δD,δ~(18)O和δ~(13)C同位素比率质谱法在鲜榨苹果汁鉴伪中的应用

为识别苹果汁中糖和水的掺假,采用同位素比率质谱法(isotope ratio mass spectrometry,IRMS)对不同品种的鲜榨苹果汁和掺假果汁的δD,δ~(18)O和δ~(13)C值进行分析确定。结果表明,鲜榨苹果汁水的δD,δ~(18)O值均显著高于外源水掺假的果汁,且掺假果汁水的δD与δ~(18)O值呈线性关系,同时δD、δ~(18)O值随掺水量增加而降低;δ~(13)C值显示鲜榨苹果汁中糖组分含量分别为:果糖-25.64‰～-26.83‰,葡萄糖-25.01‰～-26.36‰,二糖-22.41‰～-23.24‰;果糖、葡萄糖、二糖占总糖的百分比范围分别48.84%～52.39%,14.34%～28.85%,10.47%～18.78%,未检出寡糖,掺假果汁二糖的δ~(13)C值不在上述范围。说明鲜榨果汁与掺假果汁的碳氢氧稳定同位素比率存在着差异,可进一步探索建立数据库以用于市售鲜榨苹果汁掺假的判别,为IRMS在果汁鉴伪中的应用提供试验依据。     

Biotic and abiotic reduction and solubilization of Pu(IV)O₂•xH₂O(am) as affected by anthraquinone-2,6-disulfonate (AQDS) and ethylenediaminetetraacetate (EDTA)

This study measured reductive solubilization of plutonium(IV) hydrous oxide (Pu(IV)O(2)·xH(2)O((am))) with hydrogen (H(2)) as electron donor, in the presence or absence of dissimilatory metal-reducing bacteria (DMRB), anthraquinone-2,6-disulfonate (AQDS), and ethylenediaminetetraacetate (EDTA). In PIPES buffer at pH 7 with excess H(2), Shewanella oneidensis and Geobacter sulfurreducens both solubilized <0.001% of 0.5 mM Pu(IV)O(2)·xH(2)O((am)) over 8 days, with or without AQDS. However, Pu((aq)) increased by an order of magnitude in some treatments, and increases in solubility were associated with production of Pu(III)((aq)). The solid phase of these treatments contained Pu(III)(OH)(3(am)), with more in the DMRB treatments compared with abiotic controls. In the presence of EDTA and AQDS, PuO(2)·xH(2)O((am)) was completely solubilized by S. oneidensis and G. sulfurreducens in ～24 h. Without AQDS, bioreductive solubilization was slower (～22 days) and less extensive (～83-94%). In the absence of DMRB, EDTA facilitated reductive solubilization of 89% (without AQDS) to 98% (with AQDS) of the added PuO(2)·xH(2)O((am)) over 418 days. An in vitro assay demonstrated electron transfer to PuO(2)·xH(2)O((am)) from the S. oneidensis outer-membrane c-type cytochrome MtrC. Our results (1) suggest that PuO(2)·xH(2)O((am)) reductive solubilization may be important in reducing environments, especially in the presence of complexing ligands and electron shuttles, (2) highlight the environmental importance of polynuclear, colloidal Pu, (3) provide additional evidence that Pu(III)-EDTA is a more likely mobile form of Pu than Pu(IV)-EDTA, and (4) provide another example of outer-membrane cytochromes and electron-shuttling compounds facilitating bioreduction of insoluble electron acceptors in geologic environments.     

The manufacture of particleboards using mixture of reed (surface?layer) and commercial species (middle layer)

This research was conducted to investigate the suitability of reed (Arundo donax) as a substitute for wood in laboratory made 3-layer particleboard in order to supplement the supply of raw material for the Iranian particleboard industries. The ratio of the mixture of reed and wood particles were 20:80, 30:70, and 40:60, respectively, in the surface and middle layers. Press temperatures were chosen at two levels of 165 and 185?°C. Three levels of urea formaldehyde resin were selected for the surface layers, namely: 8, 10, and 12 percent. The experimental panels were tested for their mechanical strength including modulus of elasticity (MOE), modulus of rupture (MOR), internal bonding (IB) and physical properties (thickness swelling and water absorption) according to the procedure in DIN 68763. In general, the results show that reed has a positive effect on the mechanical and physical properties of boards. In this research, the treatment with 40% reed, 12% resin in the surface layers and a 185?°C press temperature has resulted in an optimum reed board product.     

