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学者姓名：徐晖
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Abstract ：
Fish is rich in protein and is an ideal raw material for the preparation of bioactive peptides. This study effectively identified 21 bioactive peptides from Larimichthys crocea protein using a combination of bioinformatics and in vitro evaluation. Molecular docking and molecular dynamics simulations (MD) showed that six of the peptides could strongly bind to the active center of thrombin through hydrogen bonding and hydrophobic interactions (binding energies are -7.2 to -8.5 kcal/mol), thereby displaying significant anticoagulant potential. These peptides were further demonstrated to have significant anticoagulant activity in vitro experiments with half-maximal inhibitory concentration (IC50) ranging from 0.47 +/- 0.14 to 9.33 +/- 0.12 mM. The activity may be closely related to the beta-sheet and random coil conformations they contains. Furthermore, molecular docking with coagulation factors also revealed that these peptides might precisely regulate the intrinsic coagulation pathway by prolonging the activated partial thromboplastin time (APTT) by 2-3 times (p < 0.05) through blocking Factor IXa (FIXa) activity. This work provides new strategies for the anticoagulant evaluation and inhibitory mechanism of food-derived bioactive peptides.
Keyword ：
Anticoagulant peptide Anticoagulant peptide Coagulation factor Coagulation factor Larimichthys crocea Larimichthys crocea Molecular docking Molecular docking Molecular dynamics Molecular dynamics Thrombin Thrombin
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| GB/T 7714 | Yang, Zhizhi , Xu, Hui , Wang, Changrong et al. Discovery and mechanism of novel anticoagulant peptides from Larimichthys crocea based on in silico, molecular docking, molecular dynamics, and in vitro analysis [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 213 . |
| MLA | Yang, Zhizhi et al. "Discovery and mechanism of novel anticoagulant peptides from Larimichthys crocea based on in silico, molecular docking, molecular dynamics, and in vitro analysis" . | FOOD RESEARCH INTERNATIONAL 213 (2025) . |
| APA | Yang, Zhizhi , Xu, Hui , Wang, Changrong , Liu, Zhiyu , Chen, Yihui , Zhao, Chao et al. Discovery and mechanism of novel anticoagulant peptides from Larimichthys crocea based on in silico, molecular docking, molecular dynamics, and in vitro analysis . | FOOD RESEARCH INTERNATIONAL , 2025 , 213 . |
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In this study, we aim to investigate the effects of phenolic acids on tetramethylpyrazine (TTMP) formation in low-temperature environments and discuss its possible mechanism. The results demonstrate that TTMP formation kinetics via acetoin (ACT) ammonification was determined to be pseudo-zero-order reaction, which transitions to a pseudo-first-order kinetic model upon high gallic acid concentrations. The TTMP formation in samples spiked with phenolic acids was significantly higher than the control group. The response surface results that the production of TTMP increases with the extension of time align with the TTMP content trend in vinegar aging. At pH 7.0, TTMP formation was 56 and 70 times higher than at pH 3.0 and pH 11.0, respectively. The findings indicate that phenolic acids can alter reactive imine intermediates associated with the formation of pyrazinyl radicals. This study provides valuable insights into enhancing the characteristic pyrazine flavor and improving quality control in fermented foods.
