Citation: | LI Jiaqi, KANG Xiaofeng, LI Hongbo, et al. Molecular Markers for Early Warning of Peanut mildew by Gas Chromatography-Ion Mobility Spectrometry[J]. Science and Technology of Food Industry, 2021, 42(21): 41−49. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010042. |
[1] |
ARIOGLU H, BAKAL H, ONAT B, et al. The effect of harvesting date on some agronomic and quality characteristics of peanut grown in the Mediterranean region of Turkey[J]. Turkish Journal of Field Crops,2018,23(1):27−37.
|
[2] |
ZHAO X, CHEN J, DU F. Potential use of peanut by-products in food processing: A review[J]. Journal of Food Science and Technology,2012,49(5):521−529. doi: 10.1007/s13197-011-0449-2
|
[3] |
MUPUNGA I, MNGQAWA P, KATERERE D. Peanuts, aflatoxins and undernutrition in children in sub-saharan Africa[J]. Nutrients,2017,9(12):1287. doi: 10.3390/nu9121287
|
[4] |
DIAO E, DONG H, HOU H, et al. Factors influencing aflatoxin contamination in before and after harvest peanuts: A review[J]. Journal of Food Research,2014,4(1):148−154. doi: 10.5539/jfr.v4n1p148
|
[5] |
孙嘉卿, 冯涛, 张灿, 等. 结合GC-MS和GC-IMS分析不同处理方式下玉米的挥发性风味物质[J]. 粮油食品科技,2021,29(1):1−9. [SUN J Q, FENG T, ZHANG C, et al. Analysis of volatile flavor compounds in corn under different treatments by GC-MS and GC-IMS[J]. Science and Technology of Cereals, Oils and Foods,2021,29(1):1−9.
|
[6] |
谷航, 陈通, 陈明杰, 等. 气相-离子迁移谱联用技术评定大米霉变程度的应用研究[J]. 中国粮油学报,2019,34(9):118−124. [GU H, CHEN T, CHEN M J, et al. Application of gas chromatography-ion migration spectrometry (GC-IMS) to evaluate the degree of mildew in rice[J]. Journal of the Chinese Cereals and Oils Association,2019,34(9):118−124. doi: 10.3969/j.issn.1003-0174.2019.09.020
|
[7] |
谷航. GC-IMS联用技术在大米霉变早期监测中的应用研究[D]. 镇江: 江苏大学, 2019.
GU H. Application research of GC-IMS continuous technology in early monitoring of rice mildew[D]. Zhenjaing: JIANGSU University, 2019.
|
[8] |
CHEN T, QI X P, CHEN M J, et al. Discrimination of chinese yellow wine from different origins based on flavor fingerprint[J]. Acta Chromatographica,2019,32(2):1−6.
|
[9] |
ZIPORA T, SARIT M, SARA L, et al. Characterization of volatile signatures of Pectobacterium and Dickeya spp. as biomarkers for early detection and identification-a major tool in potato blackleg and tuber soft rot management[J]. LWT-Food Science and Technology,2021,144:111236. doi: 10.1016/j.lwt.2021.111236
|
[10] |
CHITARRA G S, ABEE T, ROMBOUTS F M, et al. Germination of Penicillium paneum conidia is regulated by 1-Octen-3-ol, a volatile self-inhibitor[J]. Applied and Environmental Microbiology,2004,70(5):2823−2829. doi: 10.1128/AEM.70.5.2823-2829.2004
|
[11] |
INSAM H, SEEWALD M. Volatile organic compounds (VOCs) in soils[J]. Biology and Fertility of Soils,2010,46(3):199−213. doi: 10.1007/s00374-010-0442-3
|
[12] |
HERNÁNDEZ-MESA M, ROPARTZ D, GARCÍA-CAMPAA A M, et al. Ion mobility spectrometry in food analysis: Principles, current applications and future trends[J]. Molecules,2019,24(15):2706. doi: 10.3390/molecules24152706
|
[13] |
ZHANG X, DAI Z, FAN X, et al. A study on volatile metabolites screening by HS-SPME-GC-MS and HS-GC-IMS for discrimination and characterization of white and yellowed rice[J]. Cereal Chemistry,2020,97(2):496−504. doi: 10.1002/cche.10264
|
[14] |
ALIAÑO-GONZÁLEZ M J, FERREIRO-GONZÁLEZ M, ESPADA-BELLIDO E, et al. A screening method based on headspace-ion mobility spectrometry to identify adulterated honey[J]. Sensors,2019,19(7):1621. doi: 10.3390/s19071621
|
[15] |
李亚会, 龚霄, 任芳, 等. 基于气相离子迁移谱分析不同贮藏条件下番荔枝的风味变化[J]. 食品工业科技,2019,40(18):263−266, 272. [LI Y H, GONG X, REN F, et al. Flavor changes of Annona Squamosa L. under different storage conditions by GC-IMS[J]. Science and Technology of Food Industry,2019,40(18):263−266, 272.
