RÉSUMÉ
This study investigated microplastic (MP) contamination in conventional sea salt farming systems. Various crude sea salt samples (n = 22) that were traditionally produced were collected from salt farms and local vendors. Salt water (n = 15), macroalgae (n = 6), and clay of pond floors (n = 6) were collected from ponds subjected to different production (stabilization, evaporation, and concentration and crystallization concentration) processes. All samples were analyzed for MP abundance and characteristics. The potential sources of MP contamination in the salt were also investigated. The mean abundance of MPs in the salt water and clay of pond floor increased progressively throughout the production process and reached its highest level in the concentration and crystallization ponds (7400 MP particles/m3 in salt water and 19,336 MP particles/m2 in the clay of the pond floor). A maximum of 26,500 MP particles/kg of macroalgal material indicated the potential sink of MPs on the surface of the algae. Approximately 34-2377 MP particles/kg salt were found in the crude sea salt samples. However, the mean abundance (378 MP particles/kg of salt) indicated nonsignificant impacts of different harvesting processes on MP contamination. Most MP size distributions, shapes and polymer types in the salts were similar to those found in the salt water, macroalgae and clay of the pond floor. Approximately 99% of the MPs were fragments that were suspected to be decomposed from larger plastic debris and plastic machinery and tools used at the salt farm. Similar patterns of polymer distribution, in which PP > PE > PET > PS, were found for all samples studied.
Sujet(s)
Microplastiques , Polluants chimiques de l'eau , Microplastiques/analyse , Polluants chimiques de l'eau/analyse , Eau de mer/composition chimique , Surveillance de l'environnement/méthodes , Aquaculture , Algue marine/composition chimique , Chlorure de sodium/composition chimique , Chlorure de sodium/analyse , Taille de particuleRÉSUMÉ
This study investigated the effect of low-salt processing on the umami peptide profile of dry-cured hams. Peptidomics data showed 633 umami peptides in the low- and full-salt groups. Among them, 36.2% and 26.5% of shared umami peptides in the low-salt group were significantly down- and up-regulated in relative abundance. Multivariate statistical analysis showed 1011 significantly different umami peptides (SDUPs) in the low- and full-salt groups. Creatine kinase M-type (CKM) and fast skeletal muscle troponin T (TnTf) were the main precursor proteins of these SDUPs. At the end of processing, the relative expression of CKM was lower in the low-salt group than in the full-salt group (P < 0.05), but there was no significant difference in TnTf. More dipeptidyl peptidase cleavage sites were observed in CKM and TnTf proteins in the low-salt group.
Sujet(s)
Manipulation des aliments , Produits carnés , Peptides , Animaux , Suidae , Produits carnés/analyse , Peptides/composition chimique , Protéomique , Goût , Chlorure de sodium/composition chimique , Chlorure de sodium/analyseRÉSUMÉ
Excessive dietary salt intake leads to health issues, while reducing NaCl content compromises flavor. Therefore, identifying methods to decrease salt levels without sacrificing flavor is crucial. This study investigated the sensory interaction between the saltiness of NaCl and the pungency of Litsea oleoresin. Glyceryl monostearate (6.6%) and soy lecithin (4.4%) were used as gelling agents to create oleogels, which were then employed to immobilize NaCl nanocrystals, optimizing sensory interactions. NaCl nanocrystals (427.73 ± 61.98 nm) were encapsulated in a Litsea oleoresin-sunflower seed oleogel system with uniform distribution. Sensory evaluation indicated that the NaCl nanocrystal/Litsea oleoresin@oleogel system, with moderate pungency, significantly enhanced perceived saltiness intensity (29.00 ± 1.14, compared to the control, 18.48 ± 1.12) (P < 0.05). When applied to potato chips, this system noticeably increased saltiness perception. This research provides a promising approach for developing low-sodium yet flavorful foods.
