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Hu H.,Zhejiang Agriculture And forestry University | Zhang J.,Zhejiang Agriculture And forestry University | Wang H.,Zhejiang Agriculture And forestry University | Li R.,Zhejiang Agriculture And forestry University | And 5 more authors.
Environmental Science and Pollution Research | Year: 2013

Chronic exposure to arsenic (As) in rice has raised many health and environmental problems. As reported, great variation exists among different rice genotypes in As uptake, translocation, and accumulation. Under hydroponic culture, we find that the Chinese wild rice (Oryza rufipogon; acc. 104624) takes up the most arsenic among tested genotypes. Of the cultivated rice, the indica cv. 93-11 has the lowest arsenic translocation factor value but accumulates the maximum concentration of arsenic followed by Nipponbare, Minghui 86, and Zhonghua 11. Higher level of arsenite concentration (50 μM) can induce extensive photosynthesis and root growth inhibition, and cause severe oxidative stress. Interestingly, external silicate (Si) supplementation has significantly increased the net photosynthetic rate, and promoted root elongation, as well as strongly ameliorated the oxidative stress by increasing the activities of antioxidant enzymes superoxide dismutase, ascorbate peroxidase, and peroxidase in roots and/or leaves of 93-11 seedlings. Notably, 1.873 mM concentration of Si considerably decreases the total As uptake and As content in roots, but significantly increases the As translocation from roots to shoots. In contrast, Si supplementation with 1.0 mM concentration significantly increases the total As uptake and As concentrations in roots and shoots of 93-11 seedlings after 50 μM arsenite treatment for 6 days. © 2013 Springer-Verlag Berlin Heidelberg.


Shen F.,Zhejiang University | Ying Y.,Zhejiang University | Li B.,National Center for Quality Supervision and Testing of Rice Wine
American Society of Agricultural and Biological Engineers Annual International Meeting 2012, ASABE 2012 | Year: 2012

In this study, the influence of sample temperature on the performance of VIS/NIR spectroscopy for the determination of quality of Chinese rice wine was investigated. Five quality parameters including alcohol degree, total sugar, non-sugar solid, total acid and amino acid nitrogen were determined by reference analysis. The calibration model was established by multiple linear regression (MLR). Seven temperature levels were tested, including 5°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C. The optimal temperature for quantification of alcohol degree, total sugar, non-sugar solid, total acid and amino acid nitrogen was found to be 15°C, 20°C, 20°C, 15°C and 20°C, respectively. The model developed for alcohol degree and total sugar were relative robustness with an RPD value over 2.5. The total acid model was moderate with an RPD value over 1.5. However, the determination of non-sugar solid and amino acid nitrogen was not satisfactory due to low a RPD value (RPD<1.5). Temperature compensation models were established for alcohol degree, total sugar and total acid based on the spectra obtained under seven temperature levels. The compensation for alcohol degree showed good performance with a RPD value of the model to 3.81. However, the compensation for total sugar and total acid was not satisfactory (RPD<1.5).


Peng Q.,Shaoxing University | Tian R.,Shaoxing University | Chen F.,National Center for Quality Supervision and Testing of Rice Wine | Li B.,National Center for Quality Supervision and Testing of Rice Wine | Gao H.,U.S. Center for Disease Control and Prevention
Food Chemistry | Year: 2015

In the ancient history of the Yue Nation, the Chinese Tongshan kaoliang spirit (CTKS) has been one of the most popular liquor in the last 2500 years. The most common fraudulent practice for the commercialization of CTKS is to produce and sell adulterated spirit from different geographical origins. In this study, the use of GC-flash electronic nose (EN) technique combined with chemometrics analysis has proven to provide a rapid tool for the discrimination of CTKS from different geographical origins. The discriminant models were developed by using principal component analysis (PCA), and discriminant factor analysis (DFA). In addition, the volatile organic matters of CTKS were also investigated to find out the difference between samples from varied origins and adulterated liquor. The results demonstrated that the EN technique combined with chemometrics methods could be used to fingerprinting techniques to protect the fame of the prestigious CTKS and to enable its authentication. © 2015 Elsevier Ltd.


Shen F.,Zhejiang University | Ying Y.,Zhejiang University | Li B.,National Center for Quality Supervision and Testing of Rice Wine | Zheng Y.,National Center for Quality Supervision and Testing of Rice Wine | Liu X.,Zhejiang Agriculture And forestry University
International Journal of Food Properties | Year: 2012

In this study, near-infrared spectroscopy combined with spectral preprocessing methods was used for the discrimination of blended Chinese rice wine ages (3, 5, 8, and 10 years aged). Discriminant models were developed using principal component analysis, linear discriminant analysis, and discriminant partial least squares regression. The correct classifications for young wines (3 and 5 years) and aged wines (8 and 10 years) were 100% using discriminant partial least squares after spectral preprocessing. Moreover, for the classification of rice wines from the four years aged groups, 95.0% classification accuracy was obtained using discriminant partial least squares with orthogonal signal correction pretreatment in a validation sample set. Copyright © Taylor & Francis Group, LLC.


Shen F.,Zhejiang University | Ying Y.,Zhejiang University | Li B.,National Center for Quality Supervision and Testing of Rice Wine | Zheng Y.,National Center for Quality Supervision and Testing of Rice Wine | Hu J.,National Center for Quality Supervision and Testing of Rice Wine
Food Research International | Year: 2011

The use of Fourier transform mid-infrared spectroscopy (FT-MIR) for the rapid determination of sugars and acids in Chinese rice wine was presented in this study. Calibration models were developed by partial least squares regression (PLSR) for eleven parameters related to sugar content and acidity-namely, total sugar, non-sugar solid, glucose, maltose, isomaltotriose, isomaltose, panose, total acid, amino acid nitrogen, pH and lactic acid. In the calibration step, most of the parameters were accurately determined, obtaining regression coefficients of calibration (rcal) ranging from 0.821 to 0.991. In validation, regression coefficients of validation (rval) obtained for most parameters were higher than 0.85. Unsatisfactory predictions were obtained for isomaltotriose and isomaltose with rval being 0.488 and 0.716, respectively. The residual predictive deviation (RPD) values were also higher than or close to 2.0 for all the parameters except for isomaltose and isomaltotriose. Overall, the results indicate that MIR spectroscopy can be applied to the quality determination of Chinese rice wine. © 2011 Elsevier Ltd.

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