Shanshan Zhao
Nanchang University
FermentationNutrientChemometricsSaponificationHigh-performance liquid chromatographyChemistryPolyunsaturated fatty acidRaw materialPartial least squares regressionPrincipal component analysisSqualeneCanned fishStarterMackerelStigmasterolBrassicasterolSteamingVegetable oilSunflowerPhytosterolRapeseedAromaCamelliaMethionineCampesterolCarboxyethyllysineBiological variationNe carboxymethyllysineFood scienceMathematicsChromatographyLinear discriminant analysisIdentification (information)Kovats retention index
4Publications
1H-index
4Citations
Publications 4
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...
Source
#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...
Source
#1Mingyue Shen (NCU: Nanchang University)H-Index: 29
#2Shanshan Zhao (NCU: Nanchang University)H-Index: 1
Last. Jianhua Xie (NCU: Nanchang University)H-Index: 35
view all 5 authors...
Fatty acids, tocopherols, sterols and squalene were analyzed by chromatographic-based techniques and were selected as variables to build a variety of classification models for the accurate characterization and authentication of olive, camellia oil and six other vegetable oils (soybean, corn, rapeseed, peanut, palm and sunflower). Different unsupervised and supervised chemometrics techniques, such as principal component analysis (PCA), linear discriminant analysis (LDA) and partial least squares ...
6 CitationsSource