Sujet(s)
Litsea , Nanoparticules , Extraits de plantes , Graines , Casse-croute , Goût , Graines/composition chimique , Nanoparticules/composition chimique , Extraits de plantes/composition chimique , Humains , Litsea/composition chimique , Composés chimiques organiques/composition chimique , Chlorure de sodium/composition chimique , Chlorure de sodium/analyseRÉSUMÉ
Salted egg yolks from salted duck eggs are widely utilized in the domestic and international food industry as both raw materials and ingredients. When salted egg yolks are not fully cured and matured, they exist in a fluid state, with a mixture of solid and liquid internally. Due to this composition, they are susceptible to deterioration during storage and usage, necessitating their detection and classification. In this study, a dataset specifically for salted egg yolks was established, and the ConvNeXt-T model, employed as the benchmark model, underwent two notable improvements. First, a lightweight location-aware circular convolution (ParC) was introduced, utilizing a ParC-block to replace a portion of the original ConvNeXt-T block. This enhancement aimed to overcome the limitations of convolution in extracting global feature information while integrating the global sensing capability of vision transformer and the localization capability of convolution. Additionally, the activation function was modified through substitution. These improvements resulted in the final model. Experimental results indicate that the enhanced model exhibits faster convergence on the custom salted egg yolk dataset compared to the baseline model. Furthermore, a significant reduction of model parameters by a factor of 4 led to a 2.167 percentage point improvement in the accuracy of the test set. The ParC-ConvNeXt-SMU-T model achieved an accuracy of 96.833% with 26.8 million parameters. Notably, the improved model demonstrates exceptional effectiveness in recognizing salted egg yolks. PRACTICAL APPLICATION: This study can be widely applied in the process of salted egg yolk production and quality inspection, which can improve the actual sorting efficiency of salted egg yolks and reduce the labor cost at the same time. It can also be used for nondestructive testing of salted egg yolks by governmental enterprises and other regulatory authorities.
Sujet(s)
Jaune d'Åuf , Jaune d'Åuf/composition chimique , Animaux , Canards , Manipulation des aliments/méthodes , Chlorure de sodium/analyse , Chlorure de sodium/composition chimiqueRÉSUMÉ
BACKGROUND: The excessive salt intake associated with Douchi has become a topic of controversy. Addressing this concern and enhancing its market competitiveness necessitates the application of salt reduction fermentation in Douchi. Therefore, to promote the application of salt reduction fermentation in Douchi, a comprehensive study was undertaken aiming to investigate the differences in biogenic amines, volatile compounds and non-volatile compounds in Douchi with varying salt content. RESULTS: The findings unequivocally demonstrate that salt hampers the formation of metabolites in Douchi. As the salt content increased, there was a significant decrease (P < 0.05) in the levels of total acid, amino-type nitrogen and free amino acids in Douchi. Notably, when the salt content exceeded 80 g kg-1, there was a substantial reduction (P < 0.05) in putrescine, lactic acid and malic acid levels. Similarly, when the salt content surpassed 40 g kg-1, ß-phenethylamine and oxalic acid levels exhibited a significant decline (P < 0.05). Furthermore, the results of E-nose and principal component analysis based on headspace solid phase microextraction gas chromatography-mass spectrometry revealed notable discrepancies in the volatile compound content between Douchi samples with relatively low salt content (40 and 80 g kg-1) and those with relatively high salt content (120, 160 and 200 g kg-1) (P < 0.05). By employing partial least squares discriminant analysis, eight distinct volatile compounds, including o-xylene, benzaldehyde and 1-octen-one, were identified. These compounds exhibited higher concentrations in Douchi samples with relatively low salt content (40 and 80 g kg-1). The sensory results showed that Douchi samples with lower salt content exhibited higher scores in the soy sauce-like and Douchi aroma attributes. CONCLUSION: In conclusion, this study significantly enhances our understanding of the impact of salt on metabolites in Douchi and provides invaluable insights for the development of salt reduction fermentation in this context. © 2024 Society of Chemical Industry.
Sujet(s)
Amines biogènes , Fermentation , Chromatographie gazeuse-spectrométrie de masse , Composés organiques volatils , Amines biogènes/analyse , Amines biogènes/métabolisme , Composés organiques volatils/métabolisme , Composés organiques volatils/composition chimique , Composés organiques volatils/analyse , Chlorure de sodium/analyse , Chlorure de sodium/métabolismeRÉSUMÉ
The purpose of this study was to determine the effect of pre-rigor salting on the quality characteristics of surimi gels prepared from snakehead fish muscle. Pre-rigor and post-rigor muscle were mixed with 0.3% or 3% NaCl (w/w) and made into surimi gels, respectively. Results showed that pre-rigor muscle had a higher content of ATP, longer sarcomere, higher pH and greater protein solubility. Metabolic profile suggested that pre-rigor muscle had higher content (a 28-fold increase) of antioxidants such as butyryl-l-carnitine. Transmission electron microscopy showed more damage of mitochondria in post-rigor muscle. Surimi paste from pre-rigor meat chopped with 3% NaCl generally showed greater radical scavenging ability and had higher content of free sulfhydryl. Surimi gel made from pre-rigor muscle salted with 3% NaCl showed a larger gel strength (3.18 kg*mm vs. 2.22 kg*mm) and better water-holding (86% vs. 80%) than that of post-rigor group. Based on these findings, we hypothesized that: In addition to other factors such as pH, degree of denaturation, etc., less protein oxidation in pre-rigor salted surimi also contributes to the improved gel properties.