|
[16] |
朱丽娜, 孟新涛, 徐斌, 等. 基于气相离子迁移谱检测的轮南白杏气调包装果实采后风味物质变化[J]. 现代食品科技,2019,35(8):294−303. [ZHU L N, MENG X T, XU B, et al. Changes of postharvest flavor substance in different packages of ‘Lunnan’ apricots using gas chromatography-ion mobility spectroscopy[J]. Modern Food Science and Technology,2019,35(8):294−303.
|
[17] |
LI X, WANG K, YANG R, et al. Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions[J]. Food Research International,2019,128:108757.
|
[18] |
LI X, CUI W WANG W, et al. Analysis of the volatile compounds associated with pickling of ginger using headspace gas chromatography ion mobility spectrometry[J]. Flavour and Fragrance Journal,2019,34(6):485−492. doi: 10.1002/ffj.3530
|
[19] |
YANG L, LIU J, WANG X, et al. Characterization of volatile component changes in Jujube fruits during cold storage by using headspace-gas chromatography-ion mobility spectrometry[J]. Molecules,2019,24(21):3904. doi: 10.3390/molecules24213904
|
[20] |
刘学艳, 王娟, 彭云, 等. 基于GC-IMS对勐海县晒青毛茶的挥发性组分分析[J]. 食品工业科技,2021,42(14):233−240. [LIU X J, WANG J, PENG Y, et al. The volatile component analysis of sun-dried green tea in menghai county based on GC-IMS[J]. Science and Technology of Food Industry,2021,42(14):233−240.
|
[21] |
谭艳, 王国庆, 吴锦铸, 等. 基于GC-MS与GC-IMS技术对四种柚皮精油挥发性风味物质的检测[J]. 食品工业科,2021,42(15):256−268. [TAN Y, WANG G Q, WU J T, et al. Analysis of volatile flavour components in four pomelo peel essential oils based on GC-MS and GC-IMS[J]. Science and Technology of Food Industry,2021,42(15):256−268.
|
[22] |
MONEDEIRO F, MILANOWSKI M, RATIU I A, et al. VOC profiles of saliva in assessment of halitosis and submandibular abscesses using HS-SPME-GC/MS technique[J]. Molecules,2019,24(16):2977. doi: 10.3390/molecules24162977
|
[23] |
郑小嘎, 吴爱东, 李继峰, 等. 3种不同品种玫瑰精油挥发性成分基于GC-IMS的指纹图谱分析[J]. 农产品加工,2020(20):60−64, 67. [ZHENG X G, WU A D, LI J F, et al. Volatile compounds analysis in three kinds of rose essential oils by GC-IMS fingerprint[J]. Farm Products Processing,2020(20):60−64, 67.
|
[24] |
曹玉玺, 吴祖芳, 翁佩芳, 等. 酚酸类物质对杨梅发酵酒贮藏期间色泽和挥发性风味物质的影响[J]. 食品科学,2021(11):78−85. [CAO Y X, WU Z F, WENG P F, et al. Effect of phenolic acids on color and volatile flavor compounds of bayberry fermented wine during storage[J]. Food Science,2021(11):78−85. doi: 10.7506/spkx1002-6630-20200712-161
|
[25] |
姚文生, 马双玉, 蔡莹暄, 等. 基于气相-离子迁移谱技术分析烤羊肉串的挥发性风味成分[J]. 食品工业科技,2021,42(8):256−263. [YAO W S, MA S Y, CAI Y X, et al. Analysis of volatile flavor substances in mutton shashlik based on GC-IMS technology[J]. Science and Technology of Food Industry,2021,42(8):256−263.
|
[26] |
时玉强, 刘锡潜, 李顺秀, 等. 基于气相离子迁移谱的大豆分离蛋白风味控制研究[J]. 农业机械学报,2021,52(2):355−363. [SHI Y Q, LIU X Q, LI S X, et al. Flavor control of soy protein isolate by GC-IMS[J]. Transactions of the Chinese Society for Agricultural Machinery,2021,52(2):355−363. doi: 10.6041/j.issn.1000-1298.2021.02.035
|
[27] |
邵悦春, 付晓婷, 许加超, 等. 基于气相离子迁移谱的发酵海带风味分析[J]. 食品工业科技,2021,42(12):300−306. [SHAO Y C, FU X T, FU J C, et al. Flavor analysis of fermented laminaria japonica based on gas chromatograph-ion mobility spectrometer (GC-IMS)[J]. Science and Technology of Food Industry,2021,42(12):300−306.
|
[28] |
李红, 党晨阳, 张金荣. 三种马尾藻不同部位挥发性成分的比较分析[J]. 食品工业科技,2018,39(24):281−288, 293. [LI H, DANG C Y, ZHANG J R. Comparative analysis of volatile components in different parts of three kinds of Sargassum[J]. Science and Technology of Food Industry,2018,39(24):281−288, 293.
|
[29] |
张敏敏, 路岩翔, 赵志国, 等. 气相-离子迁移谱结合化学计量学方法快速区分不同年份酿造白酒[J/OL]. 食品工业科技, 2021, 42(14): 226−232.