Keyword ：
Acetoin Acetoin Ammonification Ammonification Kinetics Kinetics Low-temperature Low-temperature Phenolic acid Phenolic acid Tetramethylpyrazine Tetramethylpyrazine Vinegar Vinegar
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| GB/T 7714 | Xu, Hui , Chen, Xuanrui , Zhang, Qianqian et al. Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin [J]. | FOOD CHEMISTRY-X , 2025 , 25 . |
| MLA | Xu, Hui et al. "Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin" . | FOOD CHEMISTRY-X 25 (2025) . |
| APA | Xu, Hui , Chen, Xuanrui , Zhang, Qianqian , Yang, Zhizhi , Tian, Jingjing , Chen, Qihe et al. Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin . | FOOD CHEMISTRY-X , 2025 , 25 . |
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Abstract ：
本发明涉及纳米检测技术领域，具体为一种检测砷元素的氮硫掺杂荧光碳点的制备方法和应用；包括将硫脲与邻苯二胺溶解于甲酰胺中，然后将其转移到聚四氟乙烯反应釜中反应，再将产物冷却至室温后，离心收集上清液，用有机滤膜过滤、透析袋透析、水相滤膜过滤、放入旋转蒸发仪转蒸发浓缩，再将产物进行冷冻干燥，得到可以用于检测砷元素的氮硫掺杂荧光碳点粉末；本发明合成荧光碳点操作简单，响应快，灵敏度高，无须对检测探针进行化学修饰即可定性定量检测砷元素，具有良好的应用前景。
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| GB/T 7714 | 徐晖 , 夏云英 , 林松亿 et al. 一种检测砷元素的氮硫掺杂荧光碳点的制备方法和应用 : CN202510307790.6[P]. | 2025-03-17 . |
| MLA | 徐晖 et al. "一种检测砷元素的氮硫掺杂荧光碳点的制备方法和应用" : CN202510307790.6. | 2025-03-17 . |
| APA | 徐晖 , 夏云英 , 林松亿 , 武菡 , 江铭 . 一种检测砷元素的氮硫掺杂荧光碳点的制备方法和应用 : CN202510307790.6. | 2025-03-17 . |
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A fluorescent probe based on phthalic acid-o-phenylenediamine carbon dots (PP-CDs) was synthesized via a solvent-free method for the specific detection of oxytetracycline (OTC) in shellfish products. Characterization results revealed that the PP-CDs exhibit uniform morphology with an average size of 6.39 +/- 1.37 nm, high crystallinity, and abundant surface functional groups. Under optimized conditions, the PP-CDs showed high sensitivity to OTC through a static quenching mechanism, with a detection limit of 0.35 ng mL(-1) (0.76 nmol L-1 ) and a linear range of 0.4 similar to 50 ng mL(-1). Specificity experiments confirmed that the PP-CDs can selectively recognize OTC among 12 common veterinary drugs, including metronidazole and malachite green. Validation with real shellfish samples showed consistent results with high-performance liquid chromatography (HPLC), indicating the reliability of the method. This probe provides a rapid and cost-effective approach for monitoring OTC residues in seafood, which is of great significance for food safety and environmental protection.
Keyword ：
Carbon dots Carbon dots Fluorescent probe Fluorescent probe Oxytetracycline Oxytetracycline Shellfish Shellfish
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| GB/T 7714 | Jiang, Ming , Lin, Songyi , Zheng, Xiaoliang et al. Research on Carbon-Derived Fluorescent Probes for Selective Detection of Oxytetracycline in Shellfish Products [J]. | JOURNAL OF FLUORESCENCE , 2025 . |
| MLA | Jiang, Ming et al. "Research on Carbon-Derived Fluorescent Probes for Selective Detection of Oxytetracycline in Shellfish Products" . | JOURNAL OF FLUORESCENCE (2025) . |
| APA | Jiang, Ming , Lin, Songyi , Zheng, Xiaoliang , Huang, Xiujuan , Xu, Hui . Research on Carbon-Derived Fluorescent Probes for Selective Detection of Oxytetracycline in Shellfish Products . | JOURNAL OF FLUORESCENCE , 2025 . |
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Sensitive, simple and quick methods for determination of dinotefuran, cyromazine, and the metabolites 1methyl-3-(tetrahydro-3-furylmethyl) guanidine (DN), 1-methyl-3-(tetrahydro-3-furylmethyl) urea (UF), and melamine in Agrocybe aegerita were established and validated by ultra -performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). The dissipation and residues of these compounds in A. aegerita were investigated. The field results showed that dinotefuran and cyromazine dissipated rapidly with half-lives ranging from 24.9 h to 38.5 h. The terminal residues of total dinotefuran (the sum of dinotefuran and its metabolites), cyromazine, and melamine in fresh mushroom samples collected with sampling intervals of 3 d to 6 d ranged from 0.089 to 0.652 mg/kg, 0.593 to 2.054 mg/kg, and 0.002 to 0.005 mg/kg, respectively. During the drying processes of A. aegerita, the processing factors of dinotefuran, cyromazine, DN, UF, and melamine were 0.028, 0.012, 0.301, 0.002, and 0.001, respectively. Given that cyromazine and dinotefuran are not registered for use on A. aegerita, dietary risk was assessed. Based on a consumption survey, risk quotient (RQ) values significantly below 1 implied that the risk of A. aegerita consumption was acceptable, although the risk for children was relatively higher. The findings could provide valuable guidance for the appropriate use of these insecticides in A. aegerita cultivation and serve as a scientific reference for setting corresponding maximum residue limits (MRL) in China.
