Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field

High‐intensity pulsed electric fields (HIPEF) is an emerging non‐thermal food preservation technology which has the potential to pasteurize pumpable liquid foods. Its application is being studied to evaluate it as potential alternative or complementary process to thermal pasteurization. Orange juice‐milk beverage with added bioactive components is a ready‐to‐drink beverage developed as an alternative to traditional soft drinks. In the present work, two HIPEF treatments (35 and 40 kV/cm) and six different treatment times (from 40 to 180 µs) were evaluated to assess their effect on the fatty acid profile of an orange juice‐milk beverage fortified with n‐3 fatty acids and oleic acid. The effect of HIPEF treatment on various physicochemical properties of the beverages: pH, °Brix, hydroxymethylfurfural or peroxide index was also determined. After HIPEF treatment, non‐significant changes in the contents of saturated fatty acids, monounsaturated fatty acids or polyunsaturated fatty acids were observed. Neither peroxides nor intolerable levels of furfurals were detected. Only a small reduction in fat content (p <0.05) was found. In conclusion, HIPEF can be proposed as an alternative preservation technology due to these minimal changes which are negligible from the nutritional point of view.     

Kinetic compensation relations for ascorbic acid degradation and pectinesterase inactivation during orange juice pasteurisations

The thermal degradation kinetics of ascorbic acid and the inactivation kinetics of pectinesterase were studied experimentally with pH-adjusted orange juice. No simple trends were observed in variation of the kinetic parameters with pH, but both kinetic functions agreed with kinetic compensation relations. An isokinetic temperature was observed for ascorbic acid degradation at pH 2.5, 3.0, and 3.5 implying that the same degradation mechanism was valid at these pH values. A large deviation at pH 4.0 from this isokinetic reaction rate implied that the degradation mechanism was different at this pH. There was no isokinetic temperature for pectinesterase inactivation reactions, indicating that pectinesterase was inactivated by different mechanisms at different pH values. The variation of the inactivation mechanism of pectinesterase with pH was attributed to its more complex molecular structure.     

SnO2掺杂TiO2催化超声降解甲基橙溶液的研究

采用实验室合成的SnO2 掺杂TiO2 作为催化剂 ,研究了各种因素对甲基橙超声降解反应的影响。结果表明在SnO2 掺杂TiO2 催化剂作用下超声降解甲基橙的效果明显优于纯的TiO2 。 1.5 %掺杂量的催化剂 ,用量在 1.0～ 1.5g/L之间 ,超声波频率 2 5kHz,输出功率 1.0w/cm2 ,pH为 1.0时 ,甲基橙水溶液初始浓度 2 0mg/L的条件下 ,10 0min左右基本可全部降解 ,COD的去除率也可达到了 99.0 %。因此 ,SnO2 掺杂TiO2 催化超声降解有机污染物的方法具有很好的应用前景。     

广柑皮,桔皮几种提取液对杂拟谷盗作用方式及防治效果的初步研究

试验表明,六种提取液对杂拟谷盗有不同程度的熏蒸作用。用广柑和桔皮的乙醇提取液及广柑和桔皮的丙酮提取液570ml/m~3熏蒸时,对杂拟谷盗成虫有较好的防治效果。     

The potential of NIR spectroscopy for the detection of the adulteration of orange juice

Near-infrared spectroscopy was used to investigate the adulteration of 65 authentic concentrated orange juice samples obtained from Brazil and Israel. These samples were adulterated with 100 g kg^?1 additions (ie 100 g added to 900 g) of (1) orange pulpwash, (2) grapefruit juice, and (3) a synthetic sugar/acid mixture and with 50 g kg^?1 additions (ie 50 g added to 950 g) of (4) orange pulpwash, and (5) grapefruit juice. All samples were scanned on the NIR systems 6500 spectrophotometer over the 1100-2498 nm wavelength range. Principal component analysis was used to reduce each spectrum to 20 principal components. Factorial discriminant analysis was used to distinguish between the different sample groups. Using orange juice and orange juice adulterated at the 100 g kg^?1 level, accurate classification rates of 94–95% were obtained. To classify samples adulterated at the 50 g kg^?1 level, the calibration development sample set had to be augmented by the inclusion of samples adulterated at this lower level—after this augmentation, an accurate classification rate of 94% was obtained. The results demonstrated that the application of principal component and factorial discriminate analysis to NIR reflectance spectra can detect the adulteration of orange juice with an average accuracy of 90%. Furthermore, not one adulterated sample was predicted as being an authentic orange juice throughout the entire test regime.     

Drugs and placebos: The effects of instructions upon performance and mood under amphetamine sulfate and chloral hydrate.

