Differential electrochemical mass spectrometry (DEMS) is one of the most powerful online techniques for quantitative determination of volatile species from electrochemical reactions. The products distribution as well as the respective production rate derived from DEMS measurements shed important light on the mechanisms and kinetics of complex reactions. In real measurements, the background mass signal of species to be detected changes with the reaction and the measurement conditions, which interferes the quantification of DEMS analysis. In this study, we analyzed systematically how the background mass signals of species change with the amount of water enters into the vacuum chamber from the electrolytic cell, since water is the dominant species in the cell with aqueous electrolyte. Our results reveal that during DEMS measurement, (1) there is a rather long time(>30 min) for the mass signals of volatile species to reach steady values after the filament for electronic ionization is turned on due to large sampling of water from the aqueous electrolyte; (2) the reaction of water with the hot filament changes the latter's surface state, it also produces H and O, which can interfere the quantification of H and O produced by electrode reactions; (3) the ionization probabilities of other species are also affected by the change of the filament's surface state, the competition for ionization of water as well as the reaction between ionized water fragments with related species in the ionization chamber. Strategies on how to obtain reliable mass signals purely related to electrocatalytic reactions are provided.
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http://dx.doi.org/10.1021/acs.analchem.1c00116 | DOI Listing |
Pest Manag Sci
January 2025
State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China.
Background: Bactrocera cucurbitae (Coquillett) is a distructive quarantine insect pest that causes significant economic losses on cucurbit crops. To explore a green control approach, we investigated the behavioral responses of B. cucurbitae larvae and adults to bacterial suspensions, sediments, and supernatants derived from eight gut microbial strains across four distinct genera.
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January 2025
Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai 264005, China.
The effect of SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. The enzymes, genes, and microorganisms involved in the formation pathway of volatile compounds based on microbial metabolism were predicted and constructed into a metabolic pathway network.
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January 2025
Research Group of Food Quality and Safety, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, Spain.
This study aimed to investigate the nutritional value and potential for herbal tea production of two species . The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids (HPLC-MS-MS), some minerals (ICP-MS), total phenolic content, and antioxidant activities of flowers (EBF) and thorns (EBT), as well as flowers (EPF) and thorns (EPT). The results indicate that EPF and EPT exhibit elevated levels of protein (11.
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December 2024
Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
The distinctive flavor and aroma of Chinese baijiu are closely linked to the microorganisms involved in the fermentation process. , a dominant species in the fermentation of Chinese baijiu, has become a prominent research focus. In this study, we selected well-characterized pure cultures of microorganisms to construct diverse chassis microflora.
View Article and Find Full Text PDFPlants (Basel)
January 2025
Department of Microbiology and Applied Biotechnology, Institute of Genetics and Biotechnology, Hungarian University of Agriculture and Life Sciences (MATE), Páter Károly utca 1., H-2100 Gödöllő, Hungary.
In our research six different mint species (peppermint, spearmint (five different chemotypes), Horse mint, mojito mint, apple mint (two different chemotypes), bergamot mint) have been evaluated by referring to their chemical (essential oil (EO) content and composition) and in vitro biological (antibacterial, antioxidant effect) characteristics. The EO amount of the analyzed mint populations varied between 1.99 and 3.
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