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Li Z, Luo X, Yao Y, Wang Y, Dai Z, Cheng T, Huang X, Bai M, He J, Wu H. Integrated Analysis of Metabolomics, Flavoromics, and Transcriptomics for Evaluating New Varieties of Amomum villosum Lour. PLANTS (BASEL, SWITZERLAND) 2024; 13:2382. [PMID: 39273866 PMCID: PMC11397242 DOI: 10.3390/plants13172382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Revised: 08/23/2024] [Accepted: 08/23/2024] [Indexed: 09/15/2024]
Abstract
Amomum villosum Lour. (A. villosum) is the original plant of the medicinal and culinary spice Amomi Fructus (Sharen) and is an important economic crop in the Lingnan region of China. During the cultivation and production of A. villosum, prolonged reliance on single asexual reproduction has exacerbated the degradation of its varieties, leading to inconsistent yields and quality. Building upon earlier cultivar selection efforts, this study provides a comprehensive evaluation of two newly bred A. villosum varieties (A11 and A12) from perspectives including plant traits, product characteristics, active ingredients, and multi-omics analysis. It was found that A12 plants display enhanced robustness, more aromatic fruits, higher yields, and elevated levels of bornyl acetate, A11 shows the advantage of a high camphor content, and the different metabolites and differentially expressed genes of the two varieties were significantly enriched in multiple metabolic pathways. Additionally, A12 contained more terpenoids and substances with aromatic odors such as sweet, fruity, floral, and green. Furthermore, a key gene (Wv_032842) regulating the acetylation of bornyl was discovered, and its significantly higher expression, in A12. In conclusion, this study has a guiding significance for the evaluation of germplasm resources and the breeding of excellent varieties of A. villosum.
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Affiliation(s)
- Zhenkai Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Laboratory for Lingnan Modern Agriculture, College of Life Sciences, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Re-Sources in Northern Region, College of Biology and Agriculture, Shaoguan University, Shaoguan 512005, China
| | - Xin Luo
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Laboratory for Lingnan Modern Agriculture, College of Life Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Yanli Yao
- South Subtropical Crop Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture & Rural Affairs, Zhanjiang 524013, China
| | - Yukun Wang
- Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Re-Sources in Northern Region, College of Biology and Agriculture, Shaoguan University, Shaoguan 512005, China
| | - Zhiheng Dai
- Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Tianle Cheng
- Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Xinzhi Huang
- Guangzhou Dublin International College of Life Sciences and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Mei Bai
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Laboratory for Lingnan Modern Agriculture, College of Life Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Junjun He
- South Subtropical Crop Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture & Rural Affairs, Zhanjiang 524013, China
| | - Hong Wu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangdong Laboratory for Lingnan Modern Agriculture, College of Life Sciences, South China Agricultural University, Guangzhou 510642, China
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2
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Wang P, Zhang Z, Li K, Li C. Rapid purification of alkylamides from Zanthoxylum bungeanum by medium-pressure liquid chromatography and the establishment of a numbness prediction model using an electronic tongue. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:1196-1205. [PMID: 38312040 DOI: 10.1039/d3ay02015k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2024]
Abstract
In the present study, an efficient and rapid method for the preparation of high-purity typical alkylamides from Zanthoxylum bungeanum (Z. bungeanum) pericarps using medium-pressure liquid chromatography (MPLC) was developed. Under the optimized conditions using a mobile phase of methanol : water (70 : 30, v/v) at a flow rate of 25 mL min-1 and one run for 30 min, hydroxy-α-sanshool with a purity of 97.85% could be obtained. Sensory evaluation and electronic tongue analysis of the hydroxyl-α-sanshool were performed, and the aftertastes of bitterness and astringency were found to be more representative of the compounds in Chinese prickly ash that causes numbness, which has not been reported in the literature before. An electronic tongue prediction model for the evaluation of numbing intensity was established: Y = 20.452X1 - 7.594X2 - 2.876, R2 = 0.973, where Y is a sensory evaluation value based on the 15 cm linear scale method and X1 and X2 are the aftertastes from astringency and bitterness, respectively. The evaluation model can be used for the evaluation of the numbing intensity of amides of Zanthoxylum bungeanum.