ZHANG M M, LU Y X, ZHAO Z G, et al. Rapid discrimination of different years of brewing liquor by gas chromatography-ion mobility spectroscopy combined with chemometrics method[J]. Science and Technology of Food Industry, 2021, 42(14): 226−232.
|
[30] |
肖岚, 欧阳灿, 李娟, 等. 气相色谱-离子迁移质谱技术分析不同烹饪方式对大蒜挥发性风味物质的影响[J]. 中国食品添加剂,2020,31(12):99−107. [XIAO L, OU YANG C, LI J, et al. Effects of different cooking methods on volatile flavor compounds of garlic by gas chromatography-ion migration mass[J]. China Food Additives,2020,31(12):99−107.
|
[31] |
BENNETT J, INAMDAR A. Are some fungal volatile organic compounds (VOCs) mycotoxins?[J]. Toxins,2015,7(9):3785−3804. doi: 10.3390/toxins7093785
|
[32] |
KARLSHØJ K, NIELSEN P V, LARSEN T O. Differentiation of closely related fungi by electronic nose analysis[J]. Journal of Food Science,2007,72(6):187−192. doi: 10.1111/j.1750-3841.2007.00399.x
|
[33] |
LI H, KANG X, WANG S, et al. Early detection and monitoring for Aspergillus flavus contamination in maize kernels[J]. Food Control,2021,121:107636. doi: 10.1016/j.foodcont.2020.107636
|
[34] |
ZHANG S, ZHAI H, HU Y, et al. A rapid detection method for microbial spoilage of agro-products based on catalase activity[J]. Food Control,2014,42:220−224. doi: 10.1016/j.foodcont.2014.02.029
|
1. |
宗子歆,姚子昂,张玉龙,陈鑫,曹际娟,胡冰. Ⅰ型胶原蛋白的结构、提取及应用研究进展. 食品研究与开发. 2025(04): 169-176 .
![]() | |
2. |
龚受基,覃媚,戴梓茹,蒋红明,郭德军. 响应面法优化相思藤黄酮提取工艺及其体外抗氧化活性分析. 食品工业科技. 2024(06): 178-185 .
![]() | |
3. |
罗联钰,徐清清,朱金燕,魏维鑫,吴清朋,刘家光. 超声前处理对牡蛎蛋白水解度的影响. 食品工业. 2024(04): 17-22 .
![]() | |
4. |
武婷,康明丽,程雅如,申彤,李依孜. 微波辅助酶法提取香菇柄蛋白工艺研究. 粮食与油脂. 2024(09): 129-134 .
![]() | |
5. |
张倩,张文博,陈滢竹,姜旭,汤璐,王刚,李艳丽. 榛蘑蛋白提取工艺的优化研究. 中国调味品. 2023(05): 118-124 .
![]() | |
6. |
窦容容,赵春青,颜子恒,桑亚新,孙纪录,亢春雨. 超声波对鲟鱼皮酸溶性胶原蛋白提取及理化特性的影响. 中国食品学报. 2023(10): 125-135 .
![]() | |
7. |
李璐,李鹏,孙慧娟,马凯华,马俪珍,李玲. 响应面优化超声波辅助革胡子鲶鱼鱼头汤熬煮工艺. 肉类研究. 2022(02): 27-32 .
![]() | |
8. |
黄可承,宫萱,唐嘉诚,陈彦婕,包建强. 水产品副产物胶原蛋白制备方法及应用. 精细化工. 2022(09): 1757-1766 .
![]() | |
9. |
赵琼瑜,胡鉴,李彩燕,徐树杰,宋伟. 超声波辅助鳖甲脱钙工艺优化及其对胶原蛋白生化特征的影响. 食品工业科技. 2022(22): 39-51 .
![]() | |
10. |
李家柔,倪剑波,何静怡,许惠雅,井璐楠,施文正. 超声辅助酶法提取罗非鱼皮胶原蛋白及其溶解特性. 渔业现代化. 2022(06): 127-134 .
![]() | |
11. |
陈文娟. 响应面法优化超声协同胃蛋白酶提取鲣鱼皮胶原蛋白的工艺研究. 延边大学农学学报. 2022(04): 60-66 .
![]() | |
12. |
魏沈芳,张顺棠,刘昆仑,段晓杰,高立栋. 超声辅助酶法制备鸡皮胶原蛋白的工艺优化. 河南工业大学学报(自然科学版). 2022(06): 59-66 .
![]() | |
13. |
袁子杰,秦洋,杨凤英,邓志萍. 超声辅助技术开发新型黑茶酒. 食品科技. 2021(11): 90-97 .
![]() |