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Zhang JB, Wang B, Zhang YF, Wu Y, Li MX, Gao T, Lu TL, Bian ZH, Su LL. E-eye and FT-NIR combined with multivariate algorithms to rapidly evaluate the dynamic changes in the quality of Gastrodia elata during steaming process. Food Chem 2024; 439:138148. [PMID: 38064826 DOI: 10.1016/j.foodchem.2023.138148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 12/01/2023] [Accepted: 12/03/2023] [Indexed: 01/10/2024]
Abstract
Gastrodia elata (GE) is traditionally subjected to steaming, and steaming duration plays a crucially important role in determining GE quality. This study examined the variations in bioactive components during the steaming process and proposed the utilization of electronic eye and Fourier Transform near-infrared (FT-NIR) spectroscopy for quality assessment. The findings revealed that the levels of parishin E parishin B, parishin A, and gastrodin initially rose and subsequently declined, while 4-Hydroxybenzyl alcohol exhibited a rapid decrease followed by stabilization. With prolonged steaming, the brightness of GE decreased, while the red and yellow tones became more pronounced and the color saturation increased. FT-NIR divided the steaming process into three stages: 0 min (raw GE), 0-9 min (partially steamed GE), and 9-30 min (fully steamed GE), and the partial least squares regression models effectively predicted the levels of five components. Overall, this study provided valuable insights into quality control in food processing.
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Affiliation(s)
- Jiu-Ba Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Bin Wang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yun-Fei Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yi Wu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Ming-Xuan Li
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Ting Gao
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Tu-Lin Lu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
| | - Zhen-Hua Bian
- Department of Pharmacy, Wuxi TCM Hospital Affiliated to Nanjing University of Chinese Medicine, Wuxi 214071, China; Jiangsu CM Clinical Innovation Center of Degenerative Bone & Joint Disease, Wuxi TCM Hospital Affiliated to Nanjing University of Chinese Medicine, Wuxi 214071, China.
| | - Lian-Lin Su
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; Jiangsu Provincial Technology Engineering Research Center of TCM Health Preservation, Nanjing 210023, China.
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Xu K, Zhang Z, Jiang K, Yang A, Wang T, Xu L, Li X, Zhang X, Meng F, Wang B. Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science. Food Chem 2024; 431:136989. [PMID: 37572488 DOI: 10.1016/j.foodchem.2023.136989] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/13/2023] [Accepted: 07/23/2023] [Indexed: 08/14/2023]
Abstract
Chestnuts are known for their unique flavor and nutritional value. However, the flavor changes in chestnuts after processing remain unclear. Multi-intelligent sensory technologies and headspace solid-phase microextraction-arrow gas chromatography-mass spectrometry (HS-SPME-Arrow-GC-MS) combined with multivariate statistical analysis were applied to evaluate the effect of packaging and heat sterilization procedures on the sensory quality of chestnuts. The results showed that the significant variations (p < 0.05) between the different chestnut processing methods were revealed via the electronic eye (E-eye), electronic nose (E-nose), and electronic tongue (E-tongue). The packaging had a more significant influence on the sensory quality of the chestnuts than heat sterilization procedures. HS-SPME-Arrow-GC-MS identified 83 volatile compounds. The processed chestnuts exhibited higher aldehyde, ester, and alkene concentrations, while N2 packaging was more favorable to flavor elicitation and retention. Therefore, combining intelligent sensory techniques with GC-MS can rapidly determine the chestnut quality and guide industrial production.
