双波长褪色分光光度法测定盐酸美西律

建立了一种快速、灵敏测定药物中盐酸美西律的双波长分光光度法。在弱碱性溶液中,虎红与盐酸美西律反应生成离子缔合物,使溶液发生褪色现象,光谱曲线上呈现2个较强的负吸收峰,它们分别位于472和560 nm,在此2个波长处,盐酸美西律的线性范围为0.04~2.6 mg/L,表观摩尔吸光系数(κ)分别为5.87×10⁴(472 nm)和3.59×10⁴ L/(mol·cm)(560 nm),检出限为0.033(472 nm)和0.035 mg/L(560 nm)。用双波长法测定时,其表观摩尔吸光系数(κ)达9.46×10⁴ L/(mol·cm),检出限为0.017 mg/L。双波长法用于盐酸美西律药片测定,加标回收率为97.7%~103%,相对标准偏差(RSD)为2.2%~2.6%。     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g⁻¹ (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g⁻¹ significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g⁻¹ to develop a product with higher functionality and nutrient content.     

Utilising grape juice processing by-products as bulking and colouring agent in white chocolate

In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.     

Partitioning of predominant lipophilic bioactives (squalene, α-tocopherol and β-sitosterol) during olive oil processing

The partitioning of predominant lipophilic olive bioactives (squalene, β-sitosterol and α-tocopherol) in olive oil processing was studied for the first time using common integrated olive milling plant. 7% of the oil and 5% of the squalene present in the olives was lost in the last pomace. β-sitosterol and α-tocopherol, which are mainly concentrated in the seed of the olive fruit, was recovered in virgin olive oil to a lesser extent (66%, 67%) while 10% were lost in last pomace. Thus, the loss of β-sitosterol and α-tocopherol was higher than that of squalene and oil, due to nonrecovered bound forms. 19% of the α-tocopherol and 21% of the β-sitosterol loss was unaccounted for, which can be attributed to degradation of α-tocopherol and incomplete recovery of sterols from the olive and pomace matrices. This study provides a basis for process development studies.     

葡萄籽油的营养价值与生物活性综述

酿酒葡萄皮渣是葡萄酒加工副产物，包括葡萄皮、果梗和葡萄籽，其中葡萄籽中富含多酚、维生素、植物甾醇、不饱和脂肪酸等营养成分，具有极高的利用价值。该文在查阅大量国内外相关文献资料的基础上，详细阐述了葡萄籽油的营养价值、生理活性和利用现状，并对未来我国葡萄籽油的综合利用进行了展望，以期能为我国酿酒葡萄皮渣的有效利用提供一定的参考。     

蓝莓红豆复合饮料的研究

以蓝莓和红豆为主要原料研制复合果蔬饮料,利用单因素和正交试验,通过感官评价和沉降率优化饮料风味配方和稳定性。采用感官评分对色泽、滋味、气味、组织状态进行评价,得到最佳配方为:蓝莓汁20%、红豆汁15%、蔗糖6%、柠檬酸0.1%。通过离心沉降速率和感官评价指标研究稳定剂对饮料的稳定效果,得到稳定性配方为羧甲基纤维素钠0.05%、黄原胶0.05%、海藻酸钠0.1%。对蓝莓红豆复合饮料的杀菌条件进行初步探索,在70℃杀菌30 min条件下,微生物检测指标和理化指标均符合国家标准。     

Ambient ammonia in terrestrial ecosystems: a comparative study in the Tennessee Valley, USA

Atmospheric ammonia has been shown to degrade regional air quality and affect environmental health. In-situ measurements of ammonia are needed to determine how ambient concentrations vary in different ecosystems and the extent to which emission sources contribute to those levels. The objective of this study was to measure and compare ammonia concentrations in two Tennessee Valley (USA) ecosystems: a forested rural area and a metropolitan site adjacent to a main transportation route. Integrated samples of atmospheric ammonia were collected with annular denuder systems for ~ 4 weeks during the summer of 2009 in both ecosystems. Ancillary measurements of meteorological variables, such as wind direction and precipitation, were also conducted to determine any relationships with ammonia concentration. Measurements in the two ecosystems revealed ammonia concentrations that were mostly representative of background levels. Arithmetic means were 1.57 ± 0.68 μg m^− 3 at the metropolitan site and 1.60 ± 0.77 μg m^− 3 in the forest. The geometric mean concentrations for both sites were ~ 1.46 μg m^− 3. Wind direction, and to a lesser extent air temperature and precipitation, did influence measured concentrations. At the metropolitan site, ammonia concentrations were slightly higher in winds emanating from the direction of the interstate highway. Meteorological variables, such as wind direction, and physical factors, such as topography, can affect measurement of ambient ammonia concentrations, especially in ecosystems distant from strong emission sources. The 12-h integrated sampling method used in this study was unable to measure frequent changes in ambient ammonia concentrations and illustrates the need for measurements with higher temporal resolution, at least ~ 1-2 h, in a variety of diverse ecosystems to determine the behavior of atmospheric ammonia and its environmental effects.     

Spent grape pomace as a still potential by‐product

This research consisted of the determination of several phenolic compound and fatty acid contents of the grape seeds and skins obtained from pomace PRE and POST distillation. The quantification of flavan‐3‐ol composition, the determination of the mean degree of polymerisation (mDP) of the condensed tannins and the estimation of their antiradical activity have been also realised. The distillation process applied did not seem to significantly affect the fatty acid distribution of extracted oils. Conversely, the antiradical activity of both seeds and skins changed. Heating significantly decreased the seeds’ activity, while increased the skins’ activity to around 50% compared to PRE sample. The conclusion from this study is that despite the degradation caused by the drastic conditions, many interesting, valuable compounds are still present in the extract from the waste of this process, which makes it a useful matter for a better exploitation than as fertiliser or for producing renewable energy.