Sujet(s)
Produits de la pêche , Protéines de poisson , Gels , Oxydoréduction , Animaux , Gels/composition chimique , Produits de la pêche/analyse , Protéines de poisson/composition chimique , Chlorure de sodium/composition chimique , Chlorure de sodium/analyse , Poissons , Manipulation des aliments , Eau/composition chimique , Perciformes/métabolisme , Concentration en ions d'hydrogèneRÉSUMÉ
The study investigated the effect of different sodium chloride (NaCl) concentrations (10%, 15%, and 20%) on the ripening fermentation of Pixian-Douban, a traditional fermented condiment. The results showed that NaCl affected the dynamics of physicochemical parameters, volatile components, fatty acids, amino metabolites, organic acids, and microbial composition, and their dynamic modes were different. After 253 days fermentation, the 10% NaCl Pixian-Douban had significantly (p < 0.05) higher levels of total organic acids (20,308.25 mg/kg), amino metabolites (28,144.96 mg/kg), and volatiles (3.36 mg/kg) compared to 15% and 20% NaCl Pixian-Douban. Notably, the possible health risk associated with high concentration of biogenic amines in 10% NaCl Pixian-Douban is of concern. Moreover, correlation analyses indicated that the effect of NaCl on the quality of Pixian-Douban may be mainly related to bacteria. This study deepens the knowledge about the role of NaCl in ripening fermentation of Pixian-Douban and contributes to develop low-NaCl Pixian-Douban product.
Sujet(s)
Bactéries , Fermentation , Chlorure de sodium , Chlorure de sodium/métabolisme , Chlorure de sodium/pharmacologie , Chlorure de sodium/analyse , Bactéries/métabolisme , Bactéries/génétique , Bactéries/classification , Bactéries/isolement et purification , Bactéries/effets des médicaments et des substances chimiques , Composés organiques volatils/métabolisme , Composés organiques volatils/composition chimique , Aliments fermentés/analyse , Aliments fermentés/microbiologie , Acides gras/métabolisme , Acides gras/composition chimique , Condiments/analyse , Condiments/microbiologie , Acides aminés/métabolisme , Acides aminés/analyseRÉSUMÉ
BACKGROUND: Excessive NaCl intake in liquid and semi-solid food (e.g. soup, hot pot base, sauce) poses a high risk to human health, and reducing NaCl intake is a major concern for global health. RESULTS: Using the generalized Labeled Magnitude Scale (gLMS) method, the study verified the possibility of sodium reduction through oil addition. The compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT) were determined. The gLMS results showed that the saltiness intensity of samples containing 0.36% NaCl and 2.29% sunflower seed oil was significantly higher than that of samples containing only 0.36% NaCl (P < 0.05). CAT and HRT results indicated that by adding 3.59% sunflower oil, the NaCl content could be reduced to a minimum of 0.14% without causing sensory rejection in bone broth samples. The quantitative descriptive analysis method was used to determine the effects of NaCl and oil concentrations on the sensory attributes of bone broth samples. Furthermore, it was used to analyze the consumer acceptability drivers in combination with the hedonic scale to optimize the formulation of reduced-salt bone broth products. Notably, sample E (0.36% NaCl, 2.29% fat) not only had a significant salt reduction effect with a 20% decrease in NaCl, but also had improved overall acceptability. CONCLUSION: This study provides theoretical guidance for designing salt-reduction cuisine within the catering and food industries, including bone broth and hot pot bases. © 2024 Society of Chemical Industry.
Sujet(s)
Comportement du consommateur , Goût , Humains , Adulte , Huile de tournesol/composition chimique , Femelle , Mâle , Additifs alimentaires/analyse , Additifs alimentaires/composition chimique , Chlorure de sodium/analyse , Chlorure de sodium/composition chimique , Jeune adulte , Adulte d'âge moyen , Chlorure de sodium alimentaire/analyse , Os et tissu osseux/composition chimiqueRÉSUMÉ
BACKGROUND: The pickling process with NaCl is an essential step for pork preservation. This study aimed to investigate the effect of different ultrasonic intensities of tri-frequency simultaneous ultrasound (TSIU) pickling on the NaCl content and quality of pork (longissimus dorsi). After 30 min pickling, the NaCl content, moisture content, pickling yield, cooking loss, textural properties, color, pH, moisture migration and distribution as well as microstructure of pork were assessed. RESULTS: Results showed that among all the ultrasonic treatment intensities (85-150 W L-1), the NaCl content of the sample pickled by an intensity of 101.3 W L-1 was higher than that of other intensities. TSIU 101.3 W L-1 showed 59.95% higher NaCl content than the control sample. In addition, the sample treated with TSIU of 101.3 W L-1 had higher pickling yield and moisture content, better textural properties of pork (including hardness and chewiness), and less cooking loss. The results of the low-field nuclear magnetic resonance showed that, compared with the control group, the relaxation time T21 of the ultrasound-assisted pickling samples increased, while the proportion of T22 (A22) reduction ranged from 175.0% to 379.9%. The microstructure designated that the ultrasonic treatment could facilitate changes in meat texture. CONCLUSION: Ultrasound marination of different intensities promoted the diffusion of NaCl and affected the quality of pork tenderloins. The TSIU at 101.3 W L-1 could better accelerate NaCl transport and homogeneous distribution on meat, thereby improving the sample quality. © 2024 Society of Chemical Industry.