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Affiliation(s)
- Kunli Xu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zheting Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Kexin Jiang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Aolin Yang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Tielong Wang
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Lingyun Xu
- Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Xiaodong Li
- Shimadzu CO., LTD., China Innovation Center, Beijing 100020, China
| | - Xiaoli Zhang
- Shimadzu CO., LTD., China Innovation Center, Beijing 100020, China
| | - Fanyu Meng
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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Zhang JB, Li MX, Zhang YF, Qin YW, Li Y, Su LL, Li L, Bian ZH, Lu TL. E-eye, flash GC E-nose and HS-GC-MS combined with chemometrics to identify the adulterants and geographical origins of Ziziphi Spinosae Semen. Food Chem 2023; 424:136270. [PMID: 37207600 DOI: 10.1016/j.foodchem.2023.136270] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 04/14/2023] [Accepted: 04/27/2023] [Indexed: 05/21/2023]
Abstract
Ziziphi Spinosae Semen (ZSS), a valuable seed food, has faced increasing authenticity issues. In this study, the adulterants and geographical origins of ZSS were successfully identified by electronic eye, flash gas chromatography electronic nose (Flash GC e-nose) and headspace gas chromatography-mass spectrometry (HS-GC-MS). As a result, there were color differences between ZSS and adulterants, mainly represented by the a* value of ZSS was less than adulterants. In ZSS, 29 and 32 compounds were detected by Flash GC e-nose and HS-GC-MS. Spicy, sweety, fruity and herbal were the main flavor of ZSS. Five compounds were determined to be responsible for flavor differences between different geographical origins. In the HS-GC-MS analysis, the relative content of Hexanoic acid was the highest in ZSS from Hebei and Shandong, while 2,4-Decadien-1-ol was the highest in Shaanxi. Overall, this study provided a meaningful strategy for addressing authenticity problems of ZSS and other seed foods.
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Affiliation(s)
- Jiu-Ba Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Ming-Xuan Li
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yun-Fei Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yu-Wen Qin
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yu Li
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Lian-Lin Su
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Lin Li
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Zhen-Hua Bian
- Department of Pharmacy, Wuxi TCM Hospital Affiliated to Nanjing University of Chinese Medicine, Wuxi 214071, China.
| | - Tu-Lin Lu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
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4
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Zhang X, Wu H, Lin L, Du X, Tang S, Liu H, Yang H. The qualitative and quantitative assessment of xiaochaihu granules based on e-eye, e-nose, e-tongue and chemometrics. J Pharm Biomed Anal 2021; 205:114298. [PMID: 34428739 DOI: 10.1016/j.jpba.2021.114298] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 07/22/2021] [Accepted: 07/30/2021] [Indexed: 11/18/2022]
Abstract
Xiaochaihu granules (XCHG), a famous Chinese patent medicine with high sales, have more than 100 approved number by China Food and Drug Administration (CFDA). Therefore, it is important to evaluate the quality of XCHG from different pharmaceutical companies. The data fusion of electronic eye (e-eye), electronic nose (e-nose) and electronic tongue (e-tongue) combined with chemometrics were applied for qualitative identification and quantitative prediction of XCHG quality. Firstly, main chemical constituents, such as saikosaponin b2, baicalin and glycyrrhizin were quantified with ultra-high-performance liquid chromatography (UHPLC). Secondly, the characteristic features of odor, color, and taste of XCHG were measured by e-nose, e-eye and e-tongue, and the Pearson correlation between constituents and e-signals was analyzed. Thirdly, partial least squares discrimination analysis (PLS-DA) of e-eye, e-nose and e-tongue were classified by the hierarchical clustering analysis (HCA) results of the main constituents of XCHG separately. Finally, partial least-squares regression (PLSR) was used to build the prediction model between components and data fusion of e-eye, e-nose and e-tongue. The results showed that saikosaponin b2, baicalin and glycyrrhizin were the three main components in XCHG samples. in which saikosaponin b2 ranged from 0.280 to 2.186 mg (relative standard deviation (RSD), 62.10 %), baicalin range from 25.883 mg to 49.108 mg (RSD, 16.64 %), and glycyrrhizin ranged from 0.897 mg to 6.052 mg (RSD, 40.32 %) of 31 batches of XCHG in each bag. Pearson correlation results showed that the main constituents were related to the core e-signals of XCHG, such as Eab, bitterness and R2 (odor sensitive to nitrogen oxide). Data fusion of e-eye, e-nose and e-tongue with main constitutes of XCHG using the PLSR model showed that the root mean square error (RMSE) values were 0.320 and 0.090 for saikosaponin b2 and licoricesaponin G2 (P < 0.000). The saikosaponin b2 and licoricesaponin G2 contents in XCHG could be predicted with integrated data of e-nose, e-eye, and e-tongue using the PLSR model.
