Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
作者：
Ge, Shuai;Chen, Yuyu;Ding, Shenghua;Zhou, Hui;Jiang, Liwen;...
期刊：
Journal of the Science of Food and Agriculture ,2020年100(7):3087-3098 ISSN：0022-5142
通讯作者：
Wang, Rongrong
作者机构：
[Yi, Youjin; Deng, Fangming; Chen, Yuyu; Wang, Rongrong; Ge, Shuai; Zhou, Hui; Jiang, Liwen] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Ding, Shenghua] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Peoples R China.
通讯机构：
[Wang, Rongrong] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.
关键词：
alcohol derivative;flavoring agent;ketone;volatile organic compound;black pepper;chemistry;desiccation;devices;food preservation;fruit;human;ion mobility spectrometry;mass fragmentography;procedures;taste;temperature;vegetable;Alcohols;Desiccation;Flavoring Agents;Food Preservation;Fruit;Gas Chromatography-Mass Spectrometry;Humans;Ion Mobility Spectrometry;Ketones;Piper nigrum;Taste;Temperature;Vegetables;Volatile Organic Compounds
摘要：
BACKGROUND: Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures. RESULTS: A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcohols, five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcohols decreased, esters initially increased and then decreased. However, propyl acetate, 2,3-butanediol, 2-acetylfuran, and 2-methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds. Aldehydes, alcohols, and some other volatile flavor compounds (methyl salicylate, ethyl acetate, 2-methylpyrazine, dipropyl disulfide) decreased with an increase of temperature (60–80 °C) at the same moisture content, while high temperature could promote the formation of ethyl octanoate, methyl octanoate, benzaldehyde, furfurol, acetal, 5-methylfurfural, and 2-acetylfuran. Based on principal components analysis and heat map clustering analysis, peppers dried at 70 or 80 °C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60 °C during the HAD process. CONCLUSION: Overall, the flavor quality of peppers dried at 60 °C was better than that of other treatments during the HAD process. HS-GC-IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. © 2020 Society of Chemical Industry. © 2020 Society of Chemical Industry
语种：
英文
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四种干燥方式对小米椒理化性质及抗氧化能力的影响
作者：
陈宇昱;王颖瑞;周辉;叶美玲;丁胜华;...
期刊：
食品工业科技 ,2020年41(19):45-51+59 ISSN：1002-0306
作者机构：
湖南农业大学食品科学技术学院;[秦丹; 周辉; 陈宇昱; 王蓉蓉; 邓放明; 蒋立文; 王颖瑞] 湖南省发酵食品工程技术研究中心;[叶美玲] 盐津铺子食品股份有限公司;[丁胜华] 湖南省农产品加工研究所
关键词：
小米椒;冷冻干燥;自然晾晒;热风干燥;红外干燥;理化性质
摘要：
为提升干制辣椒品质提供理论依据,本实验以小米椒为原料,研究冷冻干燥、自然晾晒、热风干燥和红外干燥对小米椒理化性质及抗氧化能力的影响,包括色泽、褐变度、果胶组分、游离氨基酸、总酚和抗氧化能力。结果表明,与冷冻干燥相比,自然晾晒、热风干燥和红外干燥均在一定程度上降低了干制辣椒的理化性质和抗氧化能力,表现在色泽劣变、褐变度升高、果胶降解、游离氨基酸含量和抗氧化能力降低等方面。与热风干燥和红外干燥相比,自然晾晒对干制辣椒品质的影响较小,其处理的样品色泽劣变较低;总酚含量和抗氧化能力维持在较高的水平。此外,自然晾晒的样品果胶降解程度较小,水溶性果胶、螯合性果胶和碱溶性果胶组分含量分别维持在22.39 mg D-半乳糖醛酸/g DW、1.22 mg D-半乳糖醛酸/g DW和16.17 mg D-半乳糖醛酸/g DW;游离氨基酸含量保持在11.860 mg/g DW。因此,自然晾晒能较好的保持干制辣椒的理化性质和抗氧化能力,相比于其他三种方式更适合于小米椒干燥。
语种：
中文
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Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry
作者：
Chen, Yuyu;Xu, Haishan;Ding, Shenghua;Zhou, Hui;Qin, Dan;...
期刊：
FOOD SCIENCE & NUTRITION ,2020年8(7):3362-3379 ISSN：2048-7177
通讯作者：
Wang, Rongrong
作者机构：
[Deng, Fangming; Chen, Yuyu; Wang, Rongrong; Qin, Dan; Xu, Haishan; Zhou, Hui] Hunan Agr Univ, Coll Food Sci & Technol, Nongda Rd 1, Changsha 410128, Peoples R China.;[Deng, Fangming; Chen, Yuyu; Wang, Rongrong; Qin, Dan; Xu, Haishan; Zhou, Hui] Hunan Prov Res Ctr Engn & Technol Fermented Food, Changsha, Peoples R China.;[Ding, Shenghua] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Peoples R China.
通讯机构：
[Wang, Rongrong] H;Hunan Agr Univ, Coll Food Sci & Technol, Nongda Rd 1, Changsha 410128, Peoples R China.
