响应面法优化紫马铃薯中花色苷的提取工艺

应用溶剂浸提法提取紫马铃薯中的花色苷。选择提取时间、提取温度、料液比、乙醇浓度为影响因素,以提取液中花色苷含量为响应指标,通过响应面分析法优化紫马铃薯花色苷的提取条件。结果表明:各因素对花色苷含量的影响大小为:料液比提取时间乙醇浓度提取温度,得到的最佳提取工艺条件为提取时间83.2 min,提取温度52.7℃,料液比1:24,乙醇浓度69.5%。利用此工艺参数得到的花色苷含量为1.3392mg/g。     

响应面法优化紫薯中花色苷的提取工艺

以紫薯为原料,应用溶剂浸提法提取紫薯中的花色苷。选择提取温度、料液比、提取时间、乙醇浓度为影响因素,以提取液中花色苷含量为响应指标,通过响应面分析法优化紫薯花色苷的提取条件。各因素对花色苷含量的影响大小为:料液比提取时间提取温度乙醇浓度,得到的最佳提取工艺条件为提取时间98.4min,提取温度58.7℃,料液比1∶21,乙醇浓度59.7%。利用此工艺参数得到的花色苷含量为1.3392mg/g。     

黑莓果实中花色苷的提取和测定方法研究

以色价和含量为评价指标,通过提取溶剂、料液比、提取温度、提取时间四个因素对黑莓果实花色苷提取效果的影响进行了单因素实验和正交实验,并对黑莓果实色价和总花色苷含量进行了相关性分析.结果显示,各因素时黑莓果实花色苷提取效果的影响程度依次为提取溶剂＞料液比＞提取温度＞提取时间,黑莓果实花色苷的最佳提取方法为:提取溶刺1%HCI-甲醇,料液比1:6,温度35℃,时间90min,黑莓果实色价和总花色苷含量具有极显著的正相关性.     

紫马铃薯花色苷提取工艺优化及稳定性、抗氧化活性分析

以甜菜碱为氢键受体,有机酸、糖基和醇基分别为氢键供体制备天然绿色的低共熔溶剂,基于微波辅助提取法,通过单因素实验并结合响应面分析对紫马铃薯花色苷提取工艺进行优化。主要考察了微波时间、微波功率、溶剂含水量、溶剂摩尔比对紫马铃薯花色苷含量的影响。同时比较低共熔溶剂与常规溶剂提取对紫马铃薯花色苷在不同温度、光照条件下的稳定性,以及DPPH、ABTS+、OH自由基清除率评价体外抗氧化能力。结果表明,以甜菜碱和柠檬酸制备酸性低共熔溶剂,摩尔比1:2.1,含水量为28.6%,在微波功率800 W,微波时间28 s条件下,紫马铃薯花色苷含量可达到228.658±1.241 mg/100 g,较常规提取工艺含量提高了56.92%。此外通过低共熔溶剂提取所得花色苷在不同光照、温度条件下稳定性均显著提高。其中太阳光对紫马铃薯花色苷影响最大,避光情况下低共熔溶剂提取花色苷保存率可达90%以上,常规溶剂提取花色苷保存率为82.78%,此外,花色苷含量也随着温度的增加不断降低,二者保存率均明显下降。抗氧化能力结果表明,低共熔溶剂提取所得花色苷抗氧化能力更强,其清除自由基能力IC₅₀值均小于...     

紫色马铃薯中花色苷提取工艺的研究

目的:研究紫色马铃薯中花色苷的最佳提取工艺。方法:以紫色马铃薯River John Blue基因型为原料,对其花色苷提取工艺条件(粉末浸泡时间,乙醇体积分数,提取温度,提取时间,料液比)进行优化,以p H示差法测定花色苷的含量作为评价指标。在单因素的基础上,再进行正交实验分析得到优化组合条件。结果:紫色马铃薯花色苷最佳提取工艺条件为:提取前用提取溶剂浸泡粉末1 h,乙醇体积分数50%,提取温度60℃,提取时间120 min,料液比1∶10mg/m L,在此条件下花色苷的含量可达到542.3 mg/kg。结论:此优化方法可行,为紫色马铃薯花色苷的提取提供了参考数据。     

蓝莓果渣花色苷提取工艺优化及抗氧化活性比较研究

以蓝莓干果渣为原料,酸化乙醇为溶剂,应用超声辅助法提取花色苷,利用pH示差法测定花色苷含量,通过单因素实验和响应面试验优化得出蓝莓干果渣花色苷提取工艺条件,比较相同干重的蓝莓干果渣、湿果渣采用超声辅助提取和无超声辅助工艺得到的提取液的总多酚、花色苷含量及抗氧化活性。结果表明,蓝莓干果渣最佳提取工艺为液料比(31:1)mL/g,乙醇浓度63%,pH2.6,超声功率500 W,提取时间20 min,在此条件下蓝莓果渣提取液中花色苷含量为498.84 mg/100 g。相同原料,超声辅助提取工艺提取液较无超声辅助提取工艺提取液的总多酚和花色苷含量多;相同工艺条件下,相同干重的湿果渣总多酚和花色苷含量较干果渣低,但却拥有更高的抗氧化活性。     

紫薯花色苷提取工艺的优化研究

研究从紫薯中提取花色苷的工艺。以紫薯粉为原料,在恒温振荡条件下提取花色苷,研究了提取溶剂、提取温度和提取时间等因素对紫薯花色苷含量的影响,并通过响应面法确定了最佳提取工艺参数为提取温度63.76℃,柠檬酸质量分数0.81%,料液比1∶26.36。结果表明运用响应面法优化紫薯中花色苷的提取工艺具有良好效果。     

黑枸杞花色苷提取工艺的优化

以总花色苷含量和DPPH·清除率为评价指标,在考察总花色苷含量测定方法的基础上,对黑枸杞花色苷的提取工艺进行优化。经单因素实验和L9(34)正交实验,选择提取方式为静置法,提取溶剂为1%甲酸,提取温度为75℃,料液比为1∶30 g/m L,每次提取时间为1 h和提取次数为3次。优化工艺的总花色苷含量和DPPH·清除率分别达到(450.55±5.91)mg/100 g DW和72.53%±0.60%,相比基础工艺分别提高了17.22%和21.96%。      

谷物花色苷功能活性与开发利用研究进展

花色苷是一种水溶性类黄酮物质,广泛分布于深色谷物、浆果及蔬菜中。花色苷具有较强的抗氧化和抗炎活性,摄入适量富含花色苷的谷物可降低患糖尿病、心血管疾病、年龄相关性黄斑变性等慢性病的风险。本文系统介绍了不同谷物来源的花色苷对慢性病的健康功效及作用机理,重点阐明花色苷在谷物中的分布与含量,对Nrf2、NF-κB、MAPK、PI3K/AKT等信号通路的调控作用机制,梳理了谷物花色苷的开发利用现状及发展趋势,为谷物花色苷在食品、药品等领域的基础研究及产品开发提供参考依据。     

正交实验法优化酒石酸提取黑豆皮花色苷工艺

目的:优化酒石酸提取黑豆皮花色苷的工艺。方法:以黑豆皮为原料,黑豆皮花色苷含量为指标,在单因素实验基础上,采用正交实验设计法优化酒石酸提取黑豆皮花色苷的工艺。结果:酒石酸提取黑豆皮花色苷最佳提取工艺为酒石酸质量分数40%,料液比1∶30 g/m L,加热温度60℃,加热时间150 min。花色苷含量14.32 mg/g。优选工艺条件下,黑豆皮花色苷含量14.32 mg/g。结论:结果稳定,具有生产应用价值。      

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the