Simple and robust differentiation of Ganoderma species by high performance thin-layer chromatography coupled with single quadrupole mass spectrometry QDa / 中国天然药物

In this study, a high performance thin-layer chromatography/single quadrupole mass spectrometry QDa (HPTLC-QDa) method for robust authentication of Ganoderma lucidum, a popular and valuable herbal medicine, has been developed. This method is simple and practical, which allows direct generation of characteristic mass spectra from the HPTLC plates automatically with the application of in situ solvent desorption interface. The HPTLC silica gel plates were developed with toluene-ethyl formate-formic acid (5 : 5 : 0.2, V/V) and all bands were transferred to QDa system directly in situ using 80% methanol with 0.1% formic acid as desorption solvent. The acquired HPTLC-QDa spectra showed that luminous yellow band b3, containing ganoderic acid B/G/H and ganodeneric acid B, the major active components of Ganoderma, could be found only in G. lucidum and G. lucidum (Antler-shaped), but not in G. sinense and G. applanatum. Moreover, bands b13 and b14 with m/z 475/477 and m/z 475/491/495, respectively, could be detected in G. lucidum (Antler-shaped), but not in G. lucidum, thus allowing simple and robust authentication of G. lucidum with confused species. This method is proved to be simple, practical and reproducible, which can be extended to analyze other herbal medicines.

Investigation of chemical profile of bile acids and determination of them in cultured Bovis Calculus with UPLC-QDA / 中国中药杂志

In this study, 10 batches of samples of cultured Bovis Calculus(cow-bezoar) were determined for the investigation of chemical profile of bile acids with the UPLC-QDA method established. The results showed that nine common bile acids, cholic acid(CA), deoxycholic acid(DCA), chenodeoxycholic acid(CDCA), taurocholic acid(TCA), taurodeoxycholic acid(TDCA), taurochenodeoxycholic acid(TCDCA), glycocholic acid(GCA), glycodeoxycholic acid(GDCA) and glycochenodeoxycholic acid(GCDCA), were founded in samples and 7 bile acids were quantified except GDCA and GCDCA. In these samples, unconjugated bile acids, the major type of bile acids, accounted for more than 97% of all types of bile acids. As for unconjugated bile acids, CA was the most major bile acid in cultured cow-bezoar and it was about twice as much as DCA. The relative low-cost method established in the current study is accurate, rapid and sensitive, which is suitable for the studies of other drugs from animal bile.

Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl) acorns, a coffee substitute / Caracterización de los compuestos activos olfativamente y análisis sensorial de los frutos tostados del roble (Quercus humboldtii Bonpl), como una bebida sustituta de café

Background: Oak acorns are roasted and grounded to produce a powder that is used to prepare a coffee substitute beverage. Objective: To identify the odour-active volatiles of the powder derived from roasted acorns of Quercus humboldtii and to perform a quantitative descriptive analysis (QDA) of its appearance, odour, and taste. Methods: The odour-active volatiles of roasted oak acorn powder were extracted by SDE and analyzed by GC/MS and olfactory analyses (GC/O). Sensorial analyses of this beverage were done by QDA (Quantitative Descriptive Analysis). Results: Nineteen compounds were identified, showing acid, buttery/caramel, smoke/roasted, and fruity odour notes, which are common to those of roasted coffee. Ketones, aldehydes, aliphatic acids, furanic alcohols and pyrazines were identified as relevant for this coffee substitute beverage. The major volatile compounds were furfural, 5-methyl furfural, furfuryl alcohol, and 3-hydroxy-2-butanone, some of them related to the sugar breakdown by heating. Odour attributes characterized by QDA, were in agreement with those detected by GC-O (Gas Chromatography coupled to Olfactometry), but some off-taste notes were detected. Conclusions: The results of molecular sensory approach confirmed that this product resembles coffee; however, QDA analyses showed the presence of undesirable taste. More studies are needed in order to improve the taste quality of this coffee substitute.

Antecedentes: los frutos del roble se tuestan y muelen para producir un polvo que es empleado en la preparación de una bebida sustituta del café. Objetivos: identificar los compuestos volátiles activos olfativamente presentes en el polvo proveniente de los frutos tostados de Quercus humboldtii; así como llevar a cabo un análisis cuantitativo descriptivo (QDA) de la apariencia, olor y sabor de este polvo. Métodos: os compuestos volátiles activos olfativamente del polvo de los frutos tostados del roble se extrajeron por DES y se analizaron por CG-EM y análisis olfativo (CG-O). La caracterización sensorial de esta bebida sustituta de café fue realizada mediante el empleo de QDA. Resultados: se identificaron diecinueve compuestos y se evidenció la presencia de notas de olor como manteca/caramelo, ahumado/tostado y frutal, similares a las encontradas en el café tostado. Los componentes mayoritarios identificados para este sustituto de café fueron cetonas, aldehídos, ácidos alifáticos, alcoholes furánicos y pirazinas. Los compuestos mayoritarios detectados fueron furfural, 5-metil furfural, alcohol furfurílico y 3-hidroxi-2-butanona, algunos de ellos relacionados con la descomposición térmica de azúcares. Los atributos de olor caracterizados por QDA fueron similares a los detectados por CG-O, aunque se detectaron algunas notas de sabor desagradable. Conclusiones: los resultados del molecular sensory approach confirmaron que este producto se parece al café; sin embargo el QDA mostró la presencia de un sabor desagradable. Estudios adicionales son necesarios para mejorar la calidad del sabor de este sustituto de café.