The experiment reports the effects of appropriate and inappropriate instructions and 2 drugs (.5 g chloral hydrate and 10 mg racemic amphetamine sulphate) on motor performance and mood measures. The Ss were 90 older men randomly assigned to 9 experimental groups. The design used was expansion of a model design involving Drug Disguised groups, Placebo groups (300 mg lactose), an Untreated group, and Amphetamine, Chloral Hydrate, and Neutral instructions. The drugs and placebos were given to the Ss in capsules, and all Ss received orange juice, which was also the vehicle for the disguise. The Untreated group received orange juice only. Instructions alone affected performance, but had little or no effect on mood. Instructions appropriate to the presumed drug effects produced performance deterioration on the simple motor tasks used. Instructions inappropriate to the presumed drug effects counteracted much of the drug produced decrement. A slight decrement in performance was found in the Placebo group which received Amphetamine instruction. Amphetamine treated Ss produced reports of greater comfort on the mood index than did chloral hydrate. On the other hand, the chloral hydrate instructions resulted in greater comfort than the Amphetamine instructions. There was no interaction between drug effects and instructional effects. The 2 Placebo groups did not differ significantly on the mood index. The effects of instructions on mood were found only when the drug was present. Several suggestions are offered for further research. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Stereospecific synthesis of (Z,Z)-11,13-hexadecadienal,a female sex pheromone of the navel orangeworm,Amyelois transitella (Lepidoptera: Pyralidae)

A synthesis of (Z,Z)-11,13-hexadecadienal, a compound previously identified as the major component of the sex pheromone of the female navel orangeworm,Amyelois transitella (Walker), is described. The key step is the reduction of an unsymmetrical conjugated diyne with dicyclohexylborane. This reduction produced theZ,Z isomer with less than 0.5% total of other isomers.Mention of a commercial or proprietary product in this paper does not constitute endorsement of that product by the USDA.     

60Co-γ射线联合甜橙精油微胶囊对小龙虾的保鲜作用

目的 探究辐照联合甜橙精油微胶囊对4℃贮藏温度下小龙虾品质的影响。方法 将甜橙精油微胶囊同新鲜去壳小龙虾肉一起封装, 经60Co-γ射线辐照6 kGy处理后贮存于4℃冷藏中。以挥发性盐基氮(total volatile basic nitrogen, TVB-N)值、硫代巴比妥酸(thiobarbituric acid, TBA)值、pH、感官评价、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis, SDS-PAGE)、扫描电镜(scanning electron microscope, SEM)肌肉微观组织结构分析以及菌落总数为品质指标对保鲜效果进行评价。结果 经60Co-γ射线联合甜橙精油微胶囊对小龙虾保鲜处理后, 第8 d时TVB-N值为16.73 mg/100 g, 菌落总数为5.42 lg CFU/g, TBA值为0.561 mg/kg, 均未超过可食用标准, 而对照组已不可食用, 且第10 d时pH为7.7, 各项指标明显好于对照组。结论 说明60Co-γ联合甜橙精油微胶囊对小龙虾具有较好的保鲜效果, 且在4℃冷藏下, 对小龙虾的货架期可以延长至7 d。     

温度与湿度对沙糖桔储藏品质的影响

研究了温度和湿度对沙糖桔贮藏过程中的失重率、可溶性固形物含量、维生素C含量、可滴定酸含量、呼吸速率和感官品质的影响。实验得出在温度7℃和10℃,湿度85%和90%的贮藏条件下,沙糖桔的失重率、可溶性固形物含量、维生素C含量和可滴定酸含量的变化速度较缓慢,储藏10d后,呼吸速率显著下降并维持在较低水平,实验结束时,沙糖桔的外观、色泽和风味仍然接近新鲜状态。     

高效液相色谱法测定食品中的酸性橙Ⅱ

建立食品中非食用色素酸性橙Ⅱ的高效液相色谱快速检测方法。样品用饱和乙腈提取,经饱和正己烷萃取除去油溶性色素及杂质,采用高效液相色谱柱分离,二极管阵列检测器(DAD)检测,结合标准物质保留时间和DAD光谱图进行定性分析,外标法定量。色谱柱为AgilentZORBAXSB-C18(150mm×4.6mm,5μm),流动相为乙腈-体积分数0.3%醋酸溶液进行梯度洗脱,检测波长为484nm,线性范围为0.01～1.0μg/mL,相关系数R2=0.9997。采用本方法对乳制品、辣椒粉、辣椒酱、卤肉制品、卤蛋、卤豆腐干6种常见基质进行验证,结果表明,HPLC-DAD测定食品中的酸性橙Ⅱ,对于1.0g样品定容至5mL、进样量为20μL时,检出限为0.05mg/kg;添加标准回收实验表明,本方法在添加水平分别为0.05、0.1、0.2mg/kg时的样品平均回收率在74.9%～100.0%之间,相对标准偏差(RSD)在1.41%～8.64%之间(n=6)。本方法准确、可靠。