Sujet(s)
Cuisine (activité) , Manipulation des aliments , Chlorure de sodium , Animaux , Chlorure de sodium/composition chimique , Chlorure de sodium/analyse , Suidae , Manipulation des aliments/méthodes , Cuisine (activité)/méthodes , Amélioration de la qualité , Science des ultrasons/méthodes , Produits carnés/analyse , Conservation aliments/méthodes , Couleur , Muscles squelettiques/composition chimique , Muscles squelettiques/effets des radiationsRÉSUMÉ
Single-humped camels are livestock of physical, physiological, and biochemical adaptations to hot desert environments and to water scarcity. The tolerance of camels to water deprivation and their exceptional capacity for rapid rehydration requires blood cells with membranes of specialized organization and chemical composition. The objectives of this study are to examine the changes in the area (a proxy for volume) of camel blood cells in solutions with decreasing concentrations of NaCl and consequently identify the conditions under which blood cells can be phenotyped in a large population. Whole-blood samples from three healthy adult female camels were treated with four different concentrations of NaCl and examined at six incubation-periods. Observationally, red blood cells in all treatments remained intact and maintained their elliptical shape while white blood cells experienced some damage, lysing at concentrations below 0.90%. Average basal (in 0.90% NaCl) RBC area was ~15 µm² and swelled in the various treatments, in some cases reaching twice its original size. Excluding the damaged cells, the average area of combined WBCs, ~32.7 µm², expanded approximately three times its original size. We find that camel WBCs, like their RBCs, are adapted to hypotonic environments, and are capable of expanding while maintaining their structural integrity.
Sujet(s)
Chameaux , Chlorure de sodium , Animaux , Femelle , Chameaux/physiologie , Chlorure de sodium/pharmacologie , Chlorure de sodium/analyse , Solution hypotonique/pharmacologie , Érythrocytes/composition chimique , DéshydratationRÉSUMÉ
The advantages of Litopenaeus vannamei farming in saline-alkali water have gradually attracted attention, but few studies have focused on its flavor. In this study, L. vannamei cultured in saline-alkali water (SS) and ordinary seawater (CS) (both have a breeding time of 120 days) were selected for analysis (n = 5). High-performance liquid chromatography (HPLC) was used to measure free amino acids and flavoring nucleotides in the muscles of L. vannamei, while the taste activity value (TAV) and equivalent umami concentration (EUC) were used to analyze the degree of umami. The total essential amino acids (TEAA) in the SS group were 238.41 ± 46.24 mg/mL, significantly higher than that in the CS group (107.06 ± 15.65 mg/mL). The total amount of flavor nucleotides in the SS group was 2948.51 ± 233.66 µg/mL, significantly higher than those in the CS group (2530.37 ± 114.67 µg/mL). The content and TAV of some free amino acids (Glu, Cys-s) in the SS group were significantly higher. Meanwhile, due to the significant increase in IMP, the synergistic effect of free amino acids and flavored nucleotides leads to higher EUC. The significant separation of SS and CS samples in principal component analysis (PCA) indicates a significant difference between the two groups. Our results indicate that shrimp cultured in saline-alkali water has a stronger umami. This study enriches the basic theories related to the flavor of salt-alkali water crustaceans.