Analysis of N-linked Glycan Profile of Therapeutic Antibodies by UPLC-Qda MS / 中国药学杂志

OBJECTIVE: To analyze the N-glycan profile of therapeutic antibodies by UPLC-Qda MS. METHODS: The Nlinked glycan in Fc region was released by PNGase F digestion and labeled by RapiFluor-MS, and labeled glycans were analyzed by UPLC-Qda MS. RESULTS: The UPLC-Qda MS method showed good accuracy in N-glycan quantitaion and qualification, and the Δm/z value of individual N-glycan was in a range of ± 0.5. Three similar biotherapeutic products (SBP) showed a nearly same N-glycan profile with the reference biotherapeutic products (RBP) and the total percentage of fucosylated glycans was comparable, only one fraction of N-glycans had some difference. The major N-glycans of antibodies expressed by CHO cells, NS0 cells and SP2/0 cells were G0F-N, G0F, Man5, G1Fa, G1Fb and G2F, accounting for above 80% of total glycans. Eleven glycoforms were detected in CHO cell expressed antibodies, 22 and 26 glycoforms were detected in NS0 cell and SP2/0 cell expressed antibodies respectively. The N-glycans of NS0 cell and SP2/0 cell expressed antibodies contained more sialylated and galactosylated complex glycoforms, which was related to the antibody half-life in vivo and immunogenicity. CONCLUSION: The HILIC UPLC-Qda MS, as a fast and accurate analytical method, can be used in the quality control of N-glycan profile of antibody.

Estudo das características sensoriais e da composição química de queijo de coalho industrializado / Sensorial characteristics and chemical composition of manufactured coalho cheese

O trabalho teve como objetivo avaliar as características de queijo de coalho industrializado utilizando a Análise Descritiva Quantitativa (ADQ), teste de aceitabilidade, intenção de compra e análises físico-químicas. O teste de aceitabilidade foi realizado por 50 consumidores. A amostra A foi analisada nos aspectos como: aroma típico de queijo de coalho e sabor típico de queijo de coalho; a amostra B foi caracterizada pela coloração amarela e qualidade de mastigação. Os atributos, como olhaduras, sabor de gordura e sabor ácido não foram relevantes na caracterização das amostras analisadas. A amostra C recebeu maior pontuação nos atributos como aroma de manteiga (5,4) e sabor salgado (4,6). A amostra A obteve a maior média de aceitabilidade para aparência (7,14) e sabor (7,02) e, consequentemente, a maior intenção de compra nos conceitos “certamente compraria” (40,0%) e “provavelmente compraria” (32,0%). As amostras apresentaram alto teor de umidade, variando de 51,98% (amostra A) – 53,25% (amostra C). A amostra A apresentou teor de cloreto de 1,37%, acidez de 0,91 (g% de ácido láctico) e pH 6,0. O teor de sal e a porcentagem de acidez encontrados na amostra A estão próximos aos valores desejáveis para queijo de coalho.

This study evaluated the defining features of manufactured coalho cheese by Quantitative Descriptive Analysis (QDA), as acceptability test, purchasing intention and physical-chemical analyses. The acceptability test was carried out by 50 consumers. The sample A was assessed on the features as typical curd cheese aroma, typical curd cheese taste, while sample B was evaluated on its yellow color and chewiness. Characteristics as holes, fatty taste, and acid taste were not relevant for qualifying any of the samples. Sample C was highly scored on buttery aroma (5.4) and salty taste (4.6). Sample A received the highest acceptance score on appearance (7.14) and taste (7.02) features, and therefore it got the highest purchasing intention score, being “I would certainly buy” (40.0%) and “I would probably buy” (32.0%). The samples showed a highhumidity varying from 51.98% (sample A) to 53.25% (sample C). Chloride contents in sample A was 1.37%, and acidity of 0.91 (g% of lactic acid) and pH 6.0. Presumably, the salt contents and the percentage of acid found in sample A are close to the desirable rates for coalho cheese.