关键词：
fermentation process;fermented minced pepper;headspace–gas chromatography–ion mobility spectrometry;volatile compounds
摘要：
Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS). A total of 53 volatile compounds were identified, including 12 esters, 17 aldehydes, 13 alcohols, four ketones, three furans, two acids, one pyrazine, and one ether. Generally, fermentation time played an important role in volatile compounds of FMP. It was found that most esters, aldehydes, and alcohols obviously decreased with the increase in fermentation time, including isoamyl hexanoate, methyl octanoate, gamma-butyrolactone, phenylacetaldehyde, methional, and E-2-hexenol. Only a few volatile compounds increased, especially for 2-methylbutanoic acid, 2-methylpropionic acid, linalool, ethanol, and ethyl acetate. However, no significant difference in volatile compounds was found between NF and IF samples at the same fermentation time. In addition, the fermentation process in all samples was well discriminated as three stages (0days; 6day; and 12, 18, and 24days), and all volatile compounds were divided into two categories (increase and decrease) based on principal component analysis and heat map. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
语种：
英文
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利用Illumina MiSeq测序分析手筑茯砖茶发酵及干燥阶段真菌群落多样性
作者：
陈梦娟;蒋立文;徐元昊;周红丽;周辉
期刊：
食品科学 ,2020年41(2):126-132 ISSN：1002-6630
作者机构：
湖南农业大学食品科学技术学院;[周辉; 周红丽; 蒋立文] 食品科学与生物技术湖南省重点实验室;[陈梦娟; 徐元昊] 湖南农业大学
关键词：
手筑茯砖茶;Illumina MiSeq技术;真菌多样性
摘要：
为了解手筑茯砖茶发酵与干燥过程中真菌种类变化,以发酵（0、4、8、12 d）及干燥阶段（17、22 d）的手筑茯砖茶样品为研究对象,应用Illumina MiSeq技术进行扩增测序,为手筑茯砖茶发酵及干燥阶段样品中真菌多样性研究奠定基础。结果表明:手筑茯砖茶的发酵初期真菌群落结构存在较大差异,但随着发酵及干燥的进行真菌多样性整体呈下降趋势。测序及数据清理后共得到990 522个有效的Tags,聚类后有186个可操作分类单元,注释到5个门、14个纲、29个目、47个科、65个属。其中0 d的真菌多样性最高,且相对丰度最高的为曲霉属（Aspergillus）,达40.59%。其次为德巴利酵母属（Debaryomyces）、散囊菌属（Eurotium）和青霉属（Penicillium）等。而在4、8、12 d及17、22 d茯砖茶样品中,散囊菌属是绝对优势菌属,第4天时其相对丰度已达到97.27%,在这5组样品中其平均相对丰度高达98.81%。本研究采用Illumina MiSeq测序分析更准确、全面地反映手筑茯砖茶发酵与干燥过程中真菌群落结构和多样性动态变化,为手筑茯砖茶工艺的改进及机理的研究提供了新思路。
语种：
中文
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基于顶空-气相色谱-离子迁移谱法研究干燥方式对小米椒挥发性风味物质的影响
作者：
葛 帅;陈宇昱;彭争光;周 辉;丁胜华;...
期刊：
激光生物学报 ,2020年29(4):368-378 ISSN：1007-7146
作者机构：
湖南农业大学食品科学技术学院, 长沙 410128;长沙海关技术中心, 长沙410004;湖南省农业科学院农产品加工研究所, 长沙 410125;[丁胜华] 湖南省农业科学院农产品加工研究所;[葛 帅; 秦 丹; 周 辉; 陈宇昱; 王蓉蓉; 蒋立文] 湖南农业大学
关键词：
顶空-气相色谱-离子迁移谱;小米椒;干燥方式;挥发性风味物质
摘要：
本研究采用顶空-气相色谱-离子迁移谱(HS-GC-IMS)技术对经热风干燥、红外干燥、真空冷冻干燥和自然晾晒4种干燥方式处理的小米椒进行挥发性风味物质分析。结果表明: 这4种干燥方式获得的小米椒中共鉴定出挥发性风味物质39种, 其中酯类9种、醛类10种、醇类10种、呋喃类2种、吡嗪类3种、酮类3种、有机酸类2种; 小米椒干燥后的主要风味物质为酯类、醛类和醇类化合物。主成分分析(PCA)和热图聚类结果表明: 相比于真空冷冻干燥与自然晾晒, 热风干燥与红外干燥的挥发性风味物质具有较高的相关性; 而与热风干燥和红外干燥相比, 真空冷冻干燥与自然晾晒间的差异较大; 干燥过程中部分挥发性风味物质间具有较强的相关性, 如酯类和醇类、醇类和醛类等, 其通过化学反应可实现风味物质间的转化。干燥方式对挥发性风味物质种类影响较小, 热风干燥、红外干燥、真空冷冻干燥、自然晾晒的小米椒挥发性风味物质种类分别为39、37、36、34种。然而, 干燥方式对小米椒挥发性风味物质的含量有明显的影响。与真空冷冻干燥和自然晾晒相比, 热风干燥和红外干燥处理的样品中酯类、呋喃类和吡嗪类物质含量较高, 而在真空冷冻干燥和自然晾晒处理的样品中醛类物质含量高于热风干燥和红外干燥。总之, 相比于其他干燥方式, 热风干燥与红外干燥对丰富干制小米椒的风味具有积极的影响。本研究将为干制小米椒的加工及风味品质调控提供理论依据。
语种：
中文
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蛇莓营养成分的初步分析
作者：
刘冬雪;胡海军;周辉;李秀彤;李庆秀
期刊：
农产品加工 ,2020年(17):50-53,59 ISSN：1671-9646
作者机构：
遵义师范学院生物与农业科技学院,贵州遵义563000;遵义师范学院资源与环境学院,贵州遵义563000;湖南农业大学食品科学技术学院,湖南长沙410128;[李庆秀; 胡海军; 刘冬雪; 李秀彤] 遵义师范学院;[周辉] 湖南农业大学
关键词：
蛇莓;营养成分;常见水果;相关性分析
摘要：
为了进一步了解蛇莓的营养价值,为野生蛇莓资源的开发和利用提供参考依据,以野生蛇莓为试验材料,对其总糖、总酸、维C、花色苷及黄酮含量进行了测定,并将其与15种常见水果进行了相关性分析。结果表明,蛇莓果实中,维C含量丰富,高达47.30 mg/100 g,仅次于猕猴桃和树莓;蛇莓果实中的总酸、还原糖、总糖和糖酸比分别为0.14%,0.29%,0.37%,2.64%,除糖酸比外,均明显低于其他15种水果;蛇莓的黄酮含量为262.50 mg/100 g,与树莓较为接近;其花色苷含量为95.20 mg/100 g,处于15种水果的中间水平,且与葡萄和龙葵较为接近。此外,通过对蛇莓与其他15种常见水果进行相关性分析,发现蛇莓与树莓营养成分的相关性最大,相关研究结果可为蛇莓的开发利用提供一定的参考依据。
语种：
中文
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Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS
作者：
Wang, Yingrui;Zhou, Hui;Ding, Shenghua;Ye, Meiling;Jiang, Liwen;...