δ~(13)C_H值小于δ~(13)C_P值的蜂蜜样品的综合鉴评

为加强蜂蜜真实性监测,从124份市面蜂蜜样品中筛选出51份δ13CH值(蜂蜜的δ13C值)小于δ13CP值(蜂蜜中蛋白质的δ13C值)的蜂蜜样品,采用元素分析-同位素质谱联用技术(EA-IRMS)、液相色谱-同位素质谱联用技术(LC-IRMS)以及液相色谱测定蜂蜜还原糖含量等多种检测手段,通过检测这些蜂蜜样品的系列稳定碳同位素比值、还原糖和蔗糖含量,对δ13CH值小于δ13CP值的蜂蜜样品进行了综合分析。结果表明:51份源于δ13CH值小于δ13CP值无法检测碳-4植物糖的样品,δ13CH值皆小于-23.5‰,2份样品还原糖含量低于60 g/100g,1份样品蔗糖含量超标,含量为7 g/100g,目前常规检测方法难以有效鉴评δ13CH值小于δ13CP值蜂蜜样品的真实性。将δ13CP-H(δ13CP-δ13CH)、Δδ13CF-G(δ13CF-δ13CG)、Δδ13Cmax(各类糖组分δ13C值的最大差值)以及寡糖检出等指标纳入综合鉴评,发现51份蜂蜜样品中的47份存在掺假掺杂嫌疑,所占比率高达92.16%,掺假掺杂主要以添加碳-3植物源转化产物为主,掺假原料可能是多类物质的复配组合。     

Effects of processing and packaging on vitamin C and β-carotene content of ready-to-use (RTU) vegetables

High pressure liquid chromatographic methods were used for measurement of the concentration of vitamin C and β-carotene in broccoli and green pepper. The effects of processing, packaging and storage on the levels of these nutrients in both unprocessed and processed ready-to-use (RTU) vegetables were determined. Systems investigated included: (a) unpacked and pillow packaged broccoli, and (b) unpacked, pillow, partial vacuum, and total vacuum packaged green pepper. There was a statistically significant decrease in vitamin C over a 10 day storage period of unpacked and packaged vegetables including all four packaging systems (P<0.001, overall average decrease of 11%). The overall loss of β-carotene during the 10 day storage period was not statistically significant (P=0.14). Although there was a significant loss in vitamin C during storage, in most cases there was no difference in loss of vitamin C or β-carotene between the processed and unprocessed vegetables, and the packaging systems.     

Nutritional Value and Use of the Andean Crops Quinoa (Chenopodium quinoa) and Kañiwa (Chenopodium pallidicaule)

Quinoa (Chenopodium quinoaWilld.) and kañiwa (Chenopodium pallidicauleAellen) are native food plants of high nutritional value grown in the Andean region and used as food by the Incas and previous cultures. Quinoa and kañiwa served as a substitute for scarce animal proteins and are still one of the principal protein sources of the region. The importance of these proteins is based on their quality, with a balanced composition of essential amino acids similar to the composition of casein, the protein of milk. According to studies at the Universidad Nacional Agraria La Molina (UNALM), quinoa and kañiwa have a very high chemical score, and one cultivar of quinoa, Amarilla de Marangani, does not have any limiting amino acid.

It is also important to recognize and utilize the relatively high quantity of oil in quinoa and kañiwa. These grains can be a potential raw material for oil extraction. The highest percentage of fatty acids present in these oils is Omega 6 (linoleic acid), being 50.2% for quinoa and 42.6% for kañiwa. The fatty acid composition is similar to corn germ oil. The concentrations of γ- and α-tocoferol were for quinoa 797.2 and 721.4 ppm, and for kañiwa 788.4 and 726 ppm, respectively.

Quinoa and kañiwa can been utilized in weaning food mixtures. Two dietary mixtures have been formulated: quinoa-kañiwa-beans and quinoa-kiwicha-beans, with high nutritional value. The mixtures had PER values close to that of casein: 2.36 and 2.59, respectively (casein 2.5). Also, elderly people and those with a need to lose weight can benefit from consumption of quinoa and kañiwa. The high content of dietary fiber has many positive health effects, for example, it can reduce the level of cholesterol in the blood and improve digestion. For this reason, consumers in developed countries may also have an interest in including quinoa into their diet.     

Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)—A Review

Marine lipids have long been documented to be the major source of polyunsaturated fatty acids (PUFAs), especially n-3 fatty acids such as eicosapentaenoic acid (EPA; 20:5 n-3) and docosahexaenoic acid (DHA; 22:6 n-3). Both EPA and DHA have been documented to have significant influence on biochemical and physiological changes in the body. Although these long chain PUFA exert positive influences on human nutrition and health, there are also some controversies pertaining to the functioning of these n-3 PUFAs including the extent of their requirement by the body. As marine lipids have been thoroughly reviewed often, the present review mainly focuses on works related to physiological effects of EPA and DHA.     

Nutritional and phytogeriatological studies of three varieties of Gnetum africanum (‘afang’)

Three varieties of Gnetum africanum viz. the Asutan, Oron and Ikom, commonly consumed in the Southern parts of Nigeria, were assayed for their proximate nutritional composition and fibre characteristics as they related to age of the leaves. Nutritionally, the Asutan variety was significantly (p<0.05) superior to the other two. It had the highest levels of ash, protein, lipid and highest caloric value. It also had the lowest contents of antinutrients such as tannins, oxalates, glucosinolates and hydrocyanic acid, which were all below documented toxic levels. Bioassay using albino rats confirmed the high nutritional value of the Asutan variety. Phytogeriatological assay showed that, in the Asutan variety, protein content, crude fibre, fibre length and fibre width increased with age of the plant, peaking at 6–12 months. There was positive correlation between crude fibre, fibre length and age (p<0.05) whereas crude protein, in vitro digestibility and fibre width were negatively correlated with age. The findings are discussed with special reference to the possible contribution of G. africanum to the nutrient requirements of man in health and disease. A suggestion is also made for the selective cultivation of the Asutan variety over the other two.     

Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot (Daucus carota var.) slices

Food Science and Biotechnology - Drying and β-carotenes retention kinetics were predicted using models in relative humidity (RH) drying condition. This was achieved by drying carrot slices...     

Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

BACKGROUND: Ají (Capsicum baccatum L. var. pendulum) and rocoto (Capsicum pubescens R. & P.) are two species of chile pepper used for millennia in Andean cuisine. The introduction of these relatively unknown Capsicum species to new markets requires an understanding of their flavour‐related compounds. Thus both heat level (Scoville method and gas chromatography/mass spectrometry (GC/MS)) and, particularly, aroma (headspace solid phase microextraction and GC/MS/olfactometry) were studied in different accessions of ají and rocoto and a C. chinense control. RESULTS: Ajíes and rocotos are mildly pungent compared with C. chinense (13‐352 vs 1605 mg kg^?1 total capsaicinoids). More than 200 volatiles were detected and marked differences in volatile pattern were found between the studied accessions. The powerful fruity/exotic aroma of the C. chinense control is due to esters such as ethyl 4‐methylpentanoate, norcarotenoids such as β‐ionone and the hydrocarbon ectocarpene. In contrast, the Andean peppers had more earthy/vegetable/bell pepper‐like aromas. Rocotos also exhibited a distinct additional cucumber odour, while one of the ajíes had a distinctive sweet/fruity note. The aroma of C. pubescens fruits is mainly due to substituted 2‐methoxypyrazines and lipoxygenase cleavage products (e.g. 2‐nonenals, 2,6‐nonadienal). 2‐Heptanethiol, 3‐isobutyl‐2‐methoxypyrazine and several phenols (e.g. guaiacol) and terpenoids (e.g. α‐pinene, 1,8‐cineol, linalool) are the basis of C. baccatum aroma, with some 3‐methyl‐2‐butyl esters contributing to fruity notes. CONCLUSION: In this study the compounds responsible for heat and aroma in the Andean peppers C. baccatum and C. pubescens were identified. The results will be of use to inspire future studies aimed at improving the flavour of these species. Copyright © 2011 Society of Chemical Industry     

Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

The storage modulus (G′) and gel hardness of non-heated and heat-treated SPI at neutral pH and those of subsequently formed GDL-induced gels were measured. The values obtained for acid-induced gels formed by heat-treated SPI were significantly increased compared to those formed by non-heated SPI. The physicochemical properties of non-heated SPI and heat-treated SPI at pH 6.9 (denaturation degree, dispersibility, water-holding capacity, sulfhydryl groups and surface hydrophobicity) were measured to correlate their effects to gel strength and gel hardness, sulfhydryl groups and water-holding capacity of GDL-induced gels.     

