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Luo Q, Liu S, He Y, Liu J, Zhang X, Zheng L, Huang D. An Evaluation of the Impact of 60Co Irradiation on Volatile Organic Compounds of Olibanum Using Gas Chromatography Ion Mobility Spectrometry. Molecules 2024; 29:1671. [PMID: 38611949 PMCID: PMC11013206 DOI: 10.3390/molecules29071671] [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: 02/08/2024] [Revised: 03/27/2024] [Accepted: 03/31/2024] [Indexed: 04/14/2024] Open
Abstract
Olibanum is a resinous traditional Chinese medicine that is directly used as a powder. It is widely used in China and is often combined with other traditional Chinese medicine powders to promote blood circulation and relieve pain, as well as to treat rheumatism, rheumatoid arthritis, and osteoarthritis. Powdered traditional Chinese medicine is often easily contaminated by microorganisms and 60Co irradiation is one of the good sterilization methods. Volatile organic compounds (VOCs) are the main active ingredient of olibanum. The aim of this study was to validate the optimum doses of 60Co irradiation and its effect on VOCs. 60Co irradiation was applied in different doses of 0 kGy, 1.5 kGy, 3.0 kGy, and 6.0 kGy. Changes in VOCs were detected using gas chromatography ion mobility spectrometry. A total of 81 VOCs were identified. The odor fingerprint results showed that, with an increase in irradiation dose, most of the VOCs of olibanum changed. Through principal component analysis, cluster analysis, and partial least squares discriminant analysis, it was demonstrated that, at 1.5 kGy, the impact of radiation on the VOCs of olibanum was minimal, indicating this is a relatively good irradiation dose. This study provides a theoretical basis for the irradiation processing and quality control of resinous medicinal materials such as olibanum and it also provides a good reference for irradiation technology development and its application to functional foods, thus making it both significant from a research perspective and useful from an application perspective.
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Affiliation(s)
- Qiao Luo
- The First Hospital of Hunan University of Chinese Medicine, Hunan University of Chinese Medicine, Changsha 410007, China;
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (S.L.); (Y.H.); (J.L.); (X.Z.); (L.Z.)
| | - Shanshuo Liu
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (S.L.); (Y.H.); (J.L.); (X.Z.); (L.Z.)
| | - Ye He
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (S.L.); (Y.H.); (J.L.); (X.Z.); (L.Z.)
| | - Jiayao Liu
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (S.L.); (Y.H.); (J.L.); (X.Z.); (L.Z.)
| | - Xinyu Zhang
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (S.L.); (Y.H.); (J.L.); (X.Z.); (L.Z.)
| | - Liqiu Zheng
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (S.L.); (Y.H.); (J.L.); (X.Z.); (L.Z.)
| | - Dan Huang
- State Key Laboratory of Chinese Medicine Powder and Medicine Innovation in Hunan (Incubation), Science and Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China; (S.L.); (Y.H.); (J.L.); (X.Z.); (L.Z.)
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Zhang H, Gao P, Chen Z, Liu H, Zhong W, Hu C, He D, Wang X. Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:562-571. [PMID: 36712221 PMCID: PMC9873884 DOI: 10.1007/s13197-022-05638-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2022] [Accepted: 10/07/2022] [Indexed: 12/05/2022]
Abstract
This study aimed to develop nutritious and healthy Sichuan hotpot oil. Four blended oil formulas were formulated using MATLAB based on the fatty acid composition of four base constituents (beef tallow, mutton tallow, peanut oil, and palm oil). The sensory characteristics, physicochemical properties, nutritional composition, harmful substances, and antioxidant capacity of the oils were analyzed during the boiling process. A blend of 60% beef tallow + 10% mutton tallow + 10% peanut oil + 20% palm oil exhibited a low level of peroxide (0.03 g/100 g) and malondialdehyde (0.04 mg/kg), and high phytosterol content (1028.33 mg/kg), which was the suitable hotpot blending oil. Furthermore, the changes in the physicochemical properties during boring were low, with a high retention rate of phytosterol (94.85%), and the levels of 3,4-benzopyrene (1.12 μg/kg) and 3-monochloropropane-1,2-diol ester (0.67 mg/kg) were both lower than the recommended limits. This study will provide a theoretical basis for the advancement of the hotpot oil industry.
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Affiliation(s)
- Huihui Zhang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
| | - Pan Gao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012 People’s Republic of China
| | - Zhe Chen
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012 People’s Republic of China
| | - Hui Liu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
| | - Wu Zhong
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012 People’s Republic of China
| | - Chuanrong Hu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
| | - Dongping He
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012 People’s Republic of China
| | - Xingguo Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China
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Asimi S, Xin R, Min Z, Tuersuntuoheti T, Sixuan L, Zhenhua W, Shan L, Ziyuan W. Characterization of japonica rice aroma profiles during in vitro mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
By simulating the aroma changes during in vitro mastication, we can better understand the aroma changes during rice eating, which is helpful in studying people’s sensory preferences. To investigate the rice aroma released during the in vitro mastication, the present study analyzed rice bolus’s odor fingerprints in vitro mastication using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose analysis results showed significant differences in the flavor of japonica rice in vitro mastication. In addition, GC-IMS determined 30 volatile organic compounds (VOCs) during rice in vitro mastication. Among these compounds, the most important content was aldehydes, followed by ketones and alcohols. Although the concentration of various chemicals was relatively high in cooked rice, most compounds decreased after mastication. The concentration of propan-2-ol, ethanol, and methanol increased after mastication. Multivariate data analysis showed that isoamyl sovalerate, pentanal, hexanal, acetone, hexanal, and limonene were the main VOCs of japonica rice during in vitro mastication. GC-IMS and e-nose analyses are complementary and recommended for using the two techniques to achieve the VOCs’ rapid and comprehensive detection during in vitro mastication. Results from this study allowed us to understand rice flavor during oral processing.
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Affiliation(s)
- Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Ren Xin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Zhang Min
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Li Sixuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Wang Zhenhua
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Liang Shan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Wang Ziyuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
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