期刊：
Journal of Food Science ,2020年85(9):2803-2811 ISSN：0022-1147
通讯作者：
Wang, Rongrong
作者机构：
[Wang, Yingrui; Wang, Rongrong; Zhou, Hui; Jiang, Liwen] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Ding, Shenghua] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China.;[Wang, Yingrui; Wang, Rongrong; Zhou, Hui; Jiang, Liwen] Hunan Prov Res Ctr Engn & Technol Fermented Food, Changsha 410128, Peoples R China.;[Ye, Meiling] Hunan Guanglv Testing Co Ltd, Changsha 410006, Peoples R China.
通讯机构：
[Wang, Rongrong] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;Hunan Prov Res Ctr Engn & Technol Fermented Food, Changsha 410128, Peoples R China.
关键词：
amino acid;phosphorus;chemistry;fermentation;high performance liquid chromatography;human;metabolism;procedures;tandem mass spectrometry;taste;vegetable;Amino Acids;Chromatography, High Pressure Liquid;Fermentation;Fermented Foods and Beverages;Humans;Phosphorus;Tandem Mass Spectrometry;Taste;Vegetables
摘要：
Abstract: Free amino acids (FAAs) participate in the synthesis of quality characteristic ingredients and taste substances in fermented minced peppers (FMPs), and they can be affected by fermentation method and time. In this study, changes in FAAs of FMP during natural fermentation (NF) and inoculated fermentation (IF) process were characterized by HPLC-MS/MS. The results showed that a total of 20 FAAs were identified, including 8 essential amino acids (AAs), 2 semiessential AAs, and 10 nonessential AAs. Comparing with other FAAs, Gln, Arg, and Asn presented higher content in the whole NF or IF periods. The FAAs content of NF and IF samples showed similar tendency during fermentation process, which first increased and then decreased. The highest content of most FAAs in IF and NF samples was obtained on the 18- and 12-day, respectively. Moreover, the FAA content in IF samples was higher than that in NF ones at the same fermentation time. The taste AAs content accounted for 23.3% to 50.0% in total FAAs, and taste activity value of bitter and umami was higher than sweet and aromatic ones. Based on principal component analysis, comprehensive analysis ranking, and heat map clustering analysis, FMP obtained by IF posed better FAAs quality than NF samples during fermentation process. Practical Application: Free amino acids (FAAs) participate in the synthesis of quality characteristic ingredients and taste substances in fermented minced peppers (FMPs), and they can be affected by fermentation method and time. Changes in FAA varieties and level in FMP during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed using HPLC-MS/MS. Then, they were performed by principal component analysis (PCA), and clustered with the heat map. The results showed that FMP obtained by IF posed better FAAs quality than NF samples in the whole fermentation. HPLC-MS/MS was a reliable and effective mean for determining the FAAs and could provide regulation guidelines for improving the quality of FMP during fermentation process. © 2020 Institute of Food Technologists®
语种：
英文
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Effect of lactoferrin on physicochemical properties and microstructure of pullulan-based edible films
作者：
Zhao, Zhengtao;Xiong, Xiong;Zhou, Hui* ;Xiao, Qian*
期刊：
Journal of the Science of Food and Agriculture ,2019年99(8):4150-4157 ISSN：0022-5142
通讯作者：
Zhou, Hui;Xiao, Qian
作者机构：
[Zhao, Zhengtao; Xiong, Xiong; Zhou, Hui; Xiao, Qian] Hunan Agr Univ, Sch Food Sci & Technol, Dept Food Technol, Changsha, Hunan, Peoples R China.;[Zhao, Zhengtao] Guangxi Univ, Dept Light Ind & Food Engn, Nanning, Peoples R China.;[Zhou, Hui; Xiao, Qian] Hunan Agr Univ, Sch Food Sci & Technol, Changsha Shi 410128, Hunan, Peoples R China.
通讯机构：
[Zhou, H; Xiao, Q] H;Hunan Agr Univ, Sch Food Sci & Technol, Changsha Shi 410128, Hunan, Peoples R China.