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Key Words
- 6-Gingerol (CAS, 23513-14-6)
- Baicalein (CAS, 491-67-8)
- Baicalin (CAS, 21967-41-9)
- Chemical analysis
- Data fusion
- E-eye
- E-nose
- E-tongue
- Glycyrrhizin (CAS, 1405-86-3)
- Licoricesaponin G2 (CAS, 118441-84-2)
- Liquiritin (CAS, 551-15-5)
- Lobetyolin (CAS, 136085-37-5)
- PLSR
- Saikosaponin B1(CAS, 58558-08-0)
- Saikosaponin B2 (CAS, 58316-41-9)
- Wogonoside (CAS, 51059-44-0)
- Xiaochaihu granules
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Affiliation(s)
- Xue Zhang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China; China Resources Sanjiu Medical &Pharmaceutical Co., Ltd. Shenzhen, 518000, China; Center for Post-doctoral Studies, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Hongwei Wu
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Lina Lin
- China Resources Sanjiu Medical &Pharmaceutical Co., Ltd. Shenzhen, 518000, China
| | - Xiao Du
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China; China Resources Sanjiu Medical &Pharmaceutical Co., Ltd. Shenzhen, 518000, China; Center for Post-doctoral Studies, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Shihuan Tang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Huihui Liu
- China Resources Sanjiu Medical &Pharmaceutical Co., Ltd. Shenzhen, 518000, China.
| | - Hongjun Yang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China.
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Prieto N, Gay M, Vidal S, Aagaard O, de Saja JA, Rodriguez-Mendez ML. Analysis of the influence of the type of closure in the organoleptic characteristics of a red wine by using an electronic panel. Food Chem 2011; 129:589-594. [PMID: 30634272 DOI: 10.1016/j.foodchem.2011.04.071] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2009] [Revised: 02/21/2011] [Accepted: 04/24/2011] [Indexed: 10/18/2022]
Abstract
An electronic panel formed by an electronic nose, an electronic tongue and an electronic eye has been successfully used to evaluate the organoleptic characteristics of red wines vinified using different extraction techniques and micro-oxygenation methods and bottled using closures of different oxygen transmission rates (OTR). The three systems have demonstrated a good capability of discrimination by means of Principal Component Analysis (PCA). Partial Least Squares Discriminant Analysis (PLS-DA) has permitted to establish prediction models based on the type of closure, the polyphenol content or the effect of micro-oxygenation. The best correlations found using the e-eye and the e-nose are related to the OTR of the closure. In contrast, the electronic tongue is more sensitive to the polyphenol content. The discrimination and prediction capabilities of the system are significantly improved when signals from each module are combined. The electronic panel can be a useful tool for the characterisation and control of oxygen and antioxidant capability of red wines.
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Affiliation(s)
- N Prieto
- Department of Inorganic Chemistry, Escuela de Ingenierías Industriales, University of Valladolid, Paseo del Cauce, 59, 47011 Valladolid, Spain; Department of Condensed Matter Physics, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - M Gay
- Department of Inorganic Chemistry, Escuela de Ingenierías Industriales, University of Valladolid, Paseo del Cauce, 59, 47011 Valladolid, Spain; Unidad Asociada Instituto de Estructura de la Materia, CSIC, Spain
| | - S Vidal
- Nomacorc, ZI Les Plénesses, 7 Chemin de Xhénorie, 4890 Thimister Clermont, Belgium
| | - O Aagaard
- Nomacorc, ZI Les Plénesses, 7 Chemin de Xhénorie, 4890 Thimister Clermont, Belgium
| | - J A de Saja
- Department of Condensed Matter Physics, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain; Unidad Asociada Instituto de Estructura de la Materia, CSIC, Spain
| | - M L Rodriguez-Mendez
- Department of Condensed Matter Physics, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain; Unidad Asociada Instituto de Estructura de la Materia, CSIC, Spain.
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