Development of an analytical strategy to identify and classify the global chemical constituents of Ziziphi Spinosae Semen by using UHPLC with quadrupole time‐of‐flight mass spectrometry combined with multiple data‐processing approaches

According to traditional Chinese medical theory, Ziziphi Spinosae Semen needs to be stir‐fried before clinical application for its sedative‐hypnotic effect enhancement. A rapid and comprehensive analysis strategy of ultra high performance liquid chromatography with quadrupole time‐of‐flight mass spectrometry and multiple data analysis platforms was developed for the efficient and sensitive identification of components in crude and parched Ziziphi Spinosae Semen to explore the composition changes that happen during the stir‐frying process. Both positive and negative ion modes were applied for mass spectrometry detection, and 40 components were identified from crude and parched Ziziphi Spinosae Semen, respectively. Principal component analysis and t‐test were applied to find differences between crude and parched Ziziphi Spinosae Semen. As a result, Ziziphi Spinosae Semen samples could be clearly divided into two groups according to their processing methods, and 19 key markers that contributed to the classification significantly (P < 0.05) were found. This kind of change in contents of components might be responsible for the recommended clinical application of parched Ziziphi Spinosae Semen.     

杂色蛤真空低温油炸工艺优化及品质评价

为优化真空低温油炸杂色蛤的工艺,以含油量、脆度、感官评分为考察指标,采用变异系数权重法确定3个指标的权重,并计算3个指标的综合评分,采用响应面试验对油炸温度、油炸时间、脱油频率进行工艺优化,并通过测定色泽、失重率、收缩率、含油量、含水量和感官评分指标对比传统油炸和真空低温油炸杂色蛤品质。结果表明:油炸时间13min、油炸温度90℃、脱油频率75Hz为较佳参数,此条件下杂色蛤的综合评分为90.92,与模型预测值拟合度较好。与传统油炸杂色蛤相比,真空低温油炸杂色蛤收缩率、含油量和含水量较低,外观饱满,色泽均匀,呈现亮金黄色,感官评分较高。     

Study on steroidal saponins in crude and stir‐fried Fructus Tribuli by ultra‐high‐performance liquid chromatography‐mass spectrometry coupled with multivariate statistical analysis

Fructus Tribuli is a traditional Chinese medicine used clinically for many years. Crude Fructus Tribuli and stir‐fried Fructus Tribuli are recorded in the Pharmacopoeia of the People′s Republic of China. However, the differences between steroidal saponins in crude Fructus Tribuli and stir‐fried Fructus Tribuli have not been compared. In this study, ultra‐high‐performance liquid chromatography quadrupole time‐of‐flight mass spectrometry along with multivariate statistical analysis was developed to discriminate the chemical profiles and identify the steroidal saponins of crude Fructus Tribuli and stir‐fried Fructus Tribuli. Additionally, an ultra‐high‐performance liquid chromatography triple‐quadrupole mass spectrometer was used for the simultaneous quantification of nine major steroidal saponins to analyze the variations between crude Fructus Tribuli and stir‐fried Fructus Tribuli. Finally, a total of 30 steroidal saponins whose structures or contents changed significantly after processing were found and identified. The mechanism of structural transformations deduced indicated that during the stir‐frying of Fructus Tribuli, C‐22 hydroxy furostanol saponins were converted to the corresponding furostanol saponins containing C‐20‐C‐22 double bonds by dehydroxylation and deglycosylation reactions that occurred in the spirostanol saponins causing the generation of steroidal sapogenins. This study was successfully applied to the global analysis of crude Fructus Tribuli and stir‐fried Fructus Tribuli. The results of this research will be beneficial to explore the processing mechanism of Fructus Tribuli.     

油炸过程中食品与油脂的相互作用

油炸过程中食品与油脂的相互作用@邓云$哈尔滨商业大学中式快餐研究发展中心!黑龙江哈尔滨150076 @戴岸青$黑龙江省商业设计院!黑龙江哈尔滨150076 @杨铭铎$哈尔滨商业大学中式快餐研究发展中心!黑龙江哈尔滨150076 @余善鸣$哈尔滨商业大学中式快餐研究发展中心!黑龙江哈尔滨150076~~~~~~     

真空低温油炸红枣生产工艺

介绍了真空低温油炸红枣生产工艺的材料、设备、工艺流程和操作要点,给出了产品的质量指标。     

Efficient optimization and development of two methods for the determination of acrylamide in deep-frying oil by liquid chromatography–tandem mass spectrometry: Application of multifactor analysis assessment strategy

A new multifactor analysis assessment strategy was developed for evaluating, optimizing, and comparing analytical techniques for acrylamide in frying oils. Based on five indices (absolute recovery, absolute matrix effect, the intensity of the full ion scan, and the precursor ion scan to m/z 184 and m/z 241), the proposed strategy was performed with radar analysis, relative contribution analysis, and the entropy-weighted technique for order performance by similarity to ideal solution analysis. Two novel methods based on quick, easy, cheap, effective, rugged, and safe extraction methodology and gel permeation chromatography–liquid–liquid extraction followed by liquid chromatography–tandem mass spectrometry have been developed for the analysis of acrylamide in frying oils. Two methods were suitable for rapid and sensitive analysis of acrylamide in oils in different laboratories, with a limit of quantitation at 2 μg/kg, and the average recovery ranging from 92.5% to 107.8%, with relative standard deviations below 10%. When considering automation efficiency and matrix effects, gel permeation chromatography is the most efficient method, whereas the other method has an advantage when analyzing large samples. The developed methods were used in a pilot study to analyze frying oils with acrylamide content below 9.82 μg/kg, showing that the repeated frying process did not produce significant content of acrylamide in oils.