Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS...Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS-SPME).These volatile substances were analyzed by gas chromatography-mass spectrometry(GC-MS)and gas chromatographyolfactometry-mass spectrometry(GC-O-MS).The results demonstrated that 61 volatile compounds were identified totally in samples,of which 15 were confirmed as potent aroma compounds with odor active values(OAVs)>1.The 15 potent aroma compounds were ethanol,1-butanol,1-pentanol,1-hexanol,heptanol,1-octen-3-ol,3-methyl-1-butanol,hexanal,heptanal,nonanal,(E)-2-heptenal,benzaldehyde,(E,E)-2,4-decadienal,2-pentylfuran and naphthalene.The SDEmethod had better linearity with coefficients of determination(R2)equal to or higher than 0.9991.Furthermore,the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME.This work provides reference method and parameters for future research on the flavor of JSB for commercial products.展开更多
Iodine ion is one of the most indispensable anions in living organisms,particularly being an important substance for the synthesis of thyroid hormones.Curcumin is a yellow-orange polyphenol compound derived from the r...Iodine ion is one of the most indispensable anions in living organisms,particularly being an important substance for the synthesis of thyroid hormones.Curcumin is a yellow-orange polyphenol compound derived from the rhizome of Curcuma longa L.,which has been commonly used as a spice and natural coloring agent,food additives,cosmetics as well as Chinese medicine.However,excess curcumin may cause DNA inactivation,lead to a decrease in intracellular ATP levels,and trigger the tissue necrosis.Therefore,quantitative detection of iodine and curcumin is of great significance in the fields of food and life sciences.Herein,we develop nitrogen-doped fluorescent carbon dots(NCDs)as a multi-mechanism detection for iodide and curcumin in actual complex biological and food samples,which was prepared by a one-step solid-phase synthesis using tartaric acid and urea as precursors without adding any other reagents.An assembled NCDs-Hg^(2+) fluorescence-enhanced sensor for the quantitative detection of I^(-) was established based on a fluorescence“turn-off-on”mechanism in a linear range of 0.3-15μM with a detection limit of 69.4 nM and successfully quantified trace amounts of I^(-) in water samples and urine sample.Meanwhile,the as-synthesized NCDs also can be used as a fluorescent quenched sensor for curcumin detection based on the synergistic internal filtration effect(IFE)and static quenching,achieving a good linear range of 0.1-20μM with a satisfactory detection limit of 29.8 nM.These results indicate that carbon dots are potential sensing materials for iodine and curcumin detection for the good of our health.展开更多
建立了顶空固相微萃取与气相色谱法(HS-SPME-GC)测定人体尿液中五氯酚(PCP)的新方法。采用溶胶-凝胶法,加入自制的离子液体键合固相微萃取涂层,优化了萃取温度、萃取时间、pH值、离子强度及解吸时间。结果表明,样品中加入3 g NaCl,溶液...建立了顶空固相微萃取与气相色谱法(HS-SPME-GC)测定人体尿液中五氯酚(PCP)的新方法。采用溶胶-凝胶法,加入自制的离子液体键合固相微萃取涂层,优化了萃取温度、萃取时间、pH值、离子强度及解吸时间。结果表明,样品中加入3 g NaCl,溶液的pH值为2,并以一定速度搅拌的条件下,在80℃顶空萃取50 min,300℃下解吸5 min,方法的检测限为5.0 ng/L,线性范围为0.05～100μg/L,相对标准偏差(RSD)为5.9%,加标回收率为106.6%。展开更多
文摘荧光粉是制备白光发光二极管(LED)关键材料之一,其性能直接影响着白光LED亮度、色度、色温及显色指数.但是,现有荧光粉由于稳定性差、光衰严重等问题,使白光LED不能达到预期目标,迫切需要改进其制备工艺.采用高温固相合成法制备YAG:Ce3+黄色荧光粉,研究温度、Ce添加量等对荧光粉粒度、荧光强度等理化性质影响规律,并评价该荧光粉与蓝光LED芯片组合形成白光LED的性能.结果表明,烧结温度高于1400℃时,荧光粉呈立方结构纯YAG晶相;温度越高,形成的粉末粒径越大,发光强度越高;Ce掺杂量x=0.06时,烧结的荧光粉发光强度最大;封装形成的Φ3 mm白光LED亮度为5581 cd/m2,色坐标x=0.2626,y=0.2753,色温Tc=13000 K.
基金This project was supported by the National Natural Science Foundation of China(No.31701635)the Key Laboratory of Staple Grain Processing,Ministry of Agriculture(No.DZLS201703)the Henan University of Technology High-level Talents Fund(No.2015BS009).
文摘Jiaozi Steamed Bread(JSB)has a unique aroma as a traditional staple food in China.The volatile compounds in JSBwere extracted by simultaneous distillation and extraction(SDE)and headspace solid-phasemicroextraction(HS-SPME).These volatile substances were analyzed by gas chromatography-mass spectrometry(GC-MS)and gas chromatographyolfactometry-mass spectrometry(GC-O-MS).The results demonstrated that 61 volatile compounds were identified totally in samples,of which 15 were confirmed as potent aroma compounds with odor active values(OAVs)>1.The 15 potent aroma compounds were ethanol,1-butanol,1-pentanol,1-hexanol,heptanol,1-octen-3-ol,3-methyl-1-butanol,hexanal,heptanal,nonanal,(E)-2-heptenal,benzaldehyde,(E,E)-2,4-decadienal,2-pentylfuran and naphthalene.The SDEmethod had better linearity with coefficients of determination(R2)equal to or higher than 0.9991.Furthermore,the SDE method also achieved lower sensitivity and better repeatability and recovery than HS-SPME.This work provides reference method and parameters for future research on the flavor of JSB for commercial products.
基金Financial supports from the XingLiao Talent Project Grants(No.XLYC1902076)the University of Science and Technology Liaoning Talent Project Grants(No.601010302)are highly appreciated.
文摘Iodine ion is one of the most indispensable anions in living organisms,particularly being an important substance for the synthesis of thyroid hormones.Curcumin is a yellow-orange polyphenol compound derived from the rhizome of Curcuma longa L.,which has been commonly used as a spice and natural coloring agent,food additives,cosmetics as well as Chinese medicine.However,excess curcumin may cause DNA inactivation,lead to a decrease in intracellular ATP levels,and trigger the tissue necrosis.Therefore,quantitative detection of iodine and curcumin is of great significance in the fields of food and life sciences.Herein,we develop nitrogen-doped fluorescent carbon dots(NCDs)as a multi-mechanism detection for iodide and curcumin in actual complex biological and food samples,which was prepared by a one-step solid-phase synthesis using tartaric acid and urea as precursors without adding any other reagents.An assembled NCDs-Hg^(2+) fluorescence-enhanced sensor for the quantitative detection of I^(-) was established based on a fluorescence“turn-off-on”mechanism in a linear range of 0.3-15μM with a detection limit of 69.4 nM and successfully quantified trace amounts of I^(-) in water samples and urine sample.Meanwhile,the as-synthesized NCDs also can be used as a fluorescent quenched sensor for curcumin detection based on the synergistic internal filtration effect(IFE)and static quenching,achieving a good linear range of 0.1-20μM with a satisfactory detection limit of 29.8 nM.These results indicate that carbon dots are potential sensing materials for iodine and curcumin detection for the good of our health.