关键词：
glucan;lactoferrin;pullulan;analysis;animal;bovine;chemical phenomena;chemistry;devices;food packaging;infrared spectroscopy;permeability;tensile strength;water vapor;Animals;Cattle;Food Packaging;Glucans;Hydrophobic and Hydrophilic Interactions;Lactoferrin;Permeability;Spectroscopy, Fourier Transform Infrared;Steam;Tensile Strength
摘要：
BACKGROUND: Pullulan is a polysaccharide polymer commonly used to produce edible films. However, pure pullulan film is usually brittle and very hydrophilic, which limit its use in both food and pharmaceutical fields. The objective of this research is to improve the structural and mechanical properties of pullulan film by incorporating globular protein lactoferrin (LF). RESULTS: The incorporation of LF increased the surface hydrophobicity and decreased the water vapor permeability (WVP) of pullulan film. The presence of low concentrations of LF (< 0.03%) has no significant influence on tensile strength (TS) and elongation at break (EAB) of pullulan film. However, further increase of LF concentration to levels > 0.03% resulted in a film-weakening effect. LF molecules aggregated with each other during the film-producing process, which presented as spherical particles from the observation of microscopy. LF aggregates dispersed homogeneously throughout the pullulan matrix and their size increased with increasing concentration. Analysis from Fourier transform infrared spectroscopy indicated that the secondary structure of LF molecules was modified during the drying process. CONCLUSIONS: It is possible to increase the hydrophobicity of pullulan film while maintaining its mechanical properties. The produced composite film can be potentially used for food and medical packaging. © 2019 Society of Chemical Industry. © 2019 Society of Chemical Industry
语种：
英文
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Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time-of-flight mass spectrometry
作者：
Li, Pao;Tang, Hui;Shi, Cong;Xie, Yanhua;Zhou, Hongli;...
期刊：
FOOD SCIENCE & NUTRITION ,2019年7(5):1865-1874 ISSN：2048-7177
通讯作者：
Jiang, Liwen
作者机构：
[Tang, Hui; Zhang, Chunyan; Zhou, Hongli; Xie, Yanhua; Chen, Lili; Shi, Cong; Xia, Bo; Jiang, Liwen; Li, Pao] Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.;[Li, Pao] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China.;[Jiang, Liwen] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Jiang, Liwen] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
Douchi fermentation;GC-TOF/MS;metabolic characterization;orthogonal partial least squares-discriminant analysis;principal components analysis
摘要：
Intensive study of the metabolome during the Douchi fermentation can provide new knowledge for optimizing the fermentation process. In this work, the metabolic characterization throughout the fermentation of Mucor racemosus Douchi was investigated using gas chromatography with time-of-flight mass spectrometry. A total of 511 peaks were found, and 114 metabolites were identified. The fermentation process was clearly distinguished into two main phases by principal components analysis and orthogonal partial least squares-discriminant analysis. All the samples in the score plots were within the 95% Hotelling T (2) ellipse. Two separated clusters can be seen clearly in the score plot, which represents the two stages of fermentation: koji-making (within 48 hr) and postfermentation (after 48 hr). Besides, clear separation and discrimination by both methods were found among different fermentation time within 15 days, while the discrimination cannot be found with more than 15 days of fermentation, indicating that the fermentation of Douchi was finished in 15 days. Due to the synergistic effect of protease and hydrolase accumulated in the early stage, proteins and other big molecular substances are rapidly hydrolyzed into a large number of small molecule components. However, the activity of enzymes decreased with the further fermentation, and some free amino acids were consumed in Maillard reaction. Therefore, there was no significant change in the content of small molecular substances after 15 days of fermentation. Furthermore, the levels of some metabolites such as alanine and lysine involved in the fermentation varied significantly throughout the processes. This study provides new insights for the metabolomics characteristics of Douchi fermentation.
语种：
英文
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SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation
作者：
Wang, Jingjing;Wang, Rongrong;Xiao, Qian;Liu, Chengguo;Deng, Fangming;...
期刊：
International Journal of Food Properties ,2019年22(1):1863-1872 ISSN：1094-2912
通讯作者：
Zhou, Hui
作者机构：
[Liu, Chengguo; Deng, Fangming; Wang, Jingjing; Wang, Rongrong; Zhou, Hui; Xiao, Qian] Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Zhou, Hui] H;Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
Aldehydes;Essential oils;Esters;Fermentation;Flavor compounds;Gas chromatography;Ketones;Mass spectrometry;Palmitic acid;Principal component analysis;Sulfur compounds;Terpenes;Chopped pepper;Gas chromatography-mass spectrometries (GC-MS);GC-MS;Solid-phase microextraction;Solvent-assisted flavor evaporations;SPME;Spontaneous fermentation;Volatile compounds;Volatile organic compounds
摘要：
Fermented-chopped pepper is a traditional-fermented vegetable in China. Chopped pepper is generally made with pepper, garlic, and ginger. In present study, the volatile compounds, obtained from chopped peppers during spontaneous fermentation, were analyzed by solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). One hundred and forty volatile compounds were identified by solvent-assisted flavor evaporation, including 42 hydrocarbons, 34 esters, 16 alcohols, 21 aldehydes, 8 acids, 4 ketones, 4 ethers, and 9 other compounds. Alcohols, esters, and ketones were the dominant volatile fractions. The terpenes were found to be the main contributors to chopped pepper samples. It is important to note that among terpenes, such as β-phellandrene, α-curcumene, elemene, geraniol and nerolidol may originated from ginger. In addition, diallyl disulfide and diallyl sulfide, the two major sulfur components, may originated from garlic volatile oils. The results indicated that the ginger and garlic as raw materials played an important role in the flavor of chopped pepper. The contents of esters significantly increased during the fermentation process, the ethyl palmitate and ethyl linoleate were the main esters. The content of β-ionone as an degradation compound of carotenoids increased significantly with the fermentation period. Principal component analysis (PCA) was applied to discriminate the fermented-chopped peppers samples according to different times, and the fermented-chopped pepper samples were clearly differentiated on PCA plots. The fermentation stage was mainly affected by esters, alcohols, aldehydes and terpenes. © 2019, © 2019 Jingjing Wang, Rongrong Wang, Qian Xiao, Chengguo Liu, Fangming Deng and Hui Zhou. Published with license by Taylor & Francis Group, LLC.
