An integrated strategy for ascertaining quality marker of Schisandra chinensis (Turcz.) Baill based on correlation analysis between depression-related monoaminergic metabolites and chemical components profiling

2019 ◽  
Vol 1598 ◽  
pp. 122-131 ◽  
Author(s):  
Yiwen Zhang ◽  
Xinyan Lv ◽  
Ran Liu ◽  
Mingyang Zhang ◽  
Haopeng Liu ◽  
...  
2016 ◽  
Vol 45 (6) ◽  
pp. 851-858 ◽  
Author(s):  
Ka Soon Lee ◽  
Bo Hee Lee ◽  
Bong Jae Seong ◽  
Sun Ick Kim ◽  
Seung Ho Han ◽  
...  

2020 ◽  
Vol 92 ◽  
pp. 104121
Author(s):  
Kandhasamy Sowndhararajan ◽  
Ju-Ho Kim ◽  
Ji Eun Song ◽  
Minju Kim ◽  
Songmun Kim

2013 ◽  
Vol 864-867 ◽  
pp. 512-515 ◽  
Author(s):  
Bin Nie ◽  
Jian Qiang Du ◽  
Ri Yue Yu ◽  
Zhuo Wang

Explore the relationship between chemical components of complex prescription and blood flow of the ileus rats, and predict the best compatibility. Method: first of all, experimental design. with reference to the original formula, the herbal medicines in a prescription include Rhubarb, Mangnolia officinalis, immature bitter orange, mirabilite designed nine formula based on Mixing uniform design, obtain chemical components of complex prescription and intestinal blood flow data; Secondly, explore important variables and interaction affect the information; The third, mathematical modelling. Finally, the target optimization. Results: there are interactions in the chemical components of complex prescription, and have the best compatibility. Conclusion: conjunctive use correlation analysis, partial correlation analysis, orthogonal partial least square analysis, Partial least-squares Regression, Optimal Method to study the compatibility of the dachengqi decoction is feasible and effective.


Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2843
Author(s):  
Yulu Sun ◽  
Yue Ma ◽  
Shuang Chen ◽  
Yan Xu ◽  
Ke Tang

Sweetness is an important Baijiu quality marker, but there is limited research on it. In this study, the main contributors to Baijiu sweetness were identified by “sensomics” combined with “flavoromics”. A total of 43 volatile compounds (mostly esters) were found that appeared to contribute to Baijiu sweetness, through sensory-guided fractionation and compositional analysis. Correlation analysis between the volatile composition and perceived sweetness of 18 Baijiu samples with different sweet intensities identified 14 potential contributors. Additional testing verified that combining the 14 compounds reproduced Baijiu sweetness exactly, and omission testing identified ethyl hexanoate, hexyl hexanoate and ethyl 3-methylbutanoate as the major contributors to Baijiu sweetness. These findings not only broadened our understanding of Baijiu sweetness, but also highlighted the major contribution of volatile compounds to sweetness perception, knowledge which may facilitate future flavor modification of a wide variety of foods and beverages.


2021 ◽  
Author(s):  
Jun Fu ◽  
Hongxu Zhang ◽  
Shu Liu ◽  
Jiajie Wu ◽  
Yuying Zhang ◽  
...  

Schisandra chinensis (Turcz.) Baill Fructus (SCF) is the ripe fruit of Schisandra chinensis (Turcz.) Baill, is often used as a neuroprotective drink in daily life. Modern pharmacological studies have shown...


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