<i><span style="font-family:Verdana;">Paeonia lactiflora</span></i><span style="font-family:""><span style="font-family:Verdana;"> Pall. var. <...<i><span style="font-family:Verdana;">Paeonia lactiflora</span></i><span style="font-family:""><span style="font-family:Verdana;"> Pall. var. </span><i><span style="font-family:Verdana;">trichocarpa </span></i><span style="font-family:Verdana;">is a variety of </span><i><span style="font-family:Verdana;">Paeonia lactiflora</span></i><span style="font-family:Verdana;"> Pall., and is currently the peony herb</span></span><span style="font-family:Verdana;">’</span><span style="font-family:""><span style="font-family:Verdana;">s principal cultivar group. Here, we study the differences in aromatic components and flowers of different varieties between two groups of cultivars, providing a reference for applying natural fragrance substances of peonies, breeding fragrant flower types, and developing and </span><span style="font-family:Verdana;">using improved varieties. Headspace solid-phase microextraction (HS-SPME),</span> <span style="font-family:Verdana;">gas chromatography-mass spectrometry (GC-MS), peak area normalization for</span><span style="font-family:Verdana;"> each component relative to content, component library (NIST14/NIST14S) retrieval, and a literature review were used to analyze the volatile compounds in flowers of eight peony varieties, such as </span></span><span style="font-family:Verdana;">“</span><span style="font-family:Verdana;">Gaoganhong</span><span style="font-family:Verdana;">”</span><span style="font-family:Verdana;">, and ten comospore peony varieties, such as </span><span style="font-family:Verdana;">“</span><span style="font-family:Verdana;">Jinshanhong</span><span style="font-family:Verdana;">”</span><span style="font-family:""><span style="font-family:Verdana;">. Results showed that the main volatile compound constituents in flowers of the two groups were terpenes and alcohols. Additionally, the content of eucalyptol, caryophyllene, α-Pinene, citronellol, and 3-Hexen-1-ol, acetate, (Z) was high. Peony cultivars contained linalool,</span><span style="font-family:Verdana;"> (1R)-2,6,6-trimethylbicyclo[3.1.1]hept-2-ene, and 1,4-dimethoxybenzene,</span><span style="font-family:Verdana;"> while comospore peony varieties contained 1,3,6-octatriene, 3,7-dimethyl-, (Z)-, phenylethyl alcohol, and geraniol. In this study, the differences between the volatile components of flowers of different peony varieties were clarified, laying a foundation for further molecular biology research into the floral fragrance of peonies and the cultivation of new varieties of aromatic peonies. At the same time, it also provides a theoretical basis for the development and application of peony flower by-products.展开更多
Jsopentenyladenosine (i6 Ado) was identified, and trans-zeatin (trans-Z) and trans -zeatin riboside (trans-ZR) were detected by high pressure liquid chromatography (HPLC) but not verified with chromatography-mass spec...Jsopentenyladenosine (i6 Ado) was identified, and trans-zeatin (trans-Z) and trans -zeatin riboside (trans-ZR) were detected by high pressure liquid chromatography (HPLC) but not verified with chromatography-mass spectrometry (GC-MS) analysis of cytokinin from the extracts of green algae (Ulva pertusa (Kjellm), Enteromopha compressa and Monostroma sp.). This indicated that the green algae mixture contained cytokinin - like substances.展开更多
<em>Prunella vulgaris</em> (PV) is a perennial plant which is widely grown around the world. It has been widely used as a medicinal treatment for generations. Previous studies showed extracts from this pla...<em>Prunella vulgaris</em> (PV) is a perennial plant which is widely grown around the world. It has been widely used as a medicinal treatment for generations. Previous studies showed extracts from this plant had a wide range of therapeutic efficacy, including anti-tumorous effect. However, the volatile organic compounds (VOCs) extracted from it were rarely explored. This paper reports on the characterization of a steam distillation process to extract VOCs in PV and also the anti-tumorous effects of the PV distillate using the tetrazolium-based Cell Counting Kit-8 (CCK-8) as the test agent, when the VOCs were used to treat oral squamous cancer cells, SSC154. It was found that most abundant VOCs came out steadily and continuously for as long as the duration of the steam extraction could extend. However, some compounds such as benzaldehyde did show depletion as the distillation process progressed, while some compounds such as caryophyllene oxide was only sparsely found at the beginning of distillation. The PV distillate was mildly effective in its cytotoxicity to cancer cells SCC154, in a dosage dependent manner.展开更多