语种：
英文
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一株高产胞外多糖乳酸菌的分离鉴定及其产胞外多糖的研究
作者：
黄承敏;肖茜;王蓉蓉;刘成国;姚慧;...
期刊：
中国酿造 ,2019年38(1):80-83 ISSN：0254-5071
作者机构：
湖南农业大学食品科学技术学院湖南省食品科学与生物技术重点实验室;[姚慧] 湖南南山牧业有限公司;[肖茜; 黄承敏; 周辉; 刘成国; 王蓉蓉] 湖南农业大学
关键词：
乳酸菌;胞外多糖;提取;鉴定
摘要：
该研究从自然发酵剁辣椒中分离筛选一株高产胞外多糖的乳酸菌,经形态观察、生理生化试验及分子生物学对其进行鉴定,并探索菌株产胞外多糖的最佳碳源和最佳培养时间.结果 表明,筛选并鉴定得到一株高产胞外多糖的植物乳杆菌(Lactobacillus plantarum) Y-20.菌株Y-20产胞外多糖的最佳碳源为麦芽糖,且在MRS培养基中培养16h时,OD600mm值达到最大(3.62),胞外多糖产量达到最高,为242.95 mg/L.
语种：
中文
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Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment
作者：
Xu, Haishan;Ding, Shenghua;Zhou, Hui;Yi, Youjin;Deng, Fangming;...
期刊：
International Journal of Food Properties ,2019年22(1):1475-1491 ISSN：1094-2912
通讯作者：
Wang, Rongrong
作者机构：
[Yi, Youjin; Deng, Fangming; Wang, Rongrong; Xu, Haishan; Zhou, Hui] Hunan Agr Univ, Coll Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.;[Ding, Shenghua] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China.
通讯机构：
[Wang, Rongrong] H;Hunan Agr Univ, Coll Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.
关键词：
Amino acids;Ammonia;Antioxidants;Ascorbic acid;Calcium chloride;Chlorophyll;Energy storage;Enzymes;Food storage;Phenols;Plants (botany);Antioxidant capacity;hydrothermal;Peppers;Phenylalanine ammonia-lyase;Polyphenol oxidase;qualities;Quality attributes;Total phenol contents;Chemicals removal (water treatment)
摘要：
The effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on water loss, chlorophylls, L-ascorbic acid, total phenol, antioxidant capacity, malondialdehyde (MDA), peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) of peppers were assessed for 32 days of storage at 8°C. The results showed two water populations corresponding to strongly immobilized water and weakly bound water were observed in all the peppers. Comparing with other treatments, HT-CaCl2 treatment restricted water mobility and maintained higher immobilized water content during storage. HT-CaCl2 treated peppers showed lower MDA content whereas presented higher chlorophylls, L-ascorbic acid, total phenol content, and stronger antioxidant capacities than those subjected to other treatments. These characteristics indicated HT-CaCl2 treatment improved storage quality of postharvest peppers. In addition, HT-CaCl2 treatment retained lower POD, PPO, and PAL activities and higher CAT activity in the peppers during storage than other treatments, respectively. Based on above results, the combination of HT and CaCl2 treatment showed positive and continuous effects on the quality attributes and related enzyme activities of peppers during storage. © 2019, © 2019 Haishan Xu, Shenghua Ding, Hui Zhou, Youjin Yi, Fangming Deng and Rongrong Wang. Published with license by Taylor & Francis Group, LLC.
语种：
英文
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Gymnemic acid I triggers mechanistic target of rapamycin-mediated β cells cytoprotection through the promotion of autophagy under high glucose stress
作者：
Wu, Yanyang;Hu, Yongquan;Yuan, Yuju;Luo, Yushuang;Lai, Dengni;...
期刊：
JOURNAL OF CELLULAR PHYSIOLOGY ,2019年234(6):9370-9377 ISSN：0021-9541
通讯作者：
Liu, Dongbo
作者机构：
[Liu, Dongbo; Yuan, Yuju; Wu, Yanyang; Lai, Dengni] Hunan Agr Univ, Changsha 410128, Hunan, Peoples R China.;[Zhou, Haiyan; Liu, Dongbo; Yuan, Yuju; Hu, Yongquan; Wu, Yanyang; Lai, Dengni; Luo, Yushuang] Hunan Agr Univ, Hort & Landscape Coll, Changsha, Hunan, Peoples R China.;[Yuan, Yuju; Wu, Yanyang; Lai, Dengni] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.;[Zhou, Haiyan; Liu, Dongbo; Hu, Yongquan; Luo, Yushuang] Hunan Coinnovat Ctr Utilizat Bot Funct Ingredient, Changsha, Hunan, Peoples R China.;[Zhou, Haiyan; Liu, Dongbo; Hu, Yongquan; Luo, Yushuang] State Key Lab Subhlth Intervent Technol, Changsha, Hunan, Peoples R China.
