were less than 4.46% and 5.38%, respectively, which indicated that the method had good repeatability and precision. Besides, a method for simultaneous extraction of fatty acids and fatty alcohols from fermentation broth was optimized by orthogonal design. The optimal extraction conditions were as follows: solvent, ethyl acetate; solvent to sample ratio, 0.5:1; rotation speed, 2min at 260rpm; extraction temperature, 10°C. This study provides simple and fast methods to simultaneously extract and quantify fatty acids and fatty alcohols for the first time. It will be useful for the study of microbial production of these products.
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Affiliation(s)
- Yilan Liu
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Ting Chen
- Department of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Maohua Yang
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
| | - Caixia Wang
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Weiyan Huo
- Huabei oilfield No. 1 middle school, Renqiu 062550, Cangzhou City, Hebei Province, China
| | - Daojiang Yan
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jinjin Chen
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jiemin Zhou
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jianmin Xing
- National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China.
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27
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Kostić N, Dotsikas Y, Malenović A, Medenica M. Effects of derivatization reagents consisting of n-alkyl chloroformate/n-alcohol combinations in LC–ESI-MS/MS analysis of zwitterionic antiepileptic drugs. Talanta 2013; 116:91-9. [DOI: 10.1016/j.talanta.2013.04.082] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2013] [Revised: 04/25/2013] [Accepted: 04/30/2013] [Indexed: 12/24/2022]
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28
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Development of ultrasound-assisted dispersive liquid–liquid microextraction–large volume injection–gas chromatography–tandem mass spectrometry method for determination of pyrethroid metabolites in brain of cypermethrin-treated rats. Forensic Toxicol 2013. [DOI: 10.1007/s11419-013-0196-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Li G, Wu D, Xie W, Sha Y, Lin H, Liu B. Analysis of amino acids in tobacco by derivatization and dispersive liquid-liquid microextraction based on solidification of floating organic droplet method. J Chromatogr A 2013; 1296:243-7. [PMID: 23623365 DOI: 10.1016/j.chroma.2013.03.076] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2013] [Revised: 03/26/2013] [Accepted: 03/28/2013] [Indexed: 11/16/2022]
Abstract
A new one-step derivatization and microextraction technique was developed for determination of amino acids in tobacco samples. In the proposed method, amino acids were derivatized with isobutyl chloroformate (IBCF) in aqueous solution. The derivatives were extracted by dispersive liquid-liquid microextraction based on solidification of floating organic droplet (DLLME-SFO). Parameters affecting the extraction efficiency were investigated in detail. The optimum conditions were as follows: a mixture of 500μL acetone, containing 40μL 2-dodecanol, was rapidly injected by syringe into the 2mL water sample. After centrifugation, the 2-dodecanol droplets were floated at the top of the tube. Then, the tube was cooled in an ice bath. After 5min the solvent had solidified and was then transferred into a conical vial; it melted quickly at room temperature and it was injected into a gas chromatograph for analysis. Under the optimum conditions, the limits of detection were of the order of 0.12-2.82μg/mL. The calibration curves showed good linearity over the investigated concentration range between 0.5 and 200μg/mL with a coefficient of estimation (R(2))>0.9887 for GC-MS (SIM). The proposed method is an alternative approach to the quantification of amino acids in tobacco samples.
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Affiliation(s)
- Gang Li
- Technology Center, Shanghai Tobacco Group Co., Ltd., 200082 Shanghai, China
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30
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Zhou G, Pang H, Tang Y, Yao X, Mo X, Zhu S, Guo S, Qian D, Qian Y, Su S, Zhang L, Jin C, Qin Y, Duan JA. Hydrophilic interaction ultra-performance liquid chromatography coupled with triple-quadrupole tandem mass spectrometry for highly rapid and sensitive analysis of underivatized amino acids in functional foods. Amino Acids 2013; 44:1293-305. [DOI: 10.1007/s00726-013-1463-7] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2012] [Accepted: 01/15/2013] [Indexed: 11/28/2022]
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