This study focused on Guizhou’s traditional fermented wind dried pork.Multiple analytical methods were used to understand its properties.High throughput sequencing was used to analyze microbial composition.Gas Chroma...This study focused on Guizhou’s traditional fermented wind dried pork.Multiple analytical methods were used to understand its properties.High throughput sequencing was used to analyze microbial composition.Gas Chromatography Ion Mobility Mass Spectrometry(GC-IMS)was used to identify flavor compounds.Nutritional content like protein,amino acids,fatty acids,cholesterol,and nitrite were determined by standard biochemical assays.Physicochemical indicators such as saponification value,peroxide value,acid value,and pH were measured by established procedures.The results showed that Acinetobacter sp.HRBLi 16,Latilactobacillus sakei,Brochothrix thermosphacta,and Pseudomonas fragi were dominant microbes.Nutritional and physicochemical changes included significant increases in saponification value,peroxide value,acid value,protein,amino acid,and fatty acid contents.Cholesterol content and pH decreased significantly,with nitrite below 1 mg/kg.Among 60 volatile flavor compounds in fermented samples,11 were unidentifiable,including 6 aldehydes,13 alcohols,8 esters,13 ketones,6 alkanes,2 heterocycles,and 1 acid.Multivariate interactive Mantel tests and Pearson correlation analysis revealed positive correlations:fatty acid-acid value;amino acid-cholesterol,acid value,peroxide value;protein-saponification value,pH.Also,volatile flavor compounds related to fatty acids,protein,saponification value,and microbial composition related to saponification value,protein,acid value,pH,cholesterol.These findings aid understanding of fermentation induced changes,offering insights for quality control and product development.展开更多
文摘<i><span style="font-family:Verdana;">Paeonia lactiflora</span></i><span style="font-family:""><span style="font-family:Verdana;"> Pall. var. </span><i><span style="font-family:Verdana;">trichocarpa </span></i><span style="font-family:Verdana;">is a variety of </span><i><span style="font-family:Verdana;">Paeonia lactiflora</span></i><span style="font-family:Verdana;"> Pall., and is currently the peony herb</span></span><span style="font-family:Verdana;">’</span><span style="font-family:""><span style="font-family:Verdana;">s principal cultivar group. Here, we study the differences in aromatic components and flowers of different varieties between two groups of cultivars, providing a reference for applying natural fragrance substances of peonies, breeding fragrant flower types, and developing and </span><span style="font-family:Verdana;">using improved varieties. Headspace solid-phase microextraction (HS-SPME),</span> <span style="font-family:Verdana;">gas chromatography-mass spectrometry (GC-MS), peak area normalization for</span><span style="font-family:Verdana;"> each component relative to content, component library (NIST14/NIST14S) retrieval, and a literature review were used to analyze the volatile compounds in flowers of eight peony varieties, such as </span></span><span style="font-family:Verdana;">“</span><span style="font-family:Verdana;">Gaoganhong</span><span style="font-family:Verdana;">”</span><span style="font-family:Verdana;">, and ten comospore peony varieties, such as </span><span style="font-family:Verdana;">“</span><span style="font-family:Verdana;">Jinshanhong</span><span style="font-family:Verdana;">”</span><span style="font-family:""><span style="font-family:Verdana;">. Results showed that the main volatile compound constituents in flowers of the two groups were terpenes and alcohols. Additionally, the content of eucalyptol, caryophyllene, α-Pinene, citronellol, and 3-Hexen-1-ol, acetate, (Z) was high. Peony cultivars contained linalool,</span><span style="font-family:Verdana;"> (1R)-2,6,6-trimethylbicyclo[3.1.1]hept-2-ene, and 1,4-dimethoxybenzene,</span><span style="font-family:Verdana;"> while comospore peony varieties contained 1,3,6-octatriene, 3,7-dimethyl-, (Z)-, phenylethyl alcohol, and geraniol. In this study, the differences between the volatile components of flowers of different peony varieties were clarified, laying a foundation for further molecular biology research into the floral fragrance of peonies and the cultivation of new varieties of aromatic peonies. At the same time, it also provides a theoretical basis for the development and application of peony flower by-products.