通讯机构：
[Liu, Dongbo] H;Hunan Agr Univ, Changsha 410128, Hunan, Peoples R China.
关键词：
antidiabetic agent;caspase 3;glucose;gymnemic acid 1;mammalian target of rapamycin;ribosomal protein s6 kinase beta 1;S6 kinase;unclassified drug;glucose;gymnemic acid;saponin;target of rapamycin kinase;triterpene;apoptosis;Article;autophagosome;autophagy;cell protection;comparative study;controlled study;drug design;drug mechanism;enzyme activity;flow cytometry;glucose stress;glucotoxicity;Gymnema sylvestre;immunofluorescence;pancreas islet beta cell;priority journal;protein phosphorylation;stress;Western blotting;animal;autophagy;chemistry;drug effect;metabolism;mouse;pancreas islet beta cell;pathology;phosphorylation;tumor cell line;Animals;Autophagy;Cell Line, Tumor;Cytoprotection;Glucose;Insulin-Secreting Cells;Mice;Phosphorylation;Saponins;TOR Serine-Threonine Kinases;Triterpenes
摘要：
Gymnemic acid I (GA I) is a bioactive component of Gymnema sylvestre. It is an Indian traditional medicinal herb which has antidiabetic effect. However, the molecular mechanism is remaining to be elucidated. Here, we showed that high glucose promoted the rate of apoptosis, GA I decreased the apoptosis under the high glucose stress. Our further study explored that GA I increased the number of autophagosome and the ratio of light chain 3-I (LC3-I)/LC3-II in MIN-6 cells under the normal or high glucose stress by the methods of western blot analysis and immunofluorescence. It induced autophagy flux and inhibited the phosphorylation of mammalian target of rapamycin (mTOR) and ribosomal protein S6 kinase β-1 (p70 S6K/S6K1), which is a substrate of mTOR. GA I decreased the rate of apoptosis and the activity of caspase-3 under the high glucose stress. The inhibition of apoptosis and caspase-3 activity by GA I were increased after treating with autophagy inhibitor in mouse islet β cells MIN-6. Our data suggested that GA I-induced autophagy protected MIN-6 cells from apoptosis under high glucose stress via inhibition the phosphorylation activity of mTOR. © 2018 Wiley Periodicals, Inc.
语种：
英文
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SPME-GC-MS结合组学技术分析发酵椰奶特征风味与风味物质相关性
作者：
雷文平;周辉;周杏荣;吴坤;吴霓;...
期刊：
食品与机械 ,2019年35(02):42-47 ISSN：1003-5788
作者机构：
湖南农业大学食品科学技术学院;[周辉; 雷文平; 刘成国] 食品科学与生物技术湖南省重点实验室;[吴霓; 周杏荣; 吴坤; 宋艳菲] 湖南农业大学
关键词：
椰子;椰奶;酸牛乳;主成分分析法;固相微萃取—气相色谱—质谱联用技术;偏最小二乘法
摘要：
为了分析发酵椰奶特征风味与风味物质相关性,利用固相微萃取—气相色谱—质谱联用技术(Solid-Phase Micro Extraction-Gas Chromatography-Mass Spectrometry,SPME-GC-MS)分别对发酵椰奶、原味椰奶和酸牛奶中的风味成分进行测定,同时进行感官评价;并且结合组学技术从感官和风味物质方面分析了发酵椰奶的特征风味。研究结果表明,发酵椰奶感官风味特征在甜味、酸味、椰子味、奶香味、乳脂味以及醇香味感官评分较高,对发酵椰奶的喜好感主要受甜味、酸味、椰子味以及香草味的影响;而相比原味椰奶甜味过高,且伴随有较浓蒸煮味。从发酵椰奶中共检测出23种风味成分,比原味椰奶和酸牛奶分别多5种和2种;相比原味椰奶,发酵椰奶中酸类和酯类物质相对含量分别减少了11.005%和11.670%,而醇类、酮类和醛类物质相对含量分别增加了6.015%,10.295%,1.975%;酸牛奶中酸类物质是其主要风味成分,比发酵椰奶相对含量高31.79%。发酵椰奶中2,3-戊二酮、3-羟基-2-丁酮等风味成分主要贡献了果香味、奶香味和焦糖气味,酯类物质主要贡献了香草味、甜味、椰子味和蒸煮味。
语种：
中文
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几株植物乳杆菌β-葡萄糖苷酶的特性研究
作者：
曾子毅;丁诗瑶;卢向阳;姚慧;王蓉蓉;...
期刊：
中国酿造 ,2019年38(1):75-79 ISSN：0254-5071
作者机构：
湖南农业大学食品科学技术学院湖南省食品科学与生物技术重点实验室,湖南长沙410128;[卢向阳] 瑚南农业大学生物科学技术学院,湖南长沙410128;湖南南山牧业有限公司,湖南城步422512;[肖茜; 曾子毅; 周辉; 刘成国; 王蓉蓉; 丁诗瑶] 湖南农业大学;[姚慧] 湖南南山牧业有限公司
关键词：
植物乳杆菌;β-葡萄糖苷酶;特性
摘要：
通过比色法测定酶活,比较5株植物乳杆菌(Lactobacillus plantarum)产β-葡萄糖苷酶的特性,对胞内β-葡萄糖苷酶最佳反应pH和温度进行了研究,考察了氯化钠及乙醇对β-葡萄糖苷酶活性的影响.结果 表明,5株植物乳杆菌都可以产生胞内p-葡萄糖苷酶,其中比酶活最高的为菌株W-4 (14.168 U/g),其次是菌株Y-12(13.015 U/g),之后分别是菌株Y-20 (11.359 U/g)、菌株1.3919 (7.029 U/g)及菌株Y-22 (4.630 U/g);植物乳杆菌W-4和1.3919还可以产生胞外酶;菌株W-4的胞内β-葡萄糖苷酶的最适反应pH为4.0～4.5,菌株Y-12的最适pH为4.5,菌株Y-20和1.3919的最适pH为5.5,菌株Y-22的最适pH为5.0;菌株W-4、Y-20、Y-22及1.3919的最适反应温度均为30℃,而菌株Y-12的最适反应温度为37℃.不同含量的氯化钠和乙醇对5株植物乳杆菌的β-葡萄糖苷酶活性具有一定的抑制作用,且浓度与抑制作用呈正相关.
