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1.
E-Nose结合GC-MS分析两种花椒精油成分及其抑菌活性研究   总被引:1,自引:0,他引:1  
对红花椒精油和青花椒精油进行风味成分分析和抑菌活性研究,利用电子鼻联合气质及抑菌实验,为花椒精油在食品行业的保鲜利用及研发新型食品抑菌复配剂提供了理论指导。通过GC-MS、电子鼻测定两种花椒精油的挥发性风味物质,并对其做出比较和分析;通过打孔法、滤纸片法、二倍稀释法分别测试两种花椒精油对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的抑菌效果。通过GC-MS有111种挥发性风味物质被检出,红、青花椒精油分别被检出74种、65种,且有28种为共有成分,分别为萜烯类、烃类、醛类、醇类、酮类、酸类、酯类、杂环化合物及其他类共9类,主要挥发性风味物质是萜烯类和醇类、萜烯类和其他类;红花椒精油对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌的MIC值(最低抑菌浓度)分别为1.25,5.00,2.50 mg/mL,青花椒精油对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌的MIC值分别为1.25,2.50,2.50 mg/mL。两种花椒精油挥发性风味物质在种类及类别上存在较大差异,但在含量上差异较小,故红花椒精油和青花椒精油可以通过复配使其抑菌达到较优效果;青花椒精油对大肠杆菌及枯草芽孢杆菌的抑制作用大于红花椒精油,但对金黄色葡萄球菌的抑制作用却小于红花椒精油。  相似文献   
2.
刘星园  张永锋  肖凯  高境泽 《化工进展》2022,41(5):2504-2510
挥发性有机化合物(VOCs)的大量排放对我国大气环境已造成严重污染。本文综述了针对工业VOCs排放浓度低、风量大、含水等特点,分子筛作为较成熟的吸附材料在VOCs吸附处理中的应用。影响分子筛吸附VOCs的因素有孔径结构、表面性质、疏水性等。研究表明,与吸附质动力学尺寸相匹配的孔径和具有多级孔的分子筛吸附性能优良,引入适宜补偿阳离子也可加强吸附。文中指出:提高硅铝比或硅烷化改性来提高分子筛疏水性以及免除模板剂使用,降低成本,减小污染成为当下发展主流;在制备方法上打破传统水热合成法,使用固相法、微波辅助、晶种导入来降低能耗,实现绿色合成已成为新兴话题;研发多功能整体式材料以及吸附法和多种方法相结合来处理VOCs已成为未来发展趋势。  相似文献   
3.
白茶是我国特有的一种微发酵茶,为探明不同类型白茶的品质差异,本研究选取了白毫银针、白牡丹、贡眉、寿眉、新工艺白茶共10个白茶样品,分别进行了高效液相色谱(HPLC)检测儿茶素、气相色谱-质谱(GC-MS)检测香气成分以及感官评价,并结合方差分析和OPLS-DA等多元统计学分析。结果表明,不同类型白茶中儿茶素含量差异较大,贡眉的总儿茶素含量最高,寿眉最低,分别为66.84和32.66 mg/g,并且所有白茶共检测到50种香气物质,主要香气组分有正己醛、(E)-2-己烯醛、苯甲醛、芳樟醇及其氧化物(I、II)等。白毫银针、白牡丹、贡眉、寿眉等4种传统工艺白茶的香气组成和含量与新工艺白茶有明显差异,其中,(E)-2-戊烯醛、2-庚酮等8种香气成分在4种传统工艺白茶中大量存在,而在新工艺白茶中未检测出。通过多组分化学计量学分析发现,白毫银针、白牡丹、贡眉与新工艺白茶的儿茶素和香气代谢物存在显著差异,而寿眉与新工艺白茶相差不大。本研究初步探明了不同类型白茶的品质差异,为白茶风味品质调控提供理论依据。  相似文献   
4.
近年来,我国居民生活水平逐步提高,营养供给能力显著增强,高脂食物摄入量陡然增加。过量的脂肪摄入会破坏机体能量代谢和物质代谢平衡、引发系统炎症,诱导肥胖、糖尿病和非酒精性脂肪肝等慢性代谢疾病的发生。基于此,美国农业部和中国营养学会分别修订了各自的膳食指南,以期通过平衡膳食改善过量脂肪摄入诱发的系统炎症和代谢紊乱。药食同源作为平衡膳食的重要组成部分,其干预缓解肥胖发生和发展的作用效果及机制备受关注。本文从药食同源生物活性物质概念出发,聚焦其降脂减重的作用效果,从降低食欲、调节脂质吸收和代谢、干预脂肪细胞的功能、影响能量消耗和脂质储存、调节肠道屏障功能和改善肠道菌群等方面综述药食同源生物活性物质降脂减重的分子机制,并对其未来研究方向进行了展望,以期为功能性食品及药品领域的开发和综合利用提供理论依据。  相似文献   
5.