文摘Jsopentenyladenosine (i6 Ado) was identified, and trans-zeatin (trans-Z) and trans -zeatin riboside (trans-ZR) were detected by high pressure liquid chromatography (HPLC) but not verified with chromatography-mass spectrometry (GC-MS) analysis of cytokinin from the extracts of green algae (Ulva pertusa (Kjellm), Enteromopha compressa and Monostroma sp.). This indicated that the green algae mixture contained cytokinin - like substances.
文摘<em>Prunella vulgaris</em> (PV) is a perennial plant which is widely grown around the world. It has been widely used as a medicinal treatment for generations. Previous studies showed extracts from this plant had a wide range of therapeutic efficacy, including anti-tumorous effect. However, the volatile organic compounds (VOCs) extracted from it were rarely explored. This paper reports on the characterization of a steam distillation process to extract VOCs in PV and also the anti-tumorous effects of the PV distillate using the tetrazolium-based Cell Counting Kit-8 (CCK-8) as the test agent, when the VOCs were used to treat oral squamous cancer cells, SSC154. It was found that most abundant VOCs came out steadily and continuously for as long as the duration of the steam extraction could extend. However, some compounds such as benzaldehyde did show depletion as the distillation process progressed, while some compounds such as caryophyllene oxide was only sparsely found at the beginning of distillation. The PV distillate was mildly effective in its cytotoxicity to cancer cells SCC154, in a dosage dependent manner.
基金supported by the program of The Science and Technology Support Program of Guizhou Province,China(QKHZC-2023–466).
文摘This study focused on Guizhou’s traditional fermented wind dried pork.Multiple analytical methods were used to understand its properties.High throughput sequencing was used to analyze microbial composition.Gas Chromatography Ion Mobility Mass Spectrometry(GC-IMS)was used to identify flavor compounds.Nutritional content like protein,amino acids,fatty acids,cholesterol,and nitrite were determined by standard biochemical assays.Physicochemical indicators such as saponification value,peroxide value,acid value,and pH were measured by established procedures.The results showed that Acinetobacter sp.HRBLi 16,Latilactobacillus sakei,Brochothrix thermosphacta,and Pseudomonas fragi were dominant microbes.Nutritional and physicochemical changes included significant increases in saponification value,peroxide value,acid value,protein,amino acid,and fatty acid contents.Cholesterol content and pH decreased significantly,with nitrite below 1 mg/kg.Among 60 volatile flavor compounds in fermented samples,11 were unidentifiable,including 6 aldehydes,13 alcohols,8 esters,13 ketones,6 alkanes,2 heterocycles,and 1 acid.Multivariate interactive Mantel tests and Pearson correlation analysis revealed positive correlations:fatty acid-acid value;amino acid-cholesterol,acid value,peroxide value;protein-saponification value,pH.Also,volatile flavor compounds related to fatty acids,protein,saponification value,and microbial composition related to saponification value,protein,acid value,pH,cholesterol.These findings aid understanding of fermentation induced changes,offering insights for quality control and product development.