语种：
中文
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市售婴幼儿配方乳粉中脂肪酸组成分析
作者：
戴逸;戴智勇;张岩春;莫红卫;潘丽娜;...
期刊：
中国油脂 ,2019年44(3):154-157 ISSN：1003-7969
作者机构：
[戴逸] 湖南农业大学食品科学技术学院,长沙410128;[戴逸] 澳优乳业(中国)有限公司,长沙410200;澳优乳业(中国)有限公司,长沙,410200;湖南农业大学食品科学技术学院,长沙,410128;[戴智勇; 莫红卫; 张岩春; 潘丽娜] 澳优乳业（中国）有限公司
关键词：
婴幼儿配方乳粉;脂肪酸;母乳
摘要：
对市售的10种不同品牌婴幼儿配方乳粉中脂肪酸组成进行了检测及分析。结果表明:共检出脂肪酸24种,不同品牌乳粉的脂肪酸组成及含量差别很大,棕榈酸含量介于14. 77%与35. 72%之间,亚油酸含量最高达27. 07%,最低仅有4. 68%,7种产品可检出DHA、AA,均未检出EPA;除了1种产品的亚油酸及α-亚麻酸含量偏低,其余脂肪酸含量均符合国家标准,检测结果与母乳之间仍存有差异。婴幼儿配方乳粉的脂肪酸仍需要进行优化以接近母乳来满足婴幼儿的营养需求。
语种：
中文
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Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods
作者：
Li, Pao;Xie, Jing;Tang, Hui;Shi, Cong;Xie, Yanhua;...
期刊：
FOOD SCIENCE & NUTRITION ,2019年7(2):890-896 ISSN：2048-7177
通讯作者：
Jiang, Liwen
作者机构：
[Tang, Hui; Xie, Jing; Zhang, Chunyan; Zhou, Hongli; Xie, Yanhua; Zeng, Yulun; He, Jing; Shi, Cong; Xia, Bo; Jiang, Liwen; Li, Pao] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha, Hunan, Peoples R China.;[Li, Pao] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China.;[Jiang, Liwen] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.
通讯机构：
[Jiang, Liwen] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.
关键词：
chemometric methods;fingerprints;organic volatile flavor compounds;solid-phase microextraction;southern stinky tofu
摘要：
It is difficult to produce southern stinky tofu, a famous traditional Chinese snack, at industry scale due to the complex composition of its brine. In this study, the fingerprints of organic volatile flavor compounds in the southern stinky tofu brine samples from five manufacturers were studied using headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) with the aid of chemometric methods. The fingerprints were obtained by HS-SPME/GC-MS and analyzed with the time shift alignment method, Shannon entropy, correlation coefficient, and principal component analysis. The results show that the time shifts in the samples can be accurately corrected by the time shift alignment method despite unexpected interferences. The fingerprint information was evaluated by Shannon entropy, while the similarities and differences in the fingerprints were investigated by correlation coefficient. Moreover, the identification of stinky tofu manufacturers can be achieved by principal component analysis. The predominant volatile compounds in southern stinky tofu brines were indole, 3-methylindole, phenol, and 4-methylphenol. Therefore, the established fingerprinting of volatile compounds for the brines by combining HS-SPME/GC-MS with chemometric methods was a simple and reliable method.
语种：
英文
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Complete genome sequence of bacteriocin-producing enterococcus faecium HY07
作者：
Xiyu Duan;Hui Yang;Yun Tian;Rongrong Wang;Chengguo Liu;...
期刊：
Microbiology Resource Announcements ,2019年8(38) ISSN：2576-098X
通讯作者：
Zhou, Hui
作者机构：
[Yun Tian; Xiyu Duan; Hui Yang] College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China;[Yun Tian; Xiyu Duan; Hui Yang] Hunan Province University Key Laboratory for Agricultural Biochemistry and Biotransformation, Hunan Agricultural University, Changsha, China;[Yun Tian; Xiyu Duan; Hui Yang] Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha, China;[Chengguo Liu; Rongrong Wang] College of Food Science and Technology, Hunan Agricultural University, Changsha, China;[Hui Zhou] College of Food Science and Technology, Hunan Agricultural University, Changsha, China paradise917@163.com
通讯机构：
[Zhou, Hui] C;College of Food Science and Technology, Hunan Agricultural University, Changsha, China
关键词：
bacteriocin;copper;genomic DNA;penicillin derivative;ribosome RNA;tetronasin;transfer RNA;vancomycin;amino acid sequence;antibiotic resistance;Article;Bacillus;bacterial genome;Clostridium;commensalism;disease severity;DNA extraction;DNA sequence;Enterococcus faecium;gene library;gene ontology;gene sequence;Listeria;nonhuman;nucleotide sequence;open reading frame;pasteurization;Salmonella;Shigella;Staphylococcus
摘要：
Here, we report the draft genome sequence of the bacteriocin-producing Enterococcus faecium strain HY07, isolated from traditional Chinese fermented sausages. The genome comprises 2,585,631 bp with 2,624 coding sequences, as assigned by NCBI, which May provide fundamental molecular information on elucidating the adaption mechanism of Enterococcus faecium to the meat environment. © 2019 Duan et al.
