Publications by authors named "Tian-Pei Zhao"
Formation of phenolic compounds from roasted sesame hull lignin: Impact of lignin structure.
Int J Biol Macromol
July 2025
The phenolic compounds generated from sesame hull lignin roasting contribute to sesame oil quality, yet their formation mechanism remains unclear. In this study, a thermal desorption unit with gas chromatography coupled to mass spectrometry (TDU-GC-MS) was used to simulate the roasting of five lignins isolated from sesame hull: two types of milled wood lignin (MWL-1 and MWL-2), acetic acid lignin (AAL), alkali lignin (AL), and ethanol lignin (EL). The effect of lignin structure on phenolic product formation during roasting was investigated.
View Article and Find Full Text PDFChemical and structural transformations of lignin in sesame seed hull during roasting.
Int J Biol Macromol
October 2024
Article Synopsis
- The study examined how roasting sesame seed hulls affects lignin degradation, focusing on structural changes in milled wood lignin (MWL) at temperatures between 190-250 °C.
- As roasting temperature increased, total sugar content significantly decreased due to the breakdown of carbohydrates associated with lignin, and the molecular weight of MWL fractions dropped from 4377 to 2235 Da.
- The research found that higher temperatures led to the loss of specific lignin linkages and the formation of more phenolic hydroxyl groups, which may improve the oxidative stability of sesame oil.
-carbolines norharman and harman in vegetable oils in China.
Food Addit Contam Part B Surveill
September 2020
The beta-carbolines norharman and harman, two heterocyclic aromatic amines with potential mutagenicity, have been determined in vegetable oils. Identification and analysis were carried out by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS). In 88 samples analysed, the concentrations of norharman and harman were < LOD to 336.
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