Sujet(s)
Alcalis , Acides aminés , Acides aminés/analyse , Chlorure de sodium/analyse , Chlorure de sodium alimentaire , Eau de mer , Nucléotides , EauRÉSUMÉ
BACKGROUND: As a result of its correlation with cardiovascular diseases, salt intake must be reduced. According to multi-sensory integration, aroma plays an important role in saltiness enhancement; this could enable a food's salt content to be reduced without losing acceptance. We therefore studied the effect of three spices, Curcuma longa, Laurus nobilis L. and Petroselinum crispum L., on saltiness enhancement through sensory tests on consumers. This was followed by olfactometric analysis with the aim of relating the effect to the spices' aromatic composition. RESULTS: According to the odour-induced salty taste enhancement (OISE) mean values, bay leaf and turmeric had the highest effect on saltiness enhancement, at a similar level to dry-cured ham aroma, wherwas parsley had a significantly lower OISE value. Only one odour-active compound (OAC), eugenol, showed a direct correlation with the spices' OISE values. Turmeric primarily had OACs with sweet aroma, whereas bay leaf had more OACs belonging to the spicy-aroma category. CONCLUSION: The three spices, turmeric, bay leaf and parsley, investigated in the present study appear to enhance the salty taste of mashed potato with a low salt content. The results suggest that an interaction effect among OACs with different aromatic ranges may exist. Therefore, when the global OAC modified frequency value, grouped according to aroma range, was considered, the sweet range appears to counteract the effect of the spicy aroma on saltiness. © 2024 Society of Chemical Industry.
Sujet(s)
Odorisants , Chlorure de sodium alimentaire , Chlorure de sodium alimentaire/analyse , Odorisants/analyse , Préférences alimentaires , Goût , Perception du goût , Chlorure de sodium/analyse , Épices/analyseRÉSUMÉ
To achieve salt reduction while ensuring flavor quality of Chinese horse bean-chili-paste (CHCP), we comprehensively explored the effect of indigenous strains Tetragenococcus halophilus and Candida versatilis on the aroma profiles of low-salt CHCP by metabolomics and sensomics analysis. A total of 129 volatiles and 34 aroma compounds were identified by GC × GC-MS and GC-O-MS, among which 29 and 20 volatiles were identified as significant difference compounds and aroma-active compounds, respectively. Inoculation with the two indigenous strains could effectively relieve the undesired acidic and irritative flavor brought by acetic acid and some aldehydes in salt-reduction samples. Meanwhile, inoculated fermentation provided more complex and richer volatiles in low-salt batches, especially for the accumulation of 3-methylbutanol, 1-octen-3-ol, benzeneacetaldehyde, phenylethyl alcohol, and 4-ethyl-phenol etc., which were confirmed as essential aroma compounds of CHCP by recombination and omission tests. The research elucidated the feasibility of bioturbation strategy to achieve salt-reducing fermentation of fermented foods.
Sujet(s)
Produits alimentaires à base de soja , Vicia faba , Composés organiques volatils , Produits alimentaires à base de soja/analyse , Chlorure de sodium alimentaire/analyse , Chlorure de sodium/analyse , Fermentation , Odorisants/analyse , ChineRÉSUMÉ
BACKGROUND: Salt has been identified as an elicitor that can increase the accumulation of phytochemicals in seedlings during the germination process. However, the salinity level required to maximize the yield of phytochemicals, particularly phenolic compounds, needs further investigation for several plant species. To address this issue, we imposed increasing levels of salinity (NaCl solutions) on the sprouting substrate of Triticum durum (var. Platone) grains, at concentrations of 0, 50, 100, 150, 200, 250, and 300 mM (0_S, 50_S, 100_S, 150_S, 200_S, 250_S, and 300_S, respectively). RESULTS: The highest NaCl doses (250_S and 300_S) significantly impacted germination performance and were excluded from further analysis. The seedlings harvested at 8 days after sowing exhibited different growth stages depending on the salinity level: wheatgrass for 0_S, early wheatgrass for 50_S, intermediate between sprout and wheatgrass for 100_S, sprout for 150_S, and very early sprout for 200_S. Furthermore, salinity induced the concentration of phenolic compounds (PhCs) in the seedlings' tissues (i.e., both roots and shoots) in a salinity-dependent manner. The highest values were observed at 200_S, with an increase of 187% of the total investigated PhCs in comparison with 0_S, averaged over shoots and roots. In particular, in 200_S, the accumulation of phenolic acids was up to fourfold higher in roots, and that of flavonoids was up to twofold higher in shoots. CONCLUSION: Our findings suggest that the use of 200 mM NaCl applied to the sprouting substrate is excessive for producing edible sprouts but may be suitable for phytochemical extraction purposes. © 2023 Society of Chemical Industry.