Keyword ：
Agrocybe aegerita Agrocybe aegerita Dissipation behavior Dissipation behavior Metabolites Metabolites Pesticide residue Pesticide residue Processing Processing Risk assessment Risk assessment
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| GB/T 7714 | Yao, Qinghua , Su, Deseng , Huang, Minmin et al. Residue degradation and metabolism of dinotefuran and cyromazine in Agrocybe aegerita: A risk assessment from cultivation to dietary exposure [J]. | JOURNAL OF FOOD COMPOSITION AND ANALYSIS , 2024 , 127 . |
| MLA | Yao, Qinghua et al. "Residue degradation and metabolism of dinotefuran and cyromazine in Agrocybe aegerita: A risk assessment from cultivation to dietary exposure" . | JOURNAL OF FOOD COMPOSITION AND ANALYSIS 127 (2024) . |
| APA | Yao, Qinghua , Su, Deseng , Huang, Minmin , Zheng, Yunyun , Chen, Meizhen , Lin, Qiu et al. Residue degradation and metabolism of dinotefuran and cyromazine in Agrocybe aegerita: A risk assessment from cultivation to dietary exposure . | JOURNAL OF FOOD COMPOSITION AND ANALYSIS , 2024 , 127 . |
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Alkylpyrazine, as one of the crucial components in food flavor, are extremely important for the sensory evaluation of foods. For the purpose of simultaneously identifying multiple alkylpyrazine in food items, a HPLC analytical method was created. The chromatography was carried out on an XBridge C18 column at a flow rate of 1 mL/min, with a detection wavelength of 275 nm. The ratio of mobile phase A (acetonitrile) to mobile phase B (0.1% formic acid and 0.1% aqueous trifluoroacetic acid) was 1:99. Compared to the conventional assay, RSD of precision less than 3%, average recoveries ranged from 96% to 110%, quantification limits were between 0.052 and 0.278 mg/L, detection limits were between 0.016 and 0.084 mg/L, and total analysis time is 35 min in the HPLC method. Meanwhile, we found that prolonging the aging time could increase the flavor characteristics of vinegar by analyzing the composition of APZ in vinegar and its formation pattern during the brewing process. The above results demonstrated that HPLC is an effective method for the rapid determination of pyrazines in vinegar. This study provides a technical way for further focusing on the characteristic flavor components of vinegars or other fermented product. © 2024, The Authors. All rights reserved.
Keyword ：
Acetic acid Acetic acid Column chromatography Column chromatography
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| GB/T 7714 | Yang, Zhizhi , Xu, Hui , Chen, Xuanrui et al. Development of a Method for the Determination of Alkylpyrazine in Traditional Vinegar and its Formation Kinetics [J]. | SSRN , 2024 . |
| MLA | Yang, Zhizhi et al. "Development of a Method for the Determination of Alkylpyrazine in Traditional Vinegar and its Formation Kinetics" . | SSRN (2024) . |
| APA | Yang, Zhizhi , Xu, Hui , Chen, Xuanrui , Tian, Jingjing , Chen, Jicheng . Development of a Method for the Determination of Alkylpyrazine in Traditional Vinegar and its Formation Kinetics . | SSRN , 2024 . |
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Alkylpyrazine (APZ), as one of the crucial components in food flavor, are extremely important for the sensory evaluation of foods. For the purpose of simultaneously identifying multiple APZ in food items, a HPLC analytical method was created. The chromatography was carried out on an XBridge C18 column at a flow rate of 1 mL/min, with a detection wavelength of 275 nm. The ratio of mobile phase A (acetonitrile) to mobile phase B (0.1 % formic acid and 0.1 % aqueous trifluoroacetic acid) was 1:99. Compared to the conventional assay, RSD of precision less than 3 %, average recoveries ranged from 96 % to 110 %, quantification limits were between 0.052 and 0.278 mg/L, detection limits were between 0.016 and 0.084 mg/L, and total analysis time is 35 min in the HPLC method. Meanwhile, we found that prolonging the aging time could increase the flavor characteristics of vinegar by analyzing the composition of APZ in vinegar and its formation pattern during the brewing process. The above results demonstrated that HPLC is an effective method for the rapid determination of pyrazines in vinegar. This study provides a technical way for further focusing on the characteristic flavor components of vinegars or other fermentation products.