Investigation of the levels of N(τ)-methylhistidine in a range of pork and chicken meats

Protein bound N(τ)-methylhistidine (N-MeHis) has been suggested as an index for the estimation of muscle (meat) protein in meat and meat products. This paper examines the level of N-MeHis in a range of five pork and two chicken prime cuts together with five other pork and one chicken manufacturing cuts of meat. It is shown that whilst similar levels are present in the prime cuts there is a considerable variation in those found in the other cuts. The average N-MeHis level, expressed as μg/g fat-free connective tissue-free (FFCF) meat, was 116 for pork, 116 for chicken breast and 129 for chicken leg. From the other pork cuts investigated, only two gave levels similar to that for prime pork whilst the rest were all considerably lower. Chicken MRM gave an N-MeHis level 75% of that for (combined) leg and breast meat. Since all these meat cuts are regarded as legitimate meat materials in the UK, there would appear to be serious drawbacks to the use of N-MeHis as a quantitative index of lean meat.     

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki)

Persimmon (Diospyros kaki) is a seasonal fruit with important health benefits. In this study, persimmon use in wine and condiment production was investigated using molecular methods to identify the yeast and acetic acid bacteria (AAB) isolated from the alcoholic fermentation and acetification of the fruit. Alcoholic fermentation was allowed to occur either spontaneously, or by inoculation with a commercial Saccharomyces cerevisiae wine strain, while acetification was always spontaneous; all these processes were performed in triplicates. Non-Saccharomyces yeast species were particularly abundant during the initial and mid-alcoholic fermentation stages, but S. cerevisiae became dominant toward the end of these processes. During spontaneous fermentation, S. cerevisiae Sc1 was the predominant strain isolated throughout, while the commercial strain of S. cerevisiae was the most common strain isolated from the inoculated fermentations. The main non-Saccharomyces strains isolated included Pichia guilliermondii, Hanseniaspora uvarum, Zygosaccharomyces florentinus and Cryptococcus sp. A distinct succession of AAB was observed during the acetification process. Acetobacter malorun was abundant during the initial and mid-stages, while Gluconacetobacter saccharivorans was the main species during the final stages of these acetifications. Four additional AAB species, Acetobacter pasteurianus, Acetobacter syzygii, Gluconacetobacter intermedius and Gluconacetobacter europaeus, were also detected. We observed 28 different AAB genotypes, though only 6 of these were present in high numbers (between 25%–60%), resulting in a high biodiversity index.     

Investigation of the levels of N(τ)-Methylhistidine in a range of beef cuts and offals

Protein-bound N(τ)-methylhistidine (N-MeHis) has been suggested as an index for the estimation of muscle (meat) protein in meat and meat products. This paper examines the levels of N-MeHis in a range of six prime beef cuts together with beef flank, cheek, mechanically recovered meat (MRM) and offals. The study was undertaken by two separate laboratories using a previously reported HPLC procedure involving the conversion of N-MeHis to a fluorescent derivative. It is shown that, whilst similar N-MeHis levels are present in the prime cuts, there is considerable variation in those found in the other cuts and offals. The average N-MeHis level in six prime cuts observed at both laboratories is 122 μg/g fat-free connective tissue-free (FFCF) meat; however, flank exhibits apparently high N-MeHis levels, whilst cheek and MRM contain only approximately 70% of the level found in the prime cuts. The offals contain between 0 and 65% of the N-MeHis level found in prime cuts. The greater variability and the often lower value of the N-MeHis content of these legitimate meat materials preclude the establishment of a single realistic index for FFCF beef, and present fundamental problems for the assessment of the lean meat content of manufactured beef products by N-MeHis determination.     