Sujet(s)
Plant , Triticum , Triticum/composition chimique , Chlorure de sodium/analyse , Antioxydants/composition chimique , Phénols/composition chimique , Composés phytochimiques/composition chimique , SalinitéRÉSUMÉ
BACKGROUND: The present study aimed to determine the components related to sensory properties in soy sauce and to characterize the differences between low-salt solid-state fermented soy sauce (LSFSS) and high-salt diluted-state fermented soy sauce (HDFSS). The taste and aroma active components of 18 commercially available soy sauces (eight types of LSFSS and 10 types of HDFSS) were characterized. The relationship between these compounds, soy sauce samples, and sensory properties was modeled by partial least squares regression. RESULTS: The analysis showed that the 11 taste-active components, including glutamic acid, glycine, alanine, threonine, malic acid, citric acid, tartaric acid, acetic acid, lactic acid, reducing sugar and salt, contributed greatly to the taste of soy sauce. In addition, umami, saltiness and sweetness are the characteristic tastes of HDFSS, whereas sourness and bitterness were the characteristic tastes of LSFSS. At the same time, seven aroma-active compounds, namely 4-ethyl-2-methoxyphenol, ethanol, 3-methyl-1-butanol, ethyl acetate, 2-phenethyl alcohol, 3-methyl thiopropanol and 2-ethyl-4-hydroxy-5-methylfuran-3-one, played a decisive role in the flavor of soy sauce. In addition, HDFSS presented the aroma attributes of smoky, alcoholic, floral, fruity and caramel-like, whereas LSFSS mainly presented sour and malty aroma attributes. CONCLUSION: The present study reveals new insight into the relationship between the chemical composition and sensory characteristics of soy sauce, which is of great significance for developing an objective measurement system and providing a theoretical basis to improve the sensory quality of soy sauce. © 2023 Society of Chemical Industry.
Sujet(s)
Produits alimentaires à base de soja , Goût , Odorisants/analyse , Produits alimentaires à base de soja/analyse , Chlorure de sodium/analyse , ChineRÉSUMÉ
Human exposure to polyfluoroalkyl substances (PFASs) via cosmetics has been of increasing concern due to the tremendous detrimental health impacts of PFASs. Developing an effective method for extracting and determining PFASs in cosmetics is crucial in accurately assessing their corresponding human exposure risk. Herein, this study developed a new sample pre-treatment method to address the challenges posed by the variety and complexity of cosmetic matrices. Seventeen PFASs in cosmetic products, including 9 perfluoro carboxylic acids and 8 perfluorosulfonic acids, were simultaneously determined using ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The whole pre-treatment process can be divided into three steps. In step 1, cosmetics with diverse matrix types can be effectively dispersed during extraction by using saturated sodium chloride-acetonitrile and saturated sodium chloride-tetrahydrofuran as extraction solvents. In step 2, the pre-purification step employs a potassium ferrocyanide-zinc acetate co-precipitant to remove high molecular weight interferents from the extraction solution, thereby enhancing the efficiency of solid-phase extraction (SPE). In step 3, WAX-SPE is utilized to further eliminate interferents from the extraction solution while concentrating the analytes, meeting the trace analysis requirements for PFASs in cosmetics. The method detection limits were 0.09-0.26 ng g-1. The recoveries ranged from 70.1% to 114.7%, with relative standard deviations in the range of 2.0-19.1%. The method was applied to cosmetic samples in the Guangzhou market, and the total concentration of PFASs ranged from 0 to 10.8 ng g-1. This method has strong anti-interference ability, good applicability, high sensitivity, and good reproducibility, making it suitable for the analysis and detection of perfluorinated acids in cosmetic samples. It provides technical support for cosmetics safety regulation.
Sujet(s)
Fluorocarbones , Spectrométrie de masse en tandem , Humains , Chromatographie en phase liquide à haute performance/méthodes , Spectrométrie de masse en tandem/méthodes , Reproductibilité des résultats , Chlorure de sodium/analyse , Fluorocarbones/analyse , Extraction liquide-liquideRÉSUMÉ
