Hu Huiyu
Nanchang University
FermentationMatrix (chemical analysis)Amadori rearrangementDetection limitNutrientGlycationAqueous two-phase systemSaponificationMass spectrometryOrganic chemistryHigh-performance liquid chromatographyChemistryPolyunsaturated fatty acidDegree of unsaturationRaw materialPrincipal component analysisQuechersLysineSqualeneCanned fishSodium acetateStarterMackerelGlyoxalSorbentStigmasterolBrassicasterolMethylglyoxalSteamingVegetable oilAcrylamidePhytosterolAromaMethionineCampesterolCarboxyethyllysineFructoselysineBiological variationLipid oxidationNe carboxymethyllysineFood scienceMathematicsMaillard reactionChromatographyExtraction (chemistry)Fatty acidLiquid chromatography–mass spectrometryIdentification (information)Solid phase extractionKovats retention index
6Publications
2H-index
14Citations
Publications 6
Newest
#1Shanshan LiuH-Index: 1
#2Hu Huiyu (NCU: Nanchang University)H-Index: 2
Last. Mingyue ShenH-Index: 29
view all 9 authors...
Vegetable oil is one of the principal sources of minor bioactive substances such as tocopherol, phytosterol, and squalene. In order to obtain the distribution of these substances in vegetable oil, this study developed and validated high performance liquid chromatography-tandem mass spectrometry (HPLC-MS) method for the simultaneous analysis of tocopherols (α-, β-, γ-, and δ-tocopherol), phytosterols (β-sitosterol, stigmasterol, brassicasterol, and campesterol), and squalene in vegetable oils. An...
1 CitationsSource
#1Shanshan Zhao (NCU: Nanchang University)H-Index: 1
#2Hu Huiyu (NCU: Nanchang University)H-Index: 2
Last. Mingyue Shen (NCU: Nanchang University)H-Index: 29
view all 4 authors...
Abstract Ne-Carboxymethyllysine (CML) and Ne-carboxyethyllysine (CEL) are typical advanced glycation end-products (AGEs) found in foods, which have been linked to various health risks. Little is known about the formation of AGEs in different kinds of canned fishes and their connection with nutriment. In this study, the levels of general nutrients and AGEs in commercially canned fish products and the correlation between the two are investigated. High biological variation in CML and CEL levels was...
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#1Lichun Liu (NCU: Nanchang University)
#2Hu Huiyu (NCU: Nanchang University)H-Index: 2
Last. Mingyue Shen (NCU: Nanchang University)H-Index: 29
view all 10 authors...
In this study, volatile components of 40 Chinese fermented vinegar samples, made from different raw materials, starters, and processing technologies, were collected from different geographic origins in China (Shanxi, Jiangsu, Sichuan, and Fujian Province) and their volatile components were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry. Sixty-two aroma compounds have been identified by NIST library combined with retention index, mainly including esters, he...
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#1Yuting Wang (NCU: Nanchang University)H-Index: 6
#2Hu Huiyu (NCU: Nanchang University)H-Index: 2
Last. Mingyong Xie (NCU: Nanchang University)H-Index: 71
view all 10 authors...
Lysine-derived advanced glycation end-products (AGEs), including Ne-carboxymethyllysine (CML), Ne-carboxyethyllysine (CEL) and pyrraline, are prevalent in processed foods. The impact of lipids on AGE formation is still contentious and most of our current knowledge is based only on CML. Little is known about how lipids impact the formation of CEL and pyrraline, or their involvement in formation pathways. This study investigated the effect of lipids (fatty acids and triglycerides) on the formation...
5 CitationsSource
#1Yuting Wang (NCU: Nanchang University)H-Index: 6
#2Hu Huiyu (NCU: Nanchang University)H-Index: 2
Last. Mingyong Xie (NCU: Nanchang University)H-Index: 71
view all 11 authors...
Abstract The effect of unsaturated free fatty acids (FFAs) and triglycerides (TGs) on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) at frying temperature was investigated. We hypothesized that the nature of the precursors generated by the Maillard reaction in the presence of FFAs and TGs, such as the Amadori product and α-dicarbonyl compounds, would impact acrylamide and HMF formation. Interestingly, the initial pH of the aqueous phase impairs the observed effect of the addition ...
5 CitationsSource
#1Yousheng Huang (NCU: Nanchang University)H-Index: 5
#2Chang Li (NCU: Nanchang University)H-Index: 30
Last. Mingyong Xie (NCU: Nanchang University)H-Index: 71
view all 9 authors...
The goal of this study was to develop a method for simultaneous determination of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in heat-processed foods by liquid chromatography–tandem mass spectrometry analysis. Several cleanup methods for the quick, easy, cheap, effective, rugged, and safe (QuEChERS) protocol were investigated and compared: (a) dispersive solid-phase extraction (d-SPE) with Enhanced Matrix Removal—Lipid (EMR—Lipid), (b) d-SPE with primary secondary amine, (c) without the c...
13 CitationsSource