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Affiliation(s)
- Pengxiang Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zhuoya Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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3
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Han N, Sun L, Zhang J, Yuan W, Wang C, Zhao A, Wang D. Transcriptomics integrated with metabolomics to characterize key pigment compounds and genes related to anthocyanin biosynthesis in Zanthoxylum bungeanum peel. PHYSIOLOGIA PLANTARUM 2023; 175:e14031. [PMID: 37882301 DOI: 10.1111/ppl.14031] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 07/26/2023] [Accepted: 09/08/2023] [Indexed: 10/27/2023]
Abstract
Zanthoxylum bungeanum is an important condiment with high economic value and its peel color is one of the main quality indexes. However, the key pigment compounds and related genes are still unclear affecting the quality control of the plants. In this study, the contents of four types of pigments were measured in Z. bungeanum and flavonoids were identified as the most important pigments. Based on the targeted flavonoid metabolomics of Z. bungeanum peels, 14 key pigment compounds were screened out from 152 flavonoids, among which cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside were the most critical compounds for peel color. They were further verified to be present in nine varieties of Z. bungeanum by HPLC fingerprints. The 14 compounds were all associated with flavonoid and anthocyanin biosynthesis pathways and the 39 differentially expressed genes related to these pathways were annotated and screened based on transcriptomics. The genes ZbDFR, ZbANS, and ZbUFGT were identified as three key genes for anthocyanin synthesis in Z. bungeanum peels. Further qRT-PCR results confirmed the reliability of transcriptomics and the accuracy of gene screening. Subsequent protein induced expression demonstrated that ZbANS and ZbUFGT were expressed after 12 h induced by IPTG while ZbDFR was expressed after 15 h. Further transient and stable transformation analysis confirmed that both anthocyanin content and the expression of ZbDFR were significantly increased in overexpression Z. bungeanum leaves and Nicotiana benthamiana. The functional effect of stable transformation of ZbDFR was more significant than that of transient transformation with a 7.67-fold/1.49-fold difference in total anthocyanin content and a 42.37-fold/12.32-fold difference in the expression of ZbDFR. This study provides new insights into the chemical composition and the molecular mechanisms of Z. bungeanum peel color and lays an effective foundation for the color quality control, multi-purpose utilization of Z. bungeanum and the creation of new germplasm.
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Affiliation(s)
- Nuan Han
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
| | - Leiwen Sun
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
| | - Jie Zhang
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
| | - Wei Yuan
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
| | - Cheng Wang
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
| | - Aiguo Zhao
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
| | - Dongmei Wang
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
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Zhang J, Zhang M, Chen K, Bhandari B, Deng D. Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin. Food Chem 2023; 427:136639. [PMID: 37392624 DOI: 10.1016/j.foodchem.2023.136639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/07/2023] [Accepted: 06/14/2023] [Indexed: 07/03/2023]
Abstract
Sichuan pepper oleoresin (SPO) is highly appreciated by the food industry as well as consumers for flavor. To understand the overall flavor of SPO and how the quality changes during practical application, this study investigated the effects of five cooking methods on the quality, sensory, and flavor compounds of SPO. The differences in physicochemical properties and sensory evaluation responded to potential changes in SPO after cooking. The SPO after different cooking could be clearly distinguished by E-nose and PCA. Based on the qualitative analysis of volatile compounds, 13 compounds were screened by OPLS-DA that had the ability to explain above differences. Further analysis of taste substances revealed that pungent substances (hydroxy-α-sanshool) were significantly reduced in SPO after cooking. And the conclusion that the degree of bitterness significantly increased was predicted by E-tongue. The PLS-R model was developed to achieve correlation analysis between aroma molecules and sensory quality.