Keyword ：
Alkylpyrazine Alkylpyrazine HPLC HPLC Kinetic model Kinetic model Pyrazines Pyrazines Vinegar Vinegar
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| GB/T 7714 | Yang, Zhizhi , Xu, Hui , Chen, Xuanrui et al. Development of a method for the determination of alkylpyrazine in traditional vinegar and its formation kinetics [J]. | JOURNAL OF FOOD COMPOSITION AND ANALYSIS , 2024 , 131 . |
| MLA | Yang, Zhizhi et al. "Development of a method for the determination of alkylpyrazine in traditional vinegar and its formation kinetics" . | JOURNAL OF FOOD COMPOSITION AND ANALYSIS 131 (2024) . |
| APA | Yang, Zhizhi , Xu, Hui , Chen, Xuanrui , Tian, Jingjing , Chen, Jicheng . Development of a method for the determination of alkylpyrazine in traditional vinegar and its formation kinetics . | JOURNAL OF FOOD COMPOSITION AND ANALYSIS , 2024 , 131 . |
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A novel technique for generating tetramethylpyrazine (TTMP) was proposed, carried out on a phenolics-Fenton coupled redox cycling system in an acetoin-ammonium acetate (AA-ACT) pattern reaction. The TTMP generation employing the Fenton system is a first-order reaction that significantly increased the reaction rate, especially in the early stages, distinguishing it from the original zero-order kinetics reaction pattern. Further, the Fenton reaction effectively promotes the TTMP generation at lower temperature, and epigallocatechin gallate (EGCG) could reset the Fenton reaction, accomplishing the redox cycle. We have discovered a novel class of intermediate products, N-substituted amides, which act as a "reservoir" and transform into amino acid, then undergo aromatization to generate TTMP. The results provide a useful supplement for intelligent synthesis route design, and a new approach for understanding the transformation pathways of pyrazines.
Keyword ：
EGCG EGCG Fenton reaction Fenton reaction phenolics-Fentoncoupled phenolics-Fentoncoupled redox cycling redox cycling TTMP TTMP
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| GB/T 7714 | Xu, Hui , Ye, Jia , Lin, Longyuan et al. Regulation of Tetramethylpyrazine Formation by the Phenolics-Fenton Coupled Redox Cycling System [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (21) : 12251-12259 . |
| MLA | Xu, Hui et al. "Regulation of Tetramethylpyrazine Formation by the Phenolics-Fenton Coupled Redox Cycling System" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 21 (2024) : 12251-12259 . |
| APA | Xu, Hui , Ye, Jia , Lin, Longyuan , Lian, Minmin , Chen, Jicheng . Regulation of Tetramethylpyrazine Formation by the Phenolics-Fenton Coupled Redox Cycling System . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (21) , 12251-12259 . |
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The presence of pesticide residues in Agrocybe aegerita has raised an extensive concern. In this paper, based on a 3-year monitoring survey, the dietary exposure risks through A. aegerita consumption for different population subgroups were assessed using both deterministic and semi-probabilistic approaches under the best -case and the worst-case scenarios. Among the 52 targeted pesticides, 28 different compounds were identified in the concentration range of 0.005 - 3.610 mg/kg, and 87.4 % of samples contained one or more pesticide residues. The most frequently detected pesticide was chlormequat, followed by chlorfenapyr and cyhalothrin. The overall risk assessment results indicated extremely low chronic, acute, and cumulative dietary exposure risks for consumers. Using the ranking matrix, intake risks of pesticides were ranked, revealing endsoluran, chlorpyrifos, and methamidophos to be in the high-risk group. Finally, considering various factors such as the toxicity and risk assessment outcomes of each positive pesticide, use suggestions were proposed for A. aegerita cultivation.
