Mentha haplocalyx(mint)is a significant traditional Chinese medicine(TCM)listed in the Catalogue of’Medicinal and Food Homology’,therefore,its geographical origins(GOs)are critical to the medicinal and food value.La...Mentha haplocalyx(mint)is a significant traditional Chinese medicine(TCM)listed in the Catalogue of’Medicinal and Food Homology’,therefore,its geographical origins(GOs)are critical to the medicinal and food value.Laser-induced breakdown spectroscopy(LIBS)is an advanced analytical technique for GOs certification,due to the fast multi-elemental analysis requiring minimal sample pretreatment.In this study,LIBS data of sampled mint from five GOs were investigated by LIBS coupled with multivariate statistical analyzes.The spectral data was analyzed by two chemometric algorithms,i.e.principal component analysis(PCA)and least squares support vector machines(LS-SVM).Specifically,the performance of LS-SVM with least kernel and radial basis function(RBF)kernel was explored in sensitivity and robustness tests.Both LS-SVM algorithms exhibited excellent performance of classification in sensitive test and good performance(a little inferior)in robustness test.Generally,LS-SVM with linear kernel equally outperformed LS-SVM based on RBF kernel.The result indicated the potential for future applications in herbs and food,especially for in situ GOs applications of TCM authenticity rapidly.展开更多
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermen...Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.展开更多
基金supported by National Natural Science Foundation of China(Nos.81903796,81603396 and 31870338)the National Key Research and Development Program of China(No.2019YFC1711200)+2 种基金Major new drug innovation project of the ministry of science and technology(2018ZX09201011)Scientific and Technological Planning Projects of Colleges and Universities of Shandong Province(No.J18KA287)Binzhou Medical University Research Startup Fund Project(No.BY2016KYQD02)。
文摘Mentha haplocalyx(mint)is a significant traditional Chinese medicine(TCM)listed in the Catalogue of’Medicinal and Food Homology’,therefore,its geographical origins(GOs)are critical to the medicinal and food value.Laser-induced breakdown spectroscopy(LIBS)is an advanced analytical technique for GOs certification,due to the fast multi-elemental analysis requiring minimal sample pretreatment.In this study,LIBS data of sampled mint from five GOs were investigated by LIBS coupled with multivariate statistical analyzes.The spectral data was analyzed by two chemometric algorithms,i.e.principal component analysis(PCA)and least squares support vector machines(LS-SVM).Specifically,the performance of LS-SVM with least kernel and radial basis function(RBF)kernel was explored in sensitivity and robustness tests.Both LS-SVM algorithms exhibited excellent performance of classification in sensitive test and good performance(a little inferior)in robustness test.Generally,LS-SVM with linear kernel equally outperformed LS-SVM based on RBF kernel.The result indicated the potential for future applications in herbs and food,especially for in situ GOs applications of TCM authenticity rapidly.
基金the financial support received from The Key Project of R&D Program of Ningxia Hui Autonomous Region,China(2022BBF01003)China Agriculture Research System of MOF and MARA(CARS-29).
文摘Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.