This study investigated the effect of solubility of amphiphilic compounds of acidic crude oil in water on the surface and interfacial tension (IFT) with NaCl, MgCl2, CaCl2, and Na2SO4 salts. Accordingly, distilled water, along with the salts mentioned in zero ionic strength up to 2 mol were put in contact with crude oil to become saturated with amphiphilic compounds. The effects of these compounds were investigated on the properties of contact water by pH, total organic carbon (TOC), FTIR (Fourier transform infrared spectroscopy), water-air surface tension (ST), and water-n-decane IFT tests. The results showed that some of the organic components of crude oil, especially acidic and basic compounds, are present or soluble in water, which have a significant effect on reducing the surface and IFT. The IFT reduction of water-n-decane was greater than the water-air ST system. Also, the observations showed that for both NaCl and Na2SO4 salt water, with increasing ionic strength of water, there was an optimum salinity within the range of 0.1-0.25 mol/L for both salts with the amount of surface and IFT minimized at this point. In the other two salts, this point was delayed upon elevation of ionic strength and was observed at high salinity. In this case, divalent cations reduce tension rate compared to monovalent cations. Due to solubility of acidic and basic groups in water, pH of salt water illustrates an acidic trend. Results of the FTIR test confirmed solubility of these compounds as well.  相似文献   
6.
Flesh colour, which is affected by cultivars and browning, can largely impact consumer acceptance in fresh-cut apples. The study profiled phenolic metabolites from apple flesh of twenty-three cultivars by widely targeted metabolomics. Comparison among white- and yellow-fleshed cultivars showed fifteen phenolics, mainly quercetin 3-O-glucoside, hyperoside, hesperetin 5-O-glucoside and cymaroside, in white-fleshed apples were significantly higher than those in yellow-fleshed apples. It may indicate a metabolite basis of yellow and white flesh colour, and better potential nutrition in white-fleshed apples. In addition, ten phenolic metabolites including five cyanidin glycosides showed significant differences between the highest and the lowest browning groups, indicating them may be crucial in browning of fresh-cut apple. This work elucidates the differences of phenolic profiles among apple cultivars with different flesh colour and provides useful data to evaluate the suitability of apple for fresh-cut processing.  相似文献   
7.
Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.  相似文献   
8.
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 cfu g−1 during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.  相似文献   
9.
Food- and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and attach to inanimate surfaces make viruses challenging to reduce or eliminate, especially in the presence of inorganic or organic soils. Besides traditional wet and dry methods of disinfection using chemicals and heat, emerging physical nonthermal decontamination techniques (irradiation, ultraviolet, pulsed light, high hydrostatic pressure, cold atmospheric plasma, and pulsed electric field), novel virucidal surfaces, and bioactive compounds are examined for their potential to inactivate viruses on the surfaces of foods or food contact surfaces (tools, equipment, hands, etc.). Every disinfection technique is discussed based on its efficiency against viruses, specific advantages and disadvantages, and limitations. Structure, genomic organization, and molecular biology of different virus strains are reviewed, as they are key in determining these techniques effectiveness in controlling all or specific foodborne viruses. Selecting suitable viral decontamination techniques requires that their antiviral mechanism of action and ability to reduce virus infectivity must be taken into consideration. Furthermore, details about critical treatments parameters essential to control foodborne viruses in a food production environment are discussed, as they are also determinative in defining best disinfection and hygiene practices preventing viral infection after consuming a food product.  相似文献   
10.
贝鹏志  李文英 《化工学报》2022,73(2):739-746
煤焦油物质丰富、组成复杂,其中,含杂原子的芳香族化合物以及稠环芳烃具有极高的工业应用价值,但是难以通过石化行业获取。如何“破坏”杂原子芳香族化合物和稠环芳烃间的缔合作用,是高效分离的关键和萃取剂选择难点。若对待分离体系中各物质之间的“缔合结构”有清晰的认识,便可根据不同的能量范围设计萃取剂。据此,基于分子力场分析,获得了氮/硫杂原子芳香族化合物色散作用能的范围,约为 -15~-70 kJ/mol,比照分析低共熔溶剂萃取氮/硫杂原子芳香族化合物研究动态,对增强分子间相互作用的调控手段归类,印证了可以根据待分离体系不同的能量范围来选择萃取剂,这种萃取剂选择方法可以作为分离杂原子芳香族化合物和稠环芳烃的一种新策略。  相似文献   
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