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Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Kai Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co. R&D Center, Zhengzhou, Henan, China
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Zhao C, Zhang F, Chen S, Hu W, Dong L, Zhao Y, Han M, Li Z. Effects of drying methods on the quality of Hanyuan Zanthoxylum bungeanum based on physicochemical and functional metabolite analysis. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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Shao Y, Liu X, Zhang Z, Wang P, Li K, Li C. Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS. Food Res Int 2023; 167:112629. [PMID: 37087205 DOI: 10.1016/j.foodres.2023.112629] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 03/07/2023]
Abstract
The unique flavor and aroma characteristics of huajiao were not only influenced by cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids of 48 species of huajiao using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose). The E-nose results showed differences in huajiao from different origins and varieties, and from the PCA loading plots it was possible to conclude that some samples contained higher levels of hydrocarbons and alcohols, providing a preliminary discrimination between different species of huajiao. Further, GC-MS results showed that six key biomarkers could be used to distinguish red and green huajiao. Red huajiao in Central China contained more terpenoids than in other regions. Nine key biomarkers could be used to distinguish red huajiao from different regions. Oil huajiao exhibited a more distinct aroma in red huajiao. Green huajiao from Yunnan Province had more terpenoids than that from other provinces. The terpenoids content of Yunnan zhuyeqing was higher than other green huajiao. Heatmap analysis helped to find the most contributors of huajiao, which could be used as key terpenoids to differentiate huajiao of different regions or cultivars. Finally, through the correlation analysis of E-nose and GC-MS, it was found that the E-nose sensors could distinguish different huajiao by specific responses to some terpenoids in the samples.
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Affiliation(s)
- Yuanyuan Shao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Xiaoqiong Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Dehong Tropical Agriculture Research Institute of Yunnan, Rui 678600, Yunnan, China
| | - Zhuoya Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Pengxiang Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
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The Effects of Pepper ( Zanthoxylum bungeanum) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME-GC-MS and Multivariate Statistical Method. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227760. [PMID: 36431861 PMCID: PMC9693213 DOI: 10.3390/molecules27227760] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/22/2022] [Accepted: 11/03/2022] [Indexed: 11/12/2022]
Abstract
Fried pepper oil retains the overall flavor outline of pepper, and its unique rich and spicy flavor is deeply loved by consumers. In order to study the effect of different production areas of pepper on the flavor compounds of fried pepper oil, taking dried pepper from seven different production areas as raw materials, and taking rapeseed oil as a carrier oil as well as a constant frying temperature to prepare pepper oil, the present study analyzed the volatile flavor components of pepper oil qualitatively and quantitatively by employing headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The principal component analysis (PCA) method was used to construct the correlation analysis model of volatile flavor substances among different samples of pepper oil. Applying the hierarchical cluster analysis (HCA), the main volatile substances causing the flavor differences of pepper oil from different production areas were identified. The results showed that a total of 81 chemical components were identified, including 15 alcohols, 10 aldehydes, 5 ketones, 34 hydrocarbons, 11 esters, 6 acids, and others. Terpinen-4-ol, linalool, 2,4-decadienal, trans-2-heptenal, sabinene, linalyl acetate, bornyl acetate, myrcene, 1-caryophyllene, trans-α-ocimene, and limonene were selected as the main substances leading to the flavor differences among the pepper oil samples. These 11 chemical components played a decisive role in the construction of the overall aroma of the pepper oil. Using a descriptive sensory analysis, it was concluded that pepper oil from different production areas holds different aroma intensities. Compared with the other six samples, S4 Hanyuan Pepper Oil (HYPO) shows a relatively strong trend toward a spicy fragrance, fresh grassy fragrance, floral and fruity fragrance, fresh sweet fragrance, and fatty aroma.
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Zhang H, Guo Z, Wang X, Xian J, Zou L, Zheng C, Zhang J. Protective mechanisms of Zanthoxylum bungeanum essential oil on DSS-induced ulcerative colitis in mice based on a colonic mucosal transcriptomic approach. Food Funct 2022; 13:9324-9339. [PMID: 36069282 DOI: 10.1039/d1fo04323d] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
The ameliorative effects on ulcerative colitis (UC) as well as the related mechanisms of the essential oil derived from the edible herb Zanthoxylum bungeanum Maxim (ZBEO) have been demonstrated herein. Based on GC-MS analysis, 45 volatile compounds in ZBEO were determined for its quality control. In vitro studies showed that after pretreatment with ZBEO, the disordered expression levels of pro-inflammatory cytokines (TNF-α, IL-6, and IL-1β) and an anti-inflammatory cytokine (IL-10) on colon epithelial NCM460 cells induced by lipopolysaccharide (LPS) could be reversed. Additionally, oral administration of ZBEO significantly alleviated colitis in dextran sulfate sodium (DSS)-induced UC mice, including body weight loss, colon length shortening, disease activity index and colonic pathological damage. Furthermore, to uncover the anti-UC mechanisms of ZBEO, analysis of transcriptomes by next-generation sequencing technology was performed to explore the RNA genetic variation on colon tissues. Based on GO analysis and KEGG pathway analysis, a series of genetic pathways involved in the protective role of ZBEO against UC were determined. As a result, ZBEO treatment could decrease the expression of VCAM-1, TLR8, IL-1β and IL-11 mRNA as verified by qRT-PCR, which are involved in these potential genetic pathways. In conclusion, ZBEO administration would be a medicinal or dietary supplementation strategy for ulcerative colitis treatment.