Perfluoroalkyl substances (PFASs) have become a new food-safety problem. Dietary intake is a major pathway of human exposure to PFASs. Chinese mitten crab (Eriocheir sinensis) is a high-end aquaculture product popular among consumers in China. Conventional extraction methods for PFASs are cumbersome and time consuming, and result in incomplete purification; thus, this technique does not meet the requirements for PFAS detection. Herein, an analytical strategy was established for the rapid detection of 14 PFASs in Chinese mitten crab based on multi-plug filtration cleanup (m-PFC) and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The carbon-chain length of the 14 PFASs analyzed in this study ranged from 4 to 14, and they are perfluorobutanoic acid (PFBA), perfluoro-n-pentanoic acid (PFPeA), perfluorohexanoic acid (PFHxA), perfluoroheptanoic acid (PFHpA), perfluorooctanoic acid (PFOA), perfluorononanoic acid (PFNA), perfluorodecanoic acid (PFDA), perfluoroundecanoic acid (PFUnDA), perfluorododecanoic acid (PFDoDA), perfluorotetradecanoic acid (PFTeDA), perfluoro-1-butane sulfonic acid (PFBS), perfluoro-1-hexane sulfonic acid (PFHxS), perfluoro-1-octane sulfonic acid (PFOS), and perfluoro-1-decanesulfonate (PFDS). The m-PFC column was prepared using carboxy-based multiwalled carbon nanotubes, and used to reduce the interference of sample impurities. The samples were extracted with 5 mL of 0.1% formic acid aqueous solution, 15 mL of acetonitrile and extraction salt (2 g Na2SO4 and 2 g NaCl). The supernatant (10 mL) was purified using the m-PFC column, concentrated to near dryness under nitrogen, and then redissolved in 1 mL of methanol. Finally, the sample solution was filtered through a 0.22 µm polypropylene syringe filter for UPLC-MS/MS analysis. The target analytes were separated using a Shimadzu Shim-pack G1ST-C18 chromatographic column (100 mm×2.1 mm, 2 µm) using methanol (A) and 5 mmol/L ammonium acetate aqueous solution (B) as the mobile phases via gradient elution. The linear gradient program were as follows: 0-0.5 min, 10%A-35%A; 0.5-3 min, 35%A-60%A; 3-5 min, 60%A-100%A; 5-6.5 min, 100%A; 6.5-7 min, 100%A-10%A. The target analytes were analyzed using negative electrospray ionization in multiple-reaction monitoring mode, and quantitative analysis was performed using the internal standard method. In this study, we optimized the mobile-phase system as well as the extraction solvent, time, volume, and salt. The 14 PFASs exhibited good peak shapes and sensitivities when the 5 mmol/L ammonium acetate solution-methanol system was used as the mobile phase. Compared with acetonitrile or methanol alone, the extraction efficiencies of the 14 PFASs were significantly improved when 5 mL of 0.1% formic acid aqueous solution was added, followed by 15 mL of acetonitrile. The extraction efficiencies of the 14 PFASs did not differ significantly when the extraction time was within 3-15 min. The extraction salt (MgSO4, Na2SO4, NaCl, (NH4)2SO4, and Na2SO4+NaCl) significantly affected the extraction efficiencies of the 14 PFASs. The highest extraction efficiencies of the 14 PFASs, which ranged from 47.9% to 121.9%, were obtained when Na2SO4+NaCl was used as the extraction salt. Under the optimal experimental conditions, good linearities (R2=0.998-0.999) were obtained for seven PFASs (PFBS, PFHxA, PFHpA, PFHxS, PFDA, PFDoDA, PFTeDA) at 0.10-100 µg/L, and seven PFASs (PFBA, PFPeA, PFOA, PFOS, PFNA, PFUnDA, PFDS) at 0.50-100 µg/L. The average spiked recoveries for the 14 PFASs in Chinese mitten crabs at three levels ranged from 73.1% to 120%, with relative standard deviations (RSDs) in the range of 1.68%-19.5%(n=6). The limits of detection (LODs) and quantification (LOQs) of the 14 PFASs were in the range of 0.03-0.15 and 0.10-0.50 µg/kg, respectively. The developed method was applied to the analysis of crab samples collected from three farms in Shanghai, and PFASs with total concentrations of 3.52-37.77 µg/kg were detected in all samples. The detection frequencies for PFDA, PFUnDA, PFDoDA, PFTeDA, and PFOS were 100%. PFDA, PFUnDA, PFOS, and PFDoDA were the most abundant congeners, accounting for 31.2%, 30.6%, 15.0%, and 10.9%, respectively, of the 14 PFASs detected. The proposed method is simple, efficient, accurate, and suitable for the rapid analysis of 14 PFASs in Chinese mitten crabs.