Rheological,thermal and structural behavior of poly(ε-caprolactone) and nanoclay blended films

Poly(ε-caprolactone)/nanoclay composite (PCLNC) films were prepared by solvent casting method using a wide range of layered silicate (2.5–10%) and were characterized by different techniques. Nanofiller dispersions in PCL matrix were studied by wide-angle X-ray diffraction (XRD) and transmission electron microscopy (TEM), and results indicated the formation of some intercalated nanostructure of PCLNC. Rheological and thermal properties of PCLNC were measured by parallel-plate oscillatory rheometry and differential scanning calorimetry (DSC), respectively. Rheological study indicated that the predominating liquid-like properties (viscous modulus, G″ > elastic modulus, G′) of neat PCL gradually transformed to solid-like (G′ > G″) behavior after incorporation of clay in the temperature range of 90–120 °C. A plot of G′ vs. G″ provide information on intercalation and microstructure of nanocomposite. Applicability of time–temperature superposition (TTS) principle and van Gurp–Palmen plot (phase angle vs. absolute complex modulus) on rheological data of clay incorporated PCL were employed and found that the results failed to follow the rules. Incorporation of the nanoclay into PCL matrix increased the crystallization temperature (T_c) and melting temperature (T_m) of neat PCL from 28.7 to 32.3 °C and 56.3 to 59.2 °C, respectively due to the nucleating effect, but the glass transition temperature (T_g) (≈−65 °C) was remained unaffected. The decrease in crystallinity with increase in clay concentration was confirmed by both XRD and DSC data.     

Role of general stress-response alternative sigma factors σ(S) (RpoS) and σ(B) (SigB) in bacterial heat resistance as a function of treatment medium pH

This investigation aimed to determine the role of general stress-response alternative sigma factors σ^S (RpoS) and σ^B (SigB) in heat resistance and the occurrence of sublethal injuries in cell envelopes of stationary-phase Escherichia coli BJ4 and Listeria monocytogenes EGD-e cells, respectively, as a function of treatment medium pH. Given that microbial death followed first-order inactivation kinetics (R² > 0.95) the traditional D_T and z values were used to describe the heat inactivation kinetics.Influence of rpoS deletion was constant at every treatment temperature and pH, making a ΔrpoS deletion mutant strain approximately 5.5 times more heat sensitive than its parental strain for every studied condition. Furthermore, the influence of the pH of the treatment medium on the reduction of the heat resistance of E. coli was also constant and independent of the treatment temperature (average z value = 4.9 °C) in both parental and mutant strains.L. monocytogenes EGD-e z values obtained at pH 7.0 and 5.5 were not significantly different (p > 0.05) in either parental or the ?sigB deletion mutant strains (average z value = 4.8 °C). Nevertheless, at pH 4.0 the z value was higher (z = 8.4 °C), indicating that heat resistance of both L. monocytogenes strains was less dependent on temperature at pH 4.0. At both pH 5.5 and 7.0 the influence of sigB deletion was constant and independent of the treatment temperature, decreasing L. monocytogenes heat resistance approximately 2.5 times. In contrast, the absence of sigB did not decrease the heat resistance of L. monocytogenes at pH 4.0.The role of RpoS in protecting cell envelopes was more important in E. coli (4 times) than SigB in L. monocytogenes (1.5 times). Moreover, the role of σ^S in increasing heat resistance seems more relevant in enhancing the intrinsic resilience of the cytoplasmic membrane, and to a lesser extent, outer membrane resilience.Knowledge of environmental conditions related to the activation of alternative sigma factors σ^S and σ^B and their effects on heat resistance would help us to avoid and/or identify situations that increase bacterial stress resistance. Therefore, more efficient food preservation processes might be designed.     

对称电极La_(0.75)Sr_(0.25)Cr_(1-x)Fe_(x)O_(3)-δ的电化学性能研究

文章用燃烧法制备了固体氧化物燃料电池的电极材料La_(0.75)Sr_(0.25)Cr_(1-x)Fe_(x)O_(3)-δ(x=0.4,0.5,0.6),测试La_(0.75)Sr_(0.25)Cr_(1-x)Fe_(x)O_(3)-δ的热膨胀曲线,并与固体氧化物燃料电池的电解质材料氧化钇稳定的氧化锆(YSZ)的热膨胀曲线进行对比,测试结果显示二者热膨胀系数非常接近,二者热匹配性能很好。阴极和阳极材料均采用La_(0.75)Sr_(0.25)Cr_(1-x)Fe_(x)O_(3)-δ材料,电解质用离子导电性能优越的YSZ材料,分别制备六组电解质支撑的对称电池,分别测试所制备的单电池的功率特性曲线和伏安特性曲线,结果显示,当x=0.4时并且电极材料烧结温度为1 300℃的一组电池的功率密度最大,单电池运行温度是900℃时为318 mW/cm^(2)。