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Affiliation(s)
- Huan Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611130, China.
| | - Zhiqing Guo
- Oncology Teaching and Research Department, Hospital of Chengdu University of Traditional of Chinese Medicine, Chengdu 610072, China.
| | - Xiao Wang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611130, China.
| | - Jing Xian
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611130, China.
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, 610106, China
| | - Chuan Zheng
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611130, China. .,Oncology Teaching and Research Department, Hospital of Chengdu University of Traditional of Chinese Medicine, Chengdu 610072, China.
| | - Jinming Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611130, China.
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Evaluating the Impacts of Climate Factors and Flavonoids Content on Chinese Prickly Ash Peel Color Based on HPLC-MS and Structural Equation Model. Foods 2022; 11:foods11162539. [PMID: 36010539 PMCID: PMC9407495 DOI: 10.3390/foods11162539] [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: 07/23/2022] [Revised: 08/17/2022] [Accepted: 08/19/2022] [Indexed: 11/17/2022] Open
Abstract
Climate affects Chinese prickly ash peel color directly through temperature and illumination and indirectly influences it through its effect on flavonoid compounds. In this study, a comprehensive evaluation strategy based on high performance liquid chromatography-mass spectrometry (HPLC-MS) technology and a structural equation model was applied to evaluate the effects of climate factors and flavonoids on Chinese prickly ash peel color. There were obvious geographical variations of peel color and flavonoid compounds with an obvious east–west distribution trend which were divided into high-altitude type and low-altitude type. Through path analysis, the wind speed, temperature and annual sunshine duration were found to be the key environmental factors affecting the flavonoids content and peel color, and their direct effects were higher than their indirect effect. Based on HPLC-MS technology and a structural equation model, correlation models of climatic factors and flavonoids with peel color were established, and the factors that had greater weight on pericarp color were obtained. Our results provide experimental evidence that climate factors affect the peel color by affecting flavonoid biosynthesis and accumulation, reveal the geographical variation of peel color and flavonoid component contents in Chinese prickly ash peel, establish a quantization color method for rapid evaluation of peel quality, expand on the influence of climatic factors on flavonoids content and peel coloration and promote agricultural practice in areas with similar climatic conditions.
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Ni R, Yan H, Tian H, Zhan P, Zhang Y. Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils. Food Chem 2022; 377:131984. [PMID: 34995962 DOI: 10.1016/j.foodchem.2021.131984] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 12/15/2021] [Accepted: 12/28/2021] [Indexed: 11/15/2022]
Abstract
Fried huajiao oil (FHO) samples prepared with red or green huajiao are widely applied in different Chinese cuisines due to their own aroma characteristics. To investigate their different aroma profiles, 2 red and 3 green FHOs were analyzed by quantitative descriptive sensory analysis (QDA) and gas chromatography-olfactometry/aroma intensity (GC-O/AI). QDA results showed a distinct difference among FHOs in terms of all sensory attributes. Thirty odorants with high OAVs and AIs were screened from 5 FHOs, among which β-myrcene, (E)-2-heptenal, limonene, α-terpineol and p-cymene were the major characteristic compounds of FHOs. In addition, through orthogonal partial least square discriminate analysis (OPLS-DA), linalool, linalyl acetate, and 1,8-cineole were considered as the volatile markers for classification of FHOs with red and green huajiao. Thereafter, aroma recombination and omission tests were performed to characterize the key aroma compounds of red and green FHOs.