语种：
英文
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2010—2014年湖南土家族7~ 17岁儿童青少年营养状况变化趋势
作者：
戴逸;阳益德;杨招庚;宋逸;郑婵娟;...
期刊：
卫生研究 ,2019年48(3):399-402 ISSN：1000-8020
作者机构：
[戴逸; 周辉] College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;[郑婵娟; 阳益德] Teaching and Researching Office of Child and Adolescent Health, School of Medicine, Hunan Normal University, Changsha 410013, China;[杨招庚; 宋逸; 董彬; 邹志勇; 王政和; 马军; 董彦会] Institute of Child and Adolescent Health, School of Public Health, Peking University Health Science Center, Beijing 100191, China
关键词：
消瘦;土家族;儿童青少年;超重肥胖;生长迟缓;营养状况
摘要：
目的了解2010—2014年湖南土家族儿童青少年营养状况变化情况,为制定改善土家族儿童青少年营养状况的防控措施提供依据.方法利用2010年和2014全国学生体质与健康调研资料,采用分层随机整群抽样方法抽取湖南省7 ~ 17岁4676名土家族儿童青少年( 2010年2310人,2014年2366人),采用WS /T 456— 2014《学龄儿童青少年营养不良筛查标准》筛查生长迟缓和消瘦,并采用中国肥胖问题工作组制定的超重肥胖体质指数分类标准筛查超重和肥胖.结果2010—2014年湖南土家族儿童青少年肥胖率上升尤为明显,由2010年的3.1%升至2014年的5.7%,消瘦率由7.8%升至10.5%.对于生长迟缓的趋势分析发现,2010—2014年土家族儿童青少年生长迟缓率下降明显,由8.4%降至3.5%.结论2010—2014年土家族儿童青少年生长迟缓明显改善,但是仍面临着消瘦和超重肥胖流行的双重负担.
语种：
中文
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Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper
作者：
Wang, J.;Wang, R.;Xiao, Q.;Liu, C.;Jiang, L.;...
期刊：
Letters in Applied Microbiology ,2019年69(5):346-352 ISSN：0266-8254
通讯作者：
Zhou, H.
作者机构：
[Wang, R.; Jiang, L.; Wang, J.; Xiao, Q.; Liu, C.; Deng, F.; Zhou, H.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Wang, R.; Jiang, L.; Wang, J.; Xiao, Q.; Liu, C.; Deng, F.; Zhou, H.] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha, Hunan, Peoples R China.
通讯机构：
[Zhou, H.] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
Bacteria;Process control;Bacterial community;Bacterial diversity;Chopped pepper;Fermentation process;Firmicutes;High-throughput sequencing;Lactobacillus;Proteobacteria;Safety problems;Weissellum;Fermentation;abundance index;bacterium;community dynamics;fermentation;genetic analysis;microbial activity;microbial ecology;relative abundance;species diversity;article;fermentation;high throughput sequencing;Lactobacillus;microbial community;nonhuman;pepper;Proteobacteria;theoretical study;Weissella;bacterium;biodiversity;classification;fermentation;food control;genetics;high throughput sequencing;isolation and purification;metabolism;microbiology;phylogeny;procedures;Bacteria (microorganisms);Firmicutes;Lactobacillus;Proteobacteria;Weissella;Bacteria;Biodiversity;Fermentation;Fermented Foods and Beverages;Food Microbiology;High-Throughput Nucleotide Sequencing;Phylogeny
摘要：
Fermented chopped pepper is a widely used ingredient in traditional Chinese cuisine. To improve the quality and solve safety problems during production, it is essential to fully understand the bacterial diversity present during the fermentation process. In this study, the dynamics and diversity of the bacterial community present during the fermentation of chopped pepper were analysed by high-throughput sequencing. There was a higher level of bacterial diversity at the beginning of fermentation, and Proteobacteria were found to be the dominant group at this stage. However, after 3days, Proteobacteria decreased in abundance and Firmicutes became the dominant group present in the samples. Interestingly, the relative abundance of Weissella increased during the first 3days of fermentation and then gradually decreased over the rest of the fermentation process, suggesting that Weissella may play an important role during the initial stage of fermentation. Lactobacillus was found to constitute the majority of bacteria during the fermentation period. This study demonstrates that high-throughput sequencing is a useful tool to evaluate bacterial diversity and monitor microbial quality in fermented chopped pepper. The results obtained in this study advance the current understanding of the bacterial communities present in chopped pepper and provide a theoretical basis for improving the quality of chopped pepper fermentation. Significance and Impact of the Study: Fermented chopped pepper is an important ingredient in traditional Chinese foods. As of yet, the bacterial community dynamics that take place during the fermentation of chopped pepper have not been described. In this study, we used high-throughput sequencing to investigate the bacterial community, deepening our understanding of the microbial mechanisms underlying the fermentation of traditional chopped pepper. © 2019 The Society for Applied Microbiology
语种：
英文
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