Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

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.     

影响荔枝酒发酵过程中挥发酸的因素

挥发酸的控制是荔枝酒的生产过程中的重要技术瓶颈,发酵过程易造成荔枝果酒挥     

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

To investigate the effect of cooking temperature (55, 65, 75, 85 and 95 °C) on texture and flavour binding of braised sauce porcine skin (BSPS), sensory acceptance, microstructure and flavour-binding capacity were investigated during the processing of BSPS. Samples cooked at 85 and 95 °C showed better texture and aroma scores. Hardness and chewiness of BSPS were obviously improved at 85 and 95 °C than control group. Collagen structure was significantly destroyed over 85 °C. The porcine skin collagen heated at 85 and 95 °C showed relatively higher flavour-binding capacity than other samples. The improvement of texture of BSPS was mainly attributed to the degradation of collagen. Higher aroma scores of BSPS were related to intense binding abilities with aroma compounds at 85 and 95 °C. Cooking at 85 or 95 °C could be an optimal cooking temperature for BSPS.     

2014~2018年福建省生产领域纸巾纸荧光物质质量分析

对福建省生产领域近五年的纸巾纸进行随机抽样和质量分析,检测了产品的可迁移性荧光物质指标。结果显示:纸巾纸产品的可迁移性荧光物质指标共出现5批次不合格产品,产品合格率为98.7%,呈现较高的质量水平;纸巾纸的荧光物质检出率近五年呈现先上升后下降的趋势,2015年出现检出率峰值,其值为15.0%,2018年降为0%。按地域统计,福州地区出现3批次可迁移性荧光物质的纸巾纸产品,产品合格率为95.2%;其余地市的产品合格率均为100%。同时,福州纸巾纸产品荧光物质检出率最高,检出率达到12.7%。按产品质量等级统计,纸巾纸优等品的产品质量总体高于合格品的。     

UPLC法同时测定阿托伐他汀钙中15个杂质含量

目的建立超高效液相色谱法(UPLC)同时测定阿托伐他汀钙原料药中15个杂质含量的方法。方法采用岛津Shim-pack Velox PFPP(2.1 mm×100 mm,1.8μm)色谱柱,以3.9 g/L醋酸铵缓冲液(pH 5.0):乙腈:甲醇:四氢呋喃(无稳定剂)=67:21:6:6为流动相A,3.9 g/L醋酸铵缓冲液(pH 5.0):乙腈:甲醇:四氢呋喃(无稳定剂)=27:61:6:6为流动相B;梯度洗脱,流速0.43 ml/min,检测波长244 nm,柱温35℃,样品室温度10℃;进样量1.8μl。结果阿托伐他汀钙及各杂质峰间分离良好,在0.3~3μg/ml范围内15个杂质均呈良好的线性关系(r均>0.999,n=6),各杂质平均回收率分别为96.3%,99.1%,99.9%,102.4%,96.4%,99.8%,99.4%,104.9%,106.4%,105.4%,100.1%,98.9%,94.7%,94.4%,101.4%,且不同浓度间平行性良好。15个杂质重复性、进样精密度、中间精密度均良好,48 h内均较稳定。此法除对色谱柱要求较高外,耐用性良好。结论本方法简便、快速、分离度好、专属性强,经方法学验证可用于阿托伐他汀钙原料药杂质质量控制。     

Real-time molecular characterization of air pollutants in a Hong Kong residence: Implication of indoor source emissions and heterogeneous chemistry

Due to the high health risks associated with indoor air pollutants and long-term exposure, indoor air quality has received increasing attention. In this study, we put emphasis on the molecular composition, source emissions, and chemical aging of air pollutants in a residence with designed activities mimicking ordinary Hong Kong homes. More than 150 air pollutants were detected at molecular level, 87 of which were quantified at a time resolution of not less than 1 hour. The indoor-to-outdoor ratios were higher than 1 for most of the primary air pollutants, due to emissions of indoor activities and indoor backgrounds (especially for aldehydes). In contrast, many secondary air pollutants exhibited higher concentrations in outdoor air. Painting ranked first in aldehyde emissions, which also caused great enhancement of aromatics. Incense burning had the highest emissions of particle-phase organics, with vanillic acid and syringic acid as markers. The other noteworthy fingerprints enabled by online measurements included linoleic acid, cholesterol, and oleic acid for cooking, 2,5-dimethylfuran, stigmasterol, iso-/anteiso-alkanes, and fructose isomers for smoking, C₂₈-C₃₄ even n-alkanes for candle burning, and monoterpenes for the use of air freshener, cleaning agents, and camphor oil. We showed clear evidence of chemical aging of cooking emissions, giving a hint of indoor heterogeneous chemistry. This study highlights the value of organic molecules measured at high time resolutions in enhancing our knowledge on indoor air quality.     

Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition

Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed-strain yogurts were obviously better than in single-strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029.