Yanpeng Yu
Nanchang University
FermentationSaponificationHigh-performance liquid chromatographyChemistryRaw materialPrincipal component analysisLinolenic acidSqualeneStarterStigmasterolBrassicasterolSteamingVegetable oilPhytosterolSoybean oilAromaCampesterolFood scienceMathematicsChromatographyStarchIdentification (information)Kovats retention index
3Publications
0Citations
Publications 3
Newest
#1Shanshan Liu (NCU: Nanchang University)H-Index: 1
#2Yadong Zhong (NCU: Nanchang University)H-Index: 2
Last. Mingyong Xie (NCU: Nanchang University)H-Index: 71
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Abstract This study investigated the effects of frying of foods on the fatty acids and formation of carbonyl compounds in frying soybean oils. Rice cakes and hairtails were selected as typical starch/protein-based foods for frying using soybean oil. In this study, fifteen carbonyl compounds were detected by an efficient high performance liquid chromatography (HPLC) developed by this paper. During frying with rice cakes or hairtails, the linolenic acid in frying oils was reduced by approximately ...
2 CitationsSource
#1Shanshan LiuH-Index: 1
#2Hu Huiyu (NCU: Nanchang University)H-Index: 2
Last. Mingyue ShenH-Index: 29
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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
#1Lichun Liu (NCU: Nanchang University)
#2Hu Huiyu (NCU: Nanchang University)H-Index: 2
Last. Mingyue Shen (NCU: Nanchang University)H-Index: 29
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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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