Abstract The differences of volatile odorants of rice at different roasting levels were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) using fingerprints combined with principal component analysis (PCA). GC-IMS and PCA could distinguish the different roasting levels of rice and the results showed that a total of 47 representative flavor compounds were detected in four samples from all roasting stages. The aroma components of roasted rice are mainly aldehydes and ketones, furans and pyrroles, as well as a large number of phenols, esters and alcohols, which make up the special aroma flavor of roasted rice. It can be seen that the flavor characteristics of roasted rice can be reflected more fully when the rice is roasted in medium (18 min), and can have more fruit wood, cream and roasted aromas. The PCA based on the signal intensity of the detected volatile compounds revealed effective differentiation of samples from different stages into comparatively independent spaces. Thus, the differences of volatile compounds from different roasting stages of rice were determined, and the flavor fingerprints of that can be successfully established using HS-GC-IMS and PCA.

Abstract Aconiti kusnezoffii Radix (Caowu), a traditional Chinese medicine and Mongolian medicine, has been commonly used owing to its analgesic and anti-inflammatory effects. Here, we performed a qualitative analysis of aconite alkaloids (AAs) in raw and processed Aconiti kusnezoffii Radix by ultra-high-performance liquid chromatography (HPLC) electrospray ionization-tandem mass spectrometry. Furthermore, we quantified benzoylaconine, benzoylmesaconine, benzoylhypaconine, aconitine, mesaconitine, and hypaconitine in raw and processed Aconiti kusnezoffii Radix using a HPLC system coupled with a diode array detector. The analysis of AA fragmentation patterns in positive electrospray ionization mode revealed 155 AAs, including 6 with unambiguous identities, 109 with putative assignments, and 40 unknown compounds. Additionally, lipopolysaccharide-treated RAW264.7 macrophages were used to evaluate the anti-inflammatory properties of the alkaloid extracts of Aconiti kusnezoffii Radix. Importantly, alkaloid extracts of Aconiti kusnezoffii Radix at three different concentrations exhibited protective effect against lipopolysaccharide-induced inflammation. Thus, the proposed method can be used not only for the qualitative and quantitative analyses of Aconiti kusnezoffii Radix, but also for evaluating other Aconitum spp. Our study lays a foundation for the clinical application of poisonous Aconitum.

Abstract The study was the first to investigate the content and composition along with the antioxidant activities of polyphenols in the dark tea infusions. The effect of brewing conditions on total polyphenolic contents (TPC) in dark tea infusions was conducted by response surface methodology (RSM), and the composition of polyphenolic compounds was investigated using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS), and DPPH and ABTS assay were used to evaluate the antioxidant activity of dark tea. Results showed that brewing at water/tea radio 50 : 1 mL/g, temperature 92 °C and time 27 min was the best condition to obtain the highest TPC (3.90 mg/mL). The composition of polyphenolic compounds in the infusions included 11 catechins and derivatives, 19 flavones and flavone glycosides, and 1 phenolic acid, and the concentrations of epigallocatechin gallate (91.32 mg/L) and epicatechin-3-O-gallate (23.10 mg/L) was the highest among the quantitative compounds. Moreover, the dark tea had good scavenging activities on DPPH (IC50 = 9.94 μg/mL) and ABTS (IC50 = 17.26 μg/mL) free radicals.

Abstract High fat diet may cause obesity, diabetes, atherosclerosis, hypertension, hyperlipidemia and other diseases, and even mortality. The recombinant rice based on mixing lotus seed starch and broken rice flour was used to feed high-fat diet rats, and its effects on body weight and organ index were determined. The changes of intestinal flora in rats were studied by macrogenomic technology, and the effects of lotus seed starch-broken rice flour recombinant rice (LSBR) on intestinal flora in rats were discussed. The results showed that adding enough LSBR could effectively inhibit the weight gain of rats, reduce the liver index from 0.3498 to 0.2836, and the kidney index from 0.0079 to 0.0072. The reduction of intestinal flora abundance and diversity caused by high-fat diet were improved, the relative abundance ratio of Firmicutes/Bacteroidete was reduced from 11.04 to 2.17, while the relative abundance of beneficial bacteria was increased.

Reaction of [MoO2(acac)2] (where acac = acetylacetonate) with two similar hydrazone ligands in methanol yielded two water coordinated mononuclear molybdenum(VI) oxo complexes with general formula [MoO2L(OH2)], where L = L¹ = N'-(2-hydroxy-3-methoxybenzylidene)-2-methoxybenzohydrazide (H2L¹), and L = L² = N'-(3-ethoxy-2-hydroxybenzylidene)-2-methoxybenzohydrazide (H2L²). Crystal and molecular structures of the complexes were determined by single crystal X-ray diffraction method. All of the investigated compounds were further characterized by elemental analysis and FT-IR spectra. Single crystal X-ray structural studies indicate that the hydrazone ligands coordinate to the MoO2 cores through enolate oxygen, phenolate oxygen and azomethine nitrogen. The Mo atoms in both complexes are in octahedral coordination.