Keyword ：
Agrocybe aegerita Agrocybe aegerita Good Agricultural Practices Good Agricultural Practices Pesticide residue Pesticide residue Risk assessment Risk assessment Risk ranking Risk ranking
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| GB/T 7714 | Yao, Qinghua , Su, Desen , Zheng, Yunyun et al. Risk assessment of multiple pesticide residues in Agrocybe aegerita : Based on a 3-year monitoring survey [J]. | FOOD CHEMISTRY-X , 2024 , 22 . |
| MLA | Yao, Qinghua et al. "Risk assessment of multiple pesticide residues in Agrocybe aegerita : Based on a 3-year monitoring survey" . | FOOD CHEMISTRY-X 22 (2024) . |
| APA | Yao, Qinghua , Su, Desen , Zheng, Yunyun , Huang, Minmin , Chen, Meizhen , Xu, Hui et al. Risk assessment of multiple pesticide residues in Agrocybe aegerita : Based on a 3-year monitoring survey . | FOOD CHEMISTRY-X , 2024 , 22 . |
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Residual pesticides in Agrocybe aegerita mushroom have emerged as a significant concern and bring much uncertainty due to processing procedures. In this study, a modified QuEChERS sample preparation procedure and UPLC-MS/MS were used to analyze the residual levels of four commonly used pesticides in A. aegerita from field to product processing. The field results showed that dissipation of these targeted chemicals was consistent with the first-order kinetics, and the half-life time ranged from 20.4 h to 47.6 h. The terminal residues of the four pesticides at harvest time ranged from 9.81 to 4412.56 mu g/kg in raw mushroom. The processing factors (PFs) of clothianidin, diflubenzuron, chlorbenzuron, and pyridaben ranged from 0.119 to 0.808 for the drying process and from 0.191 to 1 for the washing process. By integrating the data from the field trials, the PFs, and the consumption survey, the chronic dietary risks of the target chemicals via A. aegerita intake ranged from 2.41 x 10(-5) to 5.69 x 10(-2) for children and from 6.34 x 10(-6) to 1.88 x 10(-2) for adults, which are considerably below the threshold of 1, indicating no unacceptable risk to consumers in the Fujian province of China. This research offers foundational data for appropriate use and the maximum residue limit (MRL) establishment for these four insecticides in A. aegerita.
Keyword ：
Agrocybe aegerita mushroom Agrocybe aegerita mushroom dissipation dissipation pesticide residue pesticide residue processing processing risk assessment risk assessment
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| GB/T 7714 | Yao, Qinghua , Su, Desen , Zheng, Yunyun et al. Residue Behaviors and Degradation Dynamics of Insecticides Commonly Applied to Agrocybe aegerita Mushrooms from Field to Product Processing and Corresponding Risk Assessments [J]. | FOODS , 2024 , 13 (9) . |
| MLA | Yao, Qinghua et al. "Residue Behaviors and Degradation Dynamics of Insecticides Commonly Applied to Agrocybe aegerita Mushrooms from Field to Product Processing and Corresponding Risk Assessments" . | FOODS 13 . 9 (2024) . |
| APA | Yao, Qinghua , Su, Desen , Zheng, Yunyun , Xu, Hui , Huang, Minmin , Chen, Meizhen et al. Residue Behaviors and Degradation Dynamics of Insecticides Commonly Applied to Agrocybe aegerita Mushrooms from Field to Product Processing and Corresponding Risk Assessments . | FOODS , 2024 , 13 (9) . |
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