An effective strategy for distinguishing the processing degree of Polygonum multiflorum based on the analysis of substance and taste by LC-MS, ICP-OES and electronic tongue

Xing, Yanchao; Yan, Zhe; Li, Yuhong; Pan, Guixiang; Dou, Zhiying; Gao, Xiumei; He, Jing; Han, Lifeng

doi:10.1016/j.jpba.2021.114328

Cited by 11 publications

(4 citation statements)

References 30 publications

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“…A pair of isomer compounds 25 and 32 both showed the deprotonated ions at m/z 577.1348 ([M − H] − , C 30 H 25 O 12 − ) and the fragment ions at m/z 425.0877, 451.1039 and 289.0717 generated through RDA fragment reaction, HRF fragmentation and QM cleavage, respectively ( Figure 4 A), which suggested that compounds 25 and 32 were the reported procyanidin B1/B2 [ 25 ]. Compounds 43 , 51 and 53 all produced the deprotonated ions at m/z 729.1458 (C 37 H 29 O 16 − ) and lost a galloyl group to generate the fragment ions at m/z 577.1352 (C 30 H 25 O 12 − ).…”

Section: Resultsmentioning

confidence: 99%

Systematically Exploring the Chemical Ingredients and Absorbed Constituents of Polygonum capitatum in Hyperuricemia Rat Plasma Using UHPLC-Q-Orbitrap HRMS

Guan

Wang

et al. 2022

Molecules

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Polygonum capitatum as an ethnic medicine has been used to treat urinary tract infections, pyelonephritis and urinary calculi. In our previous study, P. capitatum was found to have anti-hyperuricemia effects. Nevertheless, the active constituents of P. capitatum for treating hyperuricemia were still unclear. In this study, an ultra-high-performance liquid chromatography coupled to quadrupole/orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap HRMS) was used to comprehensively detect the chemical ingredients of P. capitatum and its absorbed constituents in the plasma of hyperuricemia rats for the first time. Xcalibur 3.0 and Compound Discoverer 2.0 software coupled to mzCloud and ChemSpider databases were utilized for qualitative analysis. A total of 114 chemical components including phenolics, flavonoids, tannins, phenylpropanoids, amino acids, amides and others were identified or tentatively characterized based on the exact mass, retention time and structural information. Compared to the previous P. capitatum study, an additional 66 different components were detected. Moreover, 68 related xenobiotics including 16 prototype components and 52 metabolites were found in the plasma of hyperuricemia rats. The metabolic pathways included ring fission, hydrolysis, decarboxylation, dehydroxylation, methylation, glucuronidation and sulfation. This work may provide important information for further investigation on the active constituents of P. capitatum and their action mechanisms for anti-hyperuricemia effects.

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Section: Resultsmentioning

confidence: 99%

Systematically Exploring the Chemical Ingredients and Absorbed Constituents of Polygonum capitatum in Hyperuricemia Rat Plasma Using UHPLC-Q-Orbitrap HRMS

Guan

Wang

et al. 2022

Molecules

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“…It shows that the electronic nose has certain applicability in the differentiation of products. Xing et al (2021) distinguished the processing degree of Polygonum multiflorum using electronic tongue. In addition, some studies also showed that the electronic tongue technology can be applied to milk, meat and so on (Di Rosa et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Characterization of Flavor Properties of Sufu by HS-SPME/GC-MS, Electronic Nose and Electronic Tongue Combined with Multivariate Statistical Analysis

Xi¹,

Ma²,

Ke³

et al. 2021

American Journal of Biochemistry and Biotechnology

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Flavor is the main quality characteristic of sufu. The flavor of different types of sufu varies greatly, which will affect the preference and selectivity of consumer for sufu. To explore the flavor characteristics and distinguishing methods in different types of sufu, the volatile flavor components and free amino acids of 5 kinds of commercial sufu were determined by HS-SPME/GC-MS and amino acid automatic analyzer, respectively. Moreover, the electronic nose and electronic tongue were used to distinguish the sufu samples. The results showed that a total of 71 volatile aroma compounds were identified, in which esters (28.43-79.17%) were the main flavor substances. The total free amino acid contents in different types of sufu were at a range of 24.8-33.89 mg/g. Bitter amino acids were dominant in all sufu (except GS). PCA of electronic nose and electronic tongue showed that the electronic nose can only distinguish the grey sufu, while the electronic tongue can effectively distinguish among types of sufu. PLS-DA based on aroma and taste substances showed that sufu can be distinguished. According to VIP, fifteen volatile flavor components and five taste amino acids could be used as the main different compounds of sufu. The research results pretended that HS-SPME/GC-MS, electronic tongue technology combined with multivariate statistical analysis method can effectively distinguish sufu. These findings will provide guiding significance to identify the types of sufu and consumers' purchase products and promote the development of sufu industry to a certain extent.

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“…The SA402B electronic tongue (Insent Co., Ltd., Tokyo, Japan) was used to evaluate the taste characteristics of different chicken food boluses formed during oral processing [36] . The instrument was equipped with 6 potential chemical film sensors (AAE stands for umami, CT0 for saltiness, CA0 for sourness, C00 for bitterness, AE1 for astringency and GL1 for sweetness).…”

Section: Electronic Tongue Analysismentioning

confidence: 99%

Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

Zeng

Wang

et al. 2024

Food Science and Human Wellness

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The sensory perception of food is a dynamic process, which is closely related to the release of flavor substances during oral processing. It's not only affected by the food material, but also subjected to the individual oral environment. To explore the oral processing characteristics of soft-boiled chicken, the sensory properties, texture, particle size, viscosity, characteristic values of electronic nose and tongue of different chicken samples were investigated. The correlation analysis showed that the physical characteristics especially the cohesiveness, springiness, resilience of the sample determined oral processing behavior. The addition of chicken skin played a role in lubrication during oral processing. The particle size of the bolus was heightened at the early stage, and the fl uidity was enhanced in the end, which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose. But the effect of chicken skin on chicken thigh with relatively high fat content, was opposite in electronic nose, which had a certain masking effect on the perception of umami and sweet taste. In conclusion, fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken, which was more popular among people.

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An effective strategy for distinguishing the processing degree of Polygonum multiflorum based on the analysis of substance and taste by LC-MS, ICP-OES and electronic tongue

Cited by 11 publications

References 30 publications

Systematically Exploring the Chemical Ingredients and Absorbed Constituents of Polygonum capitatum in Hyperuricemia Rat Plasma Using UHPLC-Q-Orbitrap HRMS

Systematically Exploring the Chemical Ingredients and Absorbed Constituents of Polygonum capitatum in Hyperuricemia Rat Plasma Using UHPLC-Q-Orbitrap HRMS

Characterization of Flavor Properties of Sufu by HS-SPME/GC-MS, Electronic Nose and Electronic Tongue Combined with Multivariate Statistical Analysis

Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

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