Sujet(s)
Fluorocarbones , Nanotubes de carbone , Humains , Spectrométrie de masse en tandem , Chromatographie en phase liquide , Chlorure de sodium/analyse , Méthanol , Nanotubes de carbone/analyse , Chine , Fluorocarbones/analyse , Acides sulfoniques/analyse , Acétonitriles , Chromatographie en phase liquide à haute performance , Extraction en phase solideRÉSUMÉ
Two halophilic archaeal strains, ZS-10T and GSL13T, were isolated from the Zhoushan marine saltern in Zhejiang, and an inland saline soil from the Tarim Basin, Xinjiang, PR China, respectively. The cells of strain ZS-10T were pleomorphic while those of strain GSL13T were rod-shaped. Both of them stained Gram-negative and formed red-pigmented colonies on agar plates and their cells lysed in distilled water. The optimum growth of strain ZS-10T was observed at 40â°C, 3.4 M NaCl, 0.03 M MgCl2 and pH 7.5, while that of strain GSL13T was at 37â°C, 3.1 M NaCl, 0.5 M MgCl2 and pH 7.5. Phylogenetic and phylogenomic analyses indicated that these two strains were related to Salinigranum and Halohasta, respectively. Strains ZS-10T and GSL13T could be differentiated from the current members of Salinigranum and Halohasta based on the comparison of diverse phenotypic characteristics. The average amino acid identity, average nucleotide identity and digital DNA-DNA hybridization values among strain ZS-10T and current species of Salinigranum were 75.8-78.6â%, 80.6-81.9â% and 24.3-26.1â%, respectively. These values between strain GSL13T and current species of Halohasta were 78.4-80.8â%, 79.8-82.8% and 22.7-25.7â%, respectively, clearly below the threshold values for species demarcation. The polar lipids of strain ZS-10T were phosphatidylglycerol (PG), phosphatidylglycerol phosphate methyl ester (PGP-Me) and sulphated mannosyl glucosyl diether (S-DGD-1), while those of strain GSL13T were phosphatidic acid, PG, PGP-Me, phosphatidylglycerol sulphate and S-DGD-1. The polar lipid profile of strain GSL13T was identical to those of Halohasta, whereas strain ZS-10T did not contain the minor glycolipids detected in the current Salinigranum species. The phenotypic, phylogenetic and genome-based results suggested that strains ZS-10T (=CGMCC 1.12868T=JCM 30241T) and GSL13T (=CGMCC 1.15214T=JCM 30841T) represent two novel species, for which the names Salinigranum marinum sp. nov. and Halohasta salina sp. nov. are proposed.
Sujet(s)
Euryarchaeota , Halobacteriaceae , Halobacteriales , Chlorure de sodium/analyse , Phylogenèse , Acides gras/composition chimique , ADN des archées/génétique , ARN ribosomique 16S/génétique , Composition en bases nucléiques , Analyse de séquence d'ADN , ADN bactérien/génétique , Techniques de typage bactérien , Chine , Glycolipides/composition chimique , Phosphatidylglycérol/analyseRÉSUMÉ
A good assessment of soil water and salt content is required for sustainable irrigation with brackish/saline water. The use of the Internet of Things (IoT) has been initiated for the tomato crop (Savera variety) as part of the PRIMA MEDITOMATO project. An experiment was carried out between February and June 2022 at a farmer's site. For continuous soil water and salt content assessment, TEROS (11/12) probes were implemented at depths of 0, 10, 20, 30, and 60 cm. The data logging process was performed by a ZL6 device and delivered by the ZENTRA Cloud web application (METER GROUPE Company). For the accuracy of the introduced sensors, calibration tests were first processed. Results of the calibration of the probes in the laboratory and in situ showed linear relationships between the humidity values measured by ZL6 (θZL6) and those determined by the gravimetric method, with high correlation coefficients (R2) of 0.86 and 0.96, respectively. There were also strong linear relationships between the ECbulk(ZL6) and the ECe measured on saturated paste extract with high correlation coefficients (R2) of 0.96 and 0.95. Corrected data, according to the determined linear regression equations, present the real-time assessment of soil water and salt content over the entire growth stage of tomatoes. The results of this monitoring showed that soil water content remained close to its status at field capacity (32%) at the beginning of the assessment and increased with the intensification of irrigation, reaching 46 and 54% at 20 and 30 cm, respectively, around mid-April. The salinity level was greater with depth. Indeed, it was low in topsoil with the increase in irrigation frequency and higher at 30 and 60 cm toward the end of the tomato cycle. According to this study, real-time data given by ZENTRA Cloud allows us to adjust irrigation management on time.
Sujet(s)
Sol , Solanum lycopersicum , Irrigation agricole/méthodes , Surveillance de l'environnement , Chlorure de sodium/analyseRÉSUMÉ
In this study, the influence of compound sugar (glucose, sucrose, trehalose, and arabinose) and compound sugar and salt (glucose, sucrose, trehalose, arabinose, and NaCl) on the thermal stability of heat-treated liquid egg yolk was explored. The results showed that the addition of 4% compound sugar or 4% compound sugar salt could significantly enhance the heat resistance of liquid egg yolk and increase the denaturation temperature of liquid egg yolk to above 77°C. Moreover, the addition of sugar and salt could improve the functional properties of liquid egg yolk to varying degrees, allowing it to maintain excellent emulsification and soluble protein content after heat treatment. Further analysis using Fourier transform infrared spectroscopy showed that the increase in α-helix content in liquid egg yolk treated with sugar salt also contributes to improving the thermal stability of egg yolk. The method of inhibiting egg yolk aggregation caused by heat treatment provided in this study provides a selective method and theoretical basis for the commercial production of heat-resistant liquid egg yolk.