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Affiliation(s)
- Ruijie Ni
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
| | - Haiyan Yan
- Food College of Shihezi University, Shihezi 832000, China
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; Food College of Shihezi University, Shihezi 832000, China.
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China.
| | - Yuyu Zhang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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Zheng T, Han J, Su KX, Sun BY, Liu SM. Regulation mechanisms of flavonoids biosynthesis of Hancheng Dahongpao peels (Zanthoxylum bungeanum Maxim) at different development stages by integrated metabolomics and transcriptomics analysis. BMC PLANT BIOLOGY 2022; 22:251. [PMID: 35596133 PMCID: PMC9123719 DOI: 10.1186/s12870-022-03642-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Accepted: 05/10/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Flavonoids have strong free radical scavenging and antioxidant capacity. The high abundance of flavonoids in Chinese prickly ash peels have many benefits to human health. In this study, 'Hancheng Dahongpao', a main cultivar, was taken as materials to investigate the flavonoids biosynthesis mechanism of Zanthoxylum bungeanum Maxim at three key development stages by integration of metabolomics and transcriptomics analysis. RESULTS A total of 19 differentially accumulated metabolites were identified, the key flavonoids compounds were kaempferol, quercetin and their glycoside derivatives, and two major anthocyanins (peonidin O-hexoside and peonidin 3-O-glucoside). 5 gene networks/modules including 15 important candidate genes were identified, which was highly correlated with flavonoids. Among these genes, ZM-163828 and ZM-184209 were strongly correlated with kaempferol and quercetin, and ZM-125833 and ZM-97481 were controlled the anthocyanins biosynthesis. Moreover, it was shown that MYB-ZM1, MYB-ZM3, MYB-ZM5, MYB-ZM6 and MYB-ZM7 coordinately controlled flavonoids accumulation through regulating the structural genes. CONCLUSIONS Generally, this study systematically revealed the flavonoids metabolic pathways and candidate genes involved in flavonoids biosynthesis and laid a foundation for the potential targets for the breeding of new valuable Chinese prickly ash cultivars.
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Affiliation(s)
- Tao Zheng
- Northwest Agriculture and Forestry University, College of Science, Yangling, 712100, China
| | - Jun Han
- Forestry and Grassland Bureau of Xunhua Salar autonomous county, Xunhua, 811100, China.
| | - Ke-Xing Su
- Northwest Agriculture and Forestry University, College of Science, Yangling, 712100, China
| | - Bing-Yin Sun
- Yangling Vocational &Technical College, Yangling, 712100, China
| | - Shu-Ming Liu
- Northwest Agriculture and Forestry University, College of Science, Yangling, 712100, China.
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12
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Wang C, Han F, Chen X, Zhao A, Wang D. Time-series based metabolomics reveals the characteristics of the color-related metabolites during the different coloration stages of Zanthoxylum bungeanum peel. Food Res Int 2022; 155:111077. [DOI: 10.1016/j.foodres.2022.111077] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 01/17/2023]
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13
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An Optimized Detection Method for Chinese Red Huajiao Geographical Origin Determination, Based on Electronic Tongue and Ensemble Recognition Algorithm. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02285-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Zheng T, Su KX, Chen XY, Zhang DL, Liu SM. Quality evaluation of wild germplasm of Chinese prickly ash (Zanthoxylum bungeanum Maxim) from Qinling mountains at different elevations based on HPLC-fingerprint. Chem Biodivers 2022; 19:e202100965. [PMID: 35112481 DOI: 10.1002/cbdv.202100965] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Accepted: 02/01/2022] [Indexed: 11/09/2022]
Abstract
Wild Chinese prickly ash resources provide a valuable genetic resource for Zanthoxylum bungeanum Maxim improvement and breeding. The Qinling Mountains was an abundant source for wild Chinese prickly ash. In this study, the phenolic and flavonoid compounds of wild germplasm resources from different altitudes and six cultivated varieties were analyzed by high performance liquid chromatography (HPLC). The chromatograms of them were essentially consistent, although their chemical composition contents were greatly different. The thirty samples were divided into three categories through the hierarchical clustering analysis. Catechin, hyperoside and quercitrin were considered to be key compounds for the quality evaluation, and by contrast, the wild samples with an altitude of 2300±50 m (Group IV) had the highest content of key compounds, and presented stronger antioxidant activity and antibacterial ability, indicating that these wild samples could be identified as the excellent breeding resources. This is the first time to evaluate the quality of wild Chinese prickly ash at different altitudes in Qinling Mountains. These excellent wild germplasm resources provided substantial potential accessions for use directly in Chinese prickly ash breeding programs.
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Affiliation(s)
- Tao Zheng
- Northwest A&F University: Northwest Agriculture and Forestry University, College of Science, yangling, 712100, xianyang, CHINA
| | - Ke-Xing Su
- Northwest A&F University: Northwest Agriculture and Forestry University, College of Science, yangling, 712100, xianyang, CHINA
| | - Xi-Yan Chen
- Northwest A&F University: Northwest Agriculture and Forestry University, College of Life Sciences, Yangling, 712100, Xianyang, CHINA
| | - Ding-Ling Zhang
- Northwest A&F University: Northwest Agriculture and Forestry University, College of Science, Yangling, 712100, Xianyang, CHINA
| | - Shu-Ming Liu
- Northwest A&F University: Northwest Agriculture and Forestry University, College of Science, Yangling, 712100, Xianyang, CHINA
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15
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Zheng T, Su KX, Gao MS, Zhang DL, Chen XY, Liu SM. Chemotaxonomic variation in volatile component contents and their correlation between climate factors in Chinese prickly ash peels ( Zanthoxylum bungeanum Maxim.). Food Chem X 2021; 12:100176. [PMID: 34927051 PMCID: PMC8648793 DOI: 10.1016/j.fochx.2021.100176] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 11/01/2021] [Accepted: 11/30/2021] [Indexed: 11/20/2022] Open
Abstract
In this study, we analyzed the characteristics of volatile compounds of Chinese prickly ash peels with different climate conditions and their correlation. The data revealed that the contents of limonene and linalool in peels from southwest and northwest regions were higher, and the aroma was stronger, while the contents of β-myrcene and (E)-ocimene in them from north, east and central China were higher, and the spicy flavor was heavier. Hierarchical cluster analysis demonstrated that the classification had geographical continuity. Through the correlation analysis and path analysis, it was found that the contents of volatile compounds were closely related to the climatic factors. The influence of wind speed and annual average temperature on volatile substances was greater than that of annual average precipitation and annual sunshine duration. This enriched the effect of climatic factors on the accumulation of volatile substances, and promoted the agriculture practices in area having similar climate conditions.
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Affiliation(s)
- Tao Zheng
- Northwest Agriculture and Forestry University, College of Science, Yangling 712100, China
| | - Ke-xing Su
- Northwest Agriculture and Forestry University, College of Science, Yangling 712100, China
| | - Mao-sheng Gao
- Meteorological Administration of Yangling City, Yangling 712100, China
- Yangling High-tech Agricultural Meteorological Technology Combined Research Center, Yangling 712100, China
| | - Ding-ling Zhang
- Northwest Agriculture and Forestry University, College of Science, Yangling 712100, China
| | - Xi-yan Chen
- Northwest Agriculture and Forestry University, College of Life Sciences, Yangling 712100, China
| | - Shu-ming Liu
- Northwest Agriculture and Forestry University, College of Science, Yangling 712100, China
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16
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Mao Y, Li N, Shi B, Zhao L, Cheng S, Tian S, Wang H. Geographical origin determination of Red Huajiao in China using the electronic nose combined with ensemble recognition algorithm. J Food Sci 2021; 86:4922-4931. [PMID: 34642944 DOI: 10.1111/1750-3841.15933] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 09/15/2021] [Accepted: 09/17/2021] [Indexed: 12/29/2022]
Abstract
Red Huajiao was the most important Zanthoxylum species in China, and its quality was highly determined the geographical region. This study was aimed to establish a determination method for the geographical origin recognition of Red Huajiao by using the electronic nose and ensemble recognition algorithm. Six origins of samples were detected by the electronic nose, and two categories of electronic nose sensors characteristic values, named as "optimized characteristic value" and "filtered characteristic value," were obtained by the principal component analysis and discrimination index method and Filter-Wrapper method. Based on the two categories of characteristic values, 22 kinds of model analysis methods, which belonged to five categories of ensemble recognition algorithms were used to recognize the geographical origin. The total recognition accuracy rate of the two categories of characteristic values were 83.9% and 85.7%, respectively. Furthermore, during 22 kinds of model analysis method, the ensemble Subspace KNN and Bagged Trees methods in Ensemble Learning algorithm exhibited the best distinguishing ability with the accuracy rate more than 90%. Therefore, the electronic nose combined with Ensemble Learning would be promising for the geographical origin determination application. PRACTICAL APPLICATION: This work demonstrates that the Red Huajiao can be simply and rapidly determined by using electronic nose combined with ensemble recognition algorithm, allowing to effectively distinguish geographical origin of Red Huajiao, which can provide an important reference for the quality assessment of Huajiao.
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Affiliation(s)
- Yuezhong Mao
- School of Food Science and Biotechnology, Zhejiang GongShang. University, Zhejiang, China
| | - Na Li
- School of Food Science and Biotechnology, Zhejiang GongShang. University, Zhejiang, China
| | - Bolin Shi
- China National Institute of Standardization, Beijing, China
| | - Lei Zhao
- China National Institute of Standardization, Beijing, China
| | - Shiwen Cheng
- School of Food Science and Biotechnology, Zhejiang GongShang. University, Zhejiang, China
| | - Shiyi Tian
- School of Food Science and Biotechnology, Zhejiang GongShang. University, Zhejiang, China
| | - Houyin Wang
- China National Institute of Standardization, Beijing, China
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17
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Fan L, Zhang C, Zhao R, He L, Fan W, Wu C, Huang Y. Rapid and Nondestructive Determination of origin, volatile oil, sanshoamides and crack rate in the ‘Sichuan Pepper’ Based on a Novel Portable Near Infrared Spectrometer. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103942] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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18
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Chemical constituents from the pericarps of Zanthoxylum bungeanum and their chemotaxonomic significance. BIOCHEM SYST ECOL 2021. [DOI: 10.1016/j.bse.2020.104213] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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19
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Qian Z, Yiyang C, Lixia M, Yue J, Jun C, Jie D, Yifan M, Jingjing Z, Guojun Y. Study on the Fingerprints and Quality Evaluation of Angelica Sinensis Radix by HPLC Coupled With Chemometrics Based on Traditional Decoction Process of ACPTCM. Dose Response 2020; 18:1559325820951730. [PMID: 33013250 PMCID: PMC7513407 DOI: 10.1177/1559325820951730] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 07/23/2020] [Accepted: 07/28/2020] [Indexed: 11/17/2022] Open
Abstract
Objective To establish a HPLC fingerprints evaluation method for Angelica Sinensis Radix (ASR) based on traditional decoction process of Ancient Classical Prescriptions of Traditional Chinese Medicine (ACPTCM). Methods The fingerprints of 10 batches of ASR were further evaluated by chemometrics methods. The similarity analyzed with "Similarity Evaluation System for Chromatographic Fingerprint of Traditional Chinese Medicine 2004A," and hierarchical clustering analysis (HCA) and principal component analysis (PCA) were performed by SPSS (version 22.0, SPSS Inc., Chicago, IL, USA). Results There were 12 common peaks, and the similarity degrees of 10 batches of samples were more than 0.923 and showed that all the samples from different origins were of good consistency. The samples were divided into 4 clusters by HCA. The results of PCA showed that the 3 factors were chosen, the quality of samples could be evaluated basically. The comprehensive score results show that the ASR with Lot.Nos.DG-18007, DG-18008 in Weiyuan County, Gansu and DG-18009 produced in Minle County, Gansu Province rank among the top 3 in all samples. Conclusions These results demonstrated that the combination of HPLC chromatographic fingerprint and chemometrics offers an efficient and reliable approach for quality evaluation of ASR from different sources as Ancient Classical Prescriptions ingredients.
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Affiliation(s)
- Zhang Qian
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Chen Yiyang
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Ma Lixia
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Jiang Yue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Chen Jun
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Dong Jie
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
| | - Ma Yifan
- Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, OH, USA
| | - Zhang Jingjing
- Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, OH, USA
| | - Yan Guojun
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, Jiangsu, China
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20
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Zheng T, Zhang Q, Su KX, Liu SM. Transcriptome and metabolome analyses reveal the regulation of peel coloration in green, red Chinese prickly ash ( Zanthoxylum L.). FOOD CHEMISTRY. MOLECULAR SCIENCES 2020; 1:100004. [PMID: 35415618 PMCID: PMC8991852 DOI: 10.1016/j.fochms.2020.100004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 10/14/2020] [Accepted: 10/17/2020] [Indexed: 01/08/2023]
Abstract
Peel colour is an important external economic characteristic of Chinese prickly ash cultivars (Zanthoxylum bungeanum Maxim.). To gain insight into their coloration mechanisms, we performed an integrated analysis of green and red peels using combined metabolomic and transcriptomic analyses. Pelargonin-O-hexoside-O-rhamnoside-O-hexoside, pelargonidin 3,5-diglucoside, peonidin O-hexoside, cyanidin O-syringic acid and peonidin 3-O-glucoside were found to be the key anthocyanins. Transcriptome data indicated that the anthocyanidin synthase genes and UDP-glucose flavonoid 3-O-glucosytransferase genes were significantly increased to promote the redness of the peels. In addition, we discussed the role of R2R3-MYB transcription factors in coloration, of which the c80935 and c226097 genes may be the key regulatory factors for anthocyanin biosynthesis. Generally, this is the first study to identify and reveal the main anthocyanins in Chinese prickly ash peels during different developmental periods. The results of this research lay the foundation for understanding the regulation of coloration in Chinese prickly ash peels.
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Affiliation(s)
- Tao Zheng
- College of Science, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Qun Zhang
- College of Science, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Ke-Xing Su
- College of Science, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Shu-Ming Liu
- College of Science, Northwest A & F University, Yangling, Shaanxi 712100, China
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21
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Sun J, Sun B, Ren F, Chen H, Zhang N, Zhang Y. Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper ( Zanthoxylum bungeanum) Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6403-6411. [PMID: 32423215 DOI: 10.1021/acs.jafc.0c02026] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fried pepper (Zanthoxylum bungeanum Maxim.) oil has been widely used in traditional Chinese cuisine and has recently become increasingly popular in food manufacturing. Thus, the aroma profiles of Hancheng pepper oil (HCPO) and Hanyuan pepper oil (HYPO) from two regions were investigated by aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Results from AEDA showed that more aroma compounds with flavor dilution factors ≥9 were detected in HCPO than in HYPO. The odor activity values (OAVs) revealed 28 odorants with OAVs ≥1 in HCPO or HYPO. High OAVs were in particular obtained for 1,8-cineole, (E)-2-heptenal, β-myrcene, β-ocimene, limonene, and linalool. Then, the aroma profiles of HCPO and HYPO were successfully simulated through aroma recombination models. Omission tests suggested that β-phellandrene, p-cymene, acetic acid octyl ester, octanal, citronellol, and sabinene played key roles in aroma differences between HCPO and HYPO. In addition, varying enantiomeric ratios of linalool (floral) and limonene (citrus-like and lemon-like) in HCPO and HYPO were observed by chiral GC-MS, and the odor impressions of limonene and linalool were in good agreement with the odor descriptions of S-(-)-limonene and S-(+)-linalool.
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Affiliation(s)
- Jie Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
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22
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Su K, Zheng T, Chen H, Zhang Q, Liu S. Climate Effects on Flavonoid Content of Zanthoxylum bungeanum Leaves in Different Development Stages. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.805] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kexing Su
- Northwest Agriculture and Forestry University, College of Science
| | - Tao Zheng
- Northwest Agriculture and Forestry University, College of Science
| | | | - Qun Zhang
- Northwest Agriculture and Forestry University, College of Science
| | - Shuming Liu
- Northwest Agriculture